Adapted from Paula Deen's Sweet Potato Biscuits
1 1/2 cups all purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup canned pumpkin puree
1/4 cup softened butter
1. Preheat the oven to 450 degrees.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl. Add in the pumpkin puree and butter and mix to make the dough soft (you may need to add more flour if it's too moist or 1 tablespoon of milk if it's not moist enough).
3. Turn the dough onto a floured surface and toss lightly until the outside of the dough looks smooth. Roll the dough until it is 1/2 inch thick and cut with a biscuit cutter or a mason jar. Place the biscuits on a creased pan and lightly brush with melted butter.
4. Bake for about 15 minutes or until the tops turn a light golden brown. Enjoy warm!