Preheat oven to 400°F.

Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.

Cut in the butter with a pastry blender mix on high in an electric mixer until mixture resembles coarse meal. Chill for 10 minutes.

In a small bowl, combine the buttermilk and honey, stirring with a whisk until well blended. Add canned pumpkin.

Add the buttermilk mixture to flour mixture and stir just until moist.

Turn dough out onto a lightly floured surface and knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).

Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.

Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.

Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.

Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.

Bake for 12-14 minutes or until golden.

Remove from pan and cool 2 minutes on wire racks. Serve warm.