Preheat the oven to 450 degrees. Lightly flour a breadboard.
In a large bowl, mix the dry ingredients - flour, sugar, baking powder, salt, cinnamon, nutmeg, baking soda, baking powder.
Using a pastry blender or two knives, cut 1/2 stick (quarter of a cup) of butter into the dry ingredients until it resembles coarse meal.
Mix pumpkin puree and buttermilk, then add it to batter mix. Stir it by hand until well mixed.
Spray cooking spray lightly onto baking sheets.
Flour your bread board and hands. Turn the dough onto floured surface and knead for a minute, then pat into a layer about 1/4 to 1/2 inch thick.
Using a biscuit cutter, glass or your hands, shape it into 12 biscuits. Place each biscuit slightly apart onto a cookie sheet sprayed with cooking spray.
Bake for 10-12 minutes until golden. Cool at room temperature and serve warm with honey butter.
To make the honey butter, soften the remaining butter and mash in the honey. Serve on the side.