Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat.

Whisk the flour, salt, baking powder together and cinnamon until incorporated.

In a glass measuring cup, measure out the pumpkin puree and the unsweetened non-dairy milk.

Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dry ingredients are moistened and the dough begins to pull away from the bowl. Be sure to do this slowly and try not to overmix your batter.)

Lightly sprinkle a board or another clean surface with flour. Turn the dough out onto the dough and cover lightly with flour. Using floured hands, fold the dough in half, and pat it out into a ½″ thick round. Flour again if necessary, as you don’t want your biscuits sticking to the surface, then fold in half again, reforming into another round.

Using a biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together, being careful not to twist the cutter. Transfer the biscuits to your baking sheet. (Using the scraps, you can pull together another round for more biscuits, though these will be less fluffy.)

Bake the biscuits for 10-14 minutes or until golden brown on top.

Remove from the oven. Turn the biscuits out upside down on a plate to cool, then serve warm with the Maple Butter Spread!

In a medium-sized mixing bowl, measure out the softened vegan butter, maple syrup and the salt.

Using a hand mixer, whip until smooth.

Refrigerate until usage.