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

In a small bowl or measuring cup, whisk together pumpkin purée and milk until smooth. Set aside.

In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.

Add cold cubed butter to flour mixture. Use clean hands or a pastry cutter to cut the butter into the dry ingredients until coarse, with small chunks of butter throughout.

Pour the pumpkin mixture into the flour mixture. Stir until just combined; the dough shouldn’t be completely smooth.

Turn biscuit dough out onto a lightly floured surface. Pat it into a disc about ⅔ inch thick, then fold the dough over on itself and pat into shape again. Repeat this process 2-3 times.

Pat dough to about ⅔ inch thickness. Use a 2-inch biscuit cutter to cut the dough into rounds, then place the biscuit rounds on the lined baking sheet.

Bake at 450° F for 10-15 minutes until lightly browned. Serve immediately.