Add flour, cinnamon and ginger to a large bowl. Stir to mix.
Rub or cut in butter until mixture resembles coarse meal.
Whisk together buttermilk, pumpkin and honey. Add to flour and stir with a large spoon until dough is wet and sticky.
Turn onto a well floured surface. Sprinkle with flour. Gently work flour into dough with your hands, adding more flour as needed, until the dough is no longer stick and holds its shape.
Roll or pat out to 1/2 inches thick.
Along the long side, fold 1/3 of right side toward middle. Then, 1/3 of left side toward middle. Fold the dough in half from top to bottom and then bottom to top. Gently roll or pat our to 1 inch thick.
Dip 2 1/2 inch biscuit cutter in flour. Cut out biscuits with floured cutter by pressing straight down and don't twist.
Place biscuits 1/2 inches apart on a baking mat or greased cookie sheet. Brush tops with cooking oil or melted butter
Bake in a 450 degree preheated oven for 15 to 17 minutes or until tops are golden brown.
Serve warm with additional drizzles of honey or maple syrup.