Preheat oven to 425°F and line a baking sheet with oven-safe parchment paper.

In a bowl, whisk together the flour, apple pie spice, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, and sugar. Add the butter and mix until mixture resembles coarse crumbs.

In a separate bowl, mix together the pumpkin purée, egg, and vanilla extract. Once fully mixed, add to the bowl of dry ingredients and gently fold everything together until a dough forms.

Tip out the dough onto a lightly floured working surface, kneading slightly with lightly floured hands. Pat down the dough until it's about 1-inch thick.

Using a 3-inch round biscuit cutter, cut into eight biscuits. If you have too much excess dough, repeat this step until all the dough is used.

Transfer the biscuits to the baking sheet, baking for 18-20 minutes or until golden brown.

To start the glaze, add all ingredients into a medium bowl and mix until smooth.

Allow biscuits to fully cool before adding the glaze. If you prefer a warm biscuit, heat it in the microwave for a few seconds after glazing.

Glaze and enjoy your Pumpkin Pie Biscuits with Vanilla-Almond Glaze! 🎃