In a medium bowl, whisk, 1 cup flour, 1 tbsp brown sugar, 1 tsp baking powder, 3/4 tsp pumpkin spice, and 1/2 tsp kosher salt. Using a fork or two table knives, work, the cubed, butter into the flower mixture until it resembles a coarse meal or tiny baby peas.

In a large liquid measuring cup, or another medium bowl, whisk the 1/4 cup canned pure pumpkin purée and the 2 tbsp of buttermilk (I just used 2% milk) until combined. Pour into the flour mixture and stir with a fork until just combined and a shaggy dough forms.

Turn onto a lightly floured work surface/counter. Gently knead the dough with your hands until no dry spots remain.

Next Pat the dough into a 4“ x 4“ square or round circle (your choice) then cut into four pieces or squares. Brush the tops of the biscuits with melted butter.

In an air fryer basket (or air fryer toaster oven if you prefer or own one) arrange the biscuits into a single layer and cook them at 350°F. In an airfryer basket you would need to tent them with foil during the last three minutes to prevent over browning if necessary until it is golden and risen. You will not need to do this in an airfryer toaster oven. This will take 10 to 12 minutes depending the type of your air fryer.