Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves.

Add cold, cubed unsalted butter to the dry mixture and cut in until it resembles coarse crumbs.

In a separate bowl, mix pumpkin puree, buttermilk, and vanilla extract until smooth.

Pour the wet ingredients into the dry mixture and gently stir until just combined.

Dust a clean, floured surface and gently pat the dough into a 1-inch thick rectangle, then cut out biscuits.

Place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes until golden brown.

Allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack.