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Preheat oven to 425°. Line an 8" x 8" baking pan with parchment. Place 12 Tbsp. butter in prepared pan and melt in oven until browned, about 10 minutes.
In a large bowl, whisk flour, granulated sugar, baking powder, pumpkin spice, and salt. In a large measuring cup, combine cream and pumpkin puree.
Form a well in center of dry ingredients. Pour cream mixture into well. Using a spatula, stir until a sticky, orange dough forms. Carefully transfer dough to pan with browned butter. Spread into an even layer.
Bake biscuit until puffy and golden, 25 to 30 minutes. Let cool about 20 minutes, then cut into 9 squares.
In a small bowl, mix pecans, syrup, and remaining 6 Tbsp. butter. Serve alongside biscuits.