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Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the pumpkin, peanut butter, eggs, cinnamon and honey.
Whisk in the broth and stir well.
Gradually stir in the flour. Work the dough lightly with your hands. The dough should not be sticky. Roll or pat out to about ½-inch thick.
With a biscuit cutter, cut the biscuits out and place on a nonstick cookie sheet. Bake for about 30 minutes.
Cool on a wire rack and serve or seal in a air tight container for up to 2 weeks.