Preheat the oven to 425F. Grease a 12” cast iron skillet or large round baking pan with butter. Set aside.

In a medium bowl, whisk together the pumpkin puree, buttermilk, Greek yogurt, and vanilla until well combined. Set aside.

In a separate large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.

Add in the grated butter, and use a wooden spoon to toss until butter is coated in flour and the mixture resembles a ‘crumbly’ texture.

Make a well in the center of the dry mixture, and pour in the wet mixture. Mix with a wooden spoon until just combined, being careful not to over-mix. If needed, you can use your hands to mix and knead slightly. The dough will be slightly sticky, but should be soft enough to scoop!

Use a large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit (if using a large cookie scoop, purposely overfill the scoop), and place in the prepared skillet or pan.

Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.

Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon sugar mixture.

Bake for 20-25 minutes, or until fluffy and golden brown.

While the biscuits are baking, prepare the whipped maple butter. In a medium bowl, whip the butter with a whisk or handheld electric mixer until light and fluffy. Then, whip in the maple syrup, vanilla, and pumpkin pie spice or cinnamon (if using), until combined, fluffy, and lighter in color.

Remove the biscuits from the oven and serve warm with the whipped maple butter, flaky sea salt, and a hot cup of coffee, if desired.