Preheat the oven to 375°. Line a large baking sheet with parchment paper or aluminum foil and set it aside.
In a large bowl, whisk together the gluten-free flour, almond flour, arrowroot powder, baking powder, baking soda, finely chopped rosemary, salt, and garlic powder.
Add the coconut oil to the dry ingredients, using a pastry cutter or fork, cut the oil into the flour until a crumb-like texture is formed.
In a separate medium-size bowl, add the yogurt, lemon juice, honey, and pumpkin. Stir until well combined.
Pour the pumpkin mixture over the flour mixture, stirring until a large ball of dough comes together. Do not overmix the dough or the biscuits will be tough.
On a lightly floured surface, form the dough into a circle and roll out the dough to about 1-inch thick, and 7-inches in diameter. Cut out the biscuits using a 2-inch biscuit cutter. Re-roll any of the biscuit dough scraps until you have 8 biscuits.
Place the biscuits onto the lined baking sheet, and 1/2 an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil, and a pinch of salt.
Bake in the oven for 10 minutes, or until the bottom of the biscuits is golden brown.
Remove from the oven and allow the biscuits to cool for 10 minutes before serving.
Store the biscuits in a tightly sealed container at room temperature for up to 3 days.