Preheat the oven to 375°. Line a large baking sheet with parchment paper, or aluminum foil and set it aside.
In a large mixing bowl, whisk together the dry ingredients.
Add the cold butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour until a crumb-like texture is formed.
In a separate bowl mix together the wet ingredients: yogurt, lemon juice, honey, and pumpkin.
Pour the wet ingredients over the flour mixture, stirring until a large ball of dough forms. Do not overmix the dough or the biscuits will be tough.
On a lightly floured surface, form the dough into a circle. With a rolling pin, roll out the dough to about 1-inch thick, and 7-inches in diameter. Using a 2 inch round biscuit cutter, cut out the biscuits. Gently fold the excess dough over itself and creating another round circle with your hands, molding the sides. Measure again 1-inch thick and cut the biscuits. Repeat until all the dough is used.
Place the biscuits onto the lined baking sheet, about ½ an inch apart. Brush the tops of the biscuits with two teaspoons of melted coconut oil or butter, and a pinch of salt.
Bake in the oven for 14-16 minutes, or until the bottom of the biscuits is golden brown.
Remove the hot pumpkin biscuits from the oven, and transfer them to a cooling rack for 10 minutes before serving.
Store leftover biscuits in an airtight container at room temperature for up to 3 days.