Preheat the oven to 425°F. Spray a 9-inch round pan with baking spray, set aside.
Place the first four ingredients in a large bowl; whisk to combine. Place the pumpkin puree and heavy cream in a separate medium bowl; whisk to combine.
Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until the dry ingredients are just moistened.
Turn the dough out onto a floured work surface. Sprinkle more flour onto the surface of the dough. Knead 4-5 times, and then pat the dough out to 1-inch thickness.
Cut the dough into 2 1/2-inch rounds using a biscuit cutter. Place the biscuits, just touching, in the prepared pan. Use a pastry brush to lightly cover the tops of the biscuits with egg wash. Bake for 12-15 minutes, or until golden brown.
Serve biscuits warm with salted butter and jam.
Place leftovers in a zip-top bag or in an airtight container and store at room temperature.
Yam variation: Drain a 15 ounce can of yams in light syrup; mash yams with a fork until pureed. Use in place of the pumpkin in this recipe. Increase the heavy cream from 3/4 cup to 1 cup. Proceed as directed.
Keyword canned pumpkin, fine grain sea salt, heavy cream