Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.

In a large bowl, combine flour, baking powder, salt, and cinnamon. Cut in butter with a pastry cutter or your fingers until crumbly. Add maple syrup, pumpkin puree and milk to flour mixture and gently fold until a shaggy dough forms.

Turn dough onto a lightly floured surface and gently knead a few times to form into a ball of dough. Pat dough out to 1-in thickness and use a 3-in biscuit cutter to cut out biscuits. Place biscuits upside-down on prepared baking sheet and brush with half-and-half cream.

Bake biscuits at 450F 14-15 minutes or until golden brown. Remove from oven and serve warm with maple syrup if desired. Enjoy!