1/2 c warm water
2 envelopes yeast
1/2 tsp sugar
7-8 cups all-purpose or bread flour
1 c milk, scalded and cooled to 110°F
1 cup canned pumpkin
1 c light brown sugar
1/2 c butter, melted
1 tsp salt
2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cinnamon, allspice, cloves
In a large bowl, combine the water, yeast and sugar; let stand 10 to 15 minutes until foamy. Stir in 1 cup flour, milk, pumpkin, brown sugar, butter, salt and spices; mix until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth, about 10 minutes.
Place dough in a greased bowl, turning to coat. Cover and let rise until doubled, 1.5-2 hours). Punch down dough and roll out to 1" thickness. Punch out 2 to 3" circles; re-roll scraps and punch out more biscuits. Arrange 1" apart on a baking sheet; let rise until doubled.
Preheat oven to 350°F. Bake until golden brown, about 25 minutes.