Preheat oven to 425˚F. Add flour, salt, baking powder, and pecans in a food processor and pulse a few times to get the pecans chopped. If you don’t have a food processor, just chop the pecans finely and then stir everything together in a bowl.
Add cubed chilled butter to flour mixture and pulse a few times or cut butter into flour with fingers or a fork until there are pebble sized bits of butter throughout the flour.
Mix pumpkin, buttermilk, and syrup together in a seperate bowl.Add pumpkin mixture to flour and pulse a few times to combine or stir until dough comes together. The dough should be really soft, but not sticky at all.
Working quickly, turn dough out onto floured surface and roll until it’s 1/2 inch thick. Use cutters to cut out biscuits or slice dough to make square biscuits. You can also drop the biscuits onto a baking sheet directly.
Place biscuits on baking sheet lined with parchment paper. Optionally, brush biscuits with buttermilk and sprinkle with coarse sugar. Bake at 425 for 18-20 minutes.