In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt.

Use a grater to grate in the cold butter, mixing until it resembles coarse meal with some small lumps of butter remaining.

In a small bowl, whisk together the pumpkin puree and buttermilk.

Add the pumpkin mixture and the dried cranberries to the flour mixture, stirring until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and knead gently, 5-6 times, or until dough comes together, but is still slightly lumpy.

Shape into a disk, about 1-inch thick.

Using a 2-inch biscuit cutter or round cookie cutter, cut out biscuits as close together as possible.

Arrange the biscuits into lightly greased 8-inch round cake pans, leaving about 1/2-inch space between them.

Brush each biscuit with melted butter.

Bake at 425 degrees for 18-20 minutes, or until they're pale golden brown at the edges. Best served warm, but delicious in any form!