Cut the candied bacon into small pieces (I use kitchen scissor). Set aside.
Mix the pumpkin, buttermilk, and brown sugar in a small bowl. Combine well.
Keep cold in refrigerator while preparing the next step.
In a large bowl, whisk together 3 cups of the flour, baking powder and salt.
Cut the cold butter into the flour mixture with a pastry blender, knife or your hands. You want the butter no bigger than a pea. Do not overwork the dough. The mix should look dry like coarse cornmeal with some small chunks.
Fold in the refrigerated pumpkin mixture, working quickly but making sure not to overwork the mix. The butter should stay somewhat chunky but a wet dough should begin to form.
Adding the bacon pieces, continue to mix. I did the mixing with my hands, making sure the dough was not over mixed.
To help with stickiness, coat the dough with the remaining ⅓ cup flour and turn onto a floured surface.
Gently fold the dough into a disc shape.
Add more flour if needed.
Sprinkle lightly but thoroughly with flour. Wrap in plastic.
Allow dough to rest in the refrigerator for a minimum of 30 minutes.
Preheat oven to 375ºF.
Line a baking sheet with parchment paper or silicone mat.
Place dough disc onto a lightly floured surface.
Roll out dough with a floured rolling pin or press to about 1-½ inches thick.
With a 3" biscuit cutter (I used a glass with a 3" diameter) cut the biscuits.
Place biscuits on prepared baking sheet about 2 inches apart.
Continue cutting until all dough scraps are gathered back up and used.
Bake for 25-35 minutes until they have risen and are no longer doughy.