In a small bowl, place almond milk and vinegar. Let sit for 10 minutes. Refrigerate coconut oil.
Lightly grease a baking sheet. Preheat oven to 450°F.
In a large bowl, mix flour, baking powder, sugar, spice, baking soda, and salt. Stir until there are no lumps.
Place oil and applesauce in the bowl with the flour. Using a fork, break the oil up into small pieces and stir into the flour. It should look like coarse, crumbly sand.
Mix pumpkin into the almond milk. Pour into the flour mixture and stir until combined; do not overmix.
On a lightly floured surface, knead dough just a few times. Beat the dough flat until it’s about 1-inch thick. Using a sharp circular object like a cup or a cookie cutter, cut the dough into circles. Reform the dough and repeat.
Place the biscuits on the baking sheet, making sure they touch. Bake for 13 to 15 minutes, until the edges are golden and crispy.
Enjoy warm with a drizzle of maple syrup!
These can be stored in an airtight container for up to 3 days. *Adapted from Minimalist Baker