Preheat oven to 425°F.
Combine flour, sugar, baking powder, baking soda, salt and spices in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl.)
Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
Add Pumpkin and ¼ cup buttermilk to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add pumpkin and buttermilk mixture and stir just until moistened). Stir in raisins and nuts.
Turn dough onto floured surface and pat into a circle, approximately ½ to ¾-inch thick.
Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. Lightly brush with buttermilk and sprinkle with cinnamon sugar.
Bake 15 minutes or until golden brown. Serve warm, spread with lots of Challenge Butter.