Preheat oven to 400.

Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.

Cut butter into small pieces, and add to flour mixture.

Using a pastry blender or two forks, mix until butter is the size of small peas.

In a large mixing cup combine buttermilk, egg, and vanilla.

Slowly add half of the liquids; add all of the pumpkin purée and pecans.

Stir to combine.

If mixture is too dry, add more of the liquids. (The dough should form a ball.)

Place dough on a lightly floured surface and press into an 8-inch round.

Cut into 8 wedges. Transfer wedges to rimmed cookie sheet.

Bake for 15-20 minutes, or until bottoms are golden brown.

Transfer to cooling rack. Top with vanilla glaze, if desired.