Shortcakes: Preheat the oven to 400 degrees. Mix flour, brown sugar, baking powder, pumpkin pie spice, and salt together. Grate the cold butter into the flour and gently stir to coat the specs of butter in the flour. Be careful to not fully incorporate the butter. The goal is to still see specs of cold butter in the dough once the biscuits are ready for baking. Whisk together the milk and pumpkin and gently stir it into the flour mixture. Turn dough out onto a clean counter. The dough will look a bit messy, but do your best to bring it together by patting it down and folding it over about 7 times. Do not overwork the dough. Flatten the dough to a ¾ to 1-inch thick layer. Use a 2 ½-inch biscuit cutter or the opening of a glass to cut out 7 or 8 rounds. Bake for 18-20 minutes until golden brown.

Apples: Heat the butter in a large saucepan over medium heat. Add in the apples, brown sugar, cinnamon, and nutmeg and stir until the apples are coated. Add in the water, and cook the apples for about 10 minutes until soft. Combine the cornstarch with a couple teaspoons of water to make a slurry. Add to the apple mixture, and bring to a boil, stirring until the mixture thickens. Take off the heat (you want these to cool down a bit before you layer them onto the stacks so they don’t melt all the whipped cream).

Maple Whipped Cream: Using a hand mixer, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Slowly beat in the maple and cinnamon. Fold the cream cheese mixture into the whipped cream.

Assemble: Slice the biscuits in half. Add a layer of apples and maple whipped cream and place the other half of the biscuit on top. Top with more apples and whipped cream. Drizzle with the extra sauce from the apples.