Stir together flour, baking powder, baking soda, cinnamon, sage, ginger, nutmeg, cloves and salt. Cut in butter until mixture resembles coarse crumbs. In a separate bowl, whisk together the buttermilk and maple syrup. Add the canned pumpkin and whisk until smooth. Pour liquid mixture into the dry and stir until dough holds together. Roll dough out on a floured surface to 1/2-inch thick rectangle, fold in half and roll until 3/4-inch thick. Cut dough using a 2-inch biscuit cutter. Place biscuits on a greased sheet pan close together. Brush with egg and gently press sage leaf onto the top of each biscuit, if using. Bake at 400° F. for 15-20 minutes or until golden brown. While the biscuits are in the oven, whip the softened butter, maple syrup bourbon and cinnamon until well combined and there are no lumps. Serve on the side.