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Heat oven to 400. Line a baking sheet with parchment. Whisk together the flours, salt, ginger, baking powder and baking soda in a large bowl. Cut in the cold butter. Beat together the pumpkin puree, buttermilk and maple syrup in a small bowl. Add liquid mixture and crystallized ginger to the butter and flour mixture. Stir with a wooden spook or fork until it barely comes together, don't overmix. Scrape dough and all the flour bits onto a lightly floured surface, and gently shape into a 2 rounds about 3/4 inch thick, cut into wedges. Place on baking sheet. Bake 12 to 15 minutes until lightly browned bottom and top. Cool on a rack.
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