Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the chilled pumpkin puree, cold milk, egg, and vanilla extract until smooth.

In a large mixing bowl, sift together the all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and spices.

Cut cold, diced butter into the dry ingredients until it resembles coarse crumbs.

Create a well in the center and pour the chilled wet ingredients into it, mixing gently until a soft dough forms.

Shape the dough into a rectangle, cut into 6 squares or triangles, and place on the prepared baking sheet.

Bake for 17-18 minutes until risen and lightly golden on top.

Let the scones cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Whisk together powdered sugar and heavy cream to prepare the glaze.

Drizzle the glaze over cooled scones and allow to set for about 20 minutes before serving.