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

In a mixing bowl, whisk together the chilled pumpkin puree, cold milk, egg, and vanilla extract. Chill until needed.

In a large bowl, whisk together dry ingredients: flour, brown sugar, white sugar, spices, baking soda, baking powder, and salt.

Cut cold butter into the dry mixture until it resembles coarse crumbs.

Make a well in the dry mixture and pour in the chilled pumpkin mixture. Stir gently until combined.

Transfer dough to a floured surface, pat into a rectangle, and cut into 6 equal shapes.

Arrange scones on the prepared baking sheet and bake for 17-18 minutes until golden.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Whisk powdered sugar and heavy cream until smooth for the glaze.

Once scones are cool, drizzle glaze over each one and allow to set before serving.