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Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside.
In another bowl, whisk pumpkin, eggs, and milk together.
Grate frozen butter on the large holes of a box grater. Add grated butter to the flour mixture and toss gently. Toss in chocolate chips.
Fold in pumpkin mixture until a dough forms. (Don’t overwork the dough here. It’s ok if a little of the flour still shows.)
Divide dough in half and dump out on a flour-coated surface. Knead a couple of times if needed, and form each half into a 6-inch circle. Place the circles onto the prepared cookie sheet.
Use a bench scraper to divide each circle into 6 triangles. Gently move the triangles out just a bit, so each one has a little bit of space.
Bake for 22 minutes, or until done. Remove to a wire rack to cool.
Make the glaze. Beat the powdered sugar, milk, and cinnamon together until smooth. Spoon over warm or room temperature scones.