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Whisk together ½ cup pumpkin puree, 3 tablespoons heavy cream, 1 large egg, and 1 teaspoon vanilla until smooth and combined
Whisk together 2 cups all purpose flour, ⅓ cup brown sugar, 1 ½ teaspoons baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice
Cut ½ cup cold unsalted butter into tiny cubes and press into the flour mixture until pea-sized crumbs form
Make a well in the center and pour the wet pumpkin mixture in
Stir until the dough just starts to come together
Turn dough onto a lightly floured surface and knead a couple times until combined, being careful not to overwork
Shape dough into a 1 inch thick circle and cut into 8 equal wedges
Place scones on a parchment-lined baking sheet with space between them
Bake at 400 degrees for 14-18 minutes until lightly golden and cooked through
Cool scones completely
Mix 1 cup powdered sugar with a few tablespoons heavy cream to create a white glaze and dunk tops of scones
Mix ¾ cup powdered sugar, 1 ½ teaspoons pumpkin pie spice, 1 tablespoon pumpkin puree, and 2 tablespoons heavy cream until smooth
Transfer pumpkin glaze to a ziploc bag, snip a small corner, and drizzle over scones
Allow all glazes to set completely before serving