Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, sift together the dry ingredients.

Whisk in the granulated sugar until evenly distributed.

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

In a separate bowl, whisk together the pumpkin puree, egg, and heavy cream until well combined.

Gently fold the wet ingredients into the dry mixture using a spatula.

Transfer the dough to the prepared baking sheet and shape into an 8-inch circle.

Slice the dough into 8 equal triangles and separate slightly for baking.

Bake for approximately 15 minutes or until the edges are golden brown.

Prepare the glaze by mixing powdered sugar with heavy cream until pourable.

Create the drizzle with powdered sugar, pumpkin pie spice, and pumpkin puree, adjusting with heavy cream.

Allow the scones to cool on a wire rack before serving.