Whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.

Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized bits. Work quickly to keep the butter cold.

In a separate bowl, whisk the pumpkin puree, heavy cream, brown sugar, egg, and vanilla until smooth.

Pour the wet ingredients into the dry and fold gently until no dry flour remains. Do not overmix.

Turn the dough onto a floured surface and pat it into an 8-inch disk about 1 inch thick. Cut into 8 wedges.

Transfer the wedges to a parchment-lined baking sheet and freeze for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.

Brush the tops with a little heavy cream and bake for 18 to 22 minutes, until the edges are golden. Cool on a wire rack.

Whisk the powdered sugar, maple syrup, milk, and a pinch of pumpkin pie spice until smooth. Add more milk a little at a time for a thinner glaze.

Drizzle the glaze over the cooled scones and let it set before serving.