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

In a medium bowl, whisk together the chilled pumpkin puree, cold milk, egg, and vanilla extract until smooth.

In a large bowl, combine all-purpose flour, packed brown sugar, white sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, baking powder, and salt. Stir until well distributed.

Cut in the cold diced butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Gently mix to form a soft dough.

Turn the dough onto a floured surface, gently fold it, and shape it into an 8x5 inch rectangle. Cut it into 6 equal squares or wedges.

Bake in the preheated oven for 17-18 minutes or until lightly golden. They should feel firm yet tender.

Cool the scones on a wire rack for about 10 minutes before glazing.

Whisk together powdered sugar and heavy cream until smooth for the glaze. Adjust the thickness as desired.

Drizzle the glaze over the cooled scones. Enjoy!