Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and nutmeg in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.

In a small bowl, whisk together cream, pumpkin puree, egg, and vanilla extract. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Shape the dough into 3 even rounds each about 1 inch thick. Cut each round into 4 even wedges using a pizza cutter or large knife and arrange them on the prepared baking sheet. Bake in the preheated oven for 15-17 minutes or until golden on the undersides. Let cool on the baking sheet for at least 10 minutes before topping with the icing.

Whisk together the milk, vanilla, and powdered sugar in a medium-sized bowl.

Transfer 2 tablespoons of the mixture into a small bowl and whisk in the cinnamon and pumpkin purée and add to a small plastic bag with the corner snipped off.

Once the scones are fully cooled, begin by dipping each of their tops into the icing. Finally, drizzle the pumpkin icing on top in a zigzag pattern over top. Enjoy!