Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and sugar. Whisk together. Add cold butter and cut together using a pastry cutter, two knives, or you could also put the dry ingredients in a food processor and pulse until mixed.

In a separate large mixing bowl combine chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Stir with a whisk to combine. Add wet ingredients into the bowl with dry ingredients. Stir with a large mixing spoon until just combined. Lightly flour a flat surface and set down dough. Knead together several times to fully combine. Pat out and shape into a 8 inch round circle. Use a sharp knife to cut out 8 wedges.

Place wedges on your parchment paper lined baking sheet. Brush the top of the scones with whole milk. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a scone comes out clean. Scones should be a light golden brown on the top. Place each scone on a wire rack to cool for 8-10 minutes.

In a medium mixing bowl add powdered sugar, melted butter, and heavy cream. Whisk together until no lumps remain. It should be on the thicker side, not runny. If you need to add additional cream add it 1 tbsp at a time until desired consistency.

Spoon and spread glaze over the top of each scone. Let the glaze set for at least 20 minutes.

In a medium mixing bowl add powdered sugar, pumpkin puree, pumpkin pie spice, ground cinnamon, allspice, ground ginger and 3 tbsp heavy cream. Whisk together until no lumps remain.

Add glaze to a piping bag with a small round tip. Drizzle pumpkin glaze over the scones. Allow glaze to set for at least 20 minutes.

Serve and enjoy!