Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.

In a large bowl, whisk together flour, brown sugar, cinnamon, clove, nutmeg, ginger, baking soda, and salt.

Add the cubed butter to the flour mixture and cut it in using a pastry knife.

In a medium bowl, combine the pumpkin puree, egg, milk, and vanilla.

Add the mixed wet ingredients to the dry ingredients and stir until well combined. A dough will begin to form. Knead the dough in the bowl until all the flour is fully incorporated.

Turn the dough out onto the prepared baking sheet and press it out into a large rectangle, approximately ¼ inch thick.

Using a knife, score the dough to create 12 triangles.

Bake for 12-15 minutes. Allow the scones to cool on a wire rack for 10 minutes before glazing.

For the glaze, whisk together powdered sugar and milk in a small bowl. The glaze should have a thick consistency.

To make spiced pumpkin glaze, whisk together pumpkin puree, cinnamon, powdered sugar, and milk.

Drizzle each scone with the spiced pumpkin glaze.