Preheat oven to 400F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine flour, baking powder, baking soda, pumpkin pie spice, salt, and sugar. Using a pastry cutter, or your fingers, work cold butter cubes into flour mixture until crumbly and butter forms pea-sized clumps.
In a separate bowl, whisk pumpkin, cream, eggs, and vanilla until smooth. Pour liquid mixture over butter mixture and very gently fold until a shaggy dough forms.
Turn dough onto a floured surface and VERY gently knead several times until dough just comes together.
Divide dough in half and pat each half into a 6 to 7-in round. Using a benchscraper or a sharp knife, cut each round into eight wedges. Place wedges 2-in apart on prepared baking sheets.
Bake scones at 400F 10-12 minutes or until tops begin to turn golden. Cool scones on a wire cooling rack, while you prepare the glaze.
Make the glaze: In a small bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency.
Drizzle glaze evenly over each scone and allow scones to set 5 minutes before serving. Enjoy!
Scones are best if enjoyed on the day they are made.