Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.  Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs.

In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract.  Then add the wet ingredients into the dry ingredients.  Stir together with a wooden spoon or spatula until just combined.  Be careful not to over mix.

On a lightly floured working surface, knead the dough 3-4 times until it comes together.  Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick.

Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles). Transfer the wedges to the parchment paper lined baking sheet.

Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.

Then allow the scones to cool at room temperature for 10-15 minutes.

While the scones are cooling, prepare the glaze.

Place the powdered sugar into a large mixing bowl.  Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms.  You may not need all the milk.

Then divide the glaze evenly into 2 separate bowls.  Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze.

Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones.  Then set them on a plate or cooling rack to dry (15-20 minutes).

Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.

Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes).

Serve and enjoy!