Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder, salt, and 2 teaspoons of the pumpkin pie spice until well combined. Add the cold cubed butter and use a pastry blender or two forks to work it into the flour mixture until it looks like coarse crumbs.

In a separate bowl, mix together the pumpkin puree, 6 tablespoons of heavy cream, the beaten egg, and 1 teaspoon of vanilla extract. Slowly add this mixture to the dry ingredients, stirring gently with a fork until just combined and a rough dough forms. If the dough feels dry, add an extra tablespoon of cream.

Transfer the dough to a lightly floured surface and gently knead just until it comes together. Shape it into a 1-inch thick circle and cut into 12 wedges. Arrange the wedges on the prepared baking sheet and refrigerate for 30 minutes.

While the scones are cooling, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, the remaining 6 tablespoons of heavy cream, and the remaining 1 teaspoon of vanilla extract until smooth. If the glaze is too thick, add more cream a little at a time.

Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.