Preheat the oven to 400 degrees. Spray a large baking sheet with cooking spray or line it with parchment paper.

To make the scones whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl.

Add in the cold cubed butter to the dry ingredients. Use your fingers and mix the butter into the flour until it resembles coarse crumbs.

In a medium mixing bowl, whisk together the pumpkin puree, milk, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Transfer the dough to a lightly floured surface and shape it into a 1 inch thick circle.

Using a knife or pizza cutter cut the dough into eight wedges.

Place the wedges on a baking sheet 2-3 inches apart. Bake for 15-18 minutes or until they are golden brown.

Remove from oven and cool on a wire rack.

To make the glaze whisk together the powdered sugar, milk, and vanilla extract until smooth and thick. Dip the top of each scone into the glaze and then place back on the wire rack so the excess can drip off.

In another small bowl whisk together the powdered sugar, milk, pumpkin puree, and spices. Mix until smooth. Place the pumpkin glaze in a zip top baggie, snip off the end, and drizzle over top of your scones.