Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and chill if desired for a crisper bottom.

Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.

Add cold cubed butter and use a pastry cutter or fingers to work it into the flour until the mixture resembles coarse crumbs with pea-size bits of butter.

Whisk pumpkin puree, egg, vanilla, and heavy cream in a separate bowl until smooth.

Pour the pumpkin mixture into the dry ingredients and fold until just combined. The dough should hold together but be slightly sticky. Adjust with a tablespoon of flour or cream as needed.

Pat the dough into an 8-inch circle about 1-inch thick, cut into 8 wedges, and transfer to the baking sheet. Chill for 15–20 minutes to help them keep their shape.

Brush tops with a little cream and bake 15–18 minutes until golden and set. Cool 5 minutes on the sheet.

Whisk powdered sugar with maple syrup and a pinch of salt. Thin with milk if necessary. Drizzle over warm scones and let set before serving.