Preheat the oven to 400°F (200°C).

In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

Add cubed cold butter to the dry mixture. Using a pastry cutter or your fingers, mix until the texture resembles coarse crumbs.

Gently stir in pumpkin puree, heavy cream, and vanilla extract until just combined.

Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.

Using a sharp knife, cut the dough into 8 wedges and place them on a baking sheet lined with parchment paper.

Bake for about 15-20 minutes, or until lightly golden.

While the scones are cooling, mix powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the slightly cooled scones.

Serve and enjoy!