Preheat your 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, cinnamon, allspice, ginger, pumpkin pie spice, and both sugars until well combined.

Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In another bowl, mix the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey until smooth.

Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.

Turn the dough out onto a floured surface, knead it gently, and shape it into an 8-inch circle.

Cut the circle into 8 wedges and arrange them on the prepared baking sheet.

Brush the tops with whole milk.

Bake for 13-15 minutes or until the scones are golden brown.

Cool them on a wire rack.

For the vanilla glaze, whisk together the powdered sugar, melted butter, and heavy cream until smooth and drizzle over the cooled scones.

For the pumpkin icing, mix the powdered sugar, pumpkin puree, spices, and heavy cream until smooth and drizzle over the scones after the vanilla glaze sets.