In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, baking soda, and pumpkin pie spices until well combined.

Use a pastry cutter to cut in the chilled, cubed unsalted butter until the mixture resembles coarse crumbs.

Stir in the light brown sugar, creating a sweet, spiced base.

In a separate bowl, mix together the pumpkin puree, buttermilk, and eggs, then gently fold into the dry ingredients until just combined.

Lightly flour your work surface and turn the dough out onto it.

Gently knead the dough a few times to bring it together, shape it into a circle about 1 inch thick.

Using a knife or bench scraper, cut the circle into wedges, then transfer them to a baking sheet lined with parchment paper.

Chill the formed scones in the refrigerator for 30 minutes.

Preheat your oven to 400°F (200°C).

Bake for 15 to 20 minutes until lightly golden on top and firm to the touch.

While the scones cool, whisk together the glaze ingredients in a small bowl.

Once cooled, drizzle the glaze over each scone.