Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt until well combined.

Add the cold, cubed butter to the dry mixture and cut the butter into the flour until it resembles coarse crumbs.

In a separate bowl, mix together the pumpkin puree, heavy cream, and egg until well blended.

Pour the wet mixture into the dry ingredients, stirring gently until just combined.

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

Cut the circle into wedges or use a round cutter to stamp out individual scones.

Transfer them to your prepared baking sheet, ensuring they are spaced apart for even baking.

Bake your scones in the preheated oven for about 15-20 minutes, or until they are lightly golden and a toothpick inserted in the center comes out clean.