Preheat oven to 425 degrees.

Place pumpkin, vanilla, brown sugar, egg and 1/4 cup of cream in a bowl and mix well. Keep aside.

In a large bowl, add flour, baking powder, salt and pumpkin spice mix. Mix well.

Add butter and rub it into flour and mix till it resembles fine breadcrumbs.

Create a well in center and mix in the pumpkin mixture.

Stir mixture with a wooden spoon to incorporate and bring the mixture together till it forms a dough.

Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

Transfer scones to a parchment paper lined baking sheet. Brush tops with the remaining cream. At this point, you can sprinkle with some pumpkin spice if you prefer.

Bake in preheated oven for about 20 minutes or until tops are golden brown.

Transfer to a wire rack and let it cool before spooning/piping the drizzle over.

Finally sprinkle a pinch of pumpkin spice mix over the scones.

In a mixing bowl whisk together powdered sugar and half and <g class="gr_ gr_134 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep" id="134" data-gr-id="134">half</g>, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny).

Drizzle on scones and let it set at room temperature.