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1
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
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2
In a small bowl, whisk together the pumpkin puree, heavy cream, vanilla and egg.
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3
In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg and salt.
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4
Using a pastry blender, cut the butter into the flour mixture.
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5
Add the pecans and toss to combine.
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6
Use a fork to stir in the pumpkin mixture just until you have craggy dough.
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7
Do not overmix.
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8
Tip the dough out onto the prepared baking sheet and pat it into a 6-inch circle.
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9
Cut the dough into 8 equal triangles and freeze them for at least 15 minutes.
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10
(Once they're frozen, you could transfer them to an airtight container and keep them frozen for up to a month.)
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11
Spread the scones out on the baking sheet and brush with a bit of cream.
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12
Bake until a toothpick inserted into the centers comes out clean, 20 to 25 minutes.
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13
Transfer to a rack to cool completely, about 1 hour.
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14
Mix together the cream cheese, confectioners' sugar and milk with an electric mixer in a large bowl until smooth.
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15
Spread some of the cream cheese mixture on top of each scone and serve immediately.
