Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set prepared pan aside.

In a mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, pumpkin pie spice and salt. Add in the cold butter and cut in with a pastry blender or forks. Mixture should be crumbly and gravel-like.

In a separate bowl, whisk together the pumpkin, cream, egg and vanilla. Using a rubber scraper or wooden spoon, combine the wet and dry ingredients until just combined.

Turn out the dough on to a well-floured surface. Pat the dough into a ball, and then flatten into a 1" thick disk. Cut into 8 triangles.

Place the scones on the prepared baking sheet and bake at 400 degrees for 13-15 minutes or until golden brown.

Remove from oven and let cool completely to room temperature.

While scones are cooling, mix the two bowls of frosting. In first bowl, mix the white frosting by mixing the powdered sugar, cream and melted butter. Frosting will be smooth and thick. Frost the top of each cooled scone with an off-set spatula or knife. In second bowl, mix the pumpkin spice glaze by combining the powdered sugar, pumpkin puree, pumpkin pie spice and heavy cream.

Let frosting set before serving.