Combine the flour, sugar, and spices in a large bowl. Add the cold butter that has been cut into cubes. With a pastry cutter, fork, or two knives cut the butter until the mixture has formed crumbs and there are no large pieces of butter.
Combine the pumpkin, cream, and egg and mix together. Add to the flour mixture. Mix until all dry ingredients are moistened; form into a ball.
Sprinkle the work surface with flour. Place the dough on the floured surface and knead 5 to 7 times. Pat the dough into a 4-inch wide by a 12-inch long rectangle.
Cut the rectangle into 3 squares and then cut the squares into triangles. Place on the prepared baking sheet. Bake for 14 to 16 minutes. Remove from the oven and set on a cooling rack to cool.
Make the vanilla icing. Once the scones are completely cooled drizzle the vanilla icing over the scones. Once the vanilla icing is drizzled make the spiced icing. Drizzle the spiced icing over the top of vanilla icing.