In small bowl, whisk together canned pumpkin, heavy whipping cream, and eggs. Set aside.

In mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, ginger, cloves, nutmeg, and cinnamon. Add cold butter cubes and mix until crumbly. Incorporate pumpkin mixture and mix until just combined. Dough may be crumbly; knead with hands if necessary.

Divide dough in half and shape into a 12x6 inch rectangle. If sticky, sprinkle with flour. Place on floured surface or parchment-lined baking sheet.

Using a pizza cutter, cut into triangles by making three vertical cuts, then X-shaped cuts for each rectangle, and one horizontal cut across the center. You should end with 18 triangles.

Place triangles on parchment-lined baking sheet. Bake at 425°F for 13-15 minutes until golden brown.

Cool on wire rack. In small bowl, whisk powdered sugar with heavy cream to create glaze. Brush glaze on cooled scones.

For cinnamon glaze, whisk powdered sugar, cinnamon, allspice, and heavy cream until smooth. Pour into a bag, cut tip, and drizzle over scones. Let dry for 15 minutes before serving.