Preheat oven to 425°F. In small bowl, whisk together pumpkin, heavy cream, and eggs. Set aside.

In mixer with paddle attachment, combine flour, sugar, baking powder, baking soda, and spices. Add cold butter cubes and mix until crumbly. Mix in pumpkin mixture until just combined. If dough is too sticky, add flour as needed.

Turn dough onto floured surface and form into a 12x6 inch rectangle. Cut into triangles by making three vertical cuts, then X cuts and horizontal cut to form 18 triangles.

Place triangles on parchment-lined baking sheet. Bake for 13-15 minutes until golden.

Let cool. Prepare sugar glaze by whisking powdered sugar with heavy cream. Brush over cooled scones.

For cinnamon glaze, whisk cinnamon, powdered sugar, and heavy cream until smooth. Drizzle over scones. Let set for 15 minutes.