In small bowl, mix the pumpkin, heavy cream, and eggs with a whisk. Set aside.

In mixer, using paddle attachment, mix flour, sugar, baking powder, baking soda, and spices. Add in cold butter cubes and mix until crumbly. Slowly add in pumpkin mixture and mix until thoroughly combined. Dough will be crumbly, so you'll need to mix with hands. If it's too sticky, add about 0.25 cup flour until manageable.

Divide dough in half, and form into a 12x6 inch rectangle. If it's too sticky, using hands, mix in enough flour so it is easier to shape. Sprinkle surface with about 0.25-0.5 cup flour.

Cut dough into triangles by making three vertical cuts (creating 3 rectangles), then cut each rectangle by making an X and one horizontal cut across the center to form 18 triangles.

Place each triangle onto a parchment-lined baking sheet. Bake at 425°F for 13-15 minutes. Repeat with the remaining dough.

Cool on a rack. Make sugar glaze by whisking together powdered sugar and heavy cream. Brush glaze on tops of scones.

For cinnamon glaze, whisk together cinnamon, allspice, and heavy cream. Pour into a piping bag, cut the tip, and drizzle over scones. Let dry for 15 minutes before serving.