Line a baking sheet with parchment paper and preheat the oven to 425℉.

In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon pumpkin pie spice, and salt. Whisk the dry ingredients until well blended,

With a pastry cutter, cut the butter into the dry ingredients and mix until the mixture is crumbly and none of the butter pieces are larger than a small pea.

In another bowl, mix together the pumpkin puree, milk, and vanilla extract. Once the wet ingredients are well mixed, stir the wet mixture into the dry/butter mixture. Do not over mix, but make sure all of the dry mixture is now moist.

Dust flour onto a counter and turn the scone dough on top of this flour. Knead the dough quickly and turn into an 8" circle. Cut the circle into 8 wedges, making sure to clean the knife between each cut. Place these 8 wedges onto the prepared baking sheet. Then freeze the wedges, on the sheet, for 15 minutes.

Remove the baking sheet from the freezer and brush the tops with the milk. Bake for 13-16 minutes, until the scones are golden on top and a toothpick stuck into the center comes out clean.

In a small bowl, mix together the vanilla glaze ingredients. Set aside. If the glaze is too thin, add more confectioner's sugar. If it's too thick, add a bit more milk.

Once the scones come out of the oven, remove them to a cooling rack. After ten minutes, drizzle the vanilla glaze over the 8 wedges and serve.