Preheat the oven to 425ºF and line a baking sheet with parchment paper.
In a food processor, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Next, add the sliced butter to the food processor and pulse until the mixture resembles cornmeal.
In a bowl, whisk together pumpkin and half & half. While the food processor is running, stream in the half & half mixture.
Once the dough has turned into a ball, turn off the food processor and flatten into a 7-inch circle that is about 1 inch thick. Cut the dough into 8 triangles and pull the triangles slightly away from each other.
Bake the scones for 15-18 minutes or until lightly golden brown on the bottom.
To make the powdered sugar glaze, combine powdered sugar, half & half, and vanilla extract. Once the scones are cooled spread the glaze over the tops of each scone. Allow to set about 15 minutes.
To make the spiced glaze, in a small bowl combine powdered sugar, cinnamon, nutmeg, ginger, cloves, and half & half. Drizzle the spiced glaze over the scones and allow to set before serving.