Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

Add the cold cubed butter to the dry mixture. Use a fork or pastry cutter to cut the butter into the flour until it resembles coarse crumbs.

In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

Pour the pumpkin mixture into the flour mixture, stirring until just combined. Avoid overmixing; the dough should be slightly sticky.

Turn the dough out onto a floured surface and knead gently 2-3 times to bring it together. Pat it into a circle about 1 inch thick.

Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet. If desired, sprinkle a bit of sugar on top of each scone.

Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted in the center comes out clean.

Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.