Preheat the oven to 400°F.

Place the oven rack in the center position.

Line baking sheets with parchment paper and set aside.

In a large mixing bowl, combine the sifted all-purpose flour, pumpkin pie spice, cinnamon, salt, baking powder, and light brown sugar.

Whisk until the dry ingredients are evenly combined.

Grate the frozen unsalted butter directly into the flour mixture.

Using a pastry cutter, blend the butter into the flour mixture until pea-sized crumbs form.

In a separate bowl, combine the egg, 1/3 c heavy cream, pumpkin puree, vanilla extract, and brown sugar.

Whisk until the wet ingredients are smooth and fully incorporated.

Pour the pumpkin mixture over the flour and butter mixture.

Stir gently until the dough begins to come together.

Lightly flour your hands and shape the dough into a ball.

Transfer the dough to a lightly floured surface.

Press the dough into an 8-inch round circle.

Using a sharp knife, cut the circle into 8 wedge-shaped pieces.

For smaller scones, divide the dough into two 5-inch circles and cut each circle into wedges.

Arrange the scones on the prepared baking sheets, leaving space between each piece.

Brush the tops lightly with the remaining 2 tbsp heavy cream.

Sprinkle with coarse sugar, if desired.

Bake for 17 to 20 minutes, or until the scones are lightly golden brown and set.

Remove the scones from the oven and allow them to cool slightly.

To prepare the glaze, add the butter and maple syrup to a small saucepan.

Warm over low heat, stirring until the butter is fully melted.

Remove the saucepan from the heat.

Whisk in the powdered sugar until a smooth glaze forms.

Add a small pinch of salt, if desired.

Pour the maple glaze over the warm scones.

Allow the glaze to set slightly before serving.

Serve warm for the best flavor and texture.