Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor, add flour, white sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Place lid on food processor and pulse a couple of times to mix the dry ingredients.

In a large bowl, whisk together the pumpkin puree, heavy cream, and egg until well combined.

Pour the pumpkin mixture into the chute of the food processor and process the wet ingredients into the flour mixture until a soft dough ball forms.

Remove dough from food processor processor and place on lightly floured surface. Pat scone dough out into a round until dough is a 5-inch circle, about 1-inch thick.

Cut dough with a pizza cutter or sharp knife into 8 equal pieces – just like you would a pizza.

Place cut scones onto prepared baking sheet. Using a pastry brush, lightly coat the scones with heavy cream.

Bake at 425 for 14 minutes, until scones are golden brown. Remove from oven and cool on a wire rack.

In a small bowl, mix together 1 cup powdered sugar and 2 tablespoons cinnamon flavored coffee creamer. Spoon glaze onto cooled scones. Let sit until the first glaze hardens.

To make the spiced drizzle, mix together the pumpkin, cinnamon bun flavored creamer, cinnamon, nutmeg, ginger, and cloves.

Add powdered sugar as needed to make of drizzling consistency (should be thicker than the glaze).

Drizzle the over top of the first glaze in a zigzag pattern Let sit until drizzle has dried. Store in an airtight container.