Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
In a medium bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a medium bowl, combine the pumpkin, heavy cream, egg, and vanilla extract. Whisk until smooth.
Add the pieces of cold butter to the dry ingredients and lightly toss until all the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don't over mix.
Pour the pumpkin mixture over the dry ingredients and use a spatula to gently stir together. Don't over stir, the mixture will be wet and sticky. Still in the bowl, knead the dough a few times until the dough comes together.
Transfer the dough to a lightly floured surface. Gently pat and shape the dough into a circle, about 1-inch thick. Use a sharp knife to cut the scones into 8 even triangles.
Place the scones on the prepared baking sheet. Put the scones in the freezer for 15 to 20 minutes so the butter can chill. This will prevent the scones from spreading. While the scones are chilling, preheat the oven to 400 degrees F.
Remove from the freezer and brush the scones with the remaining heavy cream. Place the baking sheet in the oven, on the middle rack, and bake for 15-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center.
Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
While the scones are cooling, make the Icing. In a medium bowl, whisk together the cream cheese, butter, confectioner’s sugar, heavy cream or milk, and vanilla. Whisk until smooth.
Use a spoon to generously frost the scones with the cream cheese Icing.