Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
In a separate mixing bowl, whisk together the heavy whipping cream, pumpkin puree, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, so I recommend using your hands to work it together.
Scoop the dough out onto a lightly floured surface and work it together in a ball, then flatten it into a 7 to 8-inch circle that's about 3/4-inch thick. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
Place the baking sheet with the scones in the freezer for 10 minutes.
Bake for 18 to 22 minutes or until the tops of the scones are set and cooked through.
Remove from the oven and allow to cool completely.