Preheat oven to 400°F and line two baking sheets with parchment.
In a food processor, pulse together the dry ingredients until combined. Add cold cubed butter and pulse until the mixture resembles coarse crumbs with small butter pieces visible. butter pieces should be about pea sized.
Whisk pumpkin puree, cream, sugar, egg, and vanilla in a small bowl.
Pour the dry ingredients into a large mixing bowl. Add the chocolate chips and use a fork to disperse them evenly.
Make a well in the center of the dry ingredients and pour in your wet ingredients. Using a fork, begin to stir the wet ingredients into the dry working from the center out. Stir until the ingredients are just combined. There may be some dry bits of flour at the bottom of the bowl.
Turn dough onto a lightly floured surface and gently knead to bring it together. Divide the dough in half and pat each half into a 1-inch thick circle. The circle should be about 8 inches in diameter. Cut each half into 6-8 wedges and place on the prepared baking sheet.
Bake 15–20 minutes, until golden brown and firm to the touch. Cool completely before glazing.
Note: For best results, freeze scones on the cookie sheet until completely frozen, at least two hours. Bake straight from the freezer per instructions above. The scones will hold their shape nicely and have a better texture.