Preheat oven to 400 F and line a large jelly roll pan with parchment paper
In a large mixing bowl, add flour, brown sugar, baking powder, baking soda and salt and mix until combined
In another mixing bowl, add pumpkin puree, milk, molasses, vanilla, cinnamon, ginger, nutmeg and cloves and whisk until combined
Place the pats on the flour mixture and use a pastry cutter or two knives or your fingers and work the butter into the flour mixture until it forms little balls
Pour pumpkin mixture over the flour mixture and combine with a spatula until just combined
Flour a flat surface or marble pastry board and form the dough into two rectangles
Cut the dough into triangles and place them on the lined jelly roll pan
Bake for 15 minutes
Glaze
In a saucepan, add the butter, maple syrup, cinnamon, ginger and nutmeg and stand there while it all melts
Take off heat, add confectioners sugar and whisk until combined and thickened (less than 2 minutes)
Pour glaze in strips over pumpkin scones and let the glaze set