• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
• In a large bowl, whisk the 2 cups all-purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, and 1 pinch ground cloves.
• Grate the ½ cup chilled unsalted butter into the dry ingredients. Use your hands to lightly mix the butter into the flour until a coarse crumb texture forms.
• In a separate medium bowl, combine the ½ Cup Pumpkin Puree, ¼ Cup heavy cream, 1 egg, and 1 teaspoon vanilla extract. Pour the pumpkin mixture into the butter and flour mixture, and mix until just combined. Try to work the dough as little as possible.
• Turn the dough out onto a lightly floured surface and work the dough into a ball. Flatten the dough into a 9-inch disk. Sprinkle with 1 tablespoon coarse sugar and cut the disk into 8 equal pieces.
• Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 20-22 minutes, or until nice and golden brown. Allow cooling for at least 5-10 minutes before drizzling the icing over the top.

Icing

• In a small bowl, whisk together the 1 cup powdered sugar, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon. If it seems too thick, add more heavy cream, 1 teaspoon at a time.