• In a large mixing bowl, combine together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, 2 tsp pumpkin pie spice and ¼ cup brown sugar.
• With a cheese grater, grate your cold butter and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
• In a separate bowl, whisk together 1 egg, ¾ cup buttermilk, ¾ cup pumpkin purée and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. Use your hands to bring it together at the end if needed. This will be close to a wet dough that is slightly sticky to your hands, add flour 1 tbsp at a time if you feel its too wet. Sprinkle a clean workspace with flour and transfer scone dough. flatten out into a thick circle rectangle about 1" thick.
• Make your cream cheese filling in a separate, small bowl by mixing 4 oz softened cream cheese, 2 tbsp granulated sugar and ½ tsp vanilla. Spread evenly onto the scone dough, avoiding edges.
• Fold each side of the rectangle over itself to seal the cream cheese into a thicker rectangle. Transfer to a baking sheet and cut into 6-8 serving sizes, the same way you would a pizza.
• Top with cobbler crumble (see directions below) and bake at 350 degrees F for 22-25 minutes or until lightly golden on edges and set in the middle.

For the Cobbler Crumble:

• To prepare the crumble, add 4 tbsp melted butter, ½ cup flour and ½ cup brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.

For the Glaze:

• In a small bowl, combine ½ cup of powdered sugar and 1 tbsp whole milk. Whisk until smooth, add more milk 1 tsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes