Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon. Add the cold butter and work it into the flour mixture with a pastry cutter until coarse, pea-sized crumbs remain.
In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula. Add the chocolate chips and mix just until the dough comes together. Avoid overworking the dough.
Transfer the dough to a lightly floured surface and gently shape it into an 8-inch circle about 1 inch thick. Cut into 8 equal wedges and arrange them on the prepared baking sheet with a little space between each one.
Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
Bake for 20 to 22 minutes, or until the tops are lightly golden and the centers are set. Allow the scones to cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.
