Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, and all spices.
Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the pumpkin purée, egg, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.
Cut the circle into 8 equal triangles using a sharp knife.
Place the scones on the prepared baking sheet and bake for 15-18 minutes until golden.
Let cool on the pan for 5 minutes before transferring to a wire rack.