Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to have it ready for your scones later. Having your pan ready before you make the dough helps everything move smoothly!

In a medium bowl, whisk together the all-purpose flour, packed brown sugar, pumpkin pie spice, baking soda, and salt. Then, using a pastry cutter or your hands, work the cold, cubed butter into the mixture. Continue until the mixture is crumbly and the butter pieces are about the size of small peas.

In another bowl, whisk together the pumpkin puree, 3 tablespoons of fat-free half-and-half, egg, and vanilla extract until evenly blended. Pour this pumpkin mixture over the flour-butter mixture and stir with a rubber spatula until a soft dough forms. Knead dough gently in the bowl for about 1 minute until smooth. If the dough feels sticky, you can add a little extra flour to your hands as you knead.

Generously flour your work surface and roll out the dough to form an 8 x 10-inch rectangle about ¾-inch thick. Cut the rectangle in half horizontally, then each half again horizontally, creating 4 equal rectangles. Repeat in the other direction, vertically. You will have 16 2-inch squares. Cut each square diagonally to create mini triangle-shaped scones.

Arrange the triangle-shaped scones onto the prepared baking sheet from Step 1. Bake for 10-12 minutes, or until a tester inserted in the center comes out clean. Let the scones cool on the baking sheet for 10 minutes before glazing. I find letting them cool slightly helps the glaze set better.

In a small bowl, combine 1 cup confectioners' sugar with 2 tablespoons fat-free half-and-half. Stir until the mixture is smooth. Drizzle the resulting glaze over the slightly cooled scones from Step 5. Allow the glaze to set for at least 10 minutes until it hardens before proceeding.

In a separate bowl, whisk together 1/2 cup confectioners' sugar, 1 teaspoon pumpkin pie spice, and 1 tablespoon fat-free half-and-half until smooth. Drizzle the spiced glaze in a zig-zag pattern on top of the set plain glaze on each scone. Let the glaze set for at least 5 minutes before serving. For a festive look, I like to pipe the spiced glaze using a small plastic bag with the corner snipped off.