Preheat to 400F and line a baking sheet with parchment paper.

In a large mixing bowl, mix together all purpose flour, sugar, pumpkin pie spice, baking powder, and salt.

Grate the stick of cold butter directly into the bowl with a cheese grater. Mix together with clean hands, very gently mixing butter into the dry ingredients. Mix in the chocolate chips.

In a separate bowl, whisk together the pumpkin, heavy cream, and egg. Pour the wet mixture into the dry and mix with a silicone spatula until it is well combined. The mixture should be wet but easy to shape.

Turn out onto a well floured surface and shape into an 8" x 12" rectangle. Cut the rectangle into 12 even triangles by first cutting it into 6 squares and cutting each square in half on a diagonal.

Arrange triangles on the lined baking sheet. Bake at 400F for 13-14 minutes. Scones will be golden brown but still slightly soft and fluffy.

Cool completely, dust with powdered sugar and serve.