Preheat the oven to 375 degrees.
Cover a cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, mix the 1/2 cup of pumpkin puree ,1 Tbs of cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, and 1/2 tsp ground cloves together with a fork. Then add 1 tsp of vanilla, ¼ cup of maple syrup, and 3 eggs to the bowl and whisk until everything is well blended.
In a medium bowl, mix ¾ cup of almond flour, ½ cup of coconut flour , 1 tsp baking soda, and ¼ tsp of salt together. Then, pour ¼ cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like "sand".
Pour the dry ingredients, or "sand" mixture, into the pumpkin mixture. Mix everything together with a fork. At first, the mixture will seem too wet, but keep mixing. Mix until there are no clumps left and the mixture thickens up into a dough.
Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.
Cut the dough in half, then in fourths... etc... until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.
Bake the scones at 375 degrees for 25-30 minutes.
While the scones are baking, make the frosting! Mix 1 Tbs pumpkin puree, 1 Tbs refrigerated coconut cream ,1 Tbs maple syrup, 1/4 tsp cinnamon, a pinch of ground ginger, and a pinch of nutmeg together.
Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.