Preheat oven to 400°F/200 C. Line a baking sheet with parchment or a non-stick baking sheet.

Combine flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt in a bowl. Stir to distribute everything.

Finely chop the chilled coconut oil into crumbles. Work into dry ingredients with fingertips until thoroughly distributed and broken into small pieces.

Add the pumpkin puree and coconut cream. Stir gently to incorporate until dough forms a shaggy mass. If too dry, add a small drizzle of coconut milk. The dough should not be sticky, only just wet enough to hold together when worked.

Turn out onto a lightly floured work surface/board, work just enough for it to hold together, and flatten into a square ~1”/2.5cm thick on a lightly floured surface. The edges do not need to be perfectly shaped. Overworking will lead to tough scones.

Cut into 9 equal pieces. Place on lined baking sheet.

Brush the tops of the biscuits with coconut cream. Sprinkle on pumpkin seeds.

Bake for 15-18 minutes until lightly golden brown at the edges and firm to the touch on top. Allow to cool on the baking sheet for 10 minutes before moving to cooling rack.

Can be served slightly warm or at room temperature. Best the same day.

Can be frozen for up to 1 month. Bring to room temperature before serving. Glaze will get sticky when defrosted.