Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Combine flour, baking powder, baking soda, nutmeg, allspice, cinnamon, ginger, and salt in a bowl and whisk together.
In a separate bowl beat the shortening and brown sugar followed by the yogurt and pumpkin puree.
Gradually blend in the dry ingredients until the scone dough come together.
Turn the dough out onto a floured working surface, sprinkle with flour, and knead gently just until smooth.
Using a rolling pin, roll out the scone dough into a rectangle, approximately 12×6 inches.
Using a sharp knife, cut into rectangles or squares and place 1″ apart on baking sheets.
If you prefer you can roll the dough into a circle, about 3/4-inch thick, and cut it into wedges.
Place the cut scones onto the lined baking sheet, and brush with some milk.
Place into the oven and bake for 18-20 minutes.
Transfer the pumpkin scones to wire racks and allow them to cool.
Drizzle with some icing sugar and serve.
Enjoy!