Preheat your oven to 425 degrees F (220 degrees C). Grease a large baking sheet with cooking spray.

In a large bowl, whisk together the flour sugar, baking powder, baking soda, salt, pumpkin spice, and cinnamon.

Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.

Mix in the pumpkin, milk, and cranberries until completely combined and cranberries are evenly distributed.

Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. The dough will be sticky, wetting your hands will make it easier to shape the dough. Cut each disc into six wedges (like a pizza) but don’t separate them.

Sprinkle the raw sugar over the discs.

Bake for 12-15 minutes, or until edges are golden brown.

While the scones are baking, make the icing by mixing the vanilla into the icing and the milk one tablespoon at a time until icing reaches desired consistency.

When the scones have cooled, drizzle the icing over them and serve.