Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
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 and milk with a spoon to start, then knead with your hands to incorporate all the dry ingredients. Add the dark chocolate chunks and knead chocolate is just distributed.
Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the lined baking sheet. Cut each disc into six wedges (like a pizza) but don’t separate them.
Brush the tops of the discs with milk and sprinkle the raw sugar.
Bake for 13-15 minutes, or until edges are golden brown.