Preheat oven to 400 degrees F.

Whisk the flour, oats, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves together in a mixing bowl. Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller.

In a small bowl, whisk in the pumpkin puree, 2 tablespoons cold milk, egg, and vanilla. Fold liquid mixture into the flour mixture until just blended. Lightly fold in the chocolate chips too.

Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness on a non-stick baking sheet. Leave about 2 inches between the rounds. Cut rounds into sixths with a butter knife. Separate them a little so they can cook evenly.

Bake 12 to 16 minutes, or until the bottoms and edges are just golden brown. Set aside to cool.

While the scones are cooling, mix the confectioners' sugar, 1 tablespoon milk and dash of cinnamon together in a small bowl. Add more milk to thin the frosting if needed. Drizzle icing over the cooled scones in a zigzag fashion. The icing will harden as it cools.

Serve and enjoy!