Do not preheat your oven just yet, we want to combine the ingredients first to keep your kitchen cool.
In a large bowl, whisk together your flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
In a separate bowl, whisk together your buttermilk, pumpkin puree, and vanilla extract.
Add in your cold butter to your dry ingredients, using a pastry cutter or a fork, cut your butter into your dough until the butter is in crumbles about pea size, set it aside.
PREHEAT your oven to 425F. Line your cookie sheet with parchment paper or a silicone mat.
Pour your pumpkin mixture into your flour and butter and add in your chocolate chips or chunks. Fold to combine, do not over mix. It may be easier to use you hands, but make sure to keep your pea-size butter lumps, do not try to smooth them out (see blog notes for additional explanation).
Sprinkle your counter with flour and pour your scone dough out onto the counter. If it's wet and sticky add another sprinkle of flour to the top to keep it from sticking to your hands or the rolling pin. You may have to continue to sprinkle with flour between rolls until it's not sticky.
Roll out your dough until it's about ½ inch thick. Using a small glass rim or a biscuit cutter, cut out your scones. You can also cut them into the traditional triangle shape.
Place them on your cookie sheet so that they are touching side by side. You will get a higher rise if they are nestled up to each other.
Place in the refrigerator for a quick cool down.
Melt your butter.
Once your oven is preheated, take your scones out of the refrigerator and brush on the melted butter until the tops are coated.
Bake for 15 minutes, turning the cookie sheet after the first 7 ½ minutes.
Let them cool for a few minutes and then transfer to a wire rack to complete the cool down.