Preheat oven to 425 degrees and prepare a baking sheet by lining with parchment paper.
In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
Add the oil and use pastry blender or fork to blend until the mixture resembles coarse sand.
Add the pumpkin puree and almond milk and stir to combine.
When the mixture resembles a wet dough, turn the dough out onto a floured surface. Knead the dough 10 to 12 times, then flatten the dough into an 8-inch disk.
Use a pastry cutter or pizza cutter to cut the dough into 12 wedges.
Place the wedges two inches apart on the lined baking sheet and bake for 14 to 16 minutes, until golden brown.
Remove the scones from the oven and prepare the glaze by whisking together the powdered sugar, maple syrup and almond milk until smooth. Drizzle the glaze over the warm scones and serve.