Line a large baking sheet with parchment and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
Work in the cold butter with a pastry cutter just until the mixture is crumbly.
In a separate, small mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin mixture to the dry ingredients and mix until well combined. Fold in the chocolate chips if you want them.
Sprinkle and spread flour onto a clean surface and scrape the dough out of the bowl onto it and divide the dough in half.
Round each half into a ball and use a floured rolling pin to flatten the dough into circles that are about 3/4-inch thick. Shape the edges with your hands if needed.
Use a large knife or pizza cutter that you've run under cold water and slice each circle into 6 wedges.
Carefully transfer the wedges to the prepared baking dish, leaving 1 to 2 inches between each wedge, and brush each wedge with milk.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.
Remove the scones from the oven, and serve warm. Feel free to drizzle with additional melted chocolate. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
To Freeze Scones: Wrap scones individually in plastic wrap and then place in a large freezer bag, remove excess air. Store in the freezer for up to 3 months, transfer to the counter to thaw at room temperature.