Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a large bowl. Add the butter and cut into the flour mixture using a pastry blender or a fork, until the butter pieces are the size of peas.
Stir together pumpkin puree, heavy cream, and vanilla in a separate bowl. Make a well in the center of the flour mixture and pour the pumpkin/cream mixture into the well. Stir with a silicon spatula just until the dough comes together.
Sprinkle a clean surface with flour. Place half of the dough onto the floured surface and shape it into a circle between 6 and 7 inches in diameter and 1 inch thick.
Brush circle evenly with remaining heavy cream. Sprinkle turbinado sugar evenly over dough circle. Using a bench knife, cut the circle evenly into 8 wedges. Place each wedge onto the prepared baking sheet.
Repeat with other half of dough.
Bake on the middle rack in the preheated oven until golden brown, about 15 to 20 minutes. Cool before using maple glaze.