Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

In a mixing bowl, stir together the flour, baking powder, ground cinnamon, nutmeg, allspice, and sea salt.

Whisk together the coconut oil, pumpkin puree, pure maple syrup, and vanilla extract in a mixing bowl (wet ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and stir or mash together with your hands until a thick dough forms (Note: if the dough is sticky or wet, add a small amount of flour until it is no longer sticky).

Form the dough into a disc about 1 to 1-1/2 inches thick. Place dough disc on a cutting board or floured surface and cut into equal triangles. Arrange the triangles on the parchment-lined baking sheet and bake for 18 to 22 minutes, or until scones are golden-brown and cooked through. Allow scones to cool 10 minutes before drizzling with coffee glaze (instructions below) and serving.

While the scones are baking in the oven, stir together all of the ingredients for the coffee glaze in a small bowl. Taste for sweetness and add more pure maple syrup or honey to taste. Refrigerate until ready to use.