Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and cayenne pepper.

Cut in the cubed butter until the mixture resembles coarse crumbs.

Stir in the grated Parmesan cheese and chopped rosemary.

In a separate bowl, combine pumpkin puree, milk, and egg. Whisk until smooth.

Gently fold the wet ingredients into the dry ingredients until just combined.

Turn the dough out onto a floured surface and knead gently, then pat into a rectangle about 1-inch thick.

Cut the dough into wedges or rounds and place on the prepared baking sheet.

Chill the scones in the refrigerator for 15-30 minutes.

Bake for 18-20 minutes or until golden brown.

Allow to cool slightly on a wire rack before serving warm.