For the scones:

1. Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer, whisk together flours, baking powder, pie spice and salt. Add cold butter cubes and run mixer on low, incorporating the butter until it forms pea-sized rounds.
3. In a separate medium bowl, whisk together eggs, brown sugar, pumpkin and vanilla extract.  Slowly pour wet ingredients into the stand mixer on low until a wet dough forms.  Add chocolate chips and mix for 10-15 seconds.  Do not overmix.
4. Place dough on a floured cutting board.  Work with your hands to form a ball.  Divide dough into two balls. Flatten into a round shape, about 1 inch thick.  Wrap with plastic wrap and refrigerate about 30 minutes.  Place back on the cutting board and cut each dough round into 8 mini triangles.  Transfer to the parchment paper.
5. Bake 13-16 minutes until lightly browned and fluffy.  Remove and cool.

For the glaze and topping:

1. In a small bowl, whisk together powdered sugar, milk and maple extract or syrup until glaze forms.  Drizzle glaze over each scone.  Sprinkle each with crushed pepitas.