Preheat oven to 350°F and place parchment paper on baking sheet.

In a bowl, whisk the almond flour, baking powder, pumpkin pie spice, salt, and cinnamon until well blended.

Add the pumpkin puree, egg, coconut oil, maple syrup or honey, vanilla extract and chocolate chunks and mix until soft dough forms.

Using your hands, roll the dough into a ball and place on lined baking sheet. Gently flatten the dough into a disc about 1-inch thick.

Using a pizza cutter or a knife, cut into 8 wedges. Gently separate, but leave in a circle.

Bake for 35-40 minutes. I like a soft center, and take them out at 35 minutes, but let bake for 5-10 minutes longer, watching closely to avoid burning, if you like crispier scones.

Transfer to a cooling rack to cool.

Using the double boiler method or a microwave, melt the chocolate and coconut oil in a small mixing bowl. Whisk to make sure that the chocolate and oil is well combined.

Once scones are cool, drizzle with chocolate and devour!

Store leftovers in an airtight container for up to three days or in the freezer for up to three months!