Preheat oven to 400°F.
Arrange the oven rack to the middle position and line baking sheet with parchment paper.
In a large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
Using a pastry blender, cut in butter until soft crumbs form.
Add cinnamon chips and stir to combine.
Make a well in the center of the dry mixture and set aside.
In a medium mixing bowl, whisk together the eggs, pumpkin and half and half.
Pour the wet ingredients into the center well of the dry mixture and stir until just moistened, being careful not to overmix.
Turn dough out onto very well-floured surface and knead 10-12 times or so until surface of the dough smooth.
Pat or gently roll into an 8-inch circle.
Cut into 8 wedges and place about 2 inches apart on prepared baking sheet.
Combine the egg with 1 tablespoon water and lightly brush on the top of wedges.
Bake 15-20 minutes or until golden brown.
Remove from oven and allow to cool on pan 5-10 minutes then transfer to wire rack to finish cooling.
Store baked scones in the freezer in an air tight container for up to one month.