Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate chips.
In a small bowl, stir together cream and pumpkin. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 30 minutes.
Brush tops of scones with egg, and sprinkle with remaining 1 tablespoon sugar.
Bake until scones are golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.