Chef John's Pumpkin Scones
Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.
Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.