Line a baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in a bowl.

Add the cold butter to the flour mixture and combine using a pastry cutter, two knives, or a stand mixer with the paddle attachment on low speed until the mixture resembles coarse meal.

In a bowl whisk together the egg and pumpkin puree.

Add the wet ingredients to the flour and butter mixture and stir with a rubber spatula until just combined. Be careful to not over mix!

Carefully fold in the mini chocolate chips.

On a floured surface, shape the dough into a disk about 3/4 of an inch thick.

Place the dough on the prepared pan and slice the dough (like a pizzto create 8 scones.

Sprinkle with coarse sugar if desired.

Place the baking sheet in the freezer for 30 minutes.

Preheat the oven to 400 degrees F.

Once the scones have chilled, bake for 14-16 minutes until they are a very light golden brown.

Serve warm.