Preheat oven. In a large mixing bowl, sift flour, baking powder, paprika, and Kosher salt. Add butter, Gruyere, Parmesan, and chopped sage, then stir to thoroughly mix.
In a separate bowl, combine pumpkin purée with milk or heavy cream, then whisk until smooth.
Pour the pumpkin mixture into the dry ingredients, then stir until the dough just comes together. Turn the dough out onto a floured surface. Pat it into a round disk. Cut into equal wedges.
If you have the time, chill the formed scones in a freezer for ~20 minutes prior to baking to help relax the gluten in the flour.
Sprinkle each pumpkin scone with remaining shredded Gruyere, a few pumpkin seeds, and freshly cracked black pepper. Bake until puffed up and golden brown on the bottom.
Serve warm with butter, honey, or jam!