In a bowl, whisk together flour, baking powder, salt.
Cut frozen butter into tiny cubes and cut it into the dry mixture with a fork until the mixture has a ‘crumb’ consistency. Add in 1.5 tbsp mini chocolate chips.
In a smaller bowl, stir together pumpkin puree, yogurt, 3 tbsp milk, vanilla, and maple syrup
Fold wet mixture into dry mixture until combined fully. Add 1 1/2 tbsp chocolate chips.
Turn out onto a well floured surface and shape the dough into a 3/4 inch tall disk.
Use a sharp knife to cut disk into 8 triangular parts, and arrange on baking sheet. Gently press additional chocolate chips into the top and brush tops with milk.
Bake for 15-20 minutes, until the tops are lightly golden. Cool on the pan for 10 minutes, then cool fully on a wire rack.
Store in an airtight container at room temperature. Enjoy!