If there’s one baked treat that instantly makes my kitchen feel like fall, it’s Pumpkin Scones. Golden on the outside, tender on the inside, and laced with pumpkin spice, they’re like a warm hug with every bite. I first baked them on a crisp October morning when my kids were begging for something “pumpkin-y” but different from our usual pumpkin cinnamon rolls. Armed with leftover pumpkin puree from my pumpkin cheesecake truffles, I decided to try my hand at scones — and to my surprise, they came out bakery-worthy on the first attempt.
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How Pumpkin Scones Became Our Fall Weekend Tradition
What started as a one-time baking experiment quickly became a seasonal tradition. Now, every fall weekend, my kids help measure the flour, cut in the butter, and stir the pumpkin spice into the dough. They love brushing the tops with cream before baking, watching them rise in the oven, and drizzling on sweet glaze after they cool. These scones pair perfectly with my pumpkin spice chai latte for a cozy breakfast or afternoon snack.
Why This Recipe Always Works
Pumpkin puree adds moisture and natural sweetness, while pumpkin pie spice delivers that signature autumn aroma. The cold butter creates flaky layers, and the glaze adds just the right amount of sweetness. Whether you’re baking for guests or just treating yourself on a chilly morning, these scones feel indulgent without being complicated — a true fall baking win.
Why You’ll Love These Pumpkin Scones
Cozy Fall Flavor in Every Bite
Each bite of these pumpkin scones delivers the warm, comforting flavors of cinnamon, nutmeg, ginger, and clove. The pumpkin puree not only adds that unmistakable autumn taste but also keeps the scones moist and tender. They’re like a portable version of pumpkin pie — only lighter and perfect with a cup of coffee. When served next to pumpkin chocolate chip cookies or pumpkin bars, they round out any fall dessert spread beautifully.
Simple, Foolproof Baking
Even if you’ve never made scones before, this recipe is straightforward and forgiving. The dough comes together quickly, and as long as you keep your butter cold, you’ll get that classic scone flakiness. There’s no fancy equipment needed — just a bowl, a pastry cutter (or your fingertips), and a baking sheet. Much like my fudgy pumpkin chocolate chip bars, this is a recipe you can pull off with pantry basics and a little seasonal magic.
Ingredients and How to Make Pumpkin Scones
Ingredients You’ll Need
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Forms the structure of the scones |
| Brown sugar | Adds sweetness and a touch of molasses flavor |
| Baking powder | Helps the scones rise |
| Pumpkin pie spice | Infuses warm fall spices throughout |
| Salt | Balances flavors |
| Unsalted butter (cold) | Creates flaky layers |
| Pumpkin puree | Adds moisture, color, and flavor |
| Heavy cream | Helps bind the dough and adds richness |
| Vanilla extract | Enhances the flavor profile |
| Powdered sugar (for glaze) | Creates a sweet topping |
Step-by-Step Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin puree, heavy cream, and vanilla extract until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Transfer dough to a floured surface, gently knead, then shape into an 8-inch circle.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with heavy cream and bake for 15–18 minutes or until golden brown.
- Let cool slightly before drizzling with a glaze made from powdered sugar and a splash of cream.
- Serve warm with coffee or alongside pumpkin brownies and pumpkin cold foam for the ultimate fall treat.
Tips, Variations, and Serving Suggestions
Expert Tips for Perfect Scones
Use very cold butter — it’s the key to creating flaky layers. I like to cube the butter, then pop it in the freezer for a few minutes before adding it to the dough. Don’t overwork the dough; gentle handling keeps the scones tender. If you want an extra golden finish, brush the tops with cream before baking. For even more pumpkin flavor, you can stir a teaspoon of pumpkin puree into the glaze.
Delicious Variations to Try
These scones are endlessly adaptable. Add chocolate chips or chopped pecans for extra texture, or swirl in a ribbon of cream cheese filling before baking for a decadent twist. If you love spice, increase the cinnamon or add a pinch of cardamom for a more complex flavor. They also pair beautifully with seasonal drinks like my pumpkin spice chai latte or alongside pumpkin cheesecake truffles on a fall dessert table.
Frequently Asked Questions
Can I freeze pumpkin scones?
Yes, you can freeze baked pumpkin scones for up to 2 months. Wrap them tightly and thaw at room temperature before reheating.
Do I have to use heavy cream in the dough?
Heavy cream adds richness and tenderness, but you can use half-and-half for a lighter texture.
Why is my scone dough sticky?
Pumpkin puree naturally adds moisture. Lightly flour your hands and work surface to make shaping easier.
Can I make these scones gluten-free?
Yes — substitute an all-purpose gluten-free flour blend and ensure your baking powder is gluten-free.
Conclusion
Pumpkin Scones are the ultimate cozy fall bake — tender, spiced, and just sweet enough. They’re easy enough for beginner bakers but special enough to serve for brunch or holiday gatherings. With their golden crust, soft crumb, and fragrant pumpkin spice aroma, they’re the kind of treat that makes mornings feel special. Pair them with your favorite fall beverage and enjoy a slice of seasonal comfort.
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Pumpkin Scones
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Tender, spiced pumpkin scones drizzled with sweet glaze. Perfect for cozy fall mornings or holiday brunch.
Ingredients
2 cups all-purpose flour
1/2 cup brown sugar
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup pumpkin puree
1/4 cup heavy cream (plus more for brushing)
1 tsp vanilla extract
1 cup powdered sugar (for glaze)
2–3 tbsp cream (for glaze)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. In a separate bowl, whisk pumpkin puree, cream, and vanilla.
5. Combine wet and dry ingredients until just mixed.
6. Turn dough onto a floured surface, gently knead, and shape into an 8-inch circle.
7. Cut into 8 wedges and place on baking sheet.
8. Brush tops with cream and bake 15–18 minutes, until golden brown.
9. Cool slightly before drizzling with glaze made from powdered sugar and cream.
Notes
Use very cold butter for flakier scones.
Do not overmix the dough — handle it gently for the best texture.
Add chocolate chips, nuts, or cream cheese filling for variations.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg