As the leaves begin to change and the air grows crisp, there’s nothing quite like the warmth and comfort of a freshly baked scone. And what better way to celebrate the flavors of fall than with a delicious pumpkin scone recipe? Whether you’re looking for a classic combination or something a little more unique, we’ve got you covered.
From sweet treats like Pumpkin Chocolate Chip Scones to savory delights like Pumpkin Oatmeal Scones with Honey Butter, these 18 fluffy pumpkin scone recipes are sure to satisfy your fall cravings. So grab your mixing bowl and get ready to cozy up with the perfect blend of spices, sweetness, and texture.
Classic Pumpkin Scones with Cinnamon Glaze
Warm up your autumn mornings with these moist and flavorful pumpkin scones, topped with a sweet and spicy cinnamon glaze.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Cinnamon glaze (see below)
Cinnamon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, heavy cream, egg, and melted butter; stir until a dough forms.
4. Turn dough onto a floured surface and gently knead 5-7 times.
5. Pat into an 8-inch circle. Cut into 8 triangles.
6. Bake for 18-20 minutes or until golden brown.
7. Allow scones to cool completely before glazing.
Cinnamon Glaze:
1. Whisk together powdered sugar, butter, and cinnamon until smooth.
2. Drizzle over cooled scones.
Vegan Pumpkin Scones with Maple Drizzle
These tender and flavorful scones are perfect for a cozy fall morning or as a snack any time of the year. Made with wholesome ingredients, they’re a delicious treat that’s free from animal products.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup vegan butter, chilled and cut into small pieces
– 3/4 cup pumpkin puree
– 1 tablespoon maple syrup
– 1/2 cup non-dairy milk
– 1 egg replacement (such as flax or chia eggs)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, baking powder, and salt.
3. Add vegan butter, pumpkin puree, maple syrup, non-dairy milk, and egg replacement. Stir until just combined.
4. Turn dough onto a floured surface and gently knead 5-6 times.
5. Pat into an 8-inch circle. Cut into 8 wedges.
6. Place scones on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 18-20 minutes or until golden brown.
Maple Drizzle:
1. In a small bowl, whisk together 2 tablespoons maple syrup and 1 tablespoon water.
2. Drizzle over warm scones before serving.
Spiced Pumpkin Scones with Brown Sugar Topping
Celebrate the flavors of fall with these scrumptious spiced pumpkin scones, topped with a crunchy brown sugar crust. Perfect for a cozy morning or afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
– 1 large egg
– 1/2 cup canned pumpkin puree
– Brown sugar topping (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add heavy cream, egg, and pumpkin puree; stir until a dough forms.
4. Turn dough onto a floured surface; knead gently 5-7 times.
5. Roll out to 1-inch thickness; cut into 8 triangles.
6. Place scones on prepared baking sheet, leaving space between each.
7. Bake for 18-20 minutes or until golden brown.
Brown Sugar Topping:
– 2 tablespoons brown sugar
– 1 tablespoon melted butter
Mix together and sprinkle over scones during the last 5 minutes of baking.
Gluten-Free Pumpkin Scones with Vanilla Icing
These tender scones are infused with the warm spices of pumpkin pie, perfect for a cozy fall morning. Top them off with a drizzle of creamy vanilla icing for an extra-special treat.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 1 tablespoon vanilla extract
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Add pumpkin puree, heavy cream, egg, and vanilla extract. Stir until just combined.
4. Turn dough onto a floured surface and gently knead 2-3 times.
5. Pat into a circle about 1 inch thick. Cut into wedges or use a scone cutter.
6. Bake for 18-20 minutes, or until golden brown.
Vanilla Icing:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
Whisk together powdered sugar, butter, and vanilla extract until smooth. Drizzle over warm scones.
Pumpkin Chocolate Chip Scones
These warm, flaky scones combine the comforting flavors of pumpkin and chocolate chip for a perfect fall treat. Perfect for breakfast or as a snack, these scones are sure to be a hit.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, egg, and vanilla extract.
5. Fold in chocolate chips.
6. Drop dough by 1/4 cupfuls onto prepared baking sheet.
7. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Pecan Scones with Caramel Drizzle
Pumpkin Pecan Scones with Caramel Drizzle: A seasonal treat that combines the warmth of pumpkin and the crunch of pecans, topped with a rich caramel drizzle.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and use a pastry blender or fingers to work into the mixture until it resembles coarse crumbs.
3. Stir in pumpkin puree, egg, and vanilla extract. Fold in chopped pecans.
4. Turn dough onto a floured surface and gently knead until a cohesive mass forms.
5. Pat into an 8-inch circle. Cut into 8-10 wedges.
6. Bake for 18-20 minutes or until golden brown.
Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 1 tablespoon caramel sauce (such as dulce de leche)
– Pinch of salt
Whisk together cream, butter, and caramel sauce. Drizzle over warm scones.
Pumpkin Ginger Scones with Lemon Glaze
Brighten up your morning with these warm and spicy pumpkin scones infused with the warmth of ginger, topped with a tangy lemon glaze.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 tablespoon ground ginger
– 1 large egg, beaten
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, ground ginger, and beaten egg until a dough forms.
5. Pat into an 8-inch circle on prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix powdered sugar and lemon juice in a small bowl until smooth. Drizzle over warm scones.
Cooking Time: 18-20 minutes
Pumpkin Oatmeal Scones with Honey Butter
Start your day off right with these tender, flavorful scones infused with the warmth of pumpkin and the sweetness of honey. Perfect for a crisp fall morning or a cozy winter afternoon.
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, melted
– Honey Butter (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together oats, flour, sugar, baking powder, and salt.
3. Add pumpkin puree, heavy cream, and melted butter; stir until a dough forms.
4. Turn dough out onto a floured surface; gently knead 5-7 times.
5. Pat into a circle about 1 inch thick.
6. Cut into 8-10 wedges.
7. Bake for 18-20 minutes or until golden brown.
Honey Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure honey
Mix together and spread on warm scones. Dust with confectioners’ sugar, if desired.
Pumpkin Cranberry Scones with Orange Zest
Pumpkin Cranberry Scones with Orange Zest: A Delicious Fall Treat
These moist and flavorful scones combine the warmth of pumpkin, the tartness of cranberries, and the brightness of orange zest for a perfect fall treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1/2 cup dried cranberries
– 1 tablespoon orange zest
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until coarse crumbs form.
4. Stir in pumpkin puree, cranberries, and orange zest.
5. Pour in heavy cream and stir until dough comes together in a shaggy mass.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Pat into an 8-inch circle. Cut into wedges.
8. Bake for 18-20 minutes or until golden brown.
Pumpkin Walnut Scones with Cream Cheese Frosting
Start the day off right with these moist and flavorful scones, perfect for a fall morning.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup chopped walnuts
– Cream cheese frosting (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
3. Add pumpkin puree, egg, and walnuts; stir until dough forms.
4. Turn dough out onto a floured surface and gently knead 2-3 times.
5. Pat dough into a circle about 1 inch thick. Cut into 8 wedges.
6. Place scones on prepared baking sheet, leaving 1 inch of space between each.
7. Bake for 15-20 minutes or until golden brown.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, to taste
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar as needed. Spread over cooled scones.
Pumpkin Coconut Scones with Coconut Glaze
Warm up your fall celebrations with these moist and flavorful Pumpkin Coconut Scones, topped with a rich Coconut Glaze. Perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1 large egg
– 2 tablespoons melted unsalted butter
– Coconut glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, coconut, heavy cream, egg, and melted butter. Mix until a dough forms.
4. Turn the dough onto a floured surface and gently knead 2-3 times.
5. Pat into an 8-inch circle. Cut into wedges.
6. Bake for 18-20 minutes or until golden brown.
Coconut Glaze:
1. Whisk together 1/2 cup powdered sugar, 2 tablespoons unsweetened shredded coconut, and 2 tablespoons heavy cream until smooth.
2. Drizzle over warm scones.
Pumpkin Almond Scones with Almond Butter Drizzle
Start your fall celebrations with these moist and flavorful scones, infused with the warmth of pumpkin and the crunch of almonds. Paired with a creamy almond butter drizzle, they’re perfect for breakfast, brunch, or as a sweet treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon almond extract
– 1/2 cup sliced almonds
– Almond butter drizzle (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, melted butter, egg, and almond extract; stir until combined.
4. Fold in sliced almonds.
5. Drop by tablespoonfuls onto prepared baking sheet.
6. Bake for 18-20 minutes or until golden brown.
Almond Butter Drizzle:
– Mix 2 tablespoons creamy almond butter with 1 tablespoon honey until smooth.
– Drizzle over warm scones and serve.
Pumpkin Spice Latte Scones with Coffee Glaze
Brighten up your morning with the warmth of pumpkin spice and the richness of coffee in these scrumptious scones.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– Pumpkin pie spice (to taste)
– Coffee glaze ingredients: 1 cup powdered sugar, 2 tablespoons instant coffee powder, 2 tablespoons milk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the mixture until it resembles coarse crumbs.
4. Stir in pumpkin puree, heavy cream, egg, vanilla extract, and pumpkin pie spice.
5. Turn dough onto a floured surface and gently knead a few times.
6. Pat into a circle about 1 inch thick.
7. Cut into wedges or use a biscuit cutter to create desired shape.
8. Bake for 18-20 minutes or until golden brown.
Coffee Glaze:
1. Whisk together powdered sugar, instant coffee powder, and milk until smooth.
2. Drizzle over warm scones and serve immediately.
Pumpkin Apple Scones with Cinnamon Sugar
Moist and flavorful, these pumpkin apple scones are infused with the warmth of cinnamon sugar. Perfect for a cozy fall morning or as a sweet addition to your holiday gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large apple, peeled and chopped (about 1 cup)
– 1 egg, beaten
– 1 tablespoon milk
– Cinnamon sugar (a mixture of granulated sugar and cinnamon)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
4. Stir in pumpkin puree, chopped apple, egg, and milk.
5. Turn dough out onto a floured surface and gently knead 2-3 times.
6. Pat into an 8-inch circle. Cut into 8-10 wedges.
7. Sprinkle with cinnamon sugar. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Banana Scones with Nutella Swirl
Pumpkin Banana Scones with Nutella Swirl Recipe
A perfect fall treat that combines the warmth of pumpkin and banana with the richness of Nutella, these scones are a delightful breakfast or snack option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 2 ripe bananas, mashed
– 1 large egg
– 1 tablespoon vanilla extract
– 1/4 cup Nutella
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into a crumbly mixture.
4. In a separate bowl, combine pumpkin puree, mashed bananas, egg, and vanilla extract. Stir until smooth.
5. Pour wet ingredients into dry ingredients and stir until just combined.
6. Roll out dough on floured surface to about 1/2-inch thickness.
7. Spread Nutella over center of dough, leaving a 1-inch border.
8. Fold dough over Nutella, forming a triangle or rectangle shape.
9. Cut scones into desired shapes and place on prepared baking sheet.
10. Bake for 18-20 minutes or until golden brown.
Pumpkin Blueberry Scones with Lemon Glaze
Start your day off right with these warm, flaky scones infused with the sweetness of pumpkin and blueberries, topped with a tangy lemon glaze.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon milk
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, egg, milk, and vanilla extract.
5. Gently fold in blueberries.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Pat into an 8-inch circle, about 1 inch thick.
Cooking Time:
– Bake for 20-25 minutes or until golden brown.
– Allow scones to cool slightly before glazing with Lemon Glaze (see below).
Lemon Glaze:
– Mix together 1 cup powdered sugar and 2 tablespoons freshly squeezed lemon juice. Drizzle over warm scones.
Pumpkin Carrot Scones with Cream Cheese Icing
Pumpkin Carrot Scones with Cream Cheese Icing Recipe
Celebrate the flavors of fall with these moist and delicious pumpkin carrot scones, topped with a tangy cream cheese icing. Perfect for breakfast or as a snack, these scones are sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup canned pumpkin puree
– 1/2 cup grated carrot
– 1 egg, beaten
– 1 tablespoon orange zest
– Cream cheese icing (recipe below)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry blender or fingers to work into dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, grated carrot, beaten egg, and orange zest.
5. Turn dough out onto floured surface and gently knead 2-3 times.
6. Pat into a circle that is about 1 inch thick.
7. Cut into wedges and place on prepared baking sheet.
8. Bake for 18-20 minutes or until golden brown.
Cream Cheese Icing:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tablespoon vanilla extract
Mix all ingredients together until smooth and creamy. Spread or drizzle over cooled scones.
Pumpkin Zucchini Scones with Vanilla Glaze
These moist and flavorful scones combine the warmth of pumpkin and zucchini with a hint of sweetness, topped with a velvety vanilla glaze. Perfect for a cozy breakfast or afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 cup grated zucchini
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 tablespoon vanilla extract
– Vanilla glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flours, sugar, pumpkin, zucchini, baking powder, and salt.
3. In a large bowl, whisk together heavy cream, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pat dough into an 8-inch circle and cut into 8-10 wedges.
6. Bake for 18-20 minutes or until golden brown.
Vanilla Glaze:
– 1 cup powdered sugar
– 2 tablespoons heavy cream
– 1/4 teaspoon vanilla extract
Whisk together until smooth. Drizzle over warm scones and serve.
Summary
Get ready for fall baking with these 18 delicious pumpkin scone recipes! From classic flavors to creative twists, there’s something for everyone. Try making Classic Pumpkin Scones with Cinnamon Glaze or Vegan Pumpkin Scones with Maple Drizzle. For a sweet and savory combination, check out Spiced Pumpkin Scones with Brown Sugar Topping. Or, if you’re looking for gluten-free options, Gluten-Free Pumpkin Scones with Vanilla Icing are the way to go. With so many flavors to choose from, you’ll be whipping up pumpkin scones all season long!
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