Pumpkin Scones Recipe – Perfect Fall Treat

Warm, spiced, and lightly sweet, these pumpkin scones are a cozy fall favorite. With tender layers, a crisp golden edge, and a sweet pumpkin glaze, they’re perfect for breakfast, brunch, or Halloween gatherings.

Why You’ll Love This Pumpkin Scones Recipe

Pumpkin scones are the kind of treat that makes chilly mornings instantly feel cozy. Each bite is tender and flaky with just the right amount of warm pumpkin spice. The glaze adds sweetness while keeping the scones moist, making them irresistible with coffee or tea. They come together with simple pantry ingredients, so you won’t need anything fancy.

The best part is how versatile they are. Serve them for an autumn brunch, set them out as a Halloween snack, or enjoy them as a quick dessert after dinner. You’ll love how the flavors of cinnamon, ginger, cloves, and nutmeg fill your kitchen while baking. These scones taste bakery-style but are easy to whip up at home, making them a recipe you’ll want to bake again and again.

Ingredients You’ll Need

For the Pumpkin Scones

• Pumpkin purée (½ cup): Brings moisture, earthy flavor, and a deep orange color. Canned purée works best for consistency.
• Large egg (1): Adds structure and helps bind the dough.
• Heavy cream (3 tablespoons): Makes the scones soft and tender. Milk can be used, but cream creates better texture.
• Molasses (1 tablespoon): Deepens flavor with a rich sweetness that complements pumpkin.
• Vanilla extract (2 teaspoons): Balances the spices and adds warmth.
• All-purpose flour (2 cups): Forms the base and structure. A gluten-free flour blend can be used if needed.
• Dark brown sugar (¼ cup plus 2 tablespoons): Adds sweetness and moisture with a touch of molasses flavor.
• Baking powder (1 teaspoon) and baking soda (½ teaspoon): Create lift and lightness.
• Salt (½ teaspoon): Balances sweetness and enhances spice notes.
• Spices (cinnamon, ginger, cloves, nutmeg): Together they create that classic pumpkin spice flavor. Pumpkin pie spice can replace them for convenience.
• Cold unsalted butter (½ cup): Key to flaky layers. Keep it very cold before mixing.

For the Spiced Pumpkin Glaze

• Confectioners’ sugar (1½ cups): Creates a smooth, sweet glaze.
• Pumpkin purée (3 tablespoons): Enhances pumpkin flavor and gives a beautiful color.
• Water (1 tablespoon): Helps thin the glaze to the right consistency.
• Ground spices (¼ teaspoon each cinnamon, ginger, cloves, nutmeg): Add warmth and mirror the flavors of the scones.

The glaze not only adds sweetness but also gives each scone a glossy, festive finish.

Step-by-Step Instructions

Prep Your Baking Sheet and Oven

Preheat the oven to 400°F and line a baking sheet with parchment paper. This step ensures the scones bake evenly and don’t stick to the pan.

Mix the Wet Ingredients

In a bowl, whisk together pumpkin purée, egg, heavy cream, molasses, and vanilla. This mixture brings moisture and flavor to the dough.

Mix the Dry Ingredients

In a food processor, combine flour, brown sugar, baking powder, baking soda, salt, and all the spices. Pulse briefly to distribute everything evenly.

Cut in the Cold Butter

Add cold, cubed butter into the processor. Pulse until the mixture resembles coarse crumbs with visible small butter chunks. This creates flaky layers in the baked scones.

Combine and Shape the Dough

Pour the pumpkin mixture into the food processor and pulse until a sticky dough forms. Transfer to a lightly floured surface, dust the top, and gently knead into a ball. Divide in half, shaping each into a 5-inch disc about ¾-inch thick. Slice each into 6 wedges.

Bake the Scones

Arrange wedges on the prepared baking sheet. Bake for 12–15 minutes until golden on the bottoms and set on top. Cool on the baking sheet for 15 minutes before glazing.

Make and Apply the Glaze

Stir together confectioners’ sugar, pumpkin purée, water, and spices until smooth and thick. Spoon about 1 tablespoon over each cooled scone. Let set for at least 30 minutes before serving.

Recipe Notes and Expert Tips

For the flakiest texture, keep your butter cold until the very last moment. Avoid overmixing the dough, as this can make the scones dense. The glaze should be thick enough to coat the scones without running off completely; add a little more sugar if it’s too thin. Using pumpkin pie spice makes the recipe faster without losing flavor. If you like extra sweetness, drizzle a second layer of glaze after the first sets. Shaping into two discs makes the wedges uniform, but you can also cut into rustic rounds. These scones are best enjoyed warm, but the spice flavors actually deepen as they sit, making them just as good the next day.

Storage and Freezing Instructions

Pumpkin scones taste best the day they’re baked, but you can keep them in an airtight container at room temperature for up to two days. To freeze unbaked wedges, arrange them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the time. For baked scones, let them cool fully before freezing with parchment between layers. Thaw at room temperature, then glaze before serving for best flavor and texture.

Other Recipes You May Enjoy

• pumpkin cheesecake bars
• spooky black velvet Halloween cake
• gluten-free pumpkin muffins
• creamy baked pumpkin risotto

Conclusion

These pumpkin scones capture everything we love about fall. They’re flaky, tender, and packed with warm spices that pair beautifully with a sweet glaze. Whether you serve them at brunch, as a Halloween treat, or with an afternoon coffee, they’ll bring cozy seasonal charm to your table. Try baking a batch and share them with family or friends—you might find they disappear faster than you expect. For more seasonal recipe inspiration, follow along on Pinterest.