Few baked goods capture the essence of fall quite like a tender, flaky scone infused with pumpkin spice. Pumpkin scones are the perfect balance between rustic comfort and indulgent sweetness, with warm spices in every bite and just enough chocolate to keep things exciting. Whether you enjoy them fresh out of the oven with your morning coffee or set them out as an afternoon snack for friends, these little wedges of happiness will win everyone over.
The best part? They’re easier to make than you think. This recipe uses simple pantry ingredients, relies on cold butter for that signature scone texture, and comes together in less than 35 minutes from start to finish. Add a drizzle of melted chocolate on top, and you’ve got yourself a bakery-worthy treat at home.
Pumpkin Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour can substitute half with whole wheat flour
- ⅓ cup granulated sugar or use brown sugar for deeper flavor
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice or a homemade mix of cinnamon, nutmeg, ginger, and cloves
- ½ cup unsalted butter, cold and cubed
- ¾ cup pumpkin puree not pumpkin pie filling
- 2 large eggs
- ½ cup dark chocolate chips
- ¼ cup mini semi-sweet chocolate chips
- ¼ cup melted chocolate for drizzling; use dark, milk, or white chocolate
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice until well combined.
- Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
- In a separate bowl, whisk together the pumpkin puree and eggs until smooth.
- Pour the wet mixture into the dry mixture. Gently stir with a spatula until a shaggy dough forms. Do not overmix.
- Fold in the dark chocolate chips and mini semi-sweet chocolate chips until evenly distributed.
- Turn the dough onto a lightly floured surface and shape it into a 7–8 inch wide circle about 1 inch thick.
- Using a sharp knife, cut the dough into 8 wedges. Place the scones on the prepared baking sheet, leaving space between each.
- Bake for 15–18 minutes, or until golden brown and firm to the touch.
- Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle melted chocolate over the top of each scone and let it set before serving.
Notes
Ingredients & Substitutions
Before diving into the steps, let’s break down what you’ll need and how you can customize:
- Flour: All-purpose flour keeps things simple and accessible. For a heartier flavor, you can swap half with whole wheat flour.
- Sugar: Granulated sugar works perfectly, but if you want a deeper sweetness, try brown sugar instead.
- Baking Powder: Essential for giving scones their lift. Make sure yours is fresh so you don’t end up with dense wedges.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves is what makes these scones scream fall. You can DIY your own mix if needed.
- Butter: Cold, cubed unsalted butter is the secret to flaky layers. The little chunks melt during baking and create irresistible texture.
- Pumpkin Puree: Go for plain pumpkin puree, not pumpkin pie filling. The latter is already sweetened and spiced, which would throw off the balance.
- Eggs: Help bind everything together and add richness.
- Chocolate Chips: A mix of dark chocolate and mini semi-sweet chocolate chips keeps things fun and indulgent. You can substitute with white chocolate, dried cranberries, or even chopped pecans.
- Chocolate Drizzle: The finishing touch! Choose your favorite—dark, milk, or white—for the perfect accent.
How to Make Pumpkin Scones
These scones are as cozy to make as they are to eat. Here’s the step-by-step:
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures even baking and easy cleanup.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice until well combined. This creates the flavor foundation.
Step 3: Cut in the Butter
Add the cold cubed butter to the dry mixture. Use a pastry cutter (or your fingers) to work the butter into the flour until you get a coarse crumb texture. You want visible pea-sized chunks—that’s what gives the scones flakiness.
Step 4: Whisk the Wet Ingredients
In a separate bowl, whisk pumpkin puree and eggs until smooth.
Step 5: Form the Dough
Pour the wet mixture into the dry mixture. Gently stir with a spatula until a shaggy dough forms. Avoid overmixing—it’s okay if the dough looks rough, that’s the secret to tender scones.
Step 6: Add Chocolate Chips
Fold in the dark and mini chocolate chips until evenly distributed.
Step 7: Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick and 7–8 inches wide.
Step 8: Cut the Scones
Using a sharp knife, cut the circle into 8 wedges (like a pizza). Arrange them on the prepared baking sheet, leaving space between each.
Step 9: Bake
Bake for 15–18 minutes, or until golden brown and firm to the touch.
Step 10: Cool & Drizzle
Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle melted chocolate over the top and let it set.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8 scones
Calories: ~300 per scone (depending on drizzle)
Why This Recipe Works
- Cold butter = flaky scones. Don’t skip chilling your butter. Those little pockets of fat steam in the oven, creating layers.
- Pumpkin keeps them moist. Unlike some scones that lean dry, pumpkin puree ensures these stay tender without being heavy.
- Chocolate for balance. The richness of chocolate cuts through the spice for a bakery-style indulgence.
- Quick bake time. In under 20 minutes, you’ll have warm scones ready to eat.
Looking for more cozy fall recipes? Check out our Pumpkin Trifle and Pumpkin Pie Dump Cake—both are festive, crowd-pleasing desserts.
Variations & Add-Ins
- Cranberry Pumpkin Scones: Replace chocolate with dried cranberries for a tart twist.
- Nutty Crunch: Stir in chopped pecans or walnuts.
- Glazed Pumpkin Scones: Skip the chocolate drizzle and whisk together powdered sugar, milk, and a pinch of pumpkin spice for a sweet glaze.
- Mini Scones: Shape the dough into two smaller circles and cut into 16 petite wedges instead of 8.
How to Store Pumpkin Scones
- Room Temperature: Keep cooled scones in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days—just bring to room temp before serving.
- Freezer: Freeze baked scones (without drizzle) for up to 2 months. Thaw overnight and reheat in the oven at 300°F for 10 minutes before drizzling with chocolate.
Serving Suggestions
Pumpkin scones are versatile enough for breakfast, brunch, or dessert. Pair them with:
- A steaming latte or chai tea for the ultimate cozy combo.
- A fall-themed platter with Pumpkin Donuts and Pumpkin Spice Chex Mix.
- A drizzle of maple syrup for added sweetness.
Want to learn more about pumpkin’s nutritional benefits? Here’s a detailed Healthline review of pumpkin nutrition.
FAQs About Pumpkin Scones
Can I make pumpkin scones without eggs?
Yes, you can! A popular substitute is a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), which works as a natural binder. Unsweetened applesauce is another great option—use ¼ cup per egg. Both methods keep the scones moist without altering the pumpkin flavor. If you prefer store-bought, egg replacer powders also work well in baking. This makes the recipe vegan-friendly while still yielding tender, flavorful scones.
How do I keep scones from turning out dense?
The most important rule is not to overmix the dough. As soon as the wet and dry ingredients come together into a shaggy mass, stop stirring. Overworking activates too much gluten, resulting in tough scones. Keeping your butter cold and visible in small chunks also helps create those flaky layers. Finally, bake them at the correct oven temperature so they rise properly and don’t end up heavy.
Can I prepare the dough ahead of time?
Absolutely! You can shape the dough into a circle, wrap it tightly in plastic wrap, and refrigerate it overnight. This actually helps the flavors deepen as the spices meld with the pumpkin. When you’re ready, cut the chilled dough into wedges and bake straight from the fridge. If you want to freeze, shape the dough into wedges first and store them in a freezer bag. Bake directly from frozen, just adding 2–3 extra minutes of bake time.
Do I need to use chocolate chips?
Not at all! While chocolate makes these scones more indulgent, you can easily swap them for dried cranberries, raisins, or chopped nuts. White chocolate chips or butterscotch chips are fun variations too. If you prefer a less sweet scone, leave the mix-ins out altogether and drizzle a light glaze instead. The base recipe is flexible, so you can adapt it to your taste or pantry staples. In fact, plain spiced pumpkin scones are just as delicious with butter and jam.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% cooked and mashed pumpkin with no added sweeteners or spices. Pumpkin pie filling, on the other hand, already contains sugar, cinnamon, nutmeg, and other spices. Using pie filling will throw off the sweetness and balance of your scones. Always check the label to make sure it says “pumpkin puree.” If you only have pie filling, you’d need to adjust the sugar and spices to prevent overpowering flavors. Pure puree ensures consistency in baking.
Can I make gluten-free pumpkin scones?
Yes! The simplest way is to substitute a 1:1 gluten-free flour blend designed for baking. These blends usually contain xanthan gum to help with structure. Keep in mind that gluten-free dough can be a little stickier, so lightly flour your hands and surface before shaping. The texture may turn out slightly more crumbly, but the pumpkin keeps them moist. For best results, drizzle with chocolate or glaze to lock in extra flavor and hold the scone together.
Your Turn to Bake
Pumpkin scones aren’t just a recipe—they’re a cozy ritual. From the moment you cut in the cold butter to that first chocolate-drizzled bite, you’ll feel like you’ve transported yourself to a crisp autumn morning, mug in hand, leaves falling outside.
They’re quick, customizable, and guaranteed to disappear fast from the serving plate. Whether you bake them for family breakfast, a holiday brunch, or just because you needed some pumpkin love in your day, this recipe will become a seasonal staple.
For more fall inspiration, don’t forget to follow us on Facebook and Pinterest where we share daily cozy recipes, baking tips, and festive food ideas.