These easy pumpkin scones are tender and buttery with warm fall spices and a sweet cinnamon glaze. Perfect with a cup of coffee for breakfast or an afternoon treat.
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For more homemade scones, try my cranberry scones or lemon blueberry scones.
Recipe Overview: Easy Pumpkin Scones
Perfect for fall: A cozy pumpkin treat for brunch, afternoon coffee break or dessert.
Better than a coffee shop: Pumpkin spice scones with a sweet cinnamon glaze, made right in your own kitchen.
Tender and buttery: Pumpkin gives these scones a soft, moist center with a more tender, cakey texture than a traditional scone, while the edges bake up lightly crisp and golden.
Warmly spiced: Pumpkin puree, cinnamon and pumpkin pie spice bring autumn flavor to every bite.
Fall is my favorite season, and baking something with pumpkin is always a delicious way to welcome it! As much as I love my homemade scones, these easy pumpkin scones are perfect when I’m in the mood for a little fall flavor.
If you enjoy my glazed cinnamon scones, you’ll love this pumpkin version. The dough comes together by hand with no need to chill, and a drizzle of cinnamon glaze adds just the right finishing touch.
Ingredient Notes
- Flour: All-purpose flour gives these scones structure while keeping the crumb tender. Spoon it into your measuring cup and level it off to avoid adding too much.
- Sugars: A combination of granulated sugar and lightly packed brown sugar adds sweetness, with a little extra flavor and moisture from the brown sugar.
- Butter and salt: Use cold butter. I use salted butter with a pinch of salt; if using unsalted butter, add ¼ teaspoon salt instead.
- Pumpkin puree: I use my homemade pumpkin puree, but canned puree works too. Make sure it’s plain pumpkin with no added sugar or spices, not pumpkin pie filling.
- Warm spices: Cinnamon and pumpkin pie spice give the scones their fall flavor. Instead of pumpkin pie spice, use ½ teaspoon nutmeg, ¼ teaspoon cloves and ¼ teaspoon ginger, and increase the cinnamon to 1 teaspoon.
- Half-and-half: The amount needed depends on how your flour absorbs liquid and how thick your pumpkin puree is. Start with 2 tablespoons and add more as needed for a soft, sticky dough. My homemade puree was very thick, so I needed the full 6½ tablespoons.
- Cinnamon glaze: Powdered sugar, cinnamon and whole milk or half-and-half make a simple glaze. Start with a smaller amount of liquid, then add more until it’s easy to drizzle.
Glaze Variations
Vanilla glaze: For a simple, sweet topping, try the vanilla glaze from my easy blueberry cake.
Maple glaze: Pumpkin and maple are a delicious fall combination! Use the maple glaze from my pumpkin cinnamon cake.
Cream cheese glaze: For a tangy topping that pairs beautifully with pumpkin, try the cream cheese glaze from my homemade scones.
How to Make Pumpkin Scones
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, cinnamon and pumpkin pie spice. Cut in the cold butter with a pastry blender or fork until the mixture is crumbly.
In a separate bowl, whisk together the pumpkin puree, egg, vanilla and 2 tablespoons of half-and-half. Stir the wet ingredients into the dry ingredients just until combined, adding more half-and-half as needed to form a soft, sticky dough.
Turn the dough onto a lightly floured surface and gently bring it together. Pat it into a circle about ¾–1 inch thick, handling it as little as possible to keep the scones tender.
Transfer the dough to a parchment-lined baking sheet and cut into wedges.
Separate the wedges so they aren’t touching, then brush the tops with a little milk and sprinkle with sugar. Bake until lightly golden and baked through.
Let the scones cool completely before glazing. Whisk together the powdered sugar and cinnamon, then add the milk or half-and-half a little at a time until smooth and easy to drizzle. Spoon the glaze over the cooled scones.
tips for the best pumpkin scones recipe
- Use a light touch: Mix just until combined and handle the dough as little as possible. Too much kneading can make the scones tough, and the warmth of your hands can soften the butter.
- Check your pumpkin puree: Homemade puree and some canned brands, including organic varieties, can be watery. If yours looks runny or has excess liquid, drain it in a cheesecloth-lined strainer before measuring. You want thick, spoonable puree.
- Expect a sticky dough: Lightly flour your hands and work surface to make shaping easier. Avoid working lots of extra flour into the dough, which can make the scones dry.
- For taller scones: No chilling is required, but if you have time, place the shaped scones in the freezer for 20–30 minutes before baking. This firms up the butter and can help the scones rise taller with a little more flakiness. They may need a few extra minutes in the oven.
- Cut straight down: Use a sharp knife or bench scraper and press straight down through the dough rather than dragging it back and forth, which can compress the edges.
Pumpkin Scones FAQs
Yes, but I recommend store-bought cultured buttermilk rather than milk mixed with lemon juice or vinegar. It has a thicker consistency and adds a slight tang. Start with the smaller amount and add more as needed for a soft, sticky dough. The scones may be a little less rich than those made with half-and-half.
Overmixing or kneading too much can make scones tough. Mix just until the dough comes together, then gently pat it into shape. Adding too much flour can also make them dry, so use only a light dusting on your hands and work surface.
Yes! Sprinkle chopped pecans over the cinnamon glaze before it sets so they stick. Toasting the pecans first adds even more flavor and crunch.
Yes, you can pat the dough into a rectangle and cut it into squares, or use a lightly floured round biscuit cutter. Press the cutter straight down without twisting and gently bring any scraps together. Keep the thickness the same and adjust the baking time if your scones are smaller.
Patting the dough too thin or letting the butter get too warm can lead to flatter scones. Keep the dough ¾–1 inch thick and use cold ingredients. If the dough feels warm after shaping, give the wedges a short chill before baking to help them hold their shape and rise.
These homemade Pumpkin Scones are a delicious way to enjoy the flavors of fall. Soft and tender with just the right amount of pumpkin and warm spices, they’re perfect for a cozy breakfast, weekend brunch, or afternoon treat. Serve them with a cup of coffee or tea for a simple homemade treat you’ll want to bake again and again throughout the season. Enjoy!
- 2¼ cups all purpose flour
- â…“ cup brown sugar (lightly packed)
- â…“ cup granulated sugar
- 3 teaspoons baking powder
- 1 pinch salt if using unsalted butter then add ¼ teaspoon salt
- ½ teaspoon cinnamon*
- 1 teaspoon pumpkin pie spice*
- â…“ cup cold butter
- ¾ cup pumpkin puree nothing added, homemade or store bought
- 1 large egg
- 1 teaspoon vanilla extract
- 2-6½ tablespoons half and half
* Instead of pumpkin pie spice add ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ginger and add 1 teaspoon of cinnamon instead of ½.
FOR THE CINNAMON GLAZE
- 1 cup powdered/icing sugar
- 1-2 tablespoons whole milk or half and half
- ½-1 teaspoon cinnamon
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Pre-heat oven to 400F/200C. Line a baking sheet with parchment paper.
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In a large bowl whisk together the flour, sugars, baking powder, salt, cinnamon and pumpkin spice. Cut in the butter until crumbly.
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In a medium bowl whisk together the pumpkin puree, egg, vanilla and half and half.
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Stir the wet ingredients into the dried ingredients just until combined.
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Turn the dough onto a lightly floured flat surface and knead gently into a ¾-1 inch thick circle. Place on the prepared baking sheet and cut into 8-10 triangles, separate the scones, so they aren’t touching.  Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes.  Let cool completely before drizzling with the glaze. Enjoy!
FOR THE CINNAMON GLAZE
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In a small bowl whisk together the powdered sugar, and cinnamon add 1-2 tablespoons (start with 1 tablespoon) of milk or half and half, mix until smooth and desired thickness.
Storage: Scones are best the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. Cool completely and let the glaze set before storing.
Freezing: Wrap cooled scones individually and place in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving. For the neatest finish, freeze without the glaze and add it after thawing.
Calories: 350kcal | Carbohydrates: 63g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 84mg | Potassium: 273mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3866IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg | Phosphorus: 171mg
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