Pumpkin Spice Scones

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  • Soft pumpkin scones with a homemade spiced glaze. The perfect fall dessert! Pumpkin Spice Scones

    Hello again! Can you believe it’s already October? This is my very favorite time of year and I am soaking in every minute of fall. We’ve been crossing things off our fall bucket list right and left… driving up the canyon to see the fall leaves, making caramel apples, sewing Halloween costumes for the kiddos, and making hot chocolate at every opportunity. These pumpkin spice scones are one of my favorite fall foods, and they go wonderfully with a warm mug of hot chocolate. I may or may not have had that combo for dessert pretty much every day of the last week.

    Pumpkin scones

    These scones come together quickly and bake up tender, light, and moist. Pumpkin is one of my favorite ingredients to bake with because it creates such a nice soft texture. I love the mixture of spices with the pumpkin, too! It’s like everything nice about fall, packed into a delicious scone. The two differently glazes on top (a plain glaze and a spiced glaze) add a little sweetness and make them even prettier. Having the glaze on the top helps keep the moisture in, too, so they don’t dry out as fast. These scones are perfect for an easy breakfast, an afternoon pick-me-up, or a sweet treat at the end of the day. I hope you’ll enjoy them as much as I do!


    Pumpkin Spice Scones

    Pumpkin Spice Scones

    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Spice Scones
    Prep Time: 40 minutes
    Cook Time: 15 minutes
    Total Time: 55 minutes
    Servings: 12
    Calories: 242
    Author: I Heart Naptime Contributor
    These pumpkin spice scones are one of my favorite fall foods, and they go wonderfully with a warm mug of hot chocolate.


    for the scones:

    • 2 cups flour
    • 1/3 cup sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon cloves
    • 1/4 teaspoon ginger
    • 6 tablespoons butter cut into small pieces
    • 1/2 cup pumpkin puree
    • 3 tablespoons milk
    • 1 egg

    for the plain glaze:

    • 1 cup plus 1 tablespoon powdered sugar
    • 2 tablespoons milk
    • 1/2 teaspoon vanilla

    for the spiced glaze:

    • 1 cup plus 3 tablespoons powdered sugar
    • 2 tablespoons milk
    • 1/4 teaspoon cinnamon
    • 1 pinch each of nutmeg ginger, and cloves


    • Preheat the oven to 425 and prepare a baking sheet by lining with parchment or spraying with cooking spray. To make the scones, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. In a measuring cup, mix together the pumpkin, milk, and egg, and add the pumpkin mixture to the dry ingredients. Mix until just combined. Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones. Move the scones to the prepared baking sheet and bake 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and let cool.
    • While the scones are cooling, make the glaze by whisking together the powdered sugar, milk, and vanilla. Brush the glaze over the cooled scones (it’s okay if they are still slightly warm) and let cool. To make the spiced glaze, whisk together the powdered sugar, milk, and spices. Drizzle the spiced glaze over the scones. To make this step easier, I added the spiced glaze to a plastic zippered bag and snipped off the corner, then drizzled. Enjoy!


    Calories: 242kcal | Carbohydrates: 43g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 158mg | Potassium: 160mg | Sugar: 25g | Vitamin A: 35.8% | Vitamin C: 0.5% | Calcium: 6.4% | Iron: 7.1%

    pumpkin scones

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