Pumpkin Scones Recipe – Cozy, Spiced & Homemade Delight

The first chill of fall always sends me hunting for my favorite warm mug and something tender to go with it. This year, it was these pumpkin scones—moist, warmly spiced, and just sweet enough under a drizzle of real pumpkin glaze. They’re inspired by Starbucks but made right at home, with simple pantry staples and a food processor.

Why You’ll Love These Pumpkin Scones

These pumpkin scones are everything you want in a cozy fall bake.

They start with real pumpkin purée, not flavoring, so every bite tastes earthy and rich.
A mix of cinnamon, ginger, cloves, and nutmeg brings warm spice without overwhelming the pumpkin.
The texture? Moist and tender in the middle, with golden, buttery edges.

Also, they’re easier than they look. No fancy tools—just a food processor and your hands. And the spiced glaze on top? It’s a quick stir of sugar, pumpkin, and spice that makes these scones extra special. Honestly, they’re even better than store-bought because they taste like they were made just for you.

Ingredients Overview

For the Scones

This recipe keeps things simple, but a few ingredients matter most:

• Pumpkin purée: Use 100% canned pumpkin, not pie filling.
• Molasses: Adds depth and helps boost that fall flavor. Avoid blackstrap—it’s too bitter.
• Cold unsalted butter: This is key. It creates steam pockets as it bakes, giving you that tender, flaky texture.
• Warm spices: Cinnamon, ginger, cloves, and nutmeg bring cozy flavor in every bite.

Tip: Keep the butter cold and work quickly once it’s added. Chunks of butter should still be visible in the dough.

For the Spiced Pumpkin Glaze

This glaze isn’t just sweet—it’s spiced and rich.

• It starts with powdered sugar and real pumpkin purée.
• A little water loosens it up just enough to drizzle.
• Then we add the same warming spices used in the dough.

The result? A thick, glossy glaze that drips beautifully and sets with a soft crust. It’s like the finishing touch on a favorite fall candle—comforting, fragrant, and deeply satisfying.

Step-by-Step Instructions

Step 1: Prep the Oven and Wet Ingredients

Preheat your oven to 400°F and line a baking sheet with parchment.
In a mixing bowl, whisk together:

• ½ cup pumpkin purée
• 1 large egg
• 3 tbsp heavy cream
• 1 tbsp molasses
• 2 tsp vanilla

Set aside while you move on.

Step 2: Mix Dry Ingredients and Cut in Butter

In a food processor, add:

• 2 cups all-purpose flour
• ¼ cup + 2 tbsp dark brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• All the spices

Pulse just until combined. Add 1 stick cold butter, cubed. Pulse until the mixture looks like coarse crumbs.

Step 3: Combine, Shape, and Cut into Wedges

Add the pumpkin mixture to the dry mix. Pulse just until it forms a sticky dough.

Turn the dough onto a floured surface. Flour your hands too—this dough is sticky, and that’s okay.
Gently knead it into a ball, then divide into two. Shape each half into a 5-inch circle, about ¾-inch thick.

Cut each circle into 6 wedges using a floured knife or bench scraper. You’ll get 12 total.

Step 4: Bake Until Golden

Place the wedges on your baking sheet, spaced out just a bit. Bake for 12 to 15 minutes.

You’ll know they’re ready when the bottoms are golden and the tops look dry, not wet.
Let them cool on the baking sheet for about 15 minutes. Don’t rush this step—the glaze goes on best when they’re just barely warm.

Step 5: Cool and Glaze

To make the glaze, whisk together:

• 1½ cups powdered sugar
• 3 tbsp pumpkin purée
• 1 tbsp water
• ¼ tsp each: cinnamon, ginger, cloves, nutmeg

It should be thick but spoonable. Spoon about 1 tablespoon over each scone. Let it drip and pool naturally. That’s the good stuff.

Now wait. Let them sit for 30 minutes so the glaze can set. It’s worth the pause.

Storage and Freezing Tips

These pumpkin scones are best the day you bake them, when the glaze is fresh and the centers are tender.

But they keep well for up to 2 days in an airtight container.

To freeze:

• Unbaked scones: Freeze the wedges on a tray. Once solid, transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the time.
• Baked scones: Cool completely, freeze with parchment between layers. Glaze after thawing for best texture.

Freezing before baking gives the fluffiest texture, so I recommend that when possible.

Nutrition Information

Each pumpkin scone (with glaze) is:

• 261 calories
• 10g fat (6g saturated)
• 41g carbohydrates
• 23g sugar
• 1g fiber
• 3g protein
• 193mg sodium
• 41mg cholesterol

These are estimates, but helpful if you’re curious!

FAQ

Conclusion

There’s something deeply satisfying about baking your own pumpkin scones. These come out rich, spiced, and just sweet enough with that silky glaze dripping down the sides. They feel like something from your favorite café, but they’re even better—because you made them.

If you love fall baking, try these Soft Pumpkin Oatmeal Cookies for a Cozy Fall Dessert next. Or warm up a chilly morning with Healthy Pumpkin Pancakes for a Wholesome Breakfast.

Don’t forget to share your bakes on Pinterest or Facebook. I’d love to see your scones in the wild.

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