Ingredients
Equipment
Method
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Step 3: Combine Wet Ingredients
- In a separate bowl, whisk:
- 1 cup pumpkin puree
- 2 eggs
- ½ cup brown sugar
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Step 4: Combine Wet and Dry
- Add the wet ingredients to the dry mixture.
- Mix gently with a spatula until just combined. Do not overmix—this ensures tender scones.
Step 5: Add the Chocolate Chips
- Fold in 1 cup of semi-sweet chocolate chips until evenly distributed.
Step 6: Shape the Dough
- Flour your hands lightly and transfer the dough to the parchment-lined baking sheet.
- Pat into a round disk about 8 inches wide and 1 inch thick.
Step 7: Cut into Triangles
- Use a floured knife or bench scraper to cut the dough into 8 equal triangles (like a pizza).
- Slightly separate each triangle to give them space while baking.
Step 8: Bake the Scones
- Bake for 18–22 minutes, or until golden around the edges and a toothpick comes out clean from the center.
- Let the scones cool on a wire rack for at least 10 minutes before icing.
- Optional Vanilla Glaze
- Ingredients:
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk
- Instructions:
- Mix all ingredients in a small bowl until smooth.
- Drizzle over cooled scones using a spoon or piping bag.
- Let glaze set before serving.
Notes
🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 2 days. Refrigerator: Keeps for 5 days in a sealed container. Let come to room temperature before serving or warm briefly. Freezer: Freeze unglazed scones for up to 2 months. Wrap individually in plastic, then foil. To serve, thaw and reheat in a 350°F (175°C) oven for 5–7 minutes. Reheating: Microwave each scone for 10–15 seconds or warm in the oven for crisp edges. 🥄 Variations
Want to get creative? Try these easy and delicious twists: Maple Glazed Pumpkin Scones: Use maple syrup instead of vanilla in the icing for a cozy autumn flavor. Pumpkin Pecan Scones: Replace chocolate chips with chopped pecans for a crunchy twist. Mini Pumpkin Scones: Divide dough into 16 smaller wedges and reduce bake time to 10–12 minutes. Spice Explosion: Add ¼ tsp clove or ginger for deeper fall spice flavor. Dairy-Free Version: Use non-dairy chocolate chips and plant-based milk in the glaze. Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Savory Pumpkin Scones: Omit sugar and chocolate chips, and add herbs like sage or rosemary with a sprinkle of cheese. Iced Pumpkin Latte Pairing: Add a sprinkle of espresso powder to your glaze or pair your scone with a homemade pumpkin spice latte. ❓ 10 FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s well-puréed and not watery. Canned pumpkin is more consistent. 2. What’s the texture of these scones?
Soft, tender, and moist—almost like a hybrid between a muffin and a scone. 3. Can I use butter instead of oil?
Yes, substitute with ⅓ cup melted butter for a richer taste. 4. Can I make these ahead of time?
Absolutely! Make the dough, shape, and refrigerate overnight. Bake the next morning. 5. How do I keep the scones from spreading too much?
Chill the shaped dough for 15 minutes before baking if your kitchen is warm. 6. Can I add nuts to the batter?
Yes—fold in ½ cup of walnuts, pecans, or almonds with the chocolate chips. 7. Is the glaze necessary?
Not at all, but it adds an extra layer of sweetness and presentation appeal. 8. How do I make them crispier on the edges?
Brush the tops with a little milk before baking for a lightly crisp crust. 9. What flour is best for this recipe?
Standard all-purpose flour works perfectly. No need for specialty flour. 10. Can I skip the chocolate chips?
Of course! The scones are flavorful enough on their own or you can swap in dried fruit like cranberries. 🏁 Conclusion
These Pumpkin Scones are a love letter to autumn baking. Warmly spiced, soft in texture, and generously filled with chocolate chips, they’re everything you want in a seasonal treat. The optional glaze adds a delicate sweetness that pairs perfectly with your favorite cup of coffee or tea. Whether you're hosting a brunch, prepping for cozy mornings, or just want something comforting to enjoy on a chilly afternoon, these scones deliver flavor, nostalgia, and irresistible charm.
Room Temperature: Store in an airtight container for up to 2 days. Refrigerator: Keeps for 5 days in a sealed container. Let come to room temperature before serving or warm briefly. Freezer: Freeze unglazed scones for up to 2 months. Wrap individually in plastic, then foil. To serve, thaw and reheat in a 350°F (175°C) oven for 5–7 minutes. Reheating: Microwave each scone for 10–15 seconds or warm in the oven for crisp edges. 🥄 Variations
Want to get creative? Try these easy and delicious twists: Maple Glazed Pumpkin Scones: Use maple syrup instead of vanilla in the icing for a cozy autumn flavor. Pumpkin Pecan Scones: Replace chocolate chips with chopped pecans for a crunchy twist. Mini Pumpkin Scones: Divide dough into 16 smaller wedges and reduce bake time to 10–12 minutes. Spice Explosion: Add ¼ tsp clove or ginger for deeper fall spice flavor. Dairy-Free Version: Use non-dairy chocolate chips and plant-based milk in the glaze. Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Savory Pumpkin Scones: Omit sugar and chocolate chips, and add herbs like sage or rosemary with a sprinkle of cheese. Iced Pumpkin Latte Pairing: Add a sprinkle of espresso powder to your glaze or pair your scone with a homemade pumpkin spice latte. ❓ 10 FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s well-puréed and not watery. Canned pumpkin is more consistent. 2. What’s the texture of these scones?
Soft, tender, and moist—almost like a hybrid between a muffin and a scone. 3. Can I use butter instead of oil?
Yes, substitute with ⅓ cup melted butter for a richer taste. 4. Can I make these ahead of time?
Absolutely! Make the dough, shape, and refrigerate overnight. Bake the next morning. 5. How do I keep the scones from spreading too much?
Chill the shaped dough for 15 minutes before baking if your kitchen is warm. 6. Can I add nuts to the batter?
Yes—fold in ½ cup of walnuts, pecans, or almonds with the chocolate chips. 7. Is the glaze necessary?
Not at all, but it adds an extra layer of sweetness and presentation appeal. 8. How do I make them crispier on the edges?
Brush the tops with a little milk before baking for a lightly crisp crust. 9. What flour is best for this recipe?
Standard all-purpose flour works perfectly. No need for specialty flour. 10. Can I skip the chocolate chips?
Of course! The scones are flavorful enough on their own or you can swap in dried fruit like cranberries. 🏁 Conclusion
These Pumpkin Scones are a love letter to autumn baking. Warmly spiced, soft in texture, and generously filled with chocolate chips, they’re everything you want in a seasonal treat. The optional glaze adds a delicate sweetness that pairs perfectly with your favorite cup of coffee or tea. Whether you're hosting a brunch, prepping for cozy mornings, or just want something comforting to enjoy on a chilly afternoon, these scones deliver flavor, nostalgia, and irresistible charm.