Pumpkin Spice Scones

These pumpkin spice scones are extra moist and flaky, loaded with pumpkin and warm spices, and the perfect pairing with a cup of coffee.

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Scone-lovers, consider this your sign to make the most of these precious few crisp fall mornings and treat your coffee to the best sidekick!

Or sidekicks is what I should actually say since one of these pumpkin scones usually turns into 3.

Can ya blame a girl when you’ve got flaky, pumpkin-spiced, and glazed-to-perfection beauty staring ya in the face like this??

We’re going to be using my standard base recipe I use in all my scone recipes only here we’re upping the moist texture with the addition of pumpkin and loading the flavors up with warming pumpkin pie spices.

And did I mention, so.much.glaze. This is how you win fall breakfast.

These Pumpkin Scones Feature…

• A moist and flaky texture
• Creamy pumpkin and lots of spices
• A sweet vanilla spice icing

Making the Pumpkin Scones

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• All-purpose flour
• Brown sugar
• Granulated sugar
• Baking powder
• Pumpkin pie spice
• Kosher salt
• Unsalted butter
• Pumpkin puree
• Heavy whipping cream
• Egg
• Vanilla extract
• Powdered sugar
• Half-and-half cream

Tips for Perfect Scones

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of accurate measuring you can also weigh your flour.
2. Use cold butter – scones rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on a box grater and throwing it in the freezer for 30 minutes.
3. Do not overwork the dough – over stirring and kneading of the dough will cause gluten to form resulting in a tough scone.
4. Build layers into scones – pat the dough out into a 1-in thick circle, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out scones. This is a quick little trick for getting tall scones with lots of layers.
5. Chill scones before baking – again, you want everything as cold as possible prior to baking. Stick the scones in the freezer for about 15 minutes to chill prior to baking.
6. Bake scones at a high temperature – 400F for 15-18 minutes will build a nice crusty exterior on the scones.
7. Allow scones to cool before glazing – wait to glaze scones until they are cooled so the glaze doesn’t melt off.

Recipe Variations

Try these ideas for a different twist on these scones.

• Add nuts – try adding 1/2 cup toasted chopped pecans or walnuts
• Add chocolate – try adding 1/2 cup semisweet, dark, or white chocolate chips.
• Use another glaze – try a cream cheese glaze, caramel, or melted chocolate.

Storing and Freezing Scones

Allow scones to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze scones, allow to cool completely, and do not top with glaze. Wrap scones well and freeze up to 2 months. Thaw scones completely at room temperature, top with glaze for serving, and store up to 4 days.

More scones you’ll fall head over heels for!

• Strawberries and Cream Scones
• Carrot Cake Scones
• White Chocolate Cranberry Scones

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!

This post was updated with new recipe adjustments and photos on 9/30/26.