Scones are already a beloved treat for breakfast and tea time, but add pumpkin and cinnamon, and they become an irresistible seasonal delight. These Pumpkin Cinnamon Scones are tender, flaky, and infused with pumpkin purée and warm spices, then topped with a sweet glaze. They’re easy to make, freezer-friendly, and the perfect way to celebrate pumpkin spice season.
What are Pumpkin Cinnamon Scones?
Pumpkin Cinnamon Scones are triangle-shaped pastries made from a lightly sweetened dough enriched with pumpkin purée and flavored with cinnamon. They bake up with a tender crumb and golden crust, perfect for pairing with coffee, tea, or hot apple cider. A drizzle of glaze adds sweetness, while the pumpkin keeps them moist for days.
Pumpkin Cinnamon Scones
Equipment
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Knife or bench scraper
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.5 cup cold unsalted butter, cubed
- 0.5 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup heavy cream
- 1 tbsp heavy cream (for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk or cream (for glaze)
- 0.5 tsp vanilla extract (for glaze)
- pinch of cinnamon (for glaze)
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup mini chocolate chips (optional)
- coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, and spices.
- Add cold butter cubes. Cut in with pastry cutter or fingers until mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin purée, cream, egg, and vanilla.
- Add wet mixture to dry, stirring gently until dough forms. Do not overmix.
- Turn dough onto floured surface. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges. Place on prepared sheet.
- Brush tops with cream. Bake 15–18 minutes until golden. Cool on wire rack.
- Whisk glaze ingredients until smooth. Drizzle over cooled scones.
Notes
Ingredients You’ll Need
This recipe makes 8 large scones.
- 2 cups all-purpose flour
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup cold unsalted butter, cubed
- ½ cup pumpkin purée (not pumpkin pie filling)
- ⅓ cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Pinch of cinnamon
Optional add-ins
- ½ cup chopped pecans or walnuts
- ½ cup mini chocolate chips
- Coarse sugar for sprinkling before baking
Substitutions
- Gluten-free: use 1:1 gluten-free flour blend.
- Dairy-free: swap butter for vegan butter and use oat cream.
- Lighter: use half-and-half instead of heavy cream.
Step-by-Step Instructions
Step 1: Prep oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, and spices.
Step 3: Cut in butter
Add cold butter cubes. Cut in with pastry cutter or fingers until mixture resembles coarse crumbs.
Step 4: Mix wet ingredients
In another bowl, whisk pumpkin purée, cream, egg, and vanilla.
Step 5: Combine
Add wet mixture to dry, stirring gently until dough forms. Do not overmix.
Step 6: Shape scones
Turn dough onto floured surface. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges. Place on prepared sheet.
Step 7: Bake
Brush tops with cream. Bake 15–18 minutes until golden. Cool on wire rack.
Step 8: Glaze
Whisk glaze ingredients until smooth. Drizzle over cooled scones.
Tips for the Best Pumpkin Scones
- Use cold butter for flakiness.
- Handle dough gently to avoid tough scones.
- Add glaze once scones are fully cooled.
- Sprinkle coarse sugar before baking for a crunchy finish.
Variations
- Pumpkin cinnamon swirl scones: Add a cinnamon-sugar swirl to the dough.
- Maple glaze: Replace milk with maple syrup in glaze.
- Pumpkin pecan scones: Stir in toasted pecans for nutty crunch.
- Mini scones: Cut dough into 16 smaller wedges for bite-sized treats.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 2 days.
- Refrigerator: Keep up to 5 days. Warm slightly before serving.
- Freezer: Freeze unglazed scones for up to 2 months. Glaze after thawing.
- Make-ahead: Prepare dough, shape wedges, and refrigerate overnight. Bake fresh in the morning.
Serving Ideas
Pumpkin Cinnamon Scones are perfect for:
- Breakfast or brunch with coffee or chai tea
- Afternoon snacks
- Holiday dessert trays
- Edible gifts during fall
Serve with whipped cream cheese, pumpkin butter, or apple butter for extra indulgence.
Nutrition Breakdown
One scone (without glaze) has about 250–280 calories, 4 grams protein, 36 grams carbs, and 12 grams fat. Glaze adds about 50 calories per scone.
Conclusion
Pumpkin Cinnamon Scones bring the flavors of fall to your breakfast table. With warm spices, tender texture, and a sweet glaze, they’re as cozy as a fall morning. Easy to make and endlessly versatile, they’ll quickly become a seasonal baking favorite.
FAQs
Can I use pumpkin pie filling?
No, it’s too sweet and already spiced. Use pure pumpkin purée.
Do I need a pastry cutter?
No, two forks or your hands work fine.
Can I freeze them?
Yes, freeze baked (unglazed) scones for up to 2 months.
Can I make them vegan?
Yes, use plant-based butter, cream, and egg substitute.
Can I double the recipe?
Yes, just bake in batches.