There’s something magical about the arrival of fall — the crisp air, golden leaves, and the unmistakable aroma of cinnamon and pumpkin. That’s when a warm, homemade pumpkin scones recipe becomes your perfect kitchen companion. Whether you enjoy your scone with a morning cup of tea or as a midday pick-me-up, these easy pumpkin scones are light, tender, and bursting with cozy flavor.
Inspired by traditional homemade scones but elevated with autumn spices and rich pumpkin purée, this recipe is everything you love about fall packed into one buttery, flaky bite. From the first golden crust to the soft center, these pumpkin scones are your go-to bake for any fall gathering, cozy brunch, or even meal prep.
If you’ve been craving the flavor of your favorite coffee shop’s pumpkin spice latte, but in pastry form — this is it.
If you love fall baking, try our Cinnamon Sugar Tortilla Chips or Pumpkin Cottage Cheese Pancakes for more autumn-inspired treats.
Table of Contents
Why These Homemade Scones Are a Must-Bake This Season
This isn’t just another fall recipe. These pumpkin brown sugar scones are a celebration of autumn in every way. They’re:
- Easy to make in under 45 minutes
- Packed with real pumpkin and warm spices
- Slightly sweetened with brown sugar for a rich caramel note
- Light and fluffy with a golden crust
- Perfect for breakfast, brunch, or dessert
- Easily customizable for healthier options
Whether you’re a seasoned baker or trying scones recipe easy for the first time, this recipe is reliable, forgiving, and deeply satisfying. It’s also a fun alternative to muffins or banana bread if you’re hosting a harvest pumpkin scones brunch.
Ingredients for the Perfect Pumpkin Brown Sugar Scones
These ingredients strike the balance between indulgence and wholesome comfort:
- 2 cups (250g) all-purpose flour
- ⅓ cup (65g) light brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (120g) canned pumpkin purée (not pumpkin pie filling)
- ¼ cup (60ml) buttermilk or plant milk
- 1 large egg
- 1 teaspoon vanilla extract
Optional glaze:
- ½ cup (60g) powdered sugar
- 1–2 tablespoons milk or cream
- Pinch of cinnamon
These ingredients reflect many notes found in Amy’s Healthy Baking Pumpkin Scones while maintaining a rustic, bakery-style texture.
How to Make These Scones Recipe Easy – Step-by-Step Instructions
1. Preheat and prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients
In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all the spices.
3. Cut in the butter
Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
4. Combine wet ingredients
In a separate bowl, whisk together pumpkin purée, buttermilk, egg, and vanilla.
5. Mix the dough
Pour the wet mixture into the dry ingredients. Gently mix until just combined. Do not overmix. The dough should be slightly sticky but hold together.
6. Shape the dough
Turn the dough onto a floured surface. Pat into a 1-inch thick round disk. Use a sharp knife to cut into 8 triangles.
7. Bake the scones
Place the triangles on the prepared baking sheet, leaving space between them. Bake for 18–22 minutes or until golden and a toothpick comes out clean.
8. Cool and glaze
Let the scones cool slightly. If using glaze, whisk ingredients together and drizzle over the warm scones.
Baking Tips for Fluffy and Moist Pumpkin Scones
- Keep ingredients cold: Use chilled butter and cold milk to create flaky layers.
- Don’t overmix: Too much mixing activates gluten, resulting in dense scones.
- Use canned pumpkin: Homemade purée can vary in moisture and affect texture.
- Add glaze while warm: It seeps in slightly, adding moisture and shine.
- Freeze before baking: For even better rise, chill the shaped scones for 15 minutes before baking.
For more baking guidance, check out our tips in the Chocolate Protein Fluff Recipe.
Equipment You’ll Need to Make Homemade Scones
You don’t need anything fancy to make these easy pumpkin scones:
- Large mixing bowl
- Whisk and spatula
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Cooling rack
- Sharp knife
Optional but helpful: a bench scraper for cutting dough evenly and a pastry brush for adding a cream wash before baking.
Flavor Variations: Healthy Pumpkin Spice Latte Scones and More
Want to customize your pumpkin scones recipe? Try these:
- Healthy pumpkin spice latte scones: Use coconut sugar, whole wheat flour, and espresso powder for a coffeehouse twist.
- Pumpkin maple pecan: Fold in chopped pecans and drizzle with maple glaze.
- Cranberry pumpkin scones: Add dried cranberries or golden raisins for a tangy bite.
- Vegan pumpkin scones: Use dairy-free milk and egg alternatives.
- Gluten-free: Try a 1:1 gluten-free flour blend.
Want more cozy recipes? Try our Sweet Potato Toast or Lemon Herb Quinoa with Chickpeas for fall-friendly ideas.
Storing and Reheating Your Autumn Pumpkin Scones Recipe
To store:
Keep leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat:
Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
To freeze:
Wrap individually in parchment and store in a freezer-safe bag. Reheat directly from frozen in the oven.
Serving Suggestions for Harvest Pumpkin Scones
Serve these scones with your favorite accompaniments:
- Maple butter or spiced honey
- Chai tea, herbal infusions, or oat milk lattes
- A yogurt parfait with granola
- Part of a fall breakfast spread with Cinnamon Tortilla Chips and fruit
FAQs About Making Pumpkin Scones at Home
Can I make the dough ahead of time?
Yes, wrap and refrigerate the dough overnight to bake fresh in the morning.
Do I have to use brown sugar?
No, you can substitute white sugar or natural sweeteners like maple syrup.
Can I use fresh pumpkin purée?
Yes, but drain it if it’s watery to avoid soggy scones.
How do I make them dairy-free?
Use plant-based butter and milk.
Common Mistakes to Avoid When Baking Pumpkin Scones
- Using warm butter
- Overmixing the dough
- Measuring flour incorrectly
- Skipping the glaze
- Overbaking – Always test a few minutes early!
Can You Freeze Pumpkin Scones? Batch Cooking Tips
Yes — here’s how:
- Freeze unbaked scones: Shape, then freeze. Bake from frozen with a few extra minutes.
- Freeze baked scones: Cool completely, wrap tightly, and store up to 2 months.
- Make a double batch: They reheat wonderfully for quick breakfasts.
How This Recipe Compares to Amys Healthy Baking Pumpkin Scones
This recipe takes inspiration from Amy’s Healthy Baking Pumpkin Scones but offers a richer texture while still being lighter than traditional coffee shop versions. You can always adjust the sugar and flour to create a custom healthier version.
Healthier Swaps for a Guilt-Free Pumpkin Scone Recipe
Want it even lighter?
- Use coconut oil instead of butter
- Replace brown sugar with monk fruit or coconut sugar
- Try whole wheat pastry flour
- Add ground flaxseed for fiber
Pumpkin Scones Recipe : Easy, Fluffy, and Perfect for Autumn Baking
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Pumpkin Scones are warm, flaky, and spiced with fall flavors. Easy to make with pantry staples, they’re the perfect cozy treat to serve with coffee or tea. Whether glazed or plain, these scones are a seasonal favorite ready in under an hour.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120g) pumpkin puree
- 1/4 cup (60ml) heavy cream or milk
- 1 large egg
- 1 teaspoon vanilla extract
- For the glaze (optional):
- 1/2 cup (60g) powdered sugar
- 1–2 teaspoons milk or cream
- Pinch of cinnamon
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, spices, and salt.
- Cut in the cold butter using fingers or pastry cutter until mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin puree, egg, cream, and vanilla until smooth.
- Combine wet and dry ingredients gently until a sticky dough forms—do not overmix.
- Turn dough onto floured surface and shape into a 1-inch thick round. Cut into 8 wedges.
- Place wedges on baking tray and bake 18–22 minutes or until golden and cooked through.
- Cool slightly and drizzle with glaze if using.
Notes
- Use cold butter for flaky texture—don’t let it soften before mixing.
- Do not overwork the dough to keep the scones tender.
- Substitute dairy-free milk and butter for a vegan version.
- Freeze unbaked wedges for future baking—just add a few minutes to bake time.
- Serve with butter, pumpkin jam, or glaze for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 9g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pumpkin Scones Recipe, Autumn Pumpkin Scones, Pumpkin Brown Sugar Scones, Healthy Pumpkin Spice Latte Scones, Homemade Scones
