Spiced Pumpkin Scones Recipe

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

When walking around town the other day, it hit us. The smell of fall just hit us. It’s some odd combination of falling leaves, pumpkins outside every door and quick whiffs of all those pumpkin spiced lattes as people walk by. You also start to notice store fronts changing colors – blouses and shirts on display look warmer and show off darker colors and patterns and grocery stores start displaying pumpkin puree for all those pumpkin recipes they know we all want to make. And, of course, you can buy Starbucks pumpkin scones! Yep, they’re good — heavily spiced, perfect with coffee and the prettiest orange color. Just perfect for when you’re all caught up with fall. Within days of biting into our first Starbucks pumpkin scones, we were determined to make our very own at home. We, of course, took a few liberties, but these pumpkin scones are pretty darn close.

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

How to Make Our Spiced Pumpkin Scones Recipe That Were Inspired by Starbucks Pumpkin Scones

The trick to making a great scone is cold butter — if it isn’t cold, you’re done before you even get started. See that photo below? See all those specks of yellow? That’s butter, cold butter.

To make these pumpkin scones, you first need to combine flour, baking powder, baking soda and a bunch of delicious fall spices. Then, you “cut” in some cold butter — we do this by hand with a pastry cutter, but you can use two knifes (takes a bit longer) or speed things up and use a food processor. Basically, you cut the butter into the flour just until the mixture looks like coarse crumbs or cornmeal. Then, add in pumpkin puree, an egg, vanilla and a little half and half to make a dough.

Pat the dough out into a rectangle, cut into triangles and you’re ready to bake!

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin Scones

After the pumpkin scones have baked, we add two glazes to them. Just because this is what we do, does not mean you need to follow suit — if you would prefer, use only one of the glazes or none at all. It’s completely up to you!

The first glaze we add is a simple sugar glaze – made from powdered sugar and half and half. Then, we make a similar glaze but add lots of spices and a little pumpkin puree. Not only does it look pretty, but it adds a little extra spice – something we really loved about the Starbucks pumpkin scones recipe.

Spiced Pumpkin Scones Recipe - Inspired by Starbucks Pumpkin SconesDid you enjoy our Spiced Pumpkin Scones Recipe? If so, you may also enjoy these:

4.9 from 58 reviews
Spiced Pumpkin Scones Recipe
Prep time
Cook time
Total time
The inspiration for this pumpkin scones recipe was a popular treat from Starbucks! The ingredient list for these pumpkin scones is a little longer than you usually see on Inspired Taste. We really wanted these scones to be heavily spiced, which means we used lots of cinnamon, ginger, ground cloves and nutmeg both in the scones themselves as well as in a spiced glaze that we drizzle over the cooled scones.If you wanted to simplify this recipe a bit, the scones are delightful without both of the glazes - not too sweet and perfect warm with a little butter. One more thing, we call for molasses in this recipe - we felt it gave a nice backbone/foundation to the scones. If you do not have it on hand and prefer not to buy a whole bottle just for one tablespoon, the scones are delicious without it.
Yield: 16 scones
You Will Need
For the Pumpkin Scones:
  • 2 cups (280 grams) all-purpose flour
  • 1/3 cup (65 grams) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons (113 grams or 1 stick) cold unsalted butter
  • 1/2 cup (113 grams) pumpkin puree
  • 1 tablespoon molasses (we use Blackstrap Unsulphured Molasses)
  • 3 tablespoons half and half
  • 1 large egg
  • 2 teaspoons vanilla extract
For the Simple Sugar Glaze:
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 to 2 tablespoons half and half
For the Spiced Glaze:
  • 1 cup (125 grams) powdered sugar, sifted
  • 1 tablespoon pumpkin puree
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 to 2 tablespoons half and half
  1. Center a rack in the middle of the oven and heat oven to 400ºF. Line a large baking sheet or two small baking sheets with parchment paper (you can also spray with non-stick cooking spray if you do not have parchment paper).
  2. Make Scones: Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
  3. Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes.
  4. (You could also use a food processor for this - if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  5. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir into the flour and butter mixture until a soft dough forms.
  6. Transfer the dough to a floured surface. Knead three to four times until it comes together.Spiced Pumpkin Scones Recipe
  7. Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.Spiced Pumpkin Scones Recipe
  8. Bake Scones: Transfer scones to baking sheet(s) then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.
  9. Glaze Scones: Once scones have cooled, make the glazes.
  10. To make the simple sugar glaze, add the sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar.
  11. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.
  12. For the pumpkin spiced glaze, combine the sugar, pumpkin puree, spices then add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Use a spoon to drizzle a zigzag pattern across each scone.Spiced Pumpkin Scones Recipe
  13. Wait 15 minutes or until the glaze has set then enjoy!
  14. To Store: Scones are best eaten fresh. If you do anticipate leftovers, your best bet is to freeze the unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to three weeks. Bake in a 400ºF oven straight from the freezer. (They may take a few extra minutes).
  15. To store baked and glazed scones, we’ve found covering these with plastic wrap and refrigerating is best. They will lose a little moisture, but will still taste great.
Notes and Tips
Half and half is made from equal parts of whole milk and cream. It is sold in the United States in cartons next to milk. If you do not have it on hand, you can make your own or use cream instead.

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181 comments… Leave a Comment
  • Erica Farmer November 30, 2015, 12:54 am

    PERFECTION! I’ve been baking these for over 2 years now and they’re every bit amazing as the first time. It’s something my family and I look forward to every year. I only make a couple batches in November and December. They go quick! They’re not dry and crumbly like most scones, which I prefer. They’re perfectly soft and perfectly spiced. I love when a pumpkin baked good actually tastes like spiced pumpkin so this is perfect. I love how these instructions are laid out, very simple to follow along and make. Once you make it twice you’ll be a prob at rolling them out. You gotta make these, you won’t regret it. I just recently had one from Starbucks and these are a million times better. People will be asking for the recipe too. Gosh, just talking about it is making me want to make some right now!! ….I most likely will too…and eat about 3 before I go to bed 🙂

  • Daniele November 23, 2015, 11:57 pm

    These are amazing. We had these for the first time at Starbucks in Squamish two years ago on our way back to NZ from Europe and after coming home I was desperate to find a recipe. I have made these several times and it takes us right back to the wonderful time we had in Canada.

  • Eunice November 16, 2015, 3:49 am

    This is an awesome pumpkin scone recipe. No joke! The rating goes beyond any scones recipe ever. It has my 5 stars plus another 10!

  • Heather September 16, 2015, 11:47 pm

    Tried your receipe today and they turned out awesome. They were a big hit only lasted a day. It is a keeper for sure. Thank you for sharing.

  • Amanda November 9, 2014, 7:00 pm

    I have no powdered sugar and was wondering if I could use granulated sugar for the glaze? Thanks!

    • Joanne March 5, 2015, 10:37 am

      Granulated sugar won’t turn into a gaze as well as powdered. You could just add a sprinkle of granulated sugar to the tops of the scones before baking instead of glazing.

  • Helen November 6, 2014, 2:23 am

    I am so glad I came upon this recipe. I especially appreciate the way you layed the recipe out in steps before even giving the actual recipe. Scones in general were tricky for me to make before this recipe. Now I have a favorite scone recipe with pumpkin which I and my family love! Thank you. 😛

  • Lora October 30, 2014, 9:40 am

    Incredible and BETTER than Starbucks! Brought them to work and they were devoured and thoroughly appreciated. Made a few minor adjustments: Used 25% whole wheat flour, Used 50% coconut oil (for butter), and added a pinch of allspice. Thank you! This one’s a keeper for sure!

    • Lora October 30, 2014, 9:42 am

      PS – I also doubled this recipe (to use up pumpkin) and refrigerated half the dough. It worked just as beautifully four days later!

      • Adam October 30, 2014, 1:18 pm

        Great to know, Lora. Thanks for sharing!

  • brenda October 20, 2014, 2:11 am

    What exactly is pumpkin puree I have pure pumpkin in a can. can I use this ?

    • Joanne October 23, 2014, 11:09 am

      Absolutely — pure pumpkin in a can is exactly what we’re asking for.

  • Sarah October 19, 2014, 5:24 pm

    u can easily make it into a vegan recipe by substituting earth balance butter or solid coconut oil for the butter, flax egg for the egg, and full fat coconut milk for half-half!

    • Joanne October 23, 2014, 11:10 am

      Thanks for the tips, Sarah.

  • Marisa October 14, 2014, 5:30 pm

    These are fabulous. A big hit in my house. Bonus, now my entire house smells like fall spices! Thank you for the recipe!

  • MarySC October 8, 2014, 4:45 pm

    Very, very good. Still not exactly “scone” texture but less cake-y than other recipes.

    One hint: if you add a bit of corn syrup (Karo)to the glaze it will harden (and stay hardened) better.

    I made one batch of glaze and brushed it on instead of dipping. I had enough left over to add pumpkin and spices to it and pipe the stripes on.

  • Kelley @ Chef Savvy September 29, 2014, 9:07 pm

    Wow these look absolutely amazing! Thanks for sharing.

  • Karleen September 14, 2014, 7:56 pm

    I just took these out of the oven, and they are fantastic! My son loves the pumpkin scones from St*rbucks, and says these are just as good as those. I haven’t even made the glaze yet, and half the scones are gone. Thank you for an excellent recipe!

  • Valerie September 12, 2014, 2:47 pm

    I have made these many times and they are delicious! Have passed the recipe along to many others. Thanks for sharing!

  • Deb September 7, 2014, 9:11 pm

    These are wonderful. So much better than Starbucks. Made them today and kept the recipe to make again. Thank you
    Five star

  • Rachel March 13, 2014, 5:14 pm

    Can you make the dough a day ahead?

    • Joanne March 17, 2014, 3:13 pm

      You should be able to — or make the dough, roll out, cut then freeze. Then, bake from frozen.

  • Ryann February 4, 2014, 6:02 pm

    These are amazing; I love all the spices. I did use a food processor and really does take the time down; I made a batch for my husband’s coworkers and he said they were gone like that! So I’m making a double batch this time and maybe I can snag more to eat this time!

  • Ahila January 12, 2014, 7:13 am

    I tried out your recipe this evening and it turned out nicely, in time for a special sunday afternoon tea. I didn’t ‘glace’ them though as many in my family are diabetic. Lovely recipe. Thank you for sharing, Joanne.

  • Baker Girl December 28, 2013, 10:34 am

    I never tried Starbuck’s pumpkin scones, so can’t really compare this recipe’s results to those… These were ok to me, but I probably wouldn’t make them again. I have a simpler recipe that I prefer, as it isn’t quite as heavy as these.
    The glaze was really thick, even though I added more liquid, so I just dipped half in the regular and half in the spiced- but I really wanted to make the zigzag lines! Also, I only made half of the glaze and there was still some left over, even after dipping all 8 scones. They were moist and had a good flavor, but the pumpkin taste wasn’t very evident. I used fresh pumpkin puree, so not sure if that was why. Thanks for sharing the recipe though! 🙂

  • Melissa December 24, 2013, 8:47 am

    how exactly do you suggest we store these in the fridge. Because I had mine in a glass cake stand over night and they got a little mushy on top

    • Joanne December 30, 2013, 12:35 pm

      Scones are difficult to store — they either get dry or soggy. (so annoying). Anyway, we usually cover them with plastic wrap then keep in the fridge. They will be a little drier the next day, but won’t be soggy.

  • Erika December 23, 2013, 1:36 pm

    I made these scones this morning and they were absolutely DELICIOUS!! My family and I enjoyed them so much. The scones themselves are so fluffy and moist and both glazes make it even better, I definitely recommend doing both glazes, they really pair nicely together. Without a doubt this is worth the time it takes!

  • Erika December 23, 2013, 1:34 pm

    I made these scones this morning and they were absolutely DELICIOUS!! My family and I enjoyed them so much. Definitely worth the time it takes!! Making this again for sure! 🙂

  • April December 14, 2013, 8:37 pm

    Can I use Karo syrup in place of molasses?

    • Joanne December 16, 2013, 12:37 pm

      You could — you can also leave it out completely.


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