Perfectly Spiced Pumpkin Scones Recipe

How to make our spiced pumpkin scones inspired by Starbucks. Jump to the Pumpkin Scones Recipe or read on to see our tips for making them. These always get rave reviews!

How to make our spiced pumpkin scones inspired by Starbucks.

These pumpkin scones are the best. We just love them. We add lots of pumpkin and fall spices to the dough and they have not one, but two glazes. One is a simple white glaze and the other, a pumpkin spice glaze that gets drizzled on top.

Homemade Pumpkin Spice Latte RecipeYOU MAY ALSO LIKE: Our copycat Pumpkin Spiced Latte recipe. It’s inspired by Starbucks (just like these scones). Once you make it at home, you’ll never go back.

How to Make Our Perfectly Spiced Pumpkin Scones Recipe

These scones are easy to make and worth the effort (they are so delicious). The scones are fantastic warm and at room temperature. You can make them with or without the glazes — we like both options.

How to make our spiced pumpkin scones recipe inspired by Starbucks.

Before we get to the glaze, let’s talk about how to make the best scones.

The trick to making the best scones is cold butter — if it isn’t cold, you’re done before you even get started. It’s the cold bits of butter in scones that makes them tender.

Cranberry Scone RecipeYOU MAY ALSO LIKE: These Cranberry Scones are packed with dried cranberries and orange zest and come together in minutes. Try them soon.

It’s also important to not overwork the dough — the same goes for biscuits.

To make the scones, we combine dry ingredients with lots of fall spices. Then we “cut” in cold butter. Do this by hand or by pulsing everything in a food processor.

The trick to making the best scones is cold butter -- if it isn't cold, you're done before you even get started.

When it resembles coarse crumbs, add the wet ingredients.

When it resembles coarse crumbs, add the wet ingredients.

This is where the pumpkin puree comes in. When mixed, you’ve got your dough. Pat it into a rectangle and then cut into whatever shape you like — we go for triangles.

By the way, do you see all those specks of butter? That’s what makes these rise, tender, and delicious!

Pat it into a rectangle and then cut into whatever shape you like -- we go for triangles.

After baking, you can glaze them. I mentioned above that you could actually leave these plain. You could also just use one glaze. If you’re going for it, though, both glazes are perfection. Highly recommended.

After baking, you can glaze the scones.

The first glaze is simple — just half and half and powdered sugar. The second starts the same, but we also add pumpkin puree and extra spices.

Once glazed, you’re done! Grab a cup of coffee and enjoy.

Glazed Pumpkin SconesRecipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

4.9 from 59 reviews
Perfectly Spiced Pumpkin Scones Recipe
Prep time
Cook time
Total time
The inspiration for this pumpkin scones recipe was a popular treat from Starbucks! I know it looks like a lot of ingredients, but trust us, the recipe is easy to make. There are two glazes shared below. The scones are delicious with both, but you could use one or leave the scones plain. We've had them all three ways and loved them all.
Created By:
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 (115 grams or 1 stick) cold unsalted butter
  • 1/2 cup (115 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 or cream
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 or cream
  1. Heat the oven and prepare baking sheet. Center a rack in the middle of the oven and heat oven to 400ºF. Line a baking sheet with parchment paper. Or use non-stick cooking spray.
  2. Whisk the dry ingredients together. Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.
  3. Add the butter. 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 resembles 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. Combine the wet ingredients. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.
  6. Add the wet ingredients to the dry. Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.Spiced Pumpkin Scones Recipe
  7. Cut the scones into triangles. 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 the scones. Transfer scones to the baking sheet 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. 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.
  10. Dip the scones into the sugar glaze. Dip each cooled scone directly into the glaze then place glazed side up back onto the cooling rack.
  11. Make 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.
  12. Drizzle the pumpkin spice glaze over the scones. Use a spoon to drizzle a zigzag pattern across each scone. Wait 15 minutes or until the glaze has set then enjoy!
  13. Store the scones. Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing them for more than a day. They will lose a little moisture, but will still taste great.
Notes and Tips
Molasses: This adds a backbone to the flavor of these scones. If you do not have any and do not wish to buy a whole bottle for 1 tablespoon, you can leave it out. The scones are still delicious without it.
Make Ahead Tip: You can freeze unbaked scone dough. Chill cut scones in the freezer until firm, and then transfer to resealable plastic bags. Keep up to a month. Bake in a 400ºF oven straight from the freezer. (They may take a few extra minutes).

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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182 comments… Leave a Comment
  • DomesticStar September 15, 2016, 2:48 pm

    Great recipe! These really hit the spot. I did find that I needed to work in at least another 1/4 – 1/2 cup of flour to make it workable, but I was using fresh flour that was pretty fluffy still. I would also cut back a bit on the cloves in the pumpkin icing because I find it a bit stronger than I like. But overall a great recipe, quick to make and my family and friends that have tried it are all in love and have asked for the link to the recipe.

  • 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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