Perfectly Spiced Pumpkin Scones Recipe

How to make our spiced pumpkin scones inspired by Starbucks. Jump to the Pumpkin Scones Recipe or watch our quick recipe video showing you how we make them. These always get rave reviews!

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

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 Scones

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

Perfectly Spiced Pumpkin Scones Recipe

  • PREP
  • COOK

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.

Makes 16 Scones

You Will Need

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 or cream

1 large egg

2 teaspoons vanilla extract

Simple Sugar Glaze

1 cup (125 grams) powdered sugar, sifted

1 to 2 tablespoons half and half or cream

Pumpkin Spice 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


  • Make Dough
  • 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.

    Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended.

    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. (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).

    In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.

    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.

    • Bake Scones
    • 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

      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.

      • Make Glazes
      • For 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.

        In another bowl, make the pumpkin spice 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.

        • To Finish
        • Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack.

          Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set then enjoy!

          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.

Adam and Joanne's 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).
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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

Nutrition Per Serving: Serving Size 1 scone / Calories 197 / Protein 2 g / Carbohydrate 32 g / Dietary Fiber 1 g / Total Sugars 19 g / Total Fat 7 g / Saturated Fat 4 g / Cholesterol 29 mg
AUTHOR: Adam and Joanne Gallagher

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156 comments… Leave a Comment
  • Megan October 14, 2013, 2:53 pm

    I don’t have molasses or clove, will this still work? I do have honey on hand! I want to try these today 🙂

    • Joanne October 15, 2013, 11:12 am

      You can skip both — the molasses adds depth and color and the clove adds some spiciness. The scones will still taste great, though.

  • shawn October 12, 2013, 4:14 pm

    I just made these and they came out great! I did think it was a lot of effort. Although, I did not have all of the best kitchen gadgets that could have made this a little easier. I also used fresh pumpkin that I had just cooked, so that made it seem like a l more work. Anyway, a great recipe, I do wish the dough would have been a little more firm so I could have had an easier time making the scone triangles.

  • Lynda October 11, 2013, 7:41 pm

    Thanks for creating this recipe. Starbucks pumpkin scones have been my favorite for years. But since Starbucks acquired a bakery out of San Francisco, all the pastry items have changed ( I live in the Seattle area and we sometimes see changes here before other areas). Eventually the entire US will go to these new items.

    Sooo . . . I was aching for one of their scones . . . googled . . . found you . . . and I’ll be making these this weekend. 😀

  • joanna October 8, 2013, 11:00 pm

    These were delicious! Thanks! I especially love the pumpkin-spice glaze. We made these to give to my daughter’s teacher…I can’t wait to hear how she likes them!

    I have extra pumpkin glaze left over, which is kind of dangerous for me. But it was delicious!

  • Ellyn October 8, 2013, 8:54 pm

    Delicious. Great instructions with photos. Just a little confusion – cooking time at start says 20 minutes, in content of recipe it says to bake 10-15 minutes. Also photo shows yield of 12- recipe says yield of 16.

    • Joanne October 14, 2013, 10:09 am

      Hi there — the photo does not show all 16 scones (there are four cut off in the top of the image). The recipe will yield 16. We were generous with the bake time, but we did edit the recipe to remove any confusion. They should take between 10 and 15 minutes.

  • LP October 6, 2013, 9:48 am

    I want to make these so bad…but it’s pouring here! I wonder if I increased flour by…say a 1/4 c if they’d be safe. Looks delicious, thanks for the post!

    • Joanne October 6, 2013, 11:49 am

      It’s hard for us to say, but once the scone dough is mixed and on a work surface, you can add more flour as needed.

  • sarah October 4, 2013, 5:25 pm

    I made these today and they came out very bland tasting im not sure what i did wrong but i was very disapointed.

    • Joanne October 6, 2013, 11:55 am

      Not sure why this happened. Next time, try increasing the spices a bit. Hope that helps.

  • Alma October 3, 2013, 9:00 am

    Wow! I never comment on blogs, and just do the recepie, however this needs to be said! Followed your recipe to a t minus the molasses which I didn’t have on hand (used honey) they turned out delicious! Thank you!!

    • Joanne October 6, 2013, 12:05 pm

      So glad you enjoyed them 🙂 Thanks for coming back and sharing!

  • quiltyknitwit October 2, 2013, 8:44 pm

    Wow, just made these & they are wonderful! How clever of you to come up with this recipe. I made mine w/o any glazes & they’re spicy with just enough sweetness.

  • Katie October 1, 2013, 4:44 pm

    Absolutely delicious! I increased the amount of spices a little, which gave them more flavour. Way better than starbucks!

  • Kim October 1, 2013, 12:22 pm

    Excellent! Perfect blend of pumpkin of spices. Easy to make. My husband (who had never had a scone) can’t get enough of them.
    Thanks for the great recipes and information!

  • Kristine Eidsness September 28, 2013, 8:45 pm

    These were AMAZING! Thanks for the recipe.

  • candace September 26, 2013, 11:32 am

    i have made these 3 times already and will be making 2 more batches tomorrow night for a bake sale on saturday morning (to raise money for the multiple sclerosis society)! i love bringing them in to work and enjoying at my desk with a cup of coffee. i think it will become my sunday night ritual to make them for the week ahead! thanks a ton!!

  • Kelly September 25, 2013, 3:29 pm

    Help! My scones never “came together” when I added the wet mixture to the dry. I had a big sticky blob of pumpkin! My house smells great and they are cooling now, but any tips on why it never came together?

    • Joanne September 30, 2013, 3:13 pm

      Strange. Next time, if the same thing happens, try sprinkling a little more flour over the dough and work it until it comes together. Hope that helps.

      • Deidre December 5, 2013, 7:44 pm

        same thing happened to me. i used real pumpkin and a food processor don’t know if that was the problem, but i added more dry ingredients , put the batter between 2 sheets of parchment , rolled it out and stuck it in the freezer overnight. baked the next day. tasted amazing, but hope the next batch won’t be so wet.

        • Joanne December 9, 2013, 12:14 pm

          Hmm, interesting. Not sure what happened here. Let us know how the second batch works out for you. Glad they still tasted great 🙂

          • Val June 22, 2014, 1:22 am

            same thing happened to me. I’ve checked and rechecked the recipe to see what I might have done wrong because the dough was so wet at the end I had to add a lot more flour – like, more than a cup. Might be that I made my own pumpkin puree and that I used maple syrup instead of molasses? In any case, they turned out really well. They’re a lot lighter than I’m used to in a scone, but very nice indeed and a great way to use up some extra pumpkin

          • Joanne August 8, 2014, 11:35 am

            Maybe the homemade pumpkin puree (or different brands of canned puree) have slightly different moisture contents? I’m glad you were able to fix the dough with extra flour!

  • Donna September 22, 2013, 10:51 am

    These look delicious and I cannot wait to try them. One quick question though – could I substitute pumpkin pie spice? If so, how much? I normally like to use the spices separately, but I read somewhere about the Trader Joe Pumpkin Pie Spice – which I bought – and absolutely love!


    • Joanne September 22, 2013, 11:28 am

      Yes, of course. Pumpkin pie spice sounds great. As for how much, we’d suggest using the same amount as cinnamon. (So 1 teaspoon). Although, a little more couldn’t hurt.


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