Perfectly Spiced Pumpkin Scones

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!

Watch Us Make Pumpkin Scones

How to Make Our Perfectly Spiced Pumpkin Scones

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.

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. We use cold butter for every scone recipe on this blog including our cranberry cream scones and these blackberry lemon scones.

It’s also really important to not overwork the dough — the same goes for homemade flaky biscuits and butter pie crust.

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. 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 scones rise, tender, and delicious!

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

After baking and cooling, you can glaze them. I mentioned above that you can absolutely leave these plain without any glaze at all. You can also just use one glaze, but if you’re really going for it, add both glazes. The flaky scone with both glazes look and taste like perfection. Highly recommended 😊

After baking, you can glaze the pumpkin scones.

The first glaze is simple — just half and half or cream 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 or a homemade pumpkin spice latte and enjoy.

Glazed Pumpkin Scones

More Easy Pumpkin Recipes

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, see our homemade pumpkin puree recipe

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, see our homemade pumpkin puree recipe

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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187 comments… Leave a Comment
  • 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.

  • Nicole November 27, 2013, 8:33 am

    I tried once this scones in USA and it has delicious! But I have never made scones before, so I have two questions:
    + What is “1 to 2 tablespoons half and half” ?
    + Where can I find the recipe of “pumpkin puree”?
    I’m Brazilian and recipes are a little bit difficult to translate.

    Thanks =)

  • Susan November 23, 2013, 4:38 pm

    I made these this morning and they are fabulous! Moist without being too cakey, well risen but not too light. The molasses gave great depth of flavor to the pumpkin without masking it and the spices gave that familiar flavor of pumpkin pie. The spice glaze is wonderful, too. It added just the right amount of sweetness, spice and creaminess. I did melt a thin pat of butter into the mixture and a tiny drizzle of molasses. Thanks for sharing this recipe.

  • Kathy November 17, 2013, 10:03 pm

    My daughter made these several times and we never had leftovers. I finally asked for the recipe. With your excellent instructions I am a bigger fan. They are easy but great for company. Great for breakfast or a yummy snack! This is a six star satisfied customer!

    • Joanne November 18, 2013, 10:59 am

      Awesome! 6 stars 🙂

  • Sylvia November 16, 2013, 6:49 pm

    I cant believe how easy this was! (I always assumed scones were hard to make) They came out perfectly moist, spicy, amazing! So good, in fact, my hubby and I put the steaks back in the freezer and ate scones for supper! This will be a new favorite at our house. I have one question though that I havent been able to find the answer to on the blog… many calories per serving??? (I know. Buzz kill, right?)

    • Joanne November 18, 2013, 11:27 am

      Hi Sylvia, So glad you enjoyed the recipe 🙂 At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

  • Emmie November 15, 2013, 10:05 am

    Really great results!! Thanks, Joanne. I’m curious though, how substituting white sugar for brown sugar and molasses would alter the recipe…but I don’t want to mess with something that turned out so well…

    • Joanne November 18, 2013, 11:13 am

      Brown sugar usually adds more moisture to baked goods. It also tends to make things tender. White sugar should work fine, the scones just might seem less moist in the middle.

  • Sandi November 13, 2013, 2:10 am

    Why would you use a non standardized measurement, baking is an accurate ingredient for best results

    • Joanne November 13, 2013, 3:52 pm

      Hi Sandi, we’re not quite sure what measurement you are referring to. Would you mind letting us know which measurement you are concerned about? Thanks!

  • Clyo Beck November 12, 2013, 12:30 pm

    Thank you for this recipe! Made these last night; they turned out scrumptious. I did make an alteration to the spiced icing, substituting about 3 ounces of cream cheese for the pumpkin puree, as an experiment. While it tastes wonderful, let me warn anyone thinking about doing the same thing that, with the cream cheese added the icing doesn’t harden up – not even in the refrigerator – so I’m keeping the icing in a container in the fridge and we’re icing them as we eat them. Obviously that won’t work for transport or to give as gifts, but as this batch is just for us, I’m very happy with the delicious result. As the next batch will likely be made to give away, I’ll stick to your icing recipe. 😉

    • Michelle November 14, 2013, 12:48 pm

      Thanks, Joanne, for this recipe! I made them a couple days ago and was very pleased with the results. I saw a few other recipes that used granulated sugar, so I wonder how much of a difference that would make.

      Thanks, Clyo, for the warning. I was planning on trying cream cheese (with the sugar glaze) the next go around. Now I know better, although I’m sure it tastes delicious!

  • Sarah November 11, 2013, 8:55 pm

    These scones were absolutely delicious! They were fairly easy to make. I cooked them for 10 minutes and they came out perfectly! The spice in these scones are really good, but what really brings all the flavors together is the glaze. My family loves them! We can’t wait to make more of these while the fall lasts!

  • Caliheart November 11, 2013, 12:48 pm

    These were AMAZING!!! Made them for a family brunch and everyone loved them and took some home. They were easy, super moist and considering I live in a building on top of Starbucks, these will definitely save me some money! Thank you 🙂

  • Meg November 10, 2013, 3:31 pm

    These are delicious! I have always loved Starbuck’s pumpkin scones and LOVE the fact that I can now make them at home! Thank you!!!

  • ki November 6, 2013, 5:20 pm

    These are SO delicious and easy, and it was my first time baking scones!
    I skipped the molasses and frosting (used cream cheese instead) and used 1 1/2 tsp of Pumpkin Pie Spice. Next time I’ll add 2 tsp of spice and cut them slightly larger so I can put them in the toaster the next day.
    Thanks for the recipe – it’s definitely a keeper!!!


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