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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188 comments… Leave a Comment
  • 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! 🙂


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