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Pumpkin Scones with Spiced Pumpkin Glaze

5 stars based on 38 votes


Perfect for a fall morning with a cup of coffee, these golden-orange scones are packed with pumpkin flavor and heavily spiced with cinnamon, ginger, cloves and nutmeg. They’re incredibly tender and moist — almost like pumpkin bread in scone form. The spiced pumpkin glaze is the finishing touch: it adds just the right amount of sweetness (the scones themselves aren’t overly sweet), enhances the pumpkin flavor and looks pretty.


If you look at the recipe, the ingredient list looks long but that’s only because many of the ingredients are repeated in the glaze. I assure you, these scones are quick and easy to make with ingredients you probably have on hand.

To begin, whisk together the pumpkin, heavy cream, egg, molasses and vanilla in a medium bowl, and then set aside.


Combine the flour, brown sugar, baking powder, baking soda, salt and spices in the bowl of a food processor.


Pulse until evenly combined.


Add the chunks of cold butter.


And pulse until the mixture resembles coarse meal with some pea-size chunks of butter within.


Add the pumpkin mixture.


And pulse until the dough comes together. It will be sticky, and you should still be able to see some chunks of butter.


Dump the dough onto a lightly floured work surface, then dust the top of the dough with flour.


Gently knead the dough into a smooth ball, then divide in half.


Form each half into 5-inch circles, about 3/4-inch thick.


Cut each circle into six wedges and place on parchment lined baking sheet.


Bake for 12-15 minutes, or until golden.


Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.


Meanwhile, make the glaze by combining the Confectioners’ sugar, pumpkin purée and spices in a small bowl.


Whisk until no lumps of sugar remain.


When the scones are cool, spread the glaze over top.


Let the glaze set for about 15 minutes, then dust with Confectioners’ sugar.


Note: This scone portion of this recipe is based on a popular copycat recipe for Starbucks’ pumpkin scones that’s all over the Internet, but I’ve changed the process a bit and put my own spin on it. The Starbucks’ version has two thin glazes: plain and pumpkin. This version has a single thick pumpkin glaze, which is easier to make and packs more pumpkin flavor.

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Pumpkin Scones with Spiced Pumpkin Glaze

Servings: 12 scones
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes


For the Scones

  • 1/2 cup canned pumpkin (I use Libby's)
  • 1 large egg
  • 3 tablespoons heavy cream
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
  • 1/4 cup plus 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 stick (1/2 cup) cold unsalted butter

For the Glaze

  • 1-1/2 cups Confectioners' sugar, plus more for dusting
  • 3 tablespoons canned pumpkin purée
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses and vanilla. Set aside.
  3. In the bowl of a food processor fitted with the blade attachment, combine the flour, dark brown sugar, baking powder, baking soda, salt and spices. Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.
  4. Cut the cold butter into 1/2-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal -- it should look unevenly crumbly with some pea-size chunks of butter within. Add the pumpkin mixture and pulse just until the mixture comes together. The dough will be very sticky, and you should still be able to see some pea-size clumps of butter.
  5. Lightly flour a countertop or work surface. Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour. Using your hands, gently knead the dough until it comes together into a smooth ball. Divide the dough in half. Dust your work surface with flour again and form each half into a 5-inch circle, about 3/4-inch thick. Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with more flour. Place the wedges on the prepared baking sheet.
  6. Bake the scones for 12-15 minutes. To see if they are done, peek at the bottoms; they should be slightly browned but not burnt. Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  7. Meanwhile, make the glaze. Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.
  8. When the scones are cool, use a butter knife to spread and swirl the glaze evenly over top. Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with Confectioners sugar. (If you dust while the frosting is still wet, the sugar will melt.)
  9. Note: The scones are best served fresh on the day they are made but will keep well in a covered container for a day or two. Feel free to freeze any unbaked scones. They can go directly from the freezer to the oven; just add a few extra minutes of baking time.
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Nutrition Information

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  • Serving size: 1 scone
  • Calories: 261
  • Fat: 10g
  • Saturated fat: 6g
  • Carbohydrates: 41g
  • Sugar: 23g
  • Fiber: 1g
  • Protein: 3g
  • Sodium: 193mg
  • Cholesterol: 41mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Hi Jen,
    Can I replace the molasses (I don’t have any) by honey?

    - Marine on November 28, 2017 Reply
    • Sure, Marine – that’s fine.

      - Jenn on November 28, 2017 Reply
  • 5 stars

    Made this recipe several times and it is now my favorite pumpkin scone recipe. Easy to follow the recipe with excellent results.

    - Deb Haskins on November 28, 2017 Reply
  • 5 stars

    Perfect texture. I made them exactly as instructed, and everything turned out beautiful. The glaze set nicely and complemented the scone very well. The powdered sugar on top set them off, and my dad said they looked professional, like they could have come from the bakery. Thank you!

    - Ally Taft on November 26, 2017 Reply
  • 5 stars

    I reviewed this recipe yesterday and gave it 4 stars. The glaze seemed very thick, spicy and sweet to my taste right after I made them. Today I have to change my review to 5 stars. As I left the house with most of the scones yesterday, my husband said, with a sad puppy look on his face, “You’re taking those away?” Then the ladies at my meeting raved and raved about them. When I got home, I tasted one again and it was perfect! I don’t know what happened but they tasted better a few hours after baking.

    - Vicki Frederick on November 14, 2017 Reply
  • 4 stars

    The scones came out great, with just the right amount of spice. The glaze seemed very sweet and spicy to me. It was also quite thick, more of a frosting than a glaze, but it looked just like the picture, so I think it did it right. For me, they would be fine with a thinner glaze or just a drizzle of the spicy one. My husband loved them without any glaze at all. I will definitely make them again.

    - Vicki Frederick on November 13, 2017 Reply
  • 5 stars

    THis is a good recipe but quite spiced up—larger amounts of spices than I put on my pumpkin pie! So the second time I baked it I cut the spices down: 1 tsp of cinnamon, 1/2tsp grd ginger, 1/4tsp grd cloves, 1/2tsp grd nutmeg. I also made 18 s ones as the 12 scones are very generous!!s

    - Dee on November 8, 2017 Reply
  • 5 stars

    These are fantastic- and so easy to assemble and freeze for that day unexpected guests arrive (as they did last weekend)- I actually freeze a stick of butter and then grate it in the food processor before adding it to the dry ingredients, making it very easy to have small pieces of butter throughout. Your recipes haven’t let me down yet- delicious!

    - Kathleen on November 6, 2017 Reply
  • 5 stars

    These are delish. I don’t have a food processor so hesitated, because cutting in butter with two knives is always tedious. But I improvised and used the whisk attachment from my kitchen-aid (held in my hand) to act as a pastry blender. Worked great and allowed me to make a batch of these really quickly. Even after a couple of days the last ones were still delicious.

    - Audrey on November 6, 2017 Reply
  • 5 stars

    Fantastic recipe! And so fast and easy to put together- I froze them after making so I could bake this weekend.

    - Kathleen on October 24, 2017 Reply
  • 5 stars

    These are delicious. Not the typical scone texture – more cakelike (probably because of the pumpkin), but so tasty. I don’t have a food processor, so I used a pastry blender to cut in the butter, making sure I left some pea-sized pieces. I stirred in wet ingredients with a rubber spatula until it formed a dough. The only alteration I made was to omit the cloves (I don’t like cloves). Followed everything else exactly. Frosted half for kids & left half plain for adults. Love these. Will be making them again.

    - Stephanie N. on October 23, 2017 Reply
  • 5 stars

    Made these twice now and love this recipe. Thank you for sharing. And I freeze half the dough (in a circle cut into wedges), for a later bake. Still delish. I did add a little heavy cream to the 1st batch’s glaze. For the 2nd batch glaze I added a bit of vanilla and no cream. Liked both results.

    - Deborah Haskins on October 19, 2017 Reply
  • 5 stars

    really good! moist. the glaze was actually pretty spicy. good, though. just unexpected. didn’t take too long, either.

    - nora on October 17, 2017 Reply
  • 5 stars

    Just made these for my friends! Outstanding recipe. I followed it to the letter and they came out perfectly. Thank you so much!

    - Catherine on October 10, 2017 Reply
  • 4 stars

    Though delicious, this was the first recipe on this site that did not work 100% perfectly for me! The glaze is really an icing and never sets, and the powdered sugar immediately melts upon contact, making them rather ugly. Next time I will either embrace the pumpkin icing and not add the sugar, or use a thinner glaze. They are seriously delicious though!

    - RZH on January 20, 2017 Reply
  • 5 stars

    These scones are amazing. The first time I made them I left off the glaze because I thought they would be too sweet. The second time I glazed them. My advice is to use the glaze! My husband loves them!! I will never buy another Starbucks pumpkin scone. Thanks for the great recipe.

    - Wendy on November 20, 2016 Reply
  • 5 stars

    Wonderful recipe! Thanks so much for your amazing baked goodies. My friends get a chuckle that I love to bake but they stand in line to sample the yummy goodies. This pumpkin scone makes your mornings with a cup of fresh brewed coffee a little oasis.

    - Jeff on November 13, 2016 Reply
  • 5 stars

    I have my second batch in the oven right now! I don’t have a food processor, and I always have difficulty cutting the butter enough (even when I start with what I think are small chunks), so this time I put the butter in the freezer for a few minutes, then used it on the wide side of a grater. It was super easy to mix together! I needed a bit more flour than I expected when I kneaded the dough, but otherwise, they’ve come together beautifully! I can’t wait to take them to my staff in the morning!

    - Theresa on November 10, 2016 Reply
  • Hi Jenn. Just to let you know, I made the scones with sweet potatoes today.
    It came out very well, added chopped walnuts too. Thank you. I have baked your lemon pound cake and its fantastic, very tasty .

    - Keja on October 10, 2016 Reply
    • Keja, Thanks for reporting back– so glad they turned out well!

      - Jenn on October 10, 2016 Reply
    • Thks for the review. I was just thinking of making sweet potato scones.

      - Riza on November 17, 2017 Reply
  • 5 stars

    Jenn, can I try these scones using sweet potato. Will it turn out well?

    - Keja on October 9, 2016 Reply
    • I assume you’re saying that you’d like to replace the pumpkin with sweet potato– if that’s the case, I haven’t tried it but I think it should work. I’d love to hear how they turn out if you make them this way!

      - Jenn on October 9, 2016 Reply
  • 5 stars

    This turned out nicely! I used a mixer instead of a food processor and with no previous scone making experience I was relieved with the beautiful outcome.

    - Tanya Chow on September 13, 2016 Reply
  • 5 stars

    Turned out wonderfully! Simply delicious. Everyone loved them.

    - Rosy on January 21, 2016 Reply
  • Am I missing something? What temperature is the oven supposed to be set at to make these pumpkin scones with spiced pumpkin glaze?

    - dorothea pratt on December 16, 2015 Reply
    • The oven should be set to 400°F. (It doesn’t show up in the picture section of the recipe but down below in the actual “recipe” section.

      - Jenn on December 17, 2015 Reply
  • 5 stars

    These are delectable! I think it’s very interesting what you did adding pureed pumpkin to the glaze. I don’t know if I would have thought of that, but perhaps a maple glaze. I’ve done something similar by tweaking a copycat recipe for Starbucks’ petite vanilla scones, which I LOVE (and I totally wouldn’t mind seeing your take on those either).

    In the past I’ve also modified it to make chocolate scones with dried cherries, and heart shaped pink strawberry scones. For that one, I didn’t add pureed strawberry to the glaze, but I did add some of the juice from the berries.

    - Lee H. on December 9, 2015 Reply
  • 5 stars

    Delicious scones. My kids and I really like them. I just use a basic buttercream icing on top. I was sceptical of freezing the scones, but even after 2 months in the freezer they baked up beautifully. Thank you for sharing this great recipe.

    - Arlee on December 7, 2015 Reply
  • 5 stars

    FANTASTIC- just made them! I am a Starbucks pumpkin scone fanatic. I get so bummed when they take them off of the menu (off season). I will not buy their scones again after eating these. I’m so HAPPY

    - Leslie on November 6, 2015 Reply
  • 4 stars

    I loved the flavor of this recipe! I brought them to a Halloween party. Both adults and kids liked them. I could only give this 4 stars because I had a few challenges getting the dough and glaze to work. My dough was very sticky and my glaze was rock solid not nearly as thin as your pictures represent. I followed the recipes exactly. I wondered if you cut the 3 T of heavy cream out of the very sticky dough and added it to the glaze that both would work better. Has anyone else had similar experience?

    - Nancy on November 4, 2015 Reply
  • 5 stars

    Hi Jennifer,

    I discovered your website while I was searching for a recipe for Pumpkin Scones. Wow! Your recipe was the bomb. I made these last Saturday, and I had to put them in the freezer(by the way, they freeze beautifully even after baking and glazing) for fear of devouring all 12. My husband loves them.
    I am looking forward to making your Pumpkin Loaf next. I am currently Pumpkin Obsessed.
    Wonderful website! Thanks for sharing your knowledge and recipes.


    - Susan Clark on November 4, 2015 Reply
    • Thanks for the wonderful feedback, Susan! So happy you and your husband enjoyed the scones.

      - Jenn on November 4, 2015 Reply
  • 5 stars

    Made your pumpkin muffin (so good), and I definitely plan on baking the pumpkin scones soon, but I just made soft pumpkin cookies and wondered if you think the pumpkin glaze would work on cookies?

    - Molly on November 1, 2015 Reply
    • Hi Molly, I do think it would work.

      - Jenn on November 1, 2015 Reply
  • what size can of pumpkin plz??

    - susan on October 30, 2015 Reply
    • Hi Susan, You’ll need a 15-ounce can.

      - Jenn on October 30, 2015 Reply
  • 4 stars

    A simple recipe that was enjoyed by many!!

    - Melinda on October 29, 2015 Reply
  • 5 stars

    An easy, flavorful recipe. Having never made scones before, I was a little intimidated, but the step-by-step instructions with photos really helped clear up any questions I had along the way (and this has been true with other recipes I’ve tried from this blog). The one tiny snafu was the icing at the end. For some reason, mine turned out to be too thin and never quite hardened. Maybe more sugar? Otherwise they were fantastic and I’d definitely give them another go!

    - Rob Martin on October 29, 2015 Reply
    • Hi Rob, Yes, more sugar would do trick 🙂

      - Jenn on October 29, 2015 Reply
  • Can I use can pumpkin or pumpkin puree for this recipe? I see a picture of can pumpkin but the recipe states to use puree.
    Your website is great.

    - Shell on October 16, 2015 Reply
    • Hi Shell, Thanks for catching that – it should be pure pumpkin.

      - Jenn on October 20, 2015 Reply
  • Looking at the pictures you have a can of Libby’s 100% pure pumpkin but the recipe states puree’.
    Can you let me know which one to use?

    - Shell on October 16, 2015 Reply
    • Hi Shell, Use Libby’s 🙂

      - Jenn on October 17, 2015 Reply
  • can I substitute sour cream or whole milk if I don’t have any heavy cream on hand?

    - Tara on October 12, 2015 Reply
    • Hi Tara, Whole milk should work, but the scones won’t be quite as tender.

      - Jenn on October 12, 2015 Reply
  • I have a question. If I cut them smaller to make 8 pieces instead of 6, how would that affect the baking time? How much should I reduce it to for 8 pieces?

    - Penny on October 8, 2015 Reply
    • Hi Penny, Baking time would be slightly less; just check it a few minutes early. Enjoy 🙂

      - Jenn on October 8, 2015 Reply
  • 5 stars

    Ourfirst Fall rain…I just had to make these!
    I. Doubled the recipe and froze half.
    I made one change, I exchanged one cup of rice flour for one cup of regular flour in the doubled recipe. (This is a great tip when making shortbread as well, about 1/4exchange) My my my…extremely tender and light…great flavor, the glaze was perfect! Great recipe too. I also used my hands to blend the butter into the flour, worked great.
    This is the first recipe from you that I have tried, thank you for sharing.

    - Michele Glemser on October 4, 2015 Reply
  • 5 stars

    I made these scones and they disappeared right before my eyes! Not only did the entire house smell wonderful while they baked, the taste was outstanding. Very moist scones and the glaze put them over the top!

    - Dr. Beth on August 27, 2015 Reply
  • 5 stars

    I made this recipe in the fall and loved them! Soft and flavorful they went fast. Now that the summer berries are ripe do you have a recipe for a raspberry or blue berry scone recipe?

    - Tara on May 9, 2015 Reply
    • Hi Tara, I will add blueberry scones to my list for summer. Meanwhile, you can make my Light and Tender Cream Scones and add 2 tablespoons of sugar to the batter and about 1 cup of blueberries. If you try it, please let me know how they turn out 🙂

      - Jenn on May 11, 2015 Reply
  • 5 stars

    I made the pumpkin scones along with the pumpkin pecan crunch muffins, both were so delicious! Like a previous reviewer, I loved the pumpkin scones so much I haven’t stopped thinking about them. I will definitely make them again! I didn’t use my processor and used my fingers to blend the dry ingredients and after adding butter, I again used my hands to blend and it worked perfectly. The next time I will wait longer for the glaze to set before I add the powdered sugar. The best!

    - Glenna Ross on December 4, 2014 Reply
  • 5 stars

    These are SO good. I am so glad I tried making them. My husband and I have not stopped thinking about them since we (okay I!) finished the last one. Definitely will be coming back to this recipe. Thank you so much!

    - Ashlea on November 20, 2014 Reply
  • 5 stars

    My search for the perfect pumpkin scone has ended! These are light, but moist with the perfect amount of spice. I look forward to baking my way through many more of your recipes. Happy Holidays!!

    - Brenda on November 19, 2014 Reply
  • 5 stars

    These looks delicious! I was looking for pumpkin recipe I could freeze and have it for guess over Thanksgiving. Can I freeze these scones?

    - Sandra on November 15, 2014 Reply
    • Hi Sandra, Scones freeze beautifully. You want to freeze them unbaked. They can go directly from the freezer to the oven; just allow a few min. extra baking time. Hope you enjoy!

      - Jenn on November 16, 2014 Reply
  • 5 stars

    Hi Jenn, just stumbled across you website yesterday and made these pumpkin scones. They were very easy to make and extremely delicious! I prefer the thicker frosting and the pumpkin flavor was spot on. Can’t wait to try another recipe.

    - Julie on November 12, 2014 Reply
  • 5 stars

    absolutely the best pumpkin scone I have ever made! My family devoured them! Thanks for sharing.

    - Deb on November 6, 2014 Reply
  • 5 stars

    Just found this site this morning , wow I’m loving what I see so far. it’s so nice to have step by step instruction, with photos, and finished product.

    - Alice Mcparlan on November 3, 2014 Reply
  • I do not have afood processor, can I still make these?

    - Mary Lee on October 31, 2014 Reply
    • Hi Mary Lee, Yes, you can mix the dry ingredients with your fingers (be sure there are no lumps of brown sugar), use a pastry cutter or two butter knives to “cut in” the butter, then stir in the wet ingredients with a spoon.

      - Jenn on October 31, 2014 Reply

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