Pumpkin Scones with Spiced Pumpkin Glaze

Tested & Perfected Recipes

These scones are incredibly tender and moist and packed with pumpkin flavor. The glaze that blankets them takes them over the top.


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.

What you’ll need to make scones


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.

How to make Scones

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-sized 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

These scones are incredibly tender and moist and packed with pumpkin flavor. The glaze that blankets them takes them over the top.

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.
  10. Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Put the dough wedges on a baking sheet, let set in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the scones cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the scones from the container and let them come to room temperature. (For best results, glaze after defrosting.) **If you have the option to freeze the scones before or after baking them, you will get the best results if you freeze them before baking.

Nutrition Information

Powered by Edamam

  • 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, Edamam.com. 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.

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Reviews & Comments

  • These are moist and absolutely delicious. I added 1/2 tsp. cardamom, it added floral complexity.

    • — Rebecca King on September 19, 2019
    • Reply
  • I am 11 years old and LOVE to bake!! I make these about once every two weeks and bring them to school. They are always a huge hit. This recipe has NEVER failed! I would make these every day if I had time.

    • — Emma on April 11, 2019
    • Reply
  • These scones were moist and delicious with a nice flavor combination of spices and pumpkin. The glaze added even more pumpkin flavor. These were gone almost immediately! Will definitely make again. Thanks Jen for yet another winner!

    • — Kathy on December 20, 2018
    • Reply
  • Jenn can truly do no wrong in my eyes and these scrumptious scones are no exception. DIVINE!

    • — Carolyn C on December 7, 2018
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  • Wow these are perfect for fall days! Made a batch, froze the scones then traveled cross country with them for Thanksgiving. Baked them straight from the freezer as Jenn suggested and they tasted SO yummy! The texture of these is much better than the regular super dry crumbly ones. Will be making the other scone recipes for the holidays! Thank you Jenn for a wonderful website!

    • — Kim on November 28, 2018
    • Reply
  • I’ve made these scones as written a few times now and they turn out perfectly each time. It is getting cool here in Northern California now and dear husband begged for them. We love how spicy and warming they are. Next time, I will try the tip I read about adding more flour to make them crumbly, as I love that texture. Because I like a crumbly, dry scone, I just bake them about 3-4 minutes longer to really brown up the bottom. The glaze made with pumpkin? Genius! Don’t skip the glaze people! If it’s too thin, sif in more sugar, too thick, add more pumpkin. I skip the extra powdered sugar on top and put finely chopped walnuts on the wet glaze. Yum! Thank you.

    • — Barbie on October 11, 2018
    • Reply
    • My favorite pumpkin scone recipe! So delicious!! Even the people I know who don’t like pumpkin ❤️ them!!

      • — Melissa Armenda on September 12, 2019
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  • These scones are perfection! Instead of using 2 cups of flour I used one cup of quick oats and one cup of flour, in an attempt to make them better suited for breakfast and less cake-like. They are so good, definitely the most scrumptious scones I have ever devoured, such a wonderful moist texture, perfect for breakfast. Oh and that glaze…it was the flavor bomb that took these scones to the next level of deliciousness. Don’t skip the glaze! Thank you, Jenn, I just love these!

    • — Jen Roy on October 9, 2018
    • Reply
  • I have made your pumpkin scones a few times before and love the flavor! The texture seems a little off to me though… a little more cake like a regular scone? Not as light and crumbly. I noticed you use cake flour in your other scone recipe to improve texture. Can I ask why you don’t use it here? And if I wanted to try it, would I substitute it directly (same quantity as the all purpose flour you call for)?

    • — Cole on October 7, 2018
    • Reply
    • Hi Cole, The pumpkin does give these a softer, more cake-like texture than most scones. If you want them to be more crumbly, I’d increase the flour a bit. I don’t recommend cake flour, as that would make them even more cake-like. Hope that helps!

      • — Jenn on October 8, 2018
      • Reply
      • Ah! Well you saved me then – I was about to make a batch with the cake flour today but will stick with regular (and maybe a tad more like you suggested). glad I asked! Thank you for the quick response!

        • — Cole on October 8, 2018
        • Reply
  • These scones were amazing! It will be an addiction this Autumn.

    I have a question in regards of the copycat link you posted… is this the actual recipe from their website? Or you adapted it? Their video looks exactly like the same recipe but without using the food processor and a bit more brown sugar.

    Either way, I have already made them twice!

    Thank youuuu!


    • — Sara on October 6, 2018
    • Reply
    • Glad you like them, Sara! Yes, from what I recall, the scone recipe is the same – I made some minor adjustments to the glaze.

      • — Jenn on October 7, 2018
      • Reply
  • These scones are incredible!! If I wanted to make the dough the night before, would you still suggest freezing the unbaked scones or could I put the dough in the fridge overnight?

    • — Kate on October 5, 2018
    • Reply
    • Hi Kate, You can refrigerate overnight. So glad you like them!

      • — Jenn on October 5, 2018
      • Reply
  • These were delicious; however, they didn’t rise nor have the tenderness one usually finds in scones. Perhaps my baking powder was old? Also, I live at 7600′. That might also have been another issue. I look forward to hearing your comments. Bottom line: I put them in the freezer so that I didn’t eat them all. Addictive.

    • — Sherri on October 5, 2018
    • Reply
    • Yes, Sherri, take a peek at your baking powder to see how old it is as that can have an impact. It’s more likely, though, that the elevation was a factor. Unfortunately, I don’t have any wisdom to share regarding baking at high altitudes, but maybe these tips will help a bit.

      • — Jenn on October 7, 2018
      • Reply
  • I have made this recipe several times. It’s simple and tastes great.

    • — Tanya Chow on September 23, 2018
    • Reply
  • 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
    • I replaced the molasses with real maple syrup – worked great!

      • — Shane on October 20, 2018
      • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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.

  • 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
  • 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
  • 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!

  • 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.

  • 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.

  • 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!

  • 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, Thanks for reporting back– so glad they turned out well!

    • Thks for the review. I was just thinking of making sweet potato scones.

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

    • 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!

  • 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.

  • Turned out wonderfully! Simply delicious. Everyone loved them.

  • Am I missing something? What temperature is the oven supposed to be set at to make these pumpkin scones with spiced pumpkin glaze?

    • 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.

  • 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.

  • 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.

  • 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

  • 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?

  • 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.


    • Thanks for the wonderful feedback, Susan! So happy you and your husband enjoyed the scones.

  • 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?

    • Hi Molly, I do think it would work.

  • what size can of pumpkin plz??

    • Hi Susan, You’ll need a 15-ounce can.

  • A simple recipe that was enjoyed by many!!

  • 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!

    • Hi Rob, Yes, more sugar would do trick 🙂

  • 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.

    • Hi Shell, Thanks for catching that – it should be pure pumpkin.

  • 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?

    • Hi Shell, Use Libby’s 🙂

  • can I substitute sour cream or whole milk if I don’t have any heavy cream on hand?

    • Hi Tara, Whole milk should work, but the scones won’t be quite as tender.

  • 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?

    • Hi Penny, Baking time would be slightly less; just check it a few minutes early. Enjoy 🙂

  • 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.

  • 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!

  • 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?

    • 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 🙂

  • 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!

  • 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!

  • 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!!

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

    • 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!

  • 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.

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

  • 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.

  • I do not have afood processor, can I still make these?

    • 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.

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