Pumpkin Chocolate Chip Scones

Flaky pumpkin scones with chocolate chips, drizzled with maple glaze and sprinkled with crushed pepitas.

The best fall treat!

How to make pumpkin chocolate chip scones

Featured Ingredients

For the scones:

• Flour: Any all-purpose flour you have on hand will work, plus a little extra for dusting the cutting board.
• Baking powder: To make them puff and fluff.
• Pumpkin pie spice: Or a mixture of cinnamon, ginger, nutmeg, cloves.
• Salt: Add more or less, depending on if you use salted or unsalted butter.
• Butter: Very, very cold butter. Hint: I put it in the freezer for 30 minutes before making the scone dough.
• Eggs: To hold it all together and make them rise.
• Brown sugar: For a bit of sweetness with a hint of molasses flavor.
• Pumpkin puree: The pure stuff from the can (not pumpkin pie filling).
• Vanilla extract: Your favorite kind.
• Dark chocolate chips: To mix into the dough.

For the glaze and topping:

• Powdered sugar: For that trademark glaze texture.
• Milk: Whatever kind you have on hand.
• Maple syrup: To give it some maple flavor.
• Pepitas: Roasted pumpkin seeds, crushed.

Step-by-Step Instructions

For the scones:

1. Preheat the oven to 375 degrees. 
2. ine a baking sheet with parchment paper and set aside.
3. In the bowl of a stand mixer, whisk together flour, baking powder, pie spice and salt.
4. Add cold butter cubes and run mixer on low, incorporating the butter until it forms pea-sized rounds.
5. In a separate medium bowl, whisk together eggs, brown sugar, pumpkin and vanilla extract.
6. Slowly pour wet ingredients into the stand mixer on low until a wet dough forms. 
7. Add chocolate chips and mix for 10-15 seconds. Do not overmix.
8. Place dough on a floured cutting board.
9. Work with your hands to form a ball.  Divide dough into two balls.
10. Flatten into a round shape, about 1 inch thick. 
11. Wrap with plastic wrap and refrigerate about 30 minutes.
12. Place back on the cutting board and cut each dough round into 8 mini triangles. 
13. Transfer to the parchment paper.
14. Bake 13-16 minutes until lightly browned and fluffy.
15. Remove and cool.

For the glaze and topping:

1. In a small bowl, whisk together powdered sugar, milk and maple extract or syrup until glaze forms.
2. Drizzle glaze over each scone.
3. Sprinkle each with crushed pepitas.

Recipe Substitutions and Alterations

• For the flour: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white or gluten free all-purpose flour.
• For the pumpkin pie spice: Make your own mix using cinnamon, ginger, nutmeg and cloves.
• For the butter: Use salted or unsalted.
  • Simply adjust the amount of salt you add based on your selection.
• For the pumpkin puree: Try with sweet potato puree or mash.
• For the maple syrup: For the glaze, you can swap in a dash of maple extract.

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose flour. Be sure all ingredients are gluten free.
• To make these dairy free: Use dairy free milk for the glaze, such as soy, oat, pea, almond, cashew, rice or coconut.
• To make these vegan: Use plant-based milk for the glaze, such as soy, oat, pea, almond, cashew, rice or coconut.
  • Use vegan butter or coconut oil and use an egg substitute like Bob's Red Mill Egg Replacer (although I haven't tested these substitutions).
• To make these nut free: This recipe does not contain nuts. Be sure all ingredients are nut free.
• To make these egg free: Use an egg substitute like Bob's Red Mill Egg Replacer (although I haven't tested this substitution).

Pumpkin recipes to make ASAP:

• Pumpkin Pasta with Bacon
• Pumpkin Cookie Dough Bites
• Copycat Starbucks Pumpkin Bread
• Pumpkin Muffins with Pistachio Crumble
• Pumpkin Spice Waffles
• Maple Pumpkin Butter

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