Classic Pumpkin Cinnamon Scones

Here is my favorite pumpkin cinnamon scone recipe, with tender, flaky scones that have warm spices, real pumpkin puree, and just the right amount of sweetness for fall mornings.

These pumpkin cinnamon scones are what I reach for when I want something cozy and seasonal with my coffee. I love making a batch on weekend mornings when the kids are still sleeping and the house is quiet.

What Kind of Pumpkin Puree Should I Use?

For these scones, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of your recipe. Look for canned pumpkin puree that lists only pumpkin as the ingredient, with brands like Libby’s being a reliable choice. If you have fresh pumpkin on hand, you can certainly roast and puree your own, but canned pumpkin puree is convenient and gives consistent results every time. Just make sure to give it a good stir before measuring, as it can separate in the can.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some easy substitutions:

• All-purpose flour: You can use whole wheat flour for half the amount, but your scones will be a bit denser. For gluten-free, try a 1:1 baking flour blend – just don’t skip the xanthan gum if it’s not already included.
• Pumpkin puree: Sweet potato puree works great as a substitute, or you can try mashed banana for a different flavor twist. Just make sure whatever you use has a similar thick consistency.
• Half & half: Heavy cream, whole milk, or even buttermilk will work fine. If using buttermilk, reduce the baking powder by half since buttermilk adds its own lift.
• Pumpkin spice: No pumpkin spice blend? Mix your own with 1 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and a pinch of cloves. You can also just use extra cinnamon if that’s all you have.
• Butter: Cold butter is key for flaky scones, so don’t substitute this one. If you must, use cold coconut oil, but keep it solid by chilling it first.
• Powdered sugar: For the glaze, you can make your own by blending regular sugar in a food processor until fine, or skip the glaze entirely and just dust with regular sugar before baking.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and don’t knead.

Keep your butter frozen and grate it directly into the flour mixture, then work quickly to prevent it from melting, as cold butter creates those perfect flaky layers.

Another common error is adding too much liquid – pumpkin puree already contains moisture, so if your dough seems too wet, add a tablespoon of flour rather than more liquid.

Make sure to pat the dough into a circle that’s about 3/4 inch thick before cutting into wedges, and avoid twisting your knife when cutting as this can seal the edges and prevent proper rising.

What to Serve With Pumpkin Cinnamon Scones?

These warm, spiced scones are perfect for a cozy fall breakfast or afternoon tea break with a hot cup of coffee or chai tea. I love serving them alongside scrambled eggs and crispy bacon for a hearty weekend brunch, or you can keep things simple with just butter and jam. The sweet pumpkin and cinnamon flavors also pair beautifully with cream cheese or even a dollop of whipped cream for an extra treat. For a lighter option, try them with fresh fruit like sliced apples or pears, which complement the autumn spices perfectly.

Storage Instructions

Keep Fresh: These pumpkin scones taste best when stored in an airtight container at room temperature for up to 3 days. I like to place a paper towel in the bottom of the container to absorb any extra moisture from the pumpkin. They’re perfect with your morning coffee or as an afternoon snack!

Freeze: You can freeze these scones for up to 3 months in a freezer-safe container or bag. I recommend freezing them before adding the glaze, then drizzling it on after thawing. This way the glaze stays fresh and doesn’t get weird in the freezer.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes. You can also pop them in the microwave for 15-20 seconds, but the oven method keeps them from getting too soft. Add the cinnamon glaze right before serving for the best flavor.

Preparation Time	20-30 minutes
Cooking Time	14-16 minutes
Total Time	34-46 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 20-25 g
• Fat: 45-55 g
• Carbohydrates: 295-320 g

Ingredients

For the scone dough:

• 2 cups plain flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice blend
• 6 tbsp butter, frozen
• 1/2 cup pumpkin puree
• 3 tbsp half and half
• 1 large egg

For the glaze:

• 1/2 cup confectioners’ sugar
• 3 tsp milk
• 1/2 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice

Step 1: Prepare Oven and Baking Sheet

Preheat your oven to 425°F (218°C).

Line a baking sheet with parchment paper or lightly grease a scone pan to prevent sticking.

Step 2: Mix Dry Ingredients

• 2 cups plain flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice blend

In a large bowl or the bowl of a stand mixer, sift together the flour, granulated sugar, baking powder, salt, and 1 1/2 teaspoons of pumpkin pie spice blend.

Stir well to ensure the dry ingredients are thoroughly combined.

Step 3: Cut in Frozen Butter

• 6 tbsp butter, frozen

Using a cheese grater, grate the frozen butter directly into the dry mixture.

With your hands, gently combine the shredded butter and dry ingredients until no large lumps remain.

The mixture will resemble coarse crumbs.

Step 4: Combine Wet and Dry Ingredients

• 1/2 cup pumpkin puree
• 3 tbsp half and half
• 1 large egg

In a separate medium bowl, whisk together the pumpkin puree, half and half, and egg until well combined.

Fold this wet mixture into the bowl with the butter-flour mixture.

Mix until just combined—do not overmix.

The dough should be slightly sticky and not dry.

I always aim to stop mixing as soon as the dough comes together for perfect, tender scones.

Step 5: Shape, Cut, and Bake Scones

Transfer the dough onto a lightly floured surface.

Shape it into a large round circle about 1-inch thick.

Using a knife, cut the dough into 6 or 8 triangles.

Arrange the shaped scones on the prepared baking sheet or scone pan.

Bake for 14 to 16 minutes, until the scones are light brown.

Remove from the oven and let cool before glazing.

Step 6: Make the Cinnamon Glaze

• 1/2 cup confectioners’ sugar
• 3 tsp milk
• 1/2 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice

While the scones cool, whisk together the confectioners’ sugar, milk, ground cinnamon, and 1/8 teaspoon of pumpkin pie spice in a medium bowl until smooth.

You can adjust the milk for your desired glaze consistency.

I like to let the glaze sit for a minute to thicken slightly before drizzling.

Step 7: Glaze and Serve

Once the scones have cooled, generously drizzle them with the cinnamon glaze from Step 6.

Let the glaze harden before serving and enjoying your homemade pumpkin scones.