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Pumpkin Cinnamon Chip Scones

When the weather turns cool, my thoughts turn to baking with pumpkin. These pumpkin scones with cinnamon chips and a pumpkin spice glaze are the perfect recipe for a chilly fall morning.
Servings 8 scones
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


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  • baking sheet, parchment paper


  • 2 cups all-purpose flour (240g)
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. brown sugar
  • 4 Tbsp. butter (57g) unsalted cold and cut into small pieces
  • 1 egg beaten
  • 2 tbsp sour cream
  • ½ tsp Pumpkin Pie Spice
  • ½ cup pumpkin puree concentrate (120g)
  • 3/4 cup cinnamon chips (150g) Hersheys *
  • 1 tbsp. heavy cream
  • 1 tbsp sparkling sugar

Pumpkin Spice Glaze

  • 2/3 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/4 tsp sea salt
  • ½ tsp. Pumpkin Pie Spice


  • If you have a sugar or pie pumpkin and want to use it go over to my blog on how to roast a pumpkin and make pumpkin puree. Alternately use purchased pumpkin puree. Don't purchase the pumpkin pie filling mix. You want pure pumpkin puree. Put about 1 and 1/2 cups of puree in a nut milk bag and squeeze out the extra moisture until you have 1/2 of a cup of pumpkin puree. That's right you will remove about a cup of liquid.
  • Preheat oven to 375°.
  • Add the flour to a mixing bowl. Add the baking powder, baking soda, salt, and pumpkin pie spice to the flour and mix in.
  • Cut the butter into the flour using your hands or a pastry mixer. The flour should have coarse pieces of butter visible still.
  • Add the brown sugar, sour cream, pumpkin puree, whisk the egg and add. Stir lightly with a fork to begin to moisten the flour. Add the cinnamon chips.
  • Use a fork to combine all the ingredients. Mix until the dry ingredients are just moistened. Don't overmix or the scones will be tough and dry.
  • Let the dough rest for 5 minutes.
  • Turn dough out on a plastic wrap, lightly floured surface, and gently shape the dough into a 10-inch disc. The dough is a soft, somewhat sticky dough so add a little extra flour if needed to keep it from sticking. Use the plastic wrap, if needed, to help you shape the dough into a disc.
  • Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet. Brush with some egg wash or heavy cream. Sprinkle with sparkling sugar.
  • Bake for 12 - 14 minutes at 375°. Edges should be browned and the center of the scone is done.

Pumpkin Spice Glaze

  • Mix together the glaze ingredients and thin with enough heavy cream to create a good consistency for drizzling over the scones.
  • Drizzle the glaze over the scones with a decorating cone made out of parchment paper or cut the corner off of a ziplock baggie.


Calories: 237kcal
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast scones, cinnamon chips, easy, pumpkin scones, pumpkin spice, scones,


Serving: 1glazed scone | Calories: 237kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 211mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2499IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg