If you ask me, chocolate chip pumpkin scones are the perfect fall treat.
These tender breakfast pastries bring together warm pumpkin spice and sweet chocolate chips in every bite. The pumpkin keeps them moist while adding that cozy autumn flavor we all crave.
They’re made with simple pantry ingredients and come together quickly on busy mornings. A hot cup of coffee and buttery texture make these scones feel like a weekend bakery visit right at home.
It’s a family-friendly recipe that makes your kitchen smell like fall, perfect for chilly mornings when you want something special.
Why You’ll Love These Chocolate Chip Pumpkin Scones
- Perfect fall flavors – The warm pumpkin pie spice combined with sweet chocolate chips creates that cozy autumn taste you crave all season long.
- Quick and easy baking – Ready in under an hour, these scones are perfect for weekend mornings or when you want fresh-baked treats without spending all day in the kitchen.
- Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making it easy to whip up a batch whenever the craving hits.
- Great for breakfast or dessert – Whether you enjoy them with your morning coffee or as an afternoon treat, these scones work perfectly for any time of day.
- Freezer-friendly – You can make extra and freeze them for later, so you’ll always have homemade scones ready when you need them.
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 that simply says “100% pumpkin” on the label, like Libby’s or any store brand. If you have fresh pumpkin and want to make your own puree, that works great too, just make sure it’s well-drained since homemade puree can be a bit more watery than the canned stuff. A little extra moisture won’t hurt your scones, but you don’t want them to be soggy.
Options for Substitutions
This pumpkin scone recipe is pretty forgiving when it comes to swaps:
- Pumpkin puree: If you’re out of pumpkin puree, you can substitute with the same amount of sweet potato puree or butternut squash puree. Just make sure it’s not pumpkin pie filling, which has added spices and sugar.
- Mini chocolate chips: Regular chocolate chips work fine, or you can try dried cranberries, chopped pecans, or even white chocolate chips for a different flavor twist.
- Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of ginger and cloves.
- All-purpose flour: You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor, but don’t go beyond that or your scones might turn out dense.
- Unsalted butter: Salted butter works too – just reduce the added salt by half. You can also use cold coconut oil as a dairy-free option, but make sure it’s solid before using.
- Milk: Any milk works here – dairy, almond, oat, or even buttermilk. If using buttermilk, reduce the baking powder to 2 teaspoons since buttermilk adds extra lift.
Watch Out for These Mistakes While Baking
The biggest mistake when making scones is working with warm butter, which will create tough, dense scones instead of the light, flaky texture you want – keep that butter ice-cold and work quickly to prevent it from melting.
Overmixing the dough is another common error that leads to heavy scones, so mix just until the ingredients come together and don’t worry if the dough looks a bit shaggy.
To get perfectly shaped scones, pat the dough into a circle on a floured surface and use a sharp knife to cut straight down without twisting, which can seal the edges and prevent proper rising.
For extra insurance against flat scones, chill the cut scones on the baking sheet for 15 minutes before baking, and make sure your baking powder is fresh since old leavening agents won’t give you the lift you need.
What to Serve With Chocolate Chip Pumpkin Scones?
These scones are perfect for breakfast or an afternoon snack with a hot cup of coffee or spiced chai tea. I love serving them warm with a little pat of butter or a drizzle of maple syrup, which really brings out those cozy fall flavors. They’re also great alongside a fresh fruit salad with apples and pears, or you can keep it simple with just a dollop of whipped cream. For a more indulgent treat, try them with a mug of hot chocolate or even a pumpkin spice latte to double down on the seasonal vibes.
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 wrap them individually in plastic wrap if I’m packing them for lunch or snacks. Just keep them away from direct sunlight so they don’t dry out.
Freeze: You can freeze baked scones for up to 3 months in a freezer-safe bag or container. I actually love freezing the unbaked scones too – just shape them, place on a baking sheet to freeze solid, then transfer to a bag. Bake straight from frozen, adding an extra 2-3 minutes to the baking time.
Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5 minutes or pop them in the microwave for 15-20 seconds. The chocolate chips get all melty again and the scone becomes tender and warm – almost like you just made them!
| Preparation Time | 20-30 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 38-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2050-2250
- Protein: 26-32 g
- Fat: 80-90 g
- Carbohydrates: 310-340 g
Ingredients
For the scone dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 stick (4 oz) unsalted butter, ice-cold and grated or diced
- 1 large egg, lightly beaten
- 1/2 cup canned pumpkin puree
- 3 tbsp milk (any type, such as almond or dairy)
For the egg wash:
- 1 large egg, beaten
- 1 tsp milk or water
For the cinnamon sugar topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Step 1: Prepare the Egg Wash and Cinnamon Sugar Topping
- 1 large egg, beaten
- 1 tsp milk or water
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
In a small bowl, beat together 1 large egg and 1 teaspoon of milk or water to make the egg wash.
In another small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon ground cinnamon to make the cinnamon sugar.
Set both mixtures aside until needed.
I find preparing these toppings in advance makes assembling the scones much quicker!
Step 2: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (204°C).
Line a large baking sheet with parchment paper and set aside so it’s ready for the scones later.
Step 3: Combine Dry Ingredients and Work in Butter
- 2 1/2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 stick (4 oz) unsalted butter, ice-cold and grated or diced
In a large bowl, mix together the all-purpose flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until well combined.
Add the ice-cold unsalted butter, cut into small cubes or grated, and quickly work it into the flour mixture using a pastry cutter or two forks.
Continue until the mixture resembles a coarse meal.
Step 4: Combine Wet Ingredients and Form Scone Dough
- 1 large egg, lightly beaten
- 1/2 cup canned pumpkin puree
- 3 tbsp milk (any type, such as almond or dairy)
In a medium-sized bowl, whisk together 1 large egg (lightly beaten), canned pumpkin puree, and milk.
Pour this mixture into the bowl with the butter and flour mixture from Step 3.
Use a fork to stir everything together gently, just until the dough is moistened.
Be careful not to overmix; the dough should look shaggy.
Step 5: Shape, Cut, and Arrange the Scones
- scone dough from Step 4
Turn the dough out onto a clean, well-floured work surface.
Using your hands, gently pat and shape the dough into a flat 8-inch circle.
With a sharp knife or bench scraper, cut the circle into 8 even wedges.
Carefully transfer the scones to the prepared baking sheet from Step 2, spacing them a little apart to allow for expansion.
Step 6: Add Toppings and Bake
- egg wash from Step 1
- cinnamon sugar from Step 1
Lightly brush each scone with the egg wash from Step 1.
Sprinkle each scone generously with the cinnamon sugar from Step 1.
Bake the scones in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.
Step 7: Cool and Serve the Scones
Allow the scones to cool on the baking tray for 10 minutes before serving.
Enjoy them warm!
I like to serve them with a little extra cinnamon sugar for dipping or with a simple glaze for added sweetness.
Homemade Chocolate Chip Pumpkin Scones
Ingredients
For the scone dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 stick (4 oz) unsalted butter, ice-cold and grated or diced
- 1 large egg, lightly beaten
- 1/2 cup canned pumpkin puree
- 3 tbsp milk (any type, such as almond or dairy)
For the egg wash:
- 1 large egg, beaten
- 1 tsp milk or water
For the cinnamon sugar topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- In a small bowl, beat together 1 large egg and 1 teaspoon of milk or water to make the egg wash. In another small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon ground cinnamon to make the cinnamon sugar. Set both mixtures aside until needed. I find preparing these toppings in advance makes assembling the scones much quicker!
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside so it's ready for the scones later.
- In a large bowl, mix together the all-purpose flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until well combined. Add the ice-cold unsalted butter, cut into small cubes or grated, and quickly work it into the flour mixture using a pastry cutter or two forks. Continue until the mixture resembles a coarse meal.
- In a medium-sized bowl, whisk together 1 large egg (lightly beaten), canned pumpkin puree, and milk. Pour this mixture into the bowl with the butter and flour mixture from Step 3. Use a fork to stir everything together gently, just until the dough is moistened. Be careful not to overmix; the dough should look shaggy.
- Turn the dough out onto a clean, well-floured work surface. Using your hands, gently pat and shape the dough into a flat 8-inch circle. With a sharp knife or bench scraper, cut the circle into 8 even wedges. Carefully transfer the scones to the prepared baking sheet from Step 2, spacing them a little apart to allow for expansion.
- Lightly brush each scone with the egg wash from Step 1. Sprinkle each scone generously with the cinnamon sugar from Step 1. Bake the scones in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.
- Allow the scones to cool on the baking tray for 10 minutes before serving. Enjoy them warm! I like to serve them with a little extra cinnamon sugar for dipping or with a simple glaze for added sweetness.
