Buttery pumpkin chocolate chip scones are the ultimate fall treat—tender, fluffy, and loaded with irresistible warm spices and chocolate chips. These delicious scones come together in a snap, making them the ideal treat to satisfy your cravings.
Savor the flavors of fall with these chocolate chip pumpkin scones. This easy recipe uses pumpkin and warm spices to create a moist, fluffy baked treat.
Pumpkin scones are the perfect addition to fall brunch or any holiday breakfast. Get ready to cozy up with a cup of coffee, a scone in hand, and a touch of autumn magic.
Do you have extra pumpkin puree to use up? Try making other pumpkin treats, such as pumpkin hand pies or pumpkin banana muffins.
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The Best Pumpkin Scones Recipe
A good scone combines flour and fat to create a moist, tender center and golden brown exterior. This texture transpires through minimal mixing, cold dairy, and dough chilling before baking.
Almost all scone recipes on this website start from the same base recipe and are then modified. This dough adds pumpkin puree, which adds not only pumpkin flavor but also moisture. Because of this, I cut back the heavy cream. In addition, pumpkin pie spice permeates the dough and complements the pumpkin taste.
Miniature chocolate chips stud the dough, and their small size means you will find chocolaty goodness in every bite. The attention and care of these tiny (but vital) details make for the perfect pumpkin chocolate chip scones.
Ingredients
- All-Purpose Flour: You will need flour for the dough and your work surface.
- Brown Sugar (packed): Use light or dark brown sugar
- Salt: Salt enhances flavor, strengthens the dough's gluten structure, and encourages browning.
- Baking Powder and Soda
- Pumpkin Pie Spice: My favorite blend is from King Arthur Baking Company.
- Unsalted Butter (cold and diced): Use cold butter.
- Mini Semi-Sweet Chocolate Chips: The small size of miniature chocolate chips marry with scone dough better than full-sized. However, you can use full-sized chips in this recipe if that is all you have.
- Heavy Whipping Cream (cold): Keep the cream in the refrigerator until ready to use.
- Pure Vanilla Extract
- Pure Pumpkin Puree (not pumpkin pie filling): You can use canned or homemade pumpkin puree as long as it is 100% pure mashed pumpkin.
- Large Egg (room temperature): For the egg wash.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Whisk the dry ingredients in a large bowl until combined.
- Cut in the cold butter cubes with a pastry blender or two forks until only pea-sized pieces remain. Stir in the mini chocolate chips.
- Whisk the wet ingredients in a small bowl. Create a well in the dry ingredients and pour half of the wet ingredients into the well. Gently mix until the ingredients are moist before adding the remaining wet ingredients. Mix just until a dough forms; do not overmix.
- Remove the dough from the bowl and gently knead it until it comes together. Then, shape it into a 7-inch flattened disk.
- Portion the dough into eight triangles and place them on a parchment-lined sheet tray. Chill them for one hour.
- Preheat the oven to 400°F. Whisk the egg and tablespoon of cream in a small bowl. Brush the egg wash onto each scone. Bake the scones for about 20 - 25 minutes or until golden brown.
Variations
You can swap the mini semi-sweet chocolate chips for chocolate chunks, white chocolate chips, caramel chips, or chopped nuts like pecans or walnuts. You can also finish the scones with an icing or chocolate drizzle. Try the brown sugar icing from this scone recipe.
To create smaller scones, divide the dough into two 3.5-inch circles. Cut each circle into six to eight scones. Bake the smaller scones for 10-15 minutes depending on their size.
Suggested Equipment
- Mixing Bowls: Clear bowls allow you to see that everything is combined.
- Pastry Blender: Use a pastry blender to make scones, biscuits, and pie dough.
- Sheet Pans: I have these sheet pans, and I love them!
- Bench Scraper: A universal tool.
- Parchment Paper Sheets
Storage
Transfer the cooled scones to an airtight container. Store them at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Delicious Scone Recipes
- Funfetti Cake Mix Scones
- Chocolate Chip Scones
- Brown Sugar Pecan Scones
- Chocolate Chip Coffee Scones
Expert Tips
- Use cold butter and cold cream. As the scones bake in the oven, the fat melts, creating steam, which results in flaky layers.
- Scone dough requires minimal mixing. Mix the dough just until the ingredients are combined - do not over-mix.
- Chill the dough before baking to firm the fat in the dough.
- Bake scones in a preheated oven for even baking and browning.
Frequently Asked Questions
Freeze scones before or after baking. Freeze Before Baking: After forming the triangles of scone dough, freeze them on a parchment-lined baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container and separate layers with wax paper. Freeze for up to three months. Bake from frozen—add a few extra minutes of baking time. Or thaw in the refrigerator overnight. Freeze After Baking: Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to three months. Thaw scones on the counter or refrigerator.
and pumpkin pie filling?
Pumpkin puree is mashed pumpkin with no other ingredients added, while pumpkin pie filling has sweeteners and seasonings added.
If the dough is too wet, add additional flour in small increments until it firms back up. Do not overwork the dough throughout this process.
Add cold heavy cream in small increments until the dough is adequately moistened. Do not overwork the dough throughout this process.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Pumpkin Chocolate Chip Scones
Ingredients
- 2½ cups all-purpose flour plus more for the work surface
- ½ cup light brown sugar packed
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ cup unsalted butter cold and diced
- 1 cup mini semi-sweet chocolate chips
- ¾ cup heavy whipping cream plus more if needed
- ½ cup pure pumpkin puree **not pumpkin pie filling
- 1 teaspoon pure vanilla extract
Egg Wash
- 1 large egg room temperature
- 1 tablespoon heavy whipping cream
Instructions
- Whisk the dry ingredients in a large bowl until combined.
- Cut in the cold diced butter with a pastry blender or two forks until only pea-sized pieces remain. Stir in the mini chocolate chips.
- Whisk the heavy cream, vanilla extract, and pumpkin puree in a small bowl. Create a well in the dry ingredients and pour half of the wet ingredients into the well. Gently mix until the ingredients are moist before adding the remaining wet ingredients. Mix just until a dough forms; do not overmix.
- Remove the dough from the bowl and place it on a lightly floured surface. Gently knead the dough until it comes together, then shape it into a 7-inch flattened disk.
- With a knife or bench scraper, portion the dough into eight triangles. *See notes. Place the dough triangles onto a parchment-lined sheet tray and refrigerate them for one hour.
- Preheat the oven to 400°F. Whisk the egg and tablespoon of cream in a small bowl. Brush the egg wash onto each scone. (You will not use all of the egg wash.) Bake the scones for about 20 to 25 minutes or until golden brown. Cool the scones on a wire rack.
Nutrition
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