Chocolate Chip Pumpkin Scones

These Chocolate Chip Pumpkin Scones taste like they came straight from a fall bakery and they are so much easier to make at home than you think. They are fluffy on the inside with slightly crispy edges and loaded with mini chocolate chips and pumpkin spice in every bite.

The scones come together in just 30 minutes with simple ingredients and no mixer needed. They are perfect for breakfast, brunch, or an afternoon treat with a cup of coffee! For another scone recipe to try, make these lemon blueberry scones.

Why You’ll Love This Recipe

• Fall favorite – I make a batch of these chocolate chip pumpkin scones for my neighbors and they were actually fighting over who will get the last one! They have all of the quintessential fall flavor that you want in a sweet treat. The combination of chocolate and pumpkin tastes like fall and is just perfect with a cup of coffee.
• Quick bake recipe – This recipe tastes like you were baking all day but really comes together in no time with a few simple ingredients. If you’ve never made scones before, I promise you will be surprised at the simplicity!
• Perfect gift for a host – Bring these to a fall gathering or even Thanksgiving for the host to have with their coffee the next morning. It is an unexpected surprise that is more thoughtful than a candle or bottle of wine.

Not a fan of pumpkin? Try this standard chocolate chip scone recipe.

Ingredients You’ll Need

Here’s a quick look at the ingredients you need to make these chocolate chip pumpkin scones. For a full list of ingredients, see the full recipe.

• All purpose flour – use the flour to make the base of your scones. If you want gluten-free scones, use a one to one gluten free flour substitute.
• Granulated sugar – I prefer the scone texture with granulated sugar, but you can also use brown sugar for a slightly chewier scone.
• Pumpkin pie spice – While canned pumpkin is also in this recipe, most of the pumpkin flavor comes from the pumpkin pie pice.
• Salted butter – Make sure your butter is as cold as possible. If the butter melts, it will leak and your scones will not have the right texture.
• Chocolate chips – I like to use mini chips to get a little chocolate in every bite, but you can also use regular chocolate chips or chunks.
• Canned pumpkin – Use pumpkin puree to keep the scones moist and give them the best texture.
• Heavy cream – The heavy cream keeps the scones from drying out and helps to give it the slightly crispy exterior.

If you make this gluten free, I’ve found that some gluten free flour blends absorb more liquid, so you may need to use a bit more cream to ensure the scones don’t dry out.

Substitute the mini chocolate chips for any mix-ins you like. I imagine white chocolate chips, larger chocolate chunks, or even dried fruit and nuts would be delicious.

If you do not have access to pumpkin pie spice, you can make a homemade version by mixing 1.5 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp ground cloves.

If you would like to make a simple glaze to drizzle or brush over top of the scones, combine some powdered sugar with a splash of maple syrup and vanilla extract for the perfect compliment to the pumpkin flavor.

How to make Chocolate Chip Pumpkin Scones

Step 1: Preheat oven and line a baking sheet with parchment paper. In a large bowl, mix together all purpose flour, sugar, pumpkin pie spice, baking powder, and salt. Grate cold butter directly into the bowl, mix in and then mix in chocolate chips.

Step 2: In a separate bowl, whisk together the pumpkin, heavy cream, and egg. Pour the wet mixture into the dry and mix with a silicone spatula until it is well combined.

Step 3: ITurn out onto a well floured surface and shape into an 8″ x 12″ rectangle.

Step 4: Cut the rectangle into 12 even triangles by first cutting it into 6 squares and cutting each square in half on a diagonal. Arrange triangles on the lined baking sheet.

Step 5: Bake at 400F for 13-14 minutes. Scones will be golden brown but still slightly soft and fluffy.

Step 6: Cool completely, dust with powdered sugar and serve.

Storage and reheating

These scones can be stored in an airtight container on the counter for up to 3 days. For additional shelf life, store them in the fridge in an airtight container for up to one week.

If you want to enjoy your pumpkin scone warm, heat it up in the toaster oven prior to eating.

You can also freeze your scones in a freezer safe container for up to three months.