I absolutely love this Pumpkin Chocolate Chip Scones Recipe because it brings together the coziness of pumpkin spice with the sweet surprise of melty chocolate chips in every bite. Whether you’re welcoming fall mornings or just craving a delightful bakery treat at home, these scones hit all the right notes with their tender crumb and just the perfect hint of spice.
When I first tried to make pumpkin scones, I struggled to get that soft yet slightly crumbly texture I adore. This recipe changed everything for me—it’s streamlined, reliable, and you’ll find that the pumpkin puree adds moisture without making the dough soggy. Plus, the chocolate chips add that rich counterbalance that makes these scones utterly irresistible.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The warm pumpkin spices pair beautifully with semi-sweet chocolate chips for a comforting taste.
- Simple & Quick Prep: You can whip up the dough in about 15 minutes—no complicated steps or fancy tools needed.
- Moist Yet Flaky Texture: Thanks to pumpkin puree and cold butter, these scones stay tender without being dense or greasy.
- Great for Any Occasion: They’re perfect for breakfast, afternoon tea, or even a cozy snack during chilly evenings.
Ingredients You’ll Need
Each ingredient in this Pumpkin Chocolate Chip Scones Recipe works together to create that classic scone texture and flavor you’re looking for. From the spices that bring warmth to the pumpkin puree that keeps things moist, careful choices here help you avoid common baking pitfalls.
- All-purpose flour: Forms the base of the dough, balancing tenderness and structure—make sure to spoon and level for accuracy.
- Granulated sugar: Adds just enough sweetness without overpowering the pumpkin flavor.
- Baking powder: Essential for that nice rise and fluffy texture.
- Ground cinnamon: Brings the signature pumpkin spice warmth.
- Ground ginger: Adds subtle spicy depth—fresh ground is best if you have it.
- Ground nutmeg: Another warming spice that complements pumpkin perfectly.
- Allspice: Gives a unique hint of complexity to the spice mix.
- Kosher salt: Balances sweetness and enhances all the flavors.
- Unsalted butter: Cold and cut into pieces so it creates those lovely flaky layers.
- Semi-sweet chocolate chips: My favorite choice for a melty sweet surprise in every bite.
- Pumpkin puree: Canned works great for consistency and moisture.
- Whole milk: Helps bind the dough while keeping scones tender.
- Large egg: Adds richness and structure to the dough.
- Vanilla extract: Rounds out the flavors with a subtle sweetness boost.
Variations
I love how flexible the Pumpkin Chocolate Chip Scones Recipe is—you can easily tweak it to your tastes or dietary needs. Experimenting with additives and tweaks keeps baking fresh and exciting, so you should definitely try making it your own.
- Gluten-Free Version: I’ve swapped the flour for a gluten-free blend with good results—just make sure your blend includes xanthan gum for structure.
- Add Nuts: Chopped pecans or walnuts add a wonderful crunch and pair beautifully with the pumpkin and chocolate.
- Sugar Swap: For a deeper flavor, brown sugar can replace granulated sugar; I especially enjoy this change around the holidays.
- Spice It Up: Try adding a pinch of cayenne or ground cloves for a spicy kick that wakes up your taste buds.
How to Make Pumpkin Chocolate Chip Scones Recipe
Step 1: Get Your Oven Ready
Preheat your oven to 400°F (204ºC) and position the rack in the middle to ensure even baking. While it heats, line a baking sheet with parchment paper—trust me, this will save you from sticky scones and messy cleanup later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. This ensures the spices distribute evenly, so every bite is perfectly seasoned.
Step 3: Cut in the Butter and Add Chocolate Chips
Add your cold butter pieces into the dry mixture, then use a pastry cutter or your fingers to work the butter into small bits resembling coarse cornmeal. This step is crucial for flaky scones. Stir in the chocolate chips last, so they stay well dispersed without melting.
Step 4: Combine Wet Ingredients
Whisk together the pumpkin puree, milk, egg, and vanilla extract in a separate bowl until smooth. This wet mix brings moisture and richness to your dough.
Step 5: Make the Dough
Create a well in the dry ingredients and pour in the wet mixture. Gently fold the dough together until just combined—you want to avoid overmixing, which can make the scones tough. The dough will be slightly sticky but manageable.
Step 6: Knead and Shape
Turn the dough onto a well-floured surface and knead lightly about 5 to 7 times until smooth; this helps develop just enough gluten for structure without toughness. Shape the dough into a 6-inch round disk about 1-inch thick, then cut like a pie into 6 or 8 wedges depending on size preference.
Step 7: Bake
Place the scones on your prepared sheet pan and press a few extra chocolate chips on top for a pretty finish. Bake for 12-15 minutes until the tops are lightly browned and the bottoms have a golden crust. The smell alone will tell you when they’re ready!
Step 8: Cool and Enjoy
Let the scones cool on the pan for about 5 minutes—this helps them firm up a bit before you transfer them to a wire rack to cool completely. Warm or room temperature, they’re absolutely delightful.
Pro Tips for Making Pumpkin Chocolate Chip Scones Recipe
- Keep Butter Cold: Cold butter chunks create pockets of steam during baking, making the scones flaky and tender.
- Don’t Overmix: Folding until just combined avoids tough scones, so be gentle and patient.
- Use Fresh Spices: I found my scones had more vibrant flavor when my cinnamon and other spices were fresh, so check your pantry!
- Avoid Over-Kneading: Light kneading keeps scones tender—too much makes them dense and chewy.
How to Serve Pumpkin Chocolate Chip Scones Recipe
Garnishes
I love adding a light dusting of powdered sugar or a drizzle of vanilla glaze over these scones for a touch of elegance and sweetness. Sometimes, a dollop of whipped cream or a smear of softened butter turns them into a little indulgence that everyone appreciates.
Side Dishes
My go-to pairing is a warm cup of black coffee or chai tea—the spices in the scones complement chai especially well. For a heartier breakfast, I serve these alongside scrambled eggs or a fresh fruit salad to balance the richness.
Creative Ways to Present
For a festive brunch, I arrange these scones on a rustic wooden board with small bowls of honey, clotted cream, and jam. Adding edible flowers or autumn leaves as decor can really elevate your table setting for special occasions or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftover scones in an airtight container at room temperature for up to 2 days, but if I know I won’t eat them quickly, I refrigerate them to extend freshness. Just be sure to let them come to room temp or warm slightly before enjoying to preserve that delightful texture.
Freezing
Freezing pumpkin chocolate chip scones works wonderfully—just wrap each scone tightly in plastic wrap and pop them in a freezer bag. When you’re ready for one, thaw at room temperature or warm gently in the oven; they almost taste freshly baked!
Reheating
Reheat scones in a 350°F oven for about 5 to 7 minutes to revive the crisp edges and warm the center. I avoid microwaving because it tends to make them chewy or rubbery, and that’s definitely not the scone experience you’re after.
FAQs
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Can I use canned pumpkin puree in this recipe?
Absolutely! Canned pumpkin puree is what I recommend because it has a consistent texture and moisture content, which helps achieve the perfect dough consistency for these scones. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
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How do I prevent my scones from being dry?
The key to moist scones is to avoid overmixing the dough and to use the pumpkin puree as the wet ingredient. Also, keeping your butter cold and not over-kneading helps maintain a tender crumb. Bake just until golden brown and not longer to prevent drying out.
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Can I make these scones dairy-free?
Yes! Substitute the whole milk with your favorite non-dairy milk like almond or oat milk, and swap unsalted butter for a dairy-free butter alternative. Keep in mind this might slightly alter texture, but the flavor will still shine through.
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Can I prepare the dough in advance?
You can prepare the dough, shape the scones, and keep them covered in the fridge overnight before baking. This is a great time-saver. Just let them come closer to room temperature before popping them in the oven for even baking.
Final Thoughts
Honestly, this Pumpkin Chocolate Chip Scones Recipe has become one of my favorite go-to comfort treats—warm, cozy, and just a little bit decadent. I hope you’ll enjoy making and sharing them with friends and family as much as I do. Give it a try next time you want a homemade bakery treat that feels both special and simple.
Print
Pumpkin Chocolate Chip Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Chocolate Chip Scones, perfect for a cozy fall breakfast or snack. The tender scones combine warm spices, pumpkin puree, and semi-sweet chocolate chips for a comforting treat that’s both easy to make and irresistibly delicious.
Ingredients
Dry Ingredients
- 2 cups (284 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon (3 g) kosher salt
Butter and Chocolate
- 6 tablespoons (90 g) unsalted butter, cold, cut into ¼” pieces
- ¾ cup (141 g) semi-sweet chocolate chips
Wet Ingredients
- ½ cup (115 g) pumpkin puree
- ½ cup (120 ml) whole milk
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the Oven: Preheat your oven to 400°F (204°C) and position the rack appropriately. Line a sheet pan with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and kosher salt to evenly distribute all spices and leaveners.
- Add Butter and Chocolate: Add the cold, cubed butter pieces to the dry ingredient mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse cornmeal. Stir in the semi-sweet chocolate chips evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, whole milk, egg, and vanilla extract until fully blended.
- Make the Dough: Create a well in the center of the dry ingredients and pour the wet mixture in. Gently fold the mixtures together until just combined; avoid overmixing to maintain tender scones.
- Knead the Dough: Transfer the dough onto a well-floured surface and gently knead it about 5 to 7 times until smooth, adding more flour if necessary to prevent sticking while avoiding overworking the dough.
- Portion the Scones: Shape the dough into a 6-inch diameter round disk about 1 inch thick. Cut the disk like a pie into 6 to 8 wedges depending on preferred serving size. Place the wedges on the prepared baking sheet and press additional chocolate chips onto the surface for extra chocolaty bites.
- Bake: Bake the scones in the preheated oven for 12 to 15 minutes, or until the tops are set and lightly browned and the bottoms are golden brown.
- Cool: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- Use cold butter to ensure the scones remain flaky and tender.
- Do not overmix or overknead the dough to avoid tough scones.
- Additional chocolate chips pressed on top add an appealing look and extra chocolate flavor.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute milk with a plant-based alternative and use a vegan butter substitute.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
