Buttery edges, tender pumpkin centers, and a thick drizzle of pumpkin latte glaze make these pumpkin spice scones the kind of fall breakfast worth slowing down for. Made with real pumpkin, brown sugar, and pumpkin pie spice, each wedge gets a sweet coffee glaze that brings a little coffee shop flavor to your kitchen.
Serve these homemade pumpkin scones with hot coffee on a cool morning, bake a batch for fall brunch, or add them to your Thanksgiving breakfast plans. The dough comes together by hand, and a short chill helps the scones hold their shape while baking.
For another cozy baking project, try my apple cider spiced cupcakes.
More Of My Favorite Pumpkin Treats
Why You’ll Love These Pumpkin Pie Spice Scones
- Real pumpkin puree gives them pumpkin flavor and a tender crumb.
- Cold butter creates buttery pockets and lightly crisp edges.
- Brown sugar complements the cinnamon and warm spices.
- Pumpkin latte glaze adds pumpkin, espresso, and vanilla flavor.
- You can freeze the unbaked wedges for another morning.
What Is Pumpkin Latte Glaze?
Pumpkin latte glaze is a powdered sugar icing made with pumpkin puree, espresso, cream, vanilla, and pumpkin pie spice. It gives these glazed pumpkin scones a sweet coffee finish without flavored coffee creamer or bottled syrup.
Use a little less espresso for a subtle coffee flavor, or leave it out for a coffee-free pumpkin spice glaze.
Ingredients for Pumpkin Spice Scones
For the scones
- 2½ cups all-purpose flour, plus a little for shaping
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ cup unsalted butter, very cold and cubed
- ½ cup canned pure pumpkin puree
- 1 large egg, cold
- ¼ cup cold heavy cream, plus 1–2 tablespoons more only if needed
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon coarse sugar, optional
For the pumpkin latte glaze
- 1 cup powdered sugar
- 1 tablespoon canned pure pumpkin puree
- ½ teaspoon instant espresso powder
- 1 teaspoon hot water
- 1 tablespoon heavy cream, plus more by the teaspoon as needed
- ½ teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
- Small pinch of salt
Use plain pumpkin puree rather than pumpkin pie filling. Pie filling already contains sweetener and spices, which would change the recipe.
How to Make Pumpkin Spice Scones
1. Mix the dry ingredients
Line a large baking sheet with parchment paper.
Whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Break apart any brown sugar lumps.
2. Cut in the butter
Add the cold, cubed butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Stop before the butter softens or completely blends into the flour.
3. Add the pumpkin mixture
In a separate bowl, whisk together the pumpkin puree, egg, ¼ cup heavy cream, and vanilla.
Pour the wet ingredients over the flour mixture. Fold gently with a fork or spatula until shaggy clumps form.
The dough should hold together when pressed. If dry flour remains that will not incorporate, add extra cream 1 tablespoon at a time, using only what the dough needs.
4. Shape and cut
Turn the dough onto a lightly floured surface. Gently press it together, fold it over itself once or twice, and pat into an 8-inch circle about 1 inch thick.
Cut into 8 wedges with a sharp knife or bench scraper, pressing straight down.
Transfer the wedges to the baking sheet, leaving about 2 inches between them.
5. Chill before baking
Refrigerate the shaped scones for 20 minutes. Meanwhile, preheat the oven to 400°F.
6. Bake until golden
Brush the tops lightly with the remaining tablespoon of heavy cream. Sprinkle with coarse sugar, if using.
Bake for 20–24 minutes, until the tops are set, the edges are golden, and the centers no longer look wet.
Transfer to a wire rack and cool before glazing.
7. Add the pumpkin latte glaze
Dissolve the espresso powder in the hot water and let it cool.
Whisk together the dissolved espresso, powdered sugar, pumpkin puree, cream, vanilla, pumpkin pie spice, and salt.
The glaze should fall from a spoon in a thick ribbon. Add cream by the teaspoon to thin it, or a little more powdered sugar to thicken it.
Drizzle over the cooled scones and let the glaze set before stacking or packing.
Tips for Tender Pumpkin Scones
Measure the flour carefully. Weigh it, or spoon it into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour.
Keep the butter cold. If it softens while you work, refrigerate the mixture briefly before continuing.
Handle the dough gently. Stop mixing once it holds together. Repeated kneading can make the scones tough.
Add extra cream sparingly. Pumpkin puree varies in moisture. The dough should be slightly tacky and hold its shape.
Cool before glazing. Warm scones will melt the glaze into a thin coating instead of holding a defined drizzle.
Easy Recipe Variations
Chocolate Chip Pumpkin Scones
Fold ½ cup mini chocolate chips into the dry mixture after cutting in the butter.
Pumpkin Pecan Scones
Add ½ cup chopped pecans for a little crunch. If you love that combination, save my pumpkin pecan cobbler with caramel sauce for dessert.
Extra Coffee Flavor
Increase the espresso powder in the glaze to 1 teaspoon, dissolving it in the same amount of hot water.
Coffee-Free Pumpkin Glaze
Leave out the espresso powder and water. Add enough cream to reach a thick, drizzling consistency.
Make-Ahead and Storage
These pumpkin scones have the best texture the day they are baked.
Store unglazed scones in an airtight container at room temperature for up to 2 days. Because the glaze contains pumpkin and cream, refrigerate glazed scones in a covered container and enjoy within 3 days.
Freezing baked scones
Freeze baked, unglazed scones for up to 2 months. Thaw, warm gently in a 300°F oven, and cool slightly before adding fresh glaze.
Freezing unbaked scones
Freeze the raw wedges on a parchment-lined tray until firm, then transfer to a freezer bag. Freeze for up to 2 months.
Bake from frozen, allowing several extra minutes and checking that the centers are baked through.
What to Serve with Pumpkin Spice Scones
Serve these scones with brewed coffee, a pumpkin spice latte, chai, or hot apple cider. For a fall brunch, add scrambled eggs, crispy bacon, and sliced apples or pears.
They also make a cozy breakfast before a holiday meal. Find turkey, side dish, and dessert ideas in my Thanksgiving dinner menu.
Pumpkin Spice Scones with Pumpkin Latte Glaze
These homemade pumpkin spice scones are made with real pumpkin, brown sugar, cold butter, and warm pumpkin pie spice. Finished with a sweet pumpkin latte glaze, they’re a cozy treat for fall breakfasts, weekend brunch, or Thanksgiving morning.
- Prep Time: 20 minutes
- Cooling Time: 40 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 24 minutes
- Yield: 8 large scones 1x
- Category: BAKING, Breakfast
- Method: Baking
- Cuisine: Breakfast, Fall Recipe
Ingredients
For the pumpkin scones
- 2½ cups all-purpose flour (300 grams), plus more for shaping
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon fine salt
- ½ cup unsalted butter (113 grams), very cold and cubed
- ½ cup canned pure pumpkin puree (about 120 grams)
- 1 large egg, cold
- ¼ cup cold heavy cream, plus 1–2 tablespoons more only if needed
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream, for brushing
- 1 tablespoon coarse sugar, optional
For the pumpkin latte glaze
- 1 cup powdered sugar (120 grams)
- 1 tablespoon canned pure pumpkin puree
- ½ teaspoon instant espresso powder
- 1 teaspoon hot water
- 1 tablespoon heavy cream, plus more as needed
- ½ teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
- Small pinch of salt
Instructions
- Prepare the baking sheet. Line a large baking sheet with parchment paper.
- Combine the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Break apart any brown sugar lumps.
- Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, egg, ¼ cup heavy cream, and vanilla until combined.
- Make the dough. Pour the wet ingredients into the flour mixture. Fold gently with a fork or spatula until shaggy clumps form. If dry flour remains that will not incorporate when pressed, add extra cream 1 tablespoon at a time. The dough should hold together without becoming wet or batter-like.
- Shape the scones. Turn the dough onto a lightly floured surface. Gently press together, fold over itself once or twice, and pat into an 8-inch circle about 1 inch thick.
- Cut and chill. Cut into 8 wedges, pressing straight down with a sharp knife or bench scraper. Place on the prepared baking sheet about 2 inches apart. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 400°F.
- Brush and bake. Brush the tops with 1 tablespoon heavy cream and sprinkle with coarse sugar, if using. Bake for 20–24 minutes, until the edges are golden, the tops are set, and the centers no longer look wet.
- Cool. Transfer the scones to a wire rack. Cool before glazing, approximately 20 minutes or longer as needed.
- Make the glaze. Dissolve the espresso powder in the hot water and let cool. Whisk together the dissolved espresso, powdered sugar, pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt until smooth.
- Adjust and drizzle. Add more cream by the teaspoon for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle over the cooled scones. Allow the glaze to set before stacking or packing.
Notes
- Pumpkin: Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Flour: Weigh the flour or spoon it into measuring cups and level off.
- Cold butter: Keep the butter cold and avoid overworking the dough.
- Extra cream: Pumpkin moisture varies. Add extra cream only when the dough will not hold together.
- Coffee-free glaze: Omit the espresso powder and water. Adjust the glaze consistency with cream.
- Stronger coffee flavor: Increase the espresso powder to 1 teaspoon.
- Storage: Store unglazed scones airtight at room temperature for up to 2 days. Refrigerate glazed scones in a covered container for up to 3 days.
- Freezing: Freeze baked, unglazed scones for up to 2 months. Thaw and warm gently before cooling and glazing.
- Bake from frozen: Freeze raw wedges until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding several minutes as needed.
- Timing: Cooling and glaze-setting times vary.
Frequently Asked Questions
Is pumpkin pie spice the same as pumpkin puree?
No. Pumpkin pie spice is a blend of ground spices, usually including cinnamon, ginger, nutmeg, and cloves or allspice. Pumpkin puree is cooked, mashed pumpkin. This recipe uses both.
Can I use homemade pumpkin puree?
Yes, but drain or blot watery puree before measuring. It should be thick and spoonable. Start with the listed ¼ cup cream and add more only if needed.
Why did my pumpkin scones spread?
Soft butter, warm dough, or too much liquid can cause spreading. Chill the cut wedges before baking and make sure the oven is fully preheated.
Can I use brewed coffee in the glaze?
Yes. Replace the espresso powder and water with 1 teaspoon strong brewed coffee. Adjust the cream as needed to keep the glaze thick enough to drizzle.
Can I make smaller scones?
Yes. Divide the dough into two smaller rounds and cut each into 6 wedges for 12 smaller scones. Start checking them around 14 minutes, then continue baking until the edges are golden and the centers are set.
A Cozy Fall Breakfast to Bake Again
With buttery edges, warm spices, and a pumpkin coffee drizzle, these pumpkin pie spice scones with pumpkin latte glaze fit right into a slow weekend breakfast or Thanksgiving morning spread. Pour a cup of coffee, set out a platter, and enjoy one while the glaze is freshly set. Enjoy!
