Jump to Recipe

There’s something truly magical about the aroma of pumpkin and warm spices filling your kitchen on a crisp morning. These Pumpkin Chocolate Chip Scones are my absolute favorite autumn treat—they strike that perfect balance between tender, cake-like interior and a slightly crisp, sugary exterior. Honestly, they’re easier to make than you might think, and the reward is so worth it. I love how the rich, melty chocolate chips create little pockets of sweetness against the warm, spiced pumpkin flavor. They’re wonderful fresh from the oven with a cup of coffee, but they also keep beautifully for a few days… if they last that long! This recipe has become a staple in my home during the fall months, and I have a feeling it might just become one in yours, too.

Recipe Overview

Why You’ll Love This Pumpkin Chocolate Chip Scones

Perfectly Spiced & Incredibly Tender. The combination of pumpkin puree and classic warming spices like cinnamon and nutmeg creates a deeply comforting flavor. The texture is honestly dreamy—not dry or crumbly, but soft and moist inside with a delightful, slightly crisp top.
Chocolate in Every Single Bite. We’re not shy with the chocolate chips here. They’re folded generously throughout the dough, so you get a little burst of melty, rich chocolate in every mouthful. It’s the perfect partner for the spiced pumpkin base.
Surprisingly Simple to Make. If you’ve never made scones before, don’t be intimidated! This recipe uses a straightforward method with minimal fuss. The trick is keeping your ingredients cold, and I’ll walk you through every step.
They Make Your House Smell Amazing. Honestly, the scent of these baking is half the experience. It’s like wrapping your entire home in a cozy, spiced blanket. It’s an aroma that just feels like autumn.

Ingredients & Tools

250 g all-purpose flour
50 g granulated sugar
1 tbsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
85 g cold unsalted butter, cubed
120 ml cold buttermilk
115 g pure pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
150 g semi-sweet chocolate chips
1 tbsp milk or cream (for brushing)
1 tbsp coarse sugar (for sprinkling)

Tools: Large mixing bowl, pastry cutter or two forks, whisk, baking sheet, parchment paper, sharp knife or bench scraper.

Using cold butter and buttermilk is non-negotiable for achieving that perfect, flaky scone texture. And make sure your pumpkin puree is the plain, unsweetened kind—you want to control the sweetness yourself!

Nutrition (per serving)

Calories: 320 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 42 g
Fiber: 2 g

Serves: 8 | Prep Time: 15 minutes | Cook Time: 18 minutes | Total Time: 33 minutes

Before You Start: Tips & Ingredient Notes

Keep Everything Cold. This is the golden rule of scone-making. I even pop my cubed butter in the freezer for 10-15 minutes before starting. Cold fat creates steam in the oven, which gives you those beautiful, flaky layers.
Don’t Over-mix the Dough. Seriously, the second the dough just comes together, stop mixing. A few dry spots are totally fine. Overworking the dough develops gluten and will make your scones tough instead of tender.
Use a Scale for Flour. If you have one, please use it! Measuring flour by volume with cups can be incredibly inconsistent. Too much flour is the most common reason for dry scones. 250 grams is the perfect amount for this recipe.
Pumpkin Puree vs. Pie Filling. This is a crucial distinction. You want 100% pure pumpkin puree, which is just cooked, mashed pumpkin. Pumpkin pie filling has added sugars and spices, which will throw off the balance of our recipe.

How to Make Pumpkin Chocolate Chip Scones

Step 1: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk it really well to ensure the leavening agents and spices are evenly distributed—this guarantees every bite is perfectly spiced and rises evenly.

Step 2: Add your very cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour mixture. You’re looking for a crumbly texture with butter pieces about the size of small peas. These little butter pockets are what will create steam and flakiness in the oven, so don’t go overboard and make it uniform.

Step 3: In a separate bowl or large measuring jug, whisk together the cold buttermilk, pumpkin puree, egg, and vanilla extract until they’re completely smooth and well-combined. You’ll notice the mixture turns a lovely, uniform orange color. Pour this wet mixture into the dry ingredients, and add the chocolate chips all at once.

Step 4: Now, use a fork or a spatula to gently fold everything together. Be gentle! Mix just until a shaggy, slightly sticky dough forms. There should still be some dry, floury bits at the bottom—this is good. If you mix until it’s a smooth ball, you’ve gone too far. Turn this shaggy dough out onto a lightly floured surface.

Step 5: With floured hands, gently press and pat the dough into a 20cm (8-inch) circle, about 2-3cm (¾ to 1 inch) thick. Don’t use a rolling pin, just your hands. You want to handle it as little as possible. Then, using a sharp knife or a bench scraper, cut the circle into 8 equal wedges, like you’re cutting a pizza.

Step 6: Carefully transfer the wedges to your prepared baking sheet, placing them about 2-3cm apart so they have room to expand. Lightly brush the tops of each scone with the milk or cream—this helps with browning—and then sprinkle generously with the coarse sugar. This adds a delightful crunch and a little extra sweetness.

Step 7: Bake for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a scone comes out clean (or with just a few moist crumbs, but no wet batter). You’ll smell that amazing spiced aroma filling your kitchen. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Serving Suggestions

Complementary Dishes

A simple fruit salad — The fresh, bright acidity of oranges or apples helps cut through the richness of the scones and provides a lovely, light contrast on the plate.
Scrambled eggs with chives — For a more substantial brunch, the savory, creamy eggs are a perfect partner to the sweet, spiced scone, creating a truly balanced meal.
A sharp cheddar cheese board — The salty, tangy flavor of a good aged cheddar is a surprisingly fantastic pairing with the pumpkin and chocolate, creating a sophisticated sweet-and-savory bite.

Drinks

Hot coffee with a dash of cinnamon — The warmth of the coffee and the echo of cinnamon from the scone create a deeply cozy and harmonious flavor experience that just feels right.
A frothy chai latte — The spices in the chai—cardamom, cloves, ginger—magnify the warm spices in the scone, making every sip and bite feel like a hug from the inside.
Cold whole milk — Sometimes, the classic is best. The cold, creamy milk is the perfect companion to the warm, melty chocolate chips, creating a timeless and comforting combination.

Something Sweet

Warm apple crumble — Double down on the cozy autumn vibes. The soft, cinnamon-spiced apples and buttery oat topping are a delightful textural and flavor companion to your scone.
A dollop of spiced whipped cream — Just add a pinch of cinnamon and nutmeg to some heavy cream as you whip it. It turns your scone into an even more decadent, dessert-like treat.
Vanilla bean ice cream — Serve a warm scone à la mode! The cold, creamy vanilla ice cream melting into the warm, spiced scone and chocolate is an absolutely divine contrast.

Top Mistakes to Avoid

Using warm butter or buttermilk. This is the number one mistake. Warm fat will melt before it hits the oven, resulting in a dense, greasy scone instead of a light, flaky one. I keep my buttermilk in the fridge until the very last second.
Over-mixing the dough. I know I’ve said it before, but it’s worth repeating. You are not making bread. You want minimal gluten development. Mix until *just* combined, even if it looks a bit messy.
Not using enough flour when shaping. The dough is intentionally sticky. If you don’t flour your hands and work surface adequately, you’ll end up with a sticky mess and handle the dough too much trying to fix it.
Baking on a warm baking sheet. Always use a cool, parchment-lined sheet. Placing your cold scones on a warm pan will cause the butter to start melting prematurely, compromising that flaky texture we work so hard for.

Expert Tips

Tip: Freeze your shaped scones before baking. If you have the time, pop the unbaked, shaped scones on the baking sheet into the freezer for 15-20 minutes before baking. This ensures the butter is super cold and gives you an even better rise and flakier texture.
Tip: Grate your frozen butter. If you struggle with cutting in butter, try grating a frozen stick of butter on the large holes of a box grater directly into the flour mixture. It distributes the cold butter perfectly with minimal effort.
Tip: Make them ahead for easy mornings. You can shape the scones the night before, cover the baking sheet tightly with plastic wrap, and refrigerate overnight. In the morning, just brush with cream, sprinkle with sugar, and bake—fresh scones with zero morning fuss.
Tip: Add a simple glaze for extra decadence. Whisk together 80g of powdered sugar with 1-2 tablespoons of milk and a splash of vanilla until smooth. Drizzle over the cooled scones for a beautiful, sweet finish.

FAQs

Can I make these scones dairy-free?
Absolutely! You can use a plant-based butter (the kind that comes in sticks works best) and replace the buttermilk with an equal amount of cold, unsweetened plant-based milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly before using. The results are still wonderfully tender.

My dough is really sticky—is that normal?
Yes, it’s supposed to be a bit sticky! Pumpkin puree adds a lot of moisture. This is why we use well-floured hands and a well-floured surface for the patting and shaping step. Resist the urge to add more flour to the dough itself, as that will make the final scones dry.

Can I use milk instead of buttermilk?
You can, but buttermilk is highly recommended. Its acidity reacts with the baking soda, giving the scones a better rise and a more tender crumb. To make a quick substitute, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to reach the 120ml line. Let it stand for 5 minutes before using.

How should I store leftover scones?
Once completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them. Wrap each scone individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Just thaw at room temperature or warm in a low oven.

Can I use different mix-ins instead of chocolate chips?
Of course! This is a very adaptable base. Dried cranberries or chopped pecans would be fantastic. If using nuts, toasting them first will deepen their flavor. Just keep the total quantity of your add-ins to around 150g so you don’t overwhelm the dough.

Pumpkin Chocolate Chip Scones

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 8

Total Time 33 minutes

Dark Mode

Keep Screen On

Bake the best Pumpkin Chocolate Chip Scones with this easy recipe. Tender, spiced, and loaded with chocolate chips for the perfect fall treat. Get the recipe now!

Ingredients

For the Scones:

250 g all-purpose flour
50 g granulated sugar
1 tbsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
85 g cold unsalted butter (cubed)
120 ml cold buttermilk
115 g pure pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
150 g semi-sweet chocolate chips
1 tbsp milk or cream (for brushing)
1 tbsp coarse sugar (for sprinkling)

Instructions

01
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. In your large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk it really well to ensure the leavening agents and spices are evenly distributed—this guarantees every bite is perfectly spiced and rises evenly.
02
Add your very cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour mixture. You’re looking for a crumbly texture with butter pieces about the size of small peas. These little butter pockets are what will create steam and flakiness in the oven, so don't go overboard and make it uniform.
03
In a separate bowl or large measuring jug, whisk together the cold buttermilk, pumpkin puree, egg, and vanilla extract until they’re completely smooth and well-combined. You’ll notice the mixture turns a lovely, uniform orange color. Pour this wet mixture into the dry ingredients, and add the chocolate chips all at once.
04
Now, use a fork or a spatula to gently fold everything together. Be gentle! Mix just until a shaggy, slightly sticky dough forms. There should still be some dry, floury bits at the bottom—this is good. If you mix until it’s a smooth ball, you’ve gone too far. Turn this shaggy dough out onto a lightly floured surface.
05
With floured hands, gently press and pat the dough into a 20cm (8-inch) circle, about 2-3cm (¾ to 1 inch) thick. Don't use a rolling pin, just your hands. You want to handle it as little as possible. Then, using a sharp knife or a bench scraper, cut the circle into 8 equal wedges, like you’re cutting a pizza.
06
Carefully transfer the wedges to your prepared baking sheet, placing them about 2-3cm apart so they have room to expand. Lightly brush the tops of each scone with the milk or cream—this helps with browning—and then sprinkle generously with the coarse sugar. This adds a delightful crunch and a little extra sweetness.
07
Bake for 16-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a scone comes out clean (or with just a few moist crumbs, but no wet batter). You’ll smell that amazing spiced aroma filling your kitchen. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.