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Pumpkin Scones with Cinnamon Glaze

Get into the season with these delightfully soft pumpkin scones topped with a spicy cinnamon glaze!  It is true, you can never have too much pumpkin.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Scones
Author Adapted from Joy the Baker



  • 3 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 stick 1/2 Cup unsalted butter, cold and cut into small cubes
  • 2 Oz Cream Cheese cold
  • 1 cup buttermilk cold
  • 1 cup pumpkin puree
  • 1 tablespoon pure vanilla extract
  • 1/2 cup White Chocolate Chips

For the Glaze:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon ground
  • 3 to 4 tablespoons hot water



  1. Place rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices. Add the cold butter & cream cheese to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter and cream cheese remains cold. Some of the butter/cream cheese will be the size of oat flakes, others will be the size of small peas.
  3. In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.
  4. Add the wet ingredients, all at once to the dry ingredients. Stir together until almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Using a large ice cream scoop or a 1/2 cup measuring cup, scoop scones dough by the 1/2-cupful onto the prepared baking sheet. Leave about 2-inches of space between each scone.
  5. Bake for 18 to 20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness.
  6. Allow to cool completely before glazing.

To make the glaze:

  1. In a medium bowl, whisk together powdered sugar, cinnamon, vanilla, and 2 tablespoons of hot water. Whisk together and add more water as necessary until your desired consistency is reached.
  2. Generously drizzle scones with glaze. These scones are best served within 2 days of baking.