Easy Cinnamon Ginger Pumpkin Scones Recipe
There’s something magical about baking when the weather turns crisp, and these pumpkin scones are one of those cozy recipes that instantly make your kitchen smell like fall. The sweet, spiced aroma of cinnamon, ginger, and vanilla fills the air, while the rich orange hue of pumpkin gives these scones a warm and cheerful look. This pumpkin scones recipe is one I love making from the first chilly September morning all the way through the holiday season.
They’re soft yet crumbly, perfectly spiced, and lightly glazed with a hint of cinnamon for that irresistible bakery-style finish. Whether you’re serving them for a slow Sunday breakfast, bringing them to a brunch, or pairing them with an afternoon latte, these pumpkin scones never disappoint.
Why I Love This Pumpkin Scones Recipe
I’ve tested quite a few scone recipes over the years, but this one always stands out. It strikes that perfect balance between tender and flaky, with just enough sweetness to make it feel special without being overly rich.
Here’s what makes it one of my go-to autumn bakes:
- Quick to make: You don’t need a mixer or fancy tools — just a bowl, a whisk, and your hands.
- Made with real pumpkin puree: It keeps the scones moist and flavorful, giving them that natural color and subtle earthiness.
- Perfect spice blend: The combination of cinnamon, ginger, and a hint of nutmeg adds cozy warmth to every bite.
- That hint of rum and vanilla: These flavors elevate the recipe and make it taste like something you’d buy at a café.
And perhaps my favorite part: the dough comes together in less than 10 minutes, and you can bake them right away. There’s no long chilling process or complicated folding. Just mix, shape, cut, and bake.
When to Make Pumpkin Scones
These scones are perfect for so many occasions throughout fall and winter. Here are some of my favorite times to make them:
- Weekend mornings when you crave something cozy with coffee or tea.
- Brunch gatherings — they pair beautifully with cream cheese, jam, or butter.
- Thanksgiving breakfast or dessert trays.
- Gift baskets — wrap them in parchment with a little twine for a thoughtful homemade treat.
And honestly, they’re so easy to whip up that I’ve been known to make them “just because.” Once you smell that cinnamon and ginger baking, you’ll understand why.
Pumpkin Scones Recipe
Ingredients You’ll Need
Here’s everything you’ll need to make about eight perfectly golden pumpkin scones:
- 2 cups all-purpose flour (250 g)
- ⅓ cup brown sugar (65 g)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg (optional, but highly recommended)
- 6 tbsp cold butter (85 g), cubed
- ¾ cup pumpkin puree (180 g)
- ¼ cup milk (60 ml)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp rum extract (or 1 tsp dark rum for extra flavor)
Optional glaze:
- ½ cup powdered sugar (60 g)
- 1–2 tbsp milk (15–30 ml)
- A pinch of cinnamon
How to Make Pumpkin Scones
Let’s go step by step through this pumpkin scones recipe, so you can get the perfect texture every time.
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scones bake quickly, so it’s best to have everything ready to go before you start mixing.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- brown sugar
- baking powder
- baking soda
- salt
- cinnamon
- ginger
- and nutmeg
These spices create that signature cozy flavor. The brown sugar adds a bit of depth that white sugar just can’t replicate.
Step 3: Add the Butter
Add your cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to rub it in until the mixture resembles coarse crumbs.
This step is key — those little bits of butter melt while baking and create flaky layers inside the scones. Don’t overmix; it’s okay if some small butter pieces remain.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together:
- pumpkin puree
- milk
- egg
- vanilla extract
- rum extract (or rum if you prefer a stronger flavor)
The mixture should be creamy, thick, and fragrant.
Step 5: Form the Dough
Pour the wet ingredients into the dry ingredients and gently stir until a sticky dough forms.
And here’s an important tip:
The dough will be quite sticky, and that’s completely normal. Pumpkin puree adds moisture, but every batch of puree can vary in water content.
If it’s so sticky that it’s hard to shape, add a little extra flour, one tablespoon at a time, until it becomes manageable.
But don’t worry — it doesn’t have to look perfect! Once you transfer it to a lightly floured surface, you can gently shape it with your hands into a round disc about 7–8 inches (18–20 cm) in diameter.
Step 6: Cut Into Wedges
Using a sharp knife or bench scraper, cut the disc into 8 equal triangles.
If the dough sticks a bit, dust your knife with flour. You can slightly round off the edges with your fingers to give them that classic, neat scone shape. Press down any rough edges — once baked, they’ll puff up beautifully.
Step 7: Bake
Transfer your scones to the parchment-lined baking tray, leaving some space between each one.
Bake for 15–18 minutes, or until they’re golden on top and firm to the touch. The kitchen will smell absolutely divine at this point — warm spices, pumpkin, and vanilla all blending together.
Step 8: Cool and Glaze (Optional)
If you love a sweet finish, whisk together powdered sugar, milk, and a pinch of cinnamon to make a simple glaze.
Once the scones have cooled for about 10–15 minutes, drizzle the glaze over them in thin lines for that perfect café-style look.
You can adjust the glaze thickness by adding more or less milk — thicker glaze will set beautifully, while a thinner drizzle gives a delicate sheen.
Tips for Perfect Pumpkin Scones
Here are a few extra notes that can make a big difference:
- Keep ingredients cold: Cold butter and cold milk help keep the texture flaky and tender.
- Don’t overmix: Mix just until the dough comes together. Overmixing can make the scones tough.
- Sticky dough is okay: Resist the urge to add too much flour — a sticky dough means moist scones.
- Adjust for pumpkin moisture: If your pumpkin puree seems watery, pat it gently with paper towel before adding.
- Add-ins: You can fold in white chocolate chips, chopped pecans, or even dried cranberries for a festive twist.
How to Store or Freeze
If you have leftovers (though it’s rare!), here’s how to store them:
- Room temperature: Keep in an airtight container for up to 2 days.
- Fridge: Store up to 5 days, reheating briefly before serving.
- Freezer: Freeze unglazed scones in an airtight bag for up to 2 months. Defrost at room temperature and reheat in the oven for 5 minutes at 350°F (175°C).
The glaze can be added after thawing if you plan to freeze them.
Serving Ideas
These pumpkin scones are wonderful just as they are, but here are a few serving ideas to make them extra special:
- Spread with a little butter or clotted cream.
- Add a spoonful of maple syrup or cinnamon honey.
- Serve alongside a pumpkin spice latte or chai tea for the ultimate fall treat.
- Or, warm them up and enjoy with a scoop of vanilla ice cream for dessert.
They’re versatile, comforting, and taste even better the next day.
Final Thoughts
This pumpkin scones recipe is everything I love about baking in the fall — simple ingredients, rich flavor, and that comforting aroma that makes your whole house smell like a cozy café.
Each bite is soft and flavorful with just the right balance of spice and sweetness. And while they look bakery-perfect, they’re easy enough for any home baker to master.
So next time you have a can of pumpkin puree sitting in your pantry, skip the pie and make these spiced scones instead. You’ll want to bake them again and again throughout the season.
Love Cozy Baking? Try These Next!
If you enjoyed this recipe, you might also love these comforting desserts from my kitchen:
And for more delicious seasonal inspiration, follow me on Pinterest — I share every new recipe there!
👉 https://www.pinterest.com/dailyappetizer/
Easy Cinnamon Ginger Pumpkin Scones Recipe
These homemade pumpkin scones are soft, lightly sweet, and filled with warm fall flavors like cinnamon, ginger, and vanilla. Made with real pumpkin puree, this pumpkin scones recipe is simple yet irresistibly cozy — perfect for chilly mornings or festive brunches. The dough is slightly sticky (as it should be), creating moist, tender scones with a golden finish. Drizzle with a cinnamon glaze for a bakery-style touch, and enjoy them with your favorite coffee or tea. Quick to make, beautifully spiced, and full of autumn charm — these pumpkin scones are a seasonal must-bake!
Ingredients
- 2 cups all-purpose flour (250 g)
- ⅓ cup brown sugar (65 g)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg (optional, but highly recommended)
- 6 tbsp cold butter (85 g), cubed
- ¾ cup pumpkin puree (180 g)
- ¼ cup milk (60 ml)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp rum extract (or 1 tsp dark rum for extra flavor)
- Optional glaze:
- ½ cup powdered sugar (60 g)
- 1–2 tbsp milk (15–30 ml)
- A pinch of cinnamon
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Scones bake quickly, so it’s best to have everything ready to go before you start mixing.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- flour
- brown sugar
- baking powder
- baking soda
- salt
- cinnamon
- ginger
- and nutmeg
These spices create that signature cozy flavor. The brown sugar adds a bit of depth that white sugar just can’t replicate.
Step 3: Add the Butter
Add your cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to rub it in until the mixture resembles coarse crumbs.
This step is key — those little bits of butter melt while baking and create flaky layers inside the scones. Don’t overmix; it’s okay if some small butter pieces remain.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together:
- pumpkin puree
- milk
- egg
- vanilla extract
- rum extract (or rum if you prefer a stronger flavor)
The mixture should be creamy, thick, and fragrant.
Step 5: Form the Dough
Pour the wet ingredients into the dry ingredients and gently stir until a sticky dough forms.
And here’s an important tip: The dough will be quite sticky, and that’s completely normal. Pumpkin puree adds moisture, but every batch of puree can vary in water content.
If it’s so sticky that it’s hard to shape, add a little extra flour, one tablespoon at a time, until it becomes manageable.
But don’t worry — it doesn’t have to look perfect! Once you transfer it to a lightly floured surface, you can gently shape it with your hands into a round disc about 7–8 inches (18–20 cm) in diameter.
Step 6: Cut Into Wedges
Using a sharp knife or bench scraper, cut the disc into 8 equal triangles.
If the dough sticks a bit, dust your knife with flour. You can slightly round off the edges with your fingers to give them that classic, neat scone shape. Press down any rough edges — once baked, they’ll puff up beautifully.
Step 7: Bake
Transfer your scones to the parchment-lined baking tray, leaving some space between each one.
Bake for 15–18 minutes, or until they’re golden on top and firm to the touch. The kitchen will smell absolutely divine at this point — warm spices, pumpkin, and vanilla all blending together.
Step 8: Cool and Glaze (Optional)
If you love a sweet finish, whisk together powdered sugar, milk, and a pinch of cinnamon to make a simple glaze.
Once the scones have cooled for about 10–15 minutes, drizzle the glaze over them in thin lines for that perfect café-style look.
You can adjust the glaze thickness by adding more or less milk — thicker glaze will set beautifully, while a thinner drizzle gives a delicate sheen.
