Pumpkin Chocolate Chip Scones Recipe

Oh, I absolutely love this Pumpkin Chocolate Chip Scones Recipe! There’s something incredibly cozy about the warm spices mixed with that rich pumpkin flavor, all kissed by melty chocolate chips. These scones are perfect for a fall morning or an afternoon coffee break when you want a little treat that’s indulgent but still feels wholesome and homemade.

When I first tried this recipe, I was amazed at how tender and flavorful the scones turned out without much fuss. You’ll find that they’re just the right balance of sweet and spicy, and the chocolate chips give a delightful surprise in every bite. Honestly, whether you’re baking for a crowd or just for yourself on a quiet weekend, this Pumpkin Chocolate Chip Scones Recipe is totally worth trying.

this …

Ingredients You’ll Need

These ingredients come together to create scones that are wonderfully tender with just the right hint of spice — plus those chocolate chips add a touch of sweetness you won’t want to miss. When shopping, fresh spices and cold butter will really lift this recipe.

• All-purpose flour: The base that gives structure but stay tender; make sure it’s fresh for the best rise.
• Granulated sugar: Adds sweetness to balance the spices and pumpkin.
• Baking powder: The leavening agent that helps these scones rise nice and fluffy.
• Ground cinnamon, ginger, nutmeg, allspice: Classic fall spices that give the scones their warm, cozy flavor.
• Kosher salt: Enhances all the flavors — don’t skip it!
• Unsalted butter, cold: Cold butter creates those flaky layers; keep it chilled until mixing.
• Semi-sweet chocolate chips: The melty pockets of sweetness everyone loves.
• Pumpkin puree: Adds moistness and that iconic pumpkin flavor; make sure it’s pure pumpkin, not pumpkin pie filling.
• Whole milk: Helps hydrate the dough and adds richness.
• Large egg: Binds ingredients and adds tenderness.
• Vanilla extract: Rounds out the flavors with a sweet, floral note.

Variations

I love how flexible this Pumpkin Chocolate Chip Scones Recipe is — you can really make it your own! Here are a few of my favorite twists that you might want to try depending on your mood or what you have on hand.

• Gluten-Free Variation: I swapped out regular flour for a gluten-free blend once for my cousin, and they still came out moist and flavorful.
• Dairy-Free Version: Using coconut oil instead of butter and almond milk in place of whole milk worked beautifully — give it a try if you need a dairy-free treat.
• Nutty Addition: Adding chopped pecans or walnuts to the dough gives a lovely crunch that my family went nuts for.
• Extra Spice: If you like it spicy (like me), add a pinch of ground cloves or more ginger for that little zing.

How to Make Pumpkin Chocolate Chip Scones Recipe

Step 1: Preheat and Prepare Your Baking Space

First things first: preheat your oven to 400°F (204ºC), and line a sheet pan with parchment paper. This helps prevent sticking and makes cleanup a breeze — trust me, I learned the sticky-hard-way! While the oven heats up, having everything set will help you move quickly through the recipe.

Step 2: Whisk Together Dry Ingredients

In a medium bowl, combine the flour, sugar, baking powder, and all those lovely warm spices along with salt. Whisking them well is key so you get even seasoning all through your scones. I always take a moment here—it makes a big difference in the final flavor.

Step 3: Cut the Cold Butter Into the Flour Mixture

Drop in your cold, cubed butter, and using either a pastry cutter or your fingertips, work it into the flour mix until it looks like coarse cornmeal. Keeping that butter cold is super important here — that’s what helps create those flaky, tender layers. I sometimes chill my bowl beforehand in summer to keep everything cool.

Step 4: Stir in the Chocolate Chips

Next, add your semi-sweet chocolate chips right into that buttery flour mixture and give it a good stir. This means chocolate in every bite, and since you’re not melting them, they keep their shape and add just the right meltiness after baking.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, whole milk, egg, and vanilla until smooth. This blend adds moisture and ties all the flavors together beautifully. I like to use whole milk because the fat helps make the scones tender, but you can substitute if needed.

Step 6: Combine Wet and Dry Ingredients

Make a well in the center of your dry ingredients and pour in the wet mixture. Fold everything together gently — just until combined. Overmixing can lead to tough scones, so I always remind myself: less is more here!

Step 7: Knead Lightly and Shape

Turn the dough onto a floured surface and give it a light knead about 5 to 7 times until it comes together smooth. This step helps everything meld without overworking the gluten. Then shape it into a 6-inch round disk, about 1 inch thick. You’ll want to get this just right to help your scones bake evenly.

Step 8: Cut and Prep for Baking

Cut your dough like a pie into 6 or 8 wedges depending on the size you prefer. Place the scones on your parchment-lined sheet pan, and gently press a few extra chocolate chips onto the surface for that pretty, melty finish. I find this little touch makes them extra inviting!

Step 9: Bake Until Golden

Bake for 12 to 15 minutes until the tops are set and lightly browned, and the bottoms have turned golden. I keep a close eye around the 12-minute mark because ovens vary — you want them tender, not dry. Let them rest on the pan for 5 minutes before transferring to a wire rack.

How to Serve Pumpkin Chocolate Chip Scones Recipe

Garnishes

I like to keep things simple and just dust the scones lightly with powdered sugar or even a drizzle of maple glaze when I’m feeling fancy. Whipped cream or a spread of softened butter are also fantastic — they complement the spices and chocolate without overpowering.

Side Dishes

Pair these scones with a hot cup of coffee, chai tea, or even a pumpkin spice latte for a full autumn vibe. Some fresh fruit or a small bowl of yogurt on the side can balance their rich flavor perfectly.

Creative Ways to Present

For special occasions, I like arranging the scones on a pretty tiered stand surrounded by mini pumpkins and autumn leaves — it’s perfect for brunch or a cozy gathering. You can also wrap them individually in parchment and tie with a ribbon for a sweet gift idea!

Make Ahead and Storage

Storing Leftovers

I store leftover scones in an airtight container at room temperature for up to two days. If I want to keep them longer, I move to the fridge, but I’ve found they stay best when eaten fresh within a day or two.

Freezing

Freezing works great for this Pumpkin Chocolate Chip Scones Recipe. I flash-freeze the cut wedges on a baking sheet, then transfer them to a freezer-safe bag. When I’m ready to bake, I just pop them in the oven straight from the freezer—no thawing necessary!

Reheating

To reheat, I warm scones in a 350°F oven for about 5 minutes until they’re just warm and slightly crisp again. Microwaving works in a pinch but can make them a bit soggy, so the oven is my fave method.

FAQs

Final Thoughts

This Pumpkin Chocolate Chip Scones Recipe has become my go-to for quick, comforting baking that feels a little special. I love sharing these with friends and family because they bring such warmth and smiles to the table. I hope you give these a try soon—you’re going to enjoy how easy and rewarding they are to make, plus they taste like autumn in every bite!

Print