Best Pumpkin Chocolate Chip Scones Brown Sugar Glaze

Filled with warm spices and pumpkin, these yummy Pumpkin Scones with Chocolate Chips and Brown Sugar Glaze make the perfect breakfast, brunch, or snack! 

My recipe was inspired and adapted from King Arthur Flour’s Harvest Pumpkin Scone recipe. I’ve added whole wheat flour, chocolate chips, pecans and a bit of buttermilk. The glaze recipe is my own.

This recipe makes 12. If you don’t want to bake them right away, feel free to freeze part of the dough or some of the cut scones to bake later. You can bake them from frozen – let them begin to thaw while you heat the oven, and they may need an extra 1-2 minutes to be fully done. Just be sure to use the tester to be sure they are fully baked.

  • Author: Laura
  • Prep Time: 15 min
  • Cook Time: 19-25 min
  • Total Time: 39-40 min + 30 min freeze time
  • Yield: 12 Scones with Glaze 1x
  • Category: Breakfast, Brunch, Snack, Bread
  • Method: Baking
  • Cuisine: Global



For the Scones:

  • 2 3/4 c (326g) All-Purpose Flour, or (See Note 1)
    • 1 1/2 c (180g) All-Purpose Flour, plus
    • 1 1/4 c (146g) White Whole Wheat Flour
  • 1/3 c (76g) Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 1/2 tsp Pumpkin Pie Spice (See Note 2)
  • 8 Tbsp (1/2 cup, 1 stick, 113g) Unsalted Butter
  • 1 c (5 oz, 142g) Chocolate Chips (Bittersweet or Semi-sweet)
  • (optional) 1/2 c Pecans, chopped (I used roasted, salted)
  • 2/3 c (152g) Pumpkin Puree (NOT Pumpkin Pie Filling)
  • 1/4 c (60ml) Buttermilk
  • 2 Large Eggs

For the Brown Sugar Glaze:

  • 6 T (37g) Confectioners Sugar, sifted
  • 1 1/2 Tbsp (18g) Brown Sugar (I used Dark)
  • 1/8 t Salt
  • 2 oz. (4 T, 67g) Cream Cheese, softened
  • 3 T (45ml) Buttermilk or Heavy Cream


Make the Scones:

  1. Preheat oven to 425F (Conventional) or 400F (Convection/Fan). In a large bowl, whisk together the flour (or flours if using AP + Whole Wheat), Granulated Sugar, Pumpkin Pie Spice, and Baking Powder.
  2. Cut the butter into 1/2″ cubes, and, using a pastry cutter, 2 knives or your fingers, cut it in until the butter bits are nicely incorporated and of small, but varying sizes (See Photo). 
  3. Stir in chocolate chips, and nuts, if using.
  4. In a separate bowl, whisk together the pumpkin puree, buttermilk and eggs.
  5. Pour the liquid ingredients into the dry ingredients, and mix until the dough is thick, slightly sticky and there are no large streaks of flour left. If the dough feels too thick, or you still see large streaks of flour, you could add another tablespoon or two of Buttermilk to it.
  6. Divide the dough into two equal parts – and place each half on top of floured, parchment-covered baking sheet – you could use two separate baking sheets but you can likely fit them on 1. Shape and flatten each into an approximately 6-inch disc about 3/4″-1″ thick. Brush each disc with milk or cream (not totally necessary, but it adds some nice sheen). Then, using a large sharp knife or a bench scraper, dipped into cold water, cut each circle into 6 relatively equal sections.
  7. Gently and carefully pull the sections apart, maintaining a disc shape, on the pan. You can keep them in the circle shape, with about 1/2 – 3/4″ space between the sections, or further apart, just know mine baked faster when pulled further apart. Place prepared pan, with scones, in the freezer for 30 minutes. This will allow the scones to rise more during the bake!
  8. Bake in preheated oven until dark golden around the edges, and an inserted tester is clean. This should take 19-25 minutes. If they were closer, (1/2″), 22-25 minutes. In my oven, where scones were about 1-inch apart, this took 19 minutes. Once you start smelling their wonderful aroma, just check them every minute or two. Once they look nicely golden, start testing with your tester -( I used a toothpick). They should feel very light if you pick one up. Let cool a few minutes on the pan, then remove to a cooling rack.
  9. After 10-15 minutes, while still warm, drizzle with Salted Brown Sugar Glaze, if desired.

Make the Glaze:

  1. Whisk all ingredients together. If Cream cheese is not nicely softened, just a 10-30 seconds at “Defrost” in the microwave will get it there. If it seems too thin, add a bit more confectioners sugar. If it seems too thick, add a bit more buttermilk or cream. 
  2. Drizzle or spoon over scones 10 minutes after they come out of the oven, or it’s fine to wait until fully cooled, too. You may have extra glaze. 
  3. Scones are best the same day they are baked. To keep leftover scones fresh, store in airtight container, or freeze and defrost for longer-term keeping.


  1. I used the All-Purpose plus Whole Wheat Version. The scones turned out perfectly light, fluffy and tasty.
  2. If you don’t have Pumpkin Pie spice, per King Arthur Flour, feel free to substitute 3/4 tsp Cinnamon and 1/4 tsp each: Ginger, Nutmeg, Allspice. 


Keywords: Best Pumpkin Scone Recipe, Quick Breads, Easy

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