Starbucks Pumpkin Scones

Craving those delightful Starbucks pumpkin scones? You can easily recreate a batch of these soft, moist, and perfectly spiced treats right in your own kitchen with this simple, foolproof recipe!

These scones are bursting with cinnamon and pumpkin flavor and are topped with a sweet, lightly spiced glaze that makes them absolutely irresistible every single time.

Did you hear the news? Starbucks decided to take pumpkin scones off their fall menu. Crazy, right? How could they!?

If you’re bummed by that, don’t fret! This homemade recipe for pumpkin scones tastes just like Starbucks — in fact, it’s even better because you get to enjoy them fresh and made with love right at home.

A Starbucks pumpkin scone is a sweet little slice of fall magic—perfect paired with a pumpkin spice latte or a warm chai tea. They’re great for breakfast, a mid-afternoon treat, or an after-school snack that your whole family will adore.

The best part? Scones are truly a anytime treat! While you’re here, be sure to check out my easy Strawberry Scones recipe, packed with juicy berries, or my Cranberry Orange Scones — both are fantastic fall flavors that you’re going to love.

Moist, Spiced, and Irresistible

1. Lovely Moist Texture – We all know scones can sometimes turn out dry, but I promise, these have the most tender, moist crumb you can imagine. That’s all thanks to pumpkin puree, which adds just the right amount of natural moisture to keep every bite soft and delicious.
2. That Classic Pumpkin Spice Blend – The magic mix of cinnamon, nutmeg, and ginger with pumpkin really brings the fall vibe home. If a classic pumpkin pie recipe and pumpkin cake are favorites of yours, these scones will quickly become a new go-to for satisfying those cozy cravings.
3. Super Easy to Make – Don’t let the fancy name fool you. These scones come together quickly in just one bowl, no chilling required, and bake up in under 30 minutes total. While they’re baking, you can whip up the pumpkin spice glaze—talk about multitasking made easy! For a visual walkthrough of shaping and baking, see our step-by-step lemon blueberry scones guide.

If you’re missing your go-to Starbucks pumpkin scones or just can’t get enough pumpkin spice treats, this recipe has everything you want, plus a few extras to keep you coming back every fall. Here’s what makes these scones so special:

• Soft, tender bites: Because of the pumpkin puree, these scones stay beautifully moist and never dry or crumbly.
• Familiar pumpkin-spice goodness: The cinnamon, nutmeg, and ginger balance the pumpkin perfectly, plus the two-layer glaze adds that sweet finish that makes you swoon.
• Quick and trouble-free: The dough is mixed in one bowl, no long waits for chilling, and ready in about half an hour. Perfect for busy mornings or when unexpected guests drop by.
• Easy to personalize: Toss in your favorite nuts, dried fruit, or chocolate chips. Swap the glaze for maple or cream cheese, and find vegan, dairy-free, and gluten-free options so everyone can enjoy.
• Great for make-ahead and freezing: These scones freeze like a dream—glazed ones are freezer-ready or freeze the unbaked wedges for fresh-baked goodness later.
• Pairs perfectly with coffee or tea: Whether it’s a pumpkin spice latte, chai, or your regular morning brew, these scones are the ultimate cozy companion.
• Better than store-bought: You get that same copycat Starbucks flavor but fresher, with control over how sweet and spicy you want them.

In short, these scones are quick, forgiving, and packed with that warm pumpkin-spice comfort you’re craving—exactly what fall should taste like!

Ingredient Checklist

• 2 ½ cups (300 g) all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup (112 g) unsalted butter very cold and cubed into small pieces
• ¾ cup (170 g) pumpkin puree
• ½ cup (100 g) light brown sugar
• 1 large egg
• ¼ cup (55 g) heavy cream plus more for brushing on the tops
• 2 – 2 ½ cups powdered sugar
• 4-5 tablespoons heavy cream
• 1 tablespoon pumpkin puree
• ¼ teaspoon ground cinnamon

How to Make These Scones

1. Let the egg sit at room temperature for about 20 minutes.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger in a large bowl.

3. Add cold cubed butter to the dry mix and cut in with a pastry cutter or two knives until the largest pieces are pea-sized.

   

4. Whisk pumpkin puree, brown sugar, egg, and heavy cream together in a separate bowl until smooth.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined; the dough will be sticky.
6. Turn the dough onto a well-floured surface, sprinkle a little flour on top, and pat into an 8-inch (20 cm) disc using floured hands.
7. Cut the disc into 8 wedges with a sharp knife and transfer the wedges to a parchment-lined baking sheet.
8. Preheat the oven to 400°F (200°C) and chill the scones in the refrigerator while the oven heats.
9. Remove the scones from the fridge, brush the tops lightly with heavy cream, and bake 12–15 minutes until a toothpick inserted into the center comes out clean and the bottoms are lightly golden.
10. While the scones bake, whisk powdered sugar with heavy cream until smooth and spreadable to make the glaze.
11. Allow the baked scones to cool completely, then spread the powdered sugar glaze over each scone.
12. Whisk pumpkin puree and cinnamon into the remaining glaze and thicken with more powdered sugar if needed to reach a drizzling consistency.
13. Once the first glaze has set (about 10 minutes), drizzle or pipe the pumpkin glaze over the scones.

Keep Them Tender and Flaky

Keep your glaze nice and thick. If it’s too runny to spread, just sprinkle in a little more powdered sugar until it’s perfect for frosting those scones.

Keep that glaze thick and spreadable. A little extra powdered sugar can fix a thin glaze and give you that perfect finish.

• Use cold butter: Cold butter pieces mixed into the flour give you those flaky, tender layers we’re after—it’s just like making a flaky pumpkin pie crust!
• Gentle mixing only: Stir your dough just until it comes together. Overmixing makes the scones tough and chewy—just like with quick breads such as incredibly moist pumpkin bread, so handle with care.

• Mix up the shapes: Triangles are classic, but squares or rectangles are just as fun—and sometimes easier to cut!

Flavor Swaps and Add-Ins

Want to get creative? Here are some easy ways to switch things up or customize these scones to your liking:

• Swap to pumpkin pie spice: Use 1 to 1 ½ teaspoons of pumpkin pie spice instead of separate cinnamon, nutmeg, and ginger for a simple spice mix.
• Add-ins: Toss in about ½ cup chopped pecans or walnuts, ⅓ cup dried cranberries, or ⅓ cup dark chocolate chips. Fold these in gently to keep the dough delicate. Added mix-ins might extend the bake time by a minute or two.
• Glaze alternatives: For a maple glaze, whisk powdered sugar with maple syrup and a little milk until smooth. For cream cheese glaze, blend cream cheese with powdered sugar and milk for a tangy, creamy topping.
• Dairy-free/vegan options: Use vegan butter and swap heavy cream with full-fat coconut milk or unsweetened oat milk. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). Texture will be slightly different but still tasty!
• Gluten-free adaptation: Use a 1:1 gluten-free flour blend and add xanthan gum if your blend doesn’t have it. You might need a tiny bit less liquid if the dough feels too wet.
• Sugar swaps: Brown sugar adds deeper flavor, but coconut sugar or granulated sugar work fine too (measure 1:1).
• Pumpkin choices: Homemade roasted pumpkin puree (start with easy roasted pumpkin) or plain canned pumpkin puree is ideal. Avoid pumpkin pie filling, which is sweetened and spiced already. If your puree is watery, drain off some liquid before measuring.
• Shape and size tweaks: Make 6 bigger wedges for taller scones (bake 2-4 minutes longer), cut into squares, or even make minis (reduce bake time by 2-4 minutes).

How to Store and Freeze

These pumpkin scones are best enjoyed fresh out of the oven, but life happens, right? Store leftovers in an airtight container at room temperature for up to 2 days, and they’ll still taste great.

Want to keep them longer? Freeze the scones after glazing or freeze raw wedges so you can bake fresh ones right when you need them.

Freezing and Storage FAQs

Absolutely! To freeze baked glazed scones, let the icing set fully, then freeze them in one layer on a sheet tray until firm (about an hour). Wrap them individually and freeze for up to 2 months.

When you’re ready, thaw them overnight in the refrigerator and enjoy like fresh!

If you want to freeze the dough instead, prepare it through to cutting the wedges, freeze on a tray until solid, then store in a freezer bag for up to a month. Just thaw overnight in the fridge before baking as usual.

Make your own batch of copycat Starbucks pumpkin scones with this easy, delicious recipe! For more cozy, Starbucks-inspired goodies, try my Starbucks Lemon Loaf or Cranberry Bliss Bars next—or, if you’re craving more pumpkin, bake a batch of Chewy Pumpkin Cookies. And don’t forget to Pin this recipe so fellow pumpkin lovers can find it too!

Equipment

• Mixing Bowl
• Baking sheet
• Pastry cutter
• Pastry brush

Ingredients

Scones:

• 2 ½ cups (300 g) all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ cup (112 g) unsalted butter very cold and cubed into small pieces
• ¾ cup (170 g) pumpkin puree. Have leftover puree? Turn it into Easy Pumpkin Soup.
• ½ cup (100 g) light brown sugar
• 1 large egg
• ¼ cup (55 g) heavy cream plus more for brushing on the tops

Glaze:

• 2 – 2 ½ cups powdered sugar
• 4-5 tablespoons heavy cream
• 1 tablespoon pumpkin puree
• ¼ teaspoon ground cinnamon

Instructions

• In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
• Add the cold butter cubes and cut into the mixture using a pastry cutter or two butter knives until the largest pieces are the size of peas; set aside
• In a separate smaller bowl, whisk together the pumpkin, brown sugar, egg, and heavy cream until well combined.
• Add the wet ingredients to the flour mixture and stir until just combined. The dough will be very wet and sticky.
• Transfer the dough to a well-floured surface, sprinkle some flour on top, and form an 8-inch (20 cm) disc using floured hands. Cut the scones using a sharp knife into 8 equal wedges, then carefully transfer them to a parchment-lined baking sheet.
• Preheat the oven to 400°F (200°C), or 180°C if using a fan oven. While the oven preheats, chill the scones in the fridge. Remove from the fridge then brush with a little heavy cream before baking in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the bottom is just lightly golden.
• While the scones bake, prepare the glaze by whisking together 2 cups of the powdered sugar and heavy cream until smooth and spreadable.

• Allow the scones to cool completely before spooning and spreading the glaze over the top of each scone.

Notes:

• Keep that butter cold: Just like in pie crusts or pastries, cold butter helps create those flaky tender layers you want in your scones.
• Don’t overmix: Mix just until ingredients combine. Overworking the dough leads to tough, chewy scones, which nobody wants!
• Experiment with shapes: Triangles are classic, but squares or rectangles also work perfectly—and sometimes they’re easier to cut.
• Storage: Store leftovers in an airtight container up to 2 days or freeze for up to 3 months for later enjoyment.

Nutrition Information

This site offers nutrition info as a helpful guide only. Values are approximate and sourced mostly from USDA data or trusted calculators.