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Classic and crumbly Pumpkin Chocolate Chip Scones! This easy scone recipe is loaded with pumpkin flavor and mini chocolate chips. Perfect for Fall baking!
Pumpkin Chocolate Chip Scones
Are you as thrilled as I am that it’s pumpkin season? You may have noticed I’m loving pumpkin pretty hard this month (evidence can be found here, here, and here) but this combination – rich pumpkin, subtle spices, and gooey chocolate – was so good I made a triple batch to store in the freezer. On a chilly morning, nothing beats a warm scone and a cup of creamy coffee.
But if pumpkin scones aren’t your thing, feel free to browse ALL my pumpkin recipes!
How to make Pumpkin Scones
For this recipe you’ll need all-purpose flour, salt, baking powder, baking soda, brown sugar, butter, eggs, pumpkin puree (not pumpkin pie mix), pumpkin pie spice, milk, and chocolate chips. No fancy or hard-to-find ingredients in this one!
P.S. I used mini chocolate chips in this recipe because they’re cute and I already had them at home, but regular-sized chocolate chips will work perfectly fine. Use what you have/can easily find.
My #1 rule for making scones is always use COLD butter. Warm butter is a major no-no.
Your butter should be cold enough that it can be grated easily. I like to pop my stick in the freezer for 15-20 minutes before getting my shred on. If you don’t own a box grater, simply cut your cold butter into tiny cubes before adding it to the dough.
When it comes time to knead your dough, be sure to generously flour your work surface. It takes a little patience, but the dough will eventually come together.
These chocolate chip pumpkin scones are perfect in every way. They’re my new favorite Fall breakfast… and you should know I don’t toss around words like “favorite” and “perfect” lightly.
These pumpkin scones are:
- Melt-in-your-mouth moist and tender.
- Perfectly crunchy at the edges.
- Bursting with real pumpkin flavor.
- Loaded with rich chocolate chocolate chips.
- Better than a bakery.
- Utterly delicious.
- Your coffee’s new best friend.
More Scone Recipes:
- Bakery-Style Cranberry Orange Scones
- Chocolate Pecan Scones
- Bakery-Style Eggnog Scones
- Whole Wheat Chocolate Chip Scones
- White Chocolate Cranberry Scones
Chocolate Chip Pumpkin Scones
Ingredients
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
For the cinnamon sugar topping:
- 1/2 teaspoon cinnamon
- 2 tablespoons granulated sugar
For the scones:
- 2 1/2 cups all-purpose flour
- 3/4 cup mini-chocolate chips
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 stick (4 ounces) unsalted butter, VERY cold and either grated or cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup pumpkin puree
- 3 tablespoons milk (I used almond milk but any variety will work)
Instructions
For the egg wash:
- In a small bowl beat together the egg and water; set aside until needed.
For the cinnamon sugar topping:
- In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
For the scones:
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
- Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
- In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
- Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
- Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!
Do you know the caloric content for these? Calories, fat, carbs per serving? Thank you.
Made these yesterday for a pumpkin carving party (socially distanced and masked, of course) and they were delicious. Our dough was quite dry so we ended up adding an additional 2-3 T of milk but ultimately it was easy to work with and well received. Thanks for a great recipe!
Hi there! I am looking to make this recipe ahead of time and then freeze. Do you recommend freezing the dough and then baking them, or freezing the already baked scones and then popping them in the microwave when you want to eat them? Thanks!
Hi! The recipe says 1 stick of butter but then lists that as 4 ounces. A typical stick of butter is 8oz so I’m wondering which is the right amount — a stick or 4 ounces?
Hi! Here in the US most sticks are 4 ounces. So you should use 4 ounces.
Unbelievably good! I subbed 1/2 cup whole wheat flour for white. Used butternut squash instead of pumpkin. Used regular chocolate chips. Loved the instructions for grating butter. Perfect scones. My first scones ever! Thank you!!!
I love scones, but do not care for pumpkin. Can I just leave the pumpkin ingredients out and have a regular chocolate chip scone? Or is there something missing then?
Do you know—Can the scone dough be frozen?
It can be, but I find the scones don’t bake up as flaky from a frozen state.
This is my favorite fall recipe! Has anyone tried making 16 mini scones from this recipe rather than 8 full-size? If so, any suggestions on baking time?
Hi! I just made these and they were so, so good! I’d been feeling under the weather and got my appetite back, craving something pumpkiny. Found your recipe on Pinterest and it hit the spot! I’ve never tried pumpkin and chocolate, but it’s such a yummy combo. I followed your recipe exactly, and the scones came out perfectly! Thank you! This is definitely a repeat 🙂
They were very good I cooked for 5 min les