Pumpkin Chocolate Chip Scones
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Pumpkin Chocolate Chip Scones are tender, moist, and full of warm fall flavor, a cozy treat perfect for breakfast, brunch, or an afternoon pick-me-up with coffee or afternoon tea.
If you love pumpkin scones, try this 15-minute easy pumpkin scones recipe!
If you're at home, they're just the thing for a fireside snack with a steaming mug of tea. And when you combine pumpkin with melty chocolate chips? It's an irresistible pairing - much like our Pumpkin Chocolate Chip Cookies, which barely last a minute in my kitchen.
Pumpkin scones are practically a fall tradition, best enjoyed when leaves turn brilliant shades of gold and orange, and pumpkins line the walkways. Add chocolate, and suddenly you have a taste of autumnal heaven.
What to Love About These Scones
If you’re like me, you love anything pumpkin in the fall. Even then, there is something extra special about pumpkin scones. Here’s what I love about these.
- Made with simple, everyday ingredients
- Incredibly tender and moist
- Perfect balance of pumpkin spice flavor
If you’re looking for more fall scone recipes, some of our favorites also include these apple cinnamon scones or these sweet potato scones with a maple glaze.
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Ingredients
Specific ingredient measurements can be found in the recipe card at the bottom of this post. Here’s what you’ll need to make these scones:
- All-purpose flour - the base; spoon and level for best accuracy.
- Sugar - adds just enough sweetness without overpowering.
- Baking powder - ensures lift and a light texture.
- Salt - balances sweetness and enhances flavor.
- Pumpkin pie spice - for that cozy autumn aroma; use cinnamon, nutmeg, ginger, and cloves if you don't have a blend.
- Cold butter - essential for flaky, bakery-style scones.
- Pumpkin puree - pure pumpkin, not pumpkin pie filling.
- Heavy cream - adds richness and tenderness.
- Egg - binds everything together.
- Chocolate chips - semi-sweet or dark, depending on your preference.
How to Make Pumpkin Chocolate Chip Scones
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Step 1: Combine Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, salt, and pumpkin pie spice.
- Step 2: Cut in the Butter: Cut the cubed butter into the flour mixture until pea-size crumbs form.
- Step 3: Mix Dough: Make a well in the center of the dry ingredients and stir in the pumpkin, heavy cream, and egg. Before the dough is fully combined, add the chocolate chips. Continue to stir until a dough forms. Shape into a disk.
- Step 4: Shape and Cut into Wedges: Transfer the dough to a lightly floured surface and form an 8-inch circle. Cut into 8 to 10 wedges and transfer to the prepared baking sheet. Refrigerate for 30 minutes before baking.
- Step 5: Bake the Scones: Bake for 13 to 15 minutes.
Variations
- Nutty crunch: Add chopped pecans or walnuts for texture.
- Cranberry twist: Swap part of the chocolate chips for dried cranberries.
- Maple glaze: Drizzle cooled scones with a maple glaze (powdered sugar + maple syrup).
- Savory swap: Skip the chocolate, add cheddar and herbs for a savory scone like these pumpkin drop scones.
- Mini scones: Cut into smaller wedges for bite-sized treats.
How to Serve Pumpkin Scones
One of the things I love about these pumpkin scones is their versatility. Perfect in the morning for breakfast with coffee or a well-deserved snack at midday, or as a teatime treat.
Or delicious enough to serve for a fall afternoon tea. Beautiful china can transform these delightful pumpkin scones from rustic to fancy in the blink of an eye.
Teas that Pair Well with Pumpkin
If you're serving these scones with tea, here are a few favorites:
- Jasmine Green Tea - floral notes that highlight pumpkin spice.
- Lapsang Souchong - smoky flavors that balance sweetness.
- Assam - bold enough for breakfast and a natural partner with chocolate.
- Earl Grey Tea - citrusy bergamot that complements chocolate beautifully.
Storing
- Room temperature: Store in an airtight container up to 2 days.
- Refrigerated: Keeps for 4-5 days; re-warm before serving.
- Frozen: Freeze baked or unbaked scones up to 1 month. Bake unbaked scones straight from the freezer, adding a few extra minutes.
Recipe FAQs
Yes, just be sure to roast and puree it, then strain out excess liquid so it doesn't make the dough too wet.
It's not mandatory, but chilling helps the butter firm up, making the scones rise taller and flakier.
Yes! Shape the scones, cover, and refrigerate overnight. Bake straight from the fridge the next morning.
Absolutely. Freeze baked scones for up to 1 month. Thaw at room temperature and warm briefly in the oven before serving.
Most often it's from over-mixing or butter that was too warm. Keep the butter cold and mix gently for best results.
More Fall Recipes
More Delicious Scone Recipes to Try
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Pumpkin Chocolate Chip Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 6 tablespoons cold butter diced
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream
- 1 large egg
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and whisk to combine.
- Add the cubed butter and cut it into the flour mixture with a pastry cutter or fork, until pea-size crumbs form. Make a well in the center of the dry ingredients and stir in the pumpkin, heavy cream and egg. Before it is fully combined, add the chocolate chips. Continue to stir until the dough forms.
- Transfer the dough to a lightly floured surface and form an 8-inch circle. Cut into 8 to 10 wedges and transfer to the prepared baking sheet. Refrigerate for 30 minutes before baking.
- Bake for 13 to 15 minutes. Let cool before serving. (They freeze really well too!)
Video
Notes
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. If using homemade puree, drain excess liquid.
- Butter: Keep butter cold and cut into the flour until pea-sized. This creates flaky, tender scones.
- Chocolate chips: Semi-sweet are classic, but dark or white chocolate chips also work beautifully.
- Heavy cream: Adds richness. Half-and-half can be used, but scones may be slightly less tender.
- Mixing tip: Stir dough until it just comes together. Overmixing makes scones tough.
- Chill time: For best rise and texture, chill shaped scones for 30 minutes before baking.
- Storage: Keep in an airtight container for 2 days at room temp, 4-5 days in the fridge, or freeze up to 1 month.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.