These pumpkin scones tackle the common problem of excess moisture in pumpkin puree while delivering the rich, buttery texture that makes my scone recipes so beloved. Nicely spiced, they’re excellent with a brown sugar–cinnamon caramel drizzle or simply sprinkled with turbinado sugar.

After years of testing, I finally developed a pumpkin scone I’m proud to share. It took multiple seasons and many trials to balance texture, spice, richness and moisture — but the result is worth the effort.

Many of the earlier tests were perfectly edible and even popular with guests, but they weren’t the specific scone I wanted: a short, buttery scone rather than a cakey or overly fluffy one. Some versions turned out too flat or muffin-like, while others were too light and not rich enough. I didn’t want a pumpkin biscuit disguised as a scone; I wanted a true scone with a high fat-to-flour ratio, tender crumb and a pronounced buttery flavor.

One major obstacle was the moisture in canned pumpkin puree, which often made the scones more cake-like than I wanted. I experimented with reducing the puree, draining it, and even cooking off the water. Cooking concentrated the flavor but added an inconvenient step and sticky cleanup, and it still didn’t fully solve the balance I wanted.

The simple, practical solution was to squeeze the excess moisture from the puree using paper towels, much like you would drain thawed spinach. Squeezing leaves a cohesive clump of pumpkin that indicates most of the liquid has been removed. That step alone improved texture, but the breakthrough came when I rethought the liquid and fat components of the recipe.

Secret ingredient: cream cheese

To maintain a high fat ratio without adding more liquid, I replaced the usual cream in my scone base with full-fat block cream cheese. The cream cheese preserved richness and structure while avoiding the extra moisture that heavy cream brings. After squeezing the puree and using cream cheese in place of cream, the dough came together with the ideal texture: rich, tender, and not cakey.

Technique tip: chill or freeze before baking

I typically freeze the shaped scones for 30–60 minutes before baking so the fats stay cold. Cold fat yields better lift and cleaner edges. Freezing also makes it easier to get neat wedges when you cut the dough into segments. These scones hold their shape in the freezer and bake up with crisp, golden edges and a rich interior.

Freezing unbaked scones

You can freeze unbaked scones for longer storage. Freeze the wrapped dough disks in a bag with the air removed, then cut and bake from frozen — you may need to add a few minutes to the baking time. I usually prepare the day before and bake and ice the next day, but freezing for up to a few weeks is a convenient option if you need it.

Toppings: sugar or brown sugar–cinnamon caramel icing

I like half the batch with turbinado sugar for a crunchy, straightforward finish and the other half with a brown sugar–cinnamon caramel icing for a more indulgent treat. This icing is made on the stovetop and adds deep caramel and cinnamon notes that complement the pumpkin and spices. It starts thin and thickens as it cools — aim for a drizzle consistency so it creates pretty lines over the scones.

Day one versus day two

On the first day, these scones have crisp edges and a tender, slightly airy interior. On day two they settle and become a bit denser as the fats solidify — a texture some people prefer. To revive day-one character, warm them briefly in a hot oven (about 400°F) for a few minutes. If using a caramel-style icing, reheating actually caramelizes the topping into a crisp crust, which makes day-two scones especially delicious.

After years of testing and many small adjustments — squeezing the pumpkin, swapping cream for cream cheese, and refining ratios — these pumpkin scones finally hit the mark: richly flavored, properly spiced, tender and buttery without being cakey. They pair beautifully with a light turbinado sugar sprinkle or that caramel-cinnamon drizzle. If you enjoy my other scone recipes, this one is a welcome autumn addition.

The Best Pumpkin Scones

Yield:
12 scones

Prep Time:
20 minutes

Cook Time:
15 minutes

Additional Time:
45 minutes

Total Time:
1 hour 20 minutes

Ingredients

• For the scones:
• 1/2 heaping cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 1/4 cups all purpose flour
• 2/3 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 3/4 teaspoons cinnamon (I used Vietnamese)
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 4 ounces full fat block cream cheese
• 8 Tablespoons (1 stick) cold unsalted butter, cut into small pieces
• For the brown sugar cinnamon caramel icing:
• 2 Tablespoons salted butter
• 1/4 cup brown sugar
• 2 Tablespoons milk
• 1/2 Tablespoon light corn syrup
• 3/4 cup confectioner’s sugar
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon

Instructions

Make the scones:

1. Squeeze pumpkin puree between a few layers of paper towels over a bowl to remove most of the moisture. The pumpkin should hold together when squeezed. You should have about 1/4 cup of squeezed pumpkin; adjust by squeezing more if needed.

2. In a small bowl, whisk the squeezed pumpkin with the egg until fully combined. Set aside.

3. In a medium bowl, whisk together flour, sugar, baking powder, salt and spices.

4. Using a pastry cutter or two knives, cut in the cream cheese until the flour is coated and no large chunks remain. Add cold butter and cut in until pieces are the size of small peas.

5. Make a well in the center of the dry mixture and pour in the pumpkin/egg mixture. Lightly toss the dry edges over the wet center, turning the bowl to distribute moisture. The dough will seem dry—resist adding extra liquid. Use your hands to gently bring the mixture together until no dry flour remains.

6. Divide the dough into two balls. On a sheet of plastic wrap form each into a 1″ thick disk, wrap and freeze for 30–60 minutes until firm.

7. Preheat oven to 400°F.

8. Unwrap and cut each disk into six wedges. Place wedges on an ungreased baking sheet a few inches apart. If you prefer, brush with cream and sprinkle with turbinado sugar before baking.

9. Bake 14–17 minutes until risen, light golden and with golden-brown edges. Cool on the pan briefly, then transfer to a rack to finish cooling.

Make the icing:

1. In a small saucepan melt butter, brown sugar and milk over medium heat, whisking until it comes to a boil. Remove from heat and whisk in corn syrup, confectioner’s sugar, vanilla and cinnamon. The mixture will be thin at first and thicken as it cools. Cool 3–5 minutes to reach a drizzleable consistency, then drizzle over scones and allow to set.

Notes

*Measure flour using the spoon-and-level method. One cup of flour weighs about 4.25 ounces for this author; total flour used is about 9.56 ounces by weight.

*If substituting salted butter in the dough, omit the 1/4 teaspoon salt. If using unsalted butter in the icing, add a pinch of salt to taste.

*You can replace the individual spices with 3 1/4 teaspoons pumpkin pie spice if desired.

*Bake with sugar topping, then ice if you like—some scones are served with both toppings.

*Higher-quality spices and freshly grated nutmeg will improve flavor.