You are currently viewing Pumpkin Cinnamon Chip Scones

Pumpkin Cinnamon Chip Scones

Pumpkin Cinnamon Chip Scones – yummy pumpkin scones with cinnamon chips and a pumpkin spice glaze.  Wow, now these are the fall flavors that get my mouth-watering. MMM – so good! Warm them up and enjoy the flavors of fall in every bite. 

This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.

Pumpkin spice is my favorite fall flavor. When the days get shorter and the nights turn chilly, my thoughts turn to pumpkin spice. I brew a cup of pumpkin spice coffee to go with these Pumpkin Cinnamon Chip Scones. Then I sit down, put my feet up, and savor the flavors with every sip and every bite. If you love pumpkin spice, but scones aren’t for you, you can still satisfy your pumpkin spice craving with these Pumpkin Spice Twists and my Pumpkin Spice Cinnamon Rolls. Fall never tasted (or smelled)  as good as it does these days.  

Lets Get Baking and Make These Pumpkin Cinnamon Chip Scones

What do you need?

The two ingredients that you might have difficulty finding are cinnamon chips and sparkling sugarAmazon sells both; however, the cinnamon chips are pricey. I found some at Target that cost way less than Amazon.  $3 a bag instead of $5 a bag. 

A word about the pumpkin puree: I love the pumpkin flavor of these scones. I concentrate my pumpkin by putting the whole can of pumpkin in a nut milk bag and squeezing enough moisture out to give me 1/2 of a cup of pumpkin concentrate. Make sure to buy plain pumpkin puree not the pumpkin pie filling mix.

The rest are essential baking ingredients,  flour, butter, sugar, egg, baking powder, baking soda, sour cream,  and pumpkin pie spice. 


How To Make These Pumpkin Cinnamon Chip Scones?

  1. Cut the butter into the flour.
  2. Add the rest of the dry ingredients and mix in.
  3. Add the pumpkin puree, egg, and sour cream. Mix with a fork until the flour is moistened.  Don’t knead or overmix. 
  4. Stir in the Cinnamon Chips
  5. Use my SIS method of using two pieces of plastic wrap to shape the dough into a round disc. See the video. 
  6. Cut the dough into eight scones. If you like smaller scones, cut them into 16. 
  7. Brush with heavy cream and add sparkling sugar; Bake for 12 – 14 minutes at 375 degrees. 
scones on a plate

Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.

scones on a plate

Pumpkin Cinnamon Chip Scones

When the weather turns cool, my thoughts turn to baking with pumpkin. These pumpkin scones with cinnamon chips and a pumpkin spice glaze are the perfect recipe for a chilly fall morning.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast scones, cinnamon chips, easy, pumpkin scones, pumpkin spice, scones,
Servings: 8 scones
Calories: 237kcal


  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • baking sheet, parchment paper


  • 2 cups all-purpose flour (240g)
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. brown sugar
  • 4 Tbsp. butter (57g) unsalted cold and cut into small pieces
  • 1 egg beaten
  • 2 tbsp sour cream
  • ½ tsp Pumpkin Pie Spice
  • ½ cup pumpkin puree concentrate (120g)
  • 3/4 cup cinnamon chips (150g) Hersheys *
  • 1 tbsp. heavy cream
  • 1 tbsp sparkling sugar

Pumpkin Spice Glaze

  • 2/3 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/4 tsp sea salt
  • ½ tsp. Pumpkin Pie Spice


  • If you have a sugar or pie pumpkin and want to use it go over to my blog on how to roast a pumpkin and make pumpkin puree. Alternately use purchased pumpkin puree. Don't purchase the pumpkin pie filling mix. You want pure pumpkin puree. Put about 1 and 1/2 cups of puree in a nut milk bag and squeeze out the extra moisture until you have 1/2 of a cup of pumpkin puree. That's right you will remove about a cup of liquid.
  • Preheat oven to 375°.
  • Add the flour to a mixing bowl. Add the baking powder, baking soda, salt, and pumpkin pie spice to the flour and mix in.
  • Cut the butter into the flour using your hands or a pastry mixer. The flour should have coarse pieces of butter visible still.
  • Add the brown sugar, sour cream, pumpkin puree, whisk the egg and add. Stir lightly with a fork to begin to moisten the flour. Add the cinnamon chips.
  • Use a fork to combine all the ingredients. Mix until the dry ingredients are just moistened. Don't overmix or the scones will be tough and dry.
  • Let the dough rest for 5 minutes.
  • Turn dough out on a plastic wrap, lightly floured surface, and gently shape the dough into a 10-inch disc. The dough is a soft, somewhat sticky dough so add a little extra flour if needed to keep it from sticking. Use the plastic wrap, if needed, to help you shape the dough into a disc.
  • Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet. Brush with some egg wash or heavy cream. Sprinkle with sparkling sugar.
  • Bake for 12 - 14 minutes at 375°. Edges should be browned and the center of the scone is done.

Pumpkin Spice Glaze

  • Mix together the glaze ingredients and thin with enough heavy cream to create a good consistency for drizzling over the scones.
  • Drizzle the glaze over the scones with a decorating cone made out of parchment paper or cut the corner off of a ziplock baggie.



Serving: 1glazed scone | Calories: 237kcal | Carbohydrates: 42g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 159mg | Potassium: 211mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2499IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Tried this recipe?Let us know how it was!

This Post Has One Comment

Leave a Reply

Recipe Rating