Pumpkin Snickerdoodle Scones Recipe

Fluffy Pumpkin Snickerdoodle Scones Recipe: Fall’s Coziest Treat

Autumn whispers through a cozy kitchen where pumpkin snickerdoodle scones promise pure comfort and warmth.

Crisp mornings call for something special that blends seasonal spices with sweet nostalgia.

Soft, buttery dough mingles cinnamon and nutmeg into delightful little triangles of joy.

Baking these treats feels like wrapping yourself in a soft blanket of deliciousness.

Crumbling with tender layers, each scone brings memories of childhood bakery visits.

Sprinkled with crunchy cinnamon sugar, they’re guaranteed to make your morning magical.

Scones That Blend Pumpkin with a Cinnamon Sugar Crust

  • Conquer Baking Ease: Perfect for novice bakers with simple steps and minimal ingredients, this recipe transforms complex pastry making into a delightful and straightforward experience.
  • Seasonal Comfort Delight: Combines the warmth of pumpkin and classic snickerdoodle flavors, creating a cozy treat that captures the essence of autumn in every bite.
  • Quick Breakfast Hero: Requires minimal preparation time and delivers a homemade breakfast or snack that feels special without demanding extensive kitchen skills.
  • Crowd-Pleasing Versatility: Suitable for family gatherings, weekend brunches, or casual morning treats, these scones appeal to both kids and adults with their sweet, comforting profile.

Pumpkin Snickerdoodle Scones Ingredient List

Base Ingredients:
  • All-Purpose Flour: Classic soft wheat flour perfect for tender scones.
  • Sugar: Sweet base for the scone recipe.
  • Pumpkin Purée: Smooth autumn vegetable providing moisture and flavor.
  • Egg: Binding agent that helps hold the scones together.
Spices and Seasonings:
  • Cinnamon, Nutmeg: Warm autumn spices that complement pumpkin flavor.
  • Baking Powder: Leavening agent for light and fluffy texture.
  • Salt: Enhances overall flavor profile.
Fat and Flavor Enhancers:
  • Butter: Cold and cubed for creating flaky scone texture.
  • Vanilla Extract: Adds depth and warmth to the scone flavor.
  • Topping Sugar, Topping Cinnamon: Sweet and spicy coating for extra flavor.

Baking Pumpkin Snickerdoodle Scones with Fall Spice

Step 1: Warm up the Oven

Crank your oven to a toasty 400°F and line a baking sheet with parchment paper so nothing sticks.

Step 2: Create Dry Powder Base

Grab a big mixing bowl and whisk together:
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground nutmeg

Blend these dry ingredients until they’re perfectly combined.

Step 3: Crumble the Butter

Toss cold butter cubes into the flour mixture. Use a pastry cutter or your fingertips to break down the butter until the mixture looks like rough breadcrumbs.

Step 4: Mix Moisture Magic

In a separate bowl, whisk together:
  • Pumpkin purée
  • Egg
  • Vanilla extract

Pour this wet mixture into the dry ingredients and stir gently until everything just comes together.

Step 5: Shape Delightful Wedges

Dust your countertop with flour and spread out the dough. Pat it into a circular shape about an inch thick. Slice the circle into 8 beautiful wedges and transfer them to your prepared baking sheet.

Step 6: Sprinkle Cinnamon Sugar Love

Combine sugar and cinnamon in a small bowl. Generously dust each scone with this sweet, spicy mixture.

Step 7: Bake to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for 15-18 minutes until the scones turn a gorgeous golden brown. Let them rest on the sheet for a few minutes before serving warm.

Scone Tips for Perfect Pumpkin Snickerdoodle Layers

  • Butter Technique: Use very cold butter and cut it into small cubes to ensure flaky, tender scones with perfect texture.
  • Mixing Magic: Avoid overmixing the dough – stir just until ingredients combine to prevent tough, dense scones.
  • Flour Dusting: Lightly dust your work surface with flour to prevent sticking and make shaping easier without adding too much extra flour.
  • Topping Trick: Press the cinnamon-sugar topping gently into the scone surface to help it adhere and create a delicious crispy coating.
  • Moisture Mastery: Drain excess liquid from pumpkin purée using a paper towel to prevent soggy scones and maintain the ideal consistency.

Store Pumpkin Snickerdoodle Scones Without Losing Softness

  • Place cooled scones in an airtight container, separating layers with parchment paper. Enjoy within 3-4 days for best quality and freshness.
  • Wrap individual scones tightly in plastic wrap, then place in a freezer-safe bag. Freeze up to 2 months for later enjoyment.
  • Warm briefly in microwave for 10-15 seconds or toast in oven at 300°F for 5-7 minutes until heated through.
  • Transfer from freezer to refrigerator overnight, then reheat in oven at 300°F for 8-10 minutes to restore original texture and warmth.

Snickerdoodle Pumpkin Scones Serving Picks

  • Pair Sweet Pumpkin Spice Latte: A warm, creamy latte with espresso and pumpkin pie spices perfectly complements the scones' autumnal flavors, enhancing the cinnamon and nutmeg notes.
  • Drizzle Maple Cream Glaze: Whip up a quick maple cream glaze by mixing powdered sugar, heavy cream, and pure maple syrup to add luxurious moisture and extra sweetness to the scones.
  • Serve Vanilla Bean Whipped Cream: Create a light, fluffy vanilla bean whipped cream as a delicate side that cuts through the scones' richness and adds elegant texture.
  • Match Spiced Chai Tea: A robust, spicy chai tea with cardamom and ginger provides a warming counterpoint that echoes the scones' warm spice profile and creates a cozy tasting experience.

Pumpkin Snickerdoodle Scone Mixes

  • Gluten-Free Pumpkin Scones: Replace wheat flour with a gluten-free blend made from rice, almond, or coconut flour. Ensure baking powder is certified gluten-free.
  • Vegan Pumpkin Spice Scones: Substitute butter with coconut oil or vegan margarine. Replace egg with flax egg or mashed banana. Use dairy-free milk to brush on top.
  • Low-Sugar Pumpkin Scones: Swap regular sugar with monk fruit sweetener or stevia. Reduce overall sugar content and use a light sprinkle of cinnamon for natural sweetness.
  • Keto-Friendly Pumpkin Scones: Use almond flour or coconut flour instead of wheat flour. Replace sugar with erythritol or stevia. Add extra spices like cardamom for depth of flavor.

FAQs

  • What makes pumpkin snickerdoodle scones different from regular scones?

These scones combine the warmth of pumpkin with the classic snickerdoodle cinnamon-sugar coating, creating a unique fall-inspired pastry that blends two beloved treats into one delicious recipe.

  • Do I need any special baking skills to make these scones?

Not at all! These scones are beginner-friendly. The recipe requires basic mixing techniques and simple ingredients that are easy to work with, making it perfect for home bakers of all skill levels.

  • Can I freeze the scone dough before baking?

Yes, you can! After cutting the dough into wedges, place them on a baking sheet and freeze. Once frozen, transfer to a freezer bag. When ready to bake, place frozen scones directly in the preheated oven and add 2-3 extra minutes to the baking time.

  • What if I don't have fresh nutmeg?

No worries! You can substitute ground nutmeg from a jar, which works perfectly fine in this recipe. The pre-ground version will still provide that warm, aromatic flavor to your scones.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Snickerdoodle Scones Recipe

Pumpkin Snickerdoodle Scones Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 33 reviews

  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Pumpkin snickerdoodle scones blend autumn’s warmth with classic cookie charm, creating a delightful breakfast pastry. Cinnamon-sugar coating and tender crumb invite sweet memories of seasonal comfort and homemade indulgence you’ll savor with each bite.


Ingredients

Scale

Main Ingredients:

  • 2 cups (480 ml) all-purpose flour
  • 3/4 cup (180 ml) pumpkin puree
  • 1/2 cup (120 ml) cold butter, cubed
  • 1 large egg

Dry Ingredients:

  • 1/2 cup (120 ml) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Topping:

  • 1/4 cup (60 ml) sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the oven environment by setting the temperature to 400°F (200°C) and lining a baking sheet with parchment paper for optimal scone baking.
  2. Create a dry ingredient foundation by thoroughly combining flour, sugar, baking powder, salt, ground cinnamon, and nutmeg in a spacious mixing bowl using a whisk.
  3. Integrate cold butter into the flour mixture, using a pastry cutter or fingertips to break down the butter until the texture resembles coarse, sandy crumbs.
  4. Craft a wet ingredient blend by whisking pumpkin purée, egg, and vanilla extract until smooth and well-incorporated.
  5. Merge the wet and dry ingredients, gently folding until just combined to prevent overmixing and maintain a tender scone texture.
  6. Transfer the dough onto a lightly floured surface, carefully shaping it into a circular disk approximately 1-inch thick.
  7. Divide the circular dough into eight equal wedges, ensuring precise and uniform cutting for consistent baking.
  8. Arrange the scone wedges on the prepared baking sheet, leaving slight separation between each piece.
  9. Prepare a fragrant topping by mixing granulated sugar and ground cinnamon, then generously sprinkle over each scone surface.
  10. Place the scones in the preheated oven and bake for 15-18 minutes, watching for a golden-brown coloration and firm edges.
  11. Remove from the oven and allow the scones to rest on the baking sheet for a few minutes, enabling them to set and cool slightly before serving.

Notes

  • Use extremely cold butter for the flakiest, most tender scone texture that practically melts in your mouth.
  • Handle the dough minimally to prevent developing gluten, which would make scones tough and dense instead of light and crumbly.
  • Dust the cutting surface with flour to prevent sticky dough from clinging and ensure clean, sharp scone edges.
  • If you’re dairy-free, substitute cold coconut oil or vegan butter for traditional butter without compromising the rich, buttery flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 180
  • Sugar: 6 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 25 mg
Marcus Hale

Marcus Hale

Founder & Recipe Storyteller

Expertise

  • Demystifying knife work, sauce emulsification, and pastry basics.
  • Curating seasonal guides that adapt global recipes to local, in-season produce.
  • Crafting blog posts, videos, and social media tips.

Education

Holyoke Community College – HCC-MGM Culinary Arts Institute

  • Program: Culinary Arts Certificate
  • Focus: Hands-on global cuisine training emphasizes sustainable cooking and recipe development under accredited chefs.

Marcus grew up surrounded by maple trees, farm stands, and the smell of Sunday stew simmering on the stove. After earning his Culinary Arts Certificate from the HCC-MGM Culinary Arts Institute, he knew he didn’t want to work in fancy kitchens, he wanted to cook for real people.

At Whip Up Cook Up, Marcus is the guy turning memories into meals. His recipes are fast, full of flavor, and built for home cooks who want big taste without the drama.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star