If you love pumpkin and scones, then you must make these Starbucks Pumpkin Scones. Easy and delicious and full of pumpkin flavor.

Pumpkin Scones stacked on a plate

Starbucks Pumpkin Scones Recipe:

Pumpkin Scones at Starbucks is one of our favorite things to get at Starbucks. When the pumpkin flavors hit the coffee shop, we love to grab one with our favorite coffee.

We love to recreate our recipes from out favorite coffee shop. We have made Copycat Starbucks Vanilla Bean Frappuccino because my kids love it so much. Making it at home has saved me so much money and it taste better.

This soft and tender, full of flavor pumpkin scone is delicious and easy to make. We add an amazing glaze for added flavor and to finish off this amazing copycat recipe.

Pumpkin Scones stacked on a plate

What is a Pumpkin Scone?

Scones are one of my favorite items to get at our local bakery. But Pumpkin Scones are so delicious as I am a big fan of Pumpkin flavored desserts.

  • Soft and Flaky – We love the soft and flaky inside that a scone has. The crumbly and crispy texture is why I pick this bakery every time.
  • Pumpkin Flavor – This pumpkin scone is loaded with flavor. I love that every bit has the sweet and spicy flavor of pumpkin.
  • Easy to Make – Even though the recipe may look complicate, these pumpkin scones are easy to make.
Ingredients needed - flour, baking powder, baking soda, pumpkin pie spice, salt, brown sugar, butter, pumpkin puree, milk, egg, vanilla extract, powdered sugar, milk

Ingredients: 

For the Scones: 

  • All Purpose Flour 
  • Baking Powder 
  • Baking Soda 
  • Pumpkin Pie Spice 
  • Salt 
  • Brown Sugar, packed 
  • Unsalted Butter, chilled and cut into cubes 
  • Pumpkin Purée (chilled) 
  • Milk 
  • Egg 
  • Vanilla Extract 

For the Glaze: 

  • Powdered Sugar 
  • Milk 
  • Pumpkin Purée
  • Pumpkin Pie Spice 

How to Make a Starbucks Pumpkin Scone: 

FOR THE SCONES: 

  • Prepare oven and baking sheet – Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
  • Combine dry ingredients and butter – In a large mixing bowl, combine together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.  Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs. 
  • Mix Wet Ingredients – In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract.  
  • Combine Wet and Dry Ingredients – Then add the wet ingredients into the dry ingredients.  Stir together with a wooden spoon or spatula until just combined.  Be careful not to over mix.  
Mixing the dry and wet ingredients together
  • Knead the dough –On a lightly floured surface, knead the dough 3-4 times until it comes together. 
  • Roll Dough into a circle – Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick.  Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles). 
  • Place wedges to baking sheet – Transfer the wedges to the parchment paper lined baking sheet.  Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.  Then allow the scones to cool at room temperature for 10-15 minutes. 
The process of making scones

How to Make the Pumpkin Glaze: 

  • Preparing the Glaze – While the scones are cooling, prepare the glaze. 
  • Combine the powdered sugar and Milk – Place the powdered sugar into a large mixing bowl.  Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms.  You may not need all the milk. 
  • Make pumpkin flavored glaze – Then divide the glaze evenly into 2 separate bowls.  Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze. 
  • Dip scone into white glaze – Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones.  Then set them on a plate or cooling rack to dry (15-20 minutes). 
  • Drizzle Pumpkin Scone – Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.  Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes).  
The process of glazing pumpkin scones
  • Serve and Enjoy – Serve and enjoy.
Pumpkin Scone on a plate

Can I Keep these Scones on the Counter?

Yes, these Pumpkin Scones store great when left on the counter. Make sure to place in an airtight container and they will stay fresh at room temperature.

Starbucks Pumpkin Scone Tips:

  • Cutting Butter – Instead of cutting in the butter, you can add the dry ingredients and the cubed butter to a food processor and blend them together until the batter resembles coarse crumbs. 
  • Pumpkin Puree – Make sure to use pumpkin purée and not canned pumpkin pie filling for this recipe. 
  • Frozen Butter – We recommend using frozen butter when making scones. When mixing with the dry ingredients, the texture will be crumbling. As the scones scones cook, it helps to keep the scones flaky and soft.
  • Grated Butter – Another way to cut the butter, is to grate the frozen butter.
  • Don’t Overmix – When mixing the dry ingredients and the wet ingredients together, make sure to stir until combine. Mixing to much can result in a tough texture.
  • Heavy Cream – You can use heavy cream instead of milk if you prefer. You can even brush the tops of the scone before baking with some heavy cream. This gives a sweet flavor.
  • Glaze – We used powdered sugar and milk for the glaze. For a thicker glaze, you can substitute the milk for heavy cream.
  • White Glaze – Before drizzling with the pumpkin glaze, let the white glaze sit for at least 15 minutes. It is more eye pleasing with the two separate glazes.
  • Cream Cheese – These pumpkin scones would be amazing with a cream cheese glaze if you prefer.
  • Gluten Free – If you prefer these scones to be gluten free, use gluten free flour. You can substitute 1:1 with all purpose flour. Make sure you check the other ingredients to ensure they are gluten free as well.
  • Wire Rack – I like to let the scones cool on a wire rack before glazing them.
Pumpkin Scones stacked on a plate

Can I Freeze Pumpkin Scones?

Yes, you can freeze pumpkin scones. We recommend freezing the scones before frosting them. Make sure they are completely wrapped in plastic wrap and then place in a freezer safe bag.

Once you are ready to serve, thaw and then frost with the pumpkin glaze.

Pumpkin Scones on a wire rack

How to Store:

These are best served within 3 days of making them but you can store any leftovers in an airtight container at room temperature for up to 5 days.  

Pumpkin Scones stacked on a plate

Perfect Fall Dessert:

If you are looking for the perfect fall dessert, make Starbucks Pumpkin Scones. These scones are perfect for a after dinner dessert or with your morning coffee. They are full of pumpkin flavor and are easy to make.

If you are a baker, you probably already have the majority of the ingredients. If you are looking for a dessert to impress your family this holiday season, these Pumpkin Scones will definitely do it.

Print Recipe here Starbucks Pumpkin Scones:

Starbucks Pumpkin Scones

5 from 2 votes
If you love pumpkin and scones, then you must make these Starbucks Pumpkin Scones. Easy and delicious and full of pumpkin flavor.
Prep Time 15 mins
Cook Time 10 mins
Cool 30 mins
Total Time 55 mins
Servings 8
Cuisine American
Course Dessert
Calories 395
Author Eating on a Dime

Ingredients

FOR THE SCONES:

  • 2 cups All Purpose flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • 1/3 cup Brown Sugar packed
  • 1/2 cup Unsalted Butter chilled and cut into cubes
  • 1/2 cup Pumpkin Purée chilled
  • 3 Tbsp Milk
  • 1 Large Egg
  • 2 tsp Vanilla Extract

FOR THE GLAZE:

  • 2 cups Powdered Sugar
  • 1/4 cup Milk
  • 1 Tbsp Pumpkin Purée
  • 1 tsp Pumpkin Pie Spice

Instructions

  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.  Then cut in the cold butter with either a pastry cutter or two knives until the mixture looks like coarse crumbs.
  • In a separate bowl stir together the pumpkin purée, milk, egg and vanilla extract.  Then add the wet ingredients into the dry ingredients.  Stir together with a wooden spoon or spatula until just combined.  Be careful not to over mix.
  • On a lightly floured working surface, knead the dough 3-4 times until it comes together.  Roll the dough out with a rolling pin to an approximately an 8 inch circle that is approximately 1 inch thick.  Then use a sharp knife or pizza cutter to cut the dough into 8 wedges (triangles).
  • Transfer the wedges to the parchment paper lined baking sheet.
  • Bake for 10-13 minutes until a toothpick inserted into the middle comes out clean.
  • Then allow the scones to cool at room temperature for 10-15 minutes.

FOR THE GLAZE:

  • While the scones are cooling, prepare the glaze.
  • Place the powdered sugar into a large mixing bowl.  Gradually stir in the milk, 1 tablespoon at a time, until a thick glaze forms.  You may not need all the milk. Then divide the glaze evenly into 2 separate bowls.
  • Set aside one bowl and then stir in the pumpkin purée and pumpkin pie spice into the 2nd bowl to make the spiced glaze.
  • Once the scones have cooled, dip them upside down into the white glaze until the glaze coats the top of the scones.  Then set them on a plate or cooling rack to dry (15-20 minutes).
  • Add the spiced glaze to a piping bag with a small round tip or a ziplock bag with a cut in the corner of the bag.
  • Drizzle the spice glazed over the top of the scones and allow this glaze to cool as well (15-20 minutes).  Serve and enjoy!

Recipe Notes

Make sure to use pumpkin purée and not canned pumpkin pie filling for this recipe. 
Instead of cutting in the butter, you can add the dry ingredients and the cubed butter to a food processor and blend them together until the batter resembles coarse crumbs. 
These are best served within 3 days of making them but you can store any leftovers in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Calories 395kcal, Carbohydrates 66g, Protein 5g, Fat 13g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 0.5g, Cholesterol 53mg, Sodium 232mg, Potassium 119mg, Fiber 1g, Sugar 40g, Vitamin A 3083IU, Vitamin C 1mg, Calcium 104mg, Iron 2mg

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More Starbucks Copycat Recipes:

If you love pumpkin and scones, then you must make these Starbucks Pumpkin Scones. Easy and delicious and full of pumpkin flavor. This copycat recipe is simple to make with easy ingredients. #eatingonadime #pumpkinscones #copycatstarbucksrecipes
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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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