Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones combine a traditional fall flavor with classic chocolate chips in this easy recipe. Bursting with flavor, these sweet scones are sure to gather more around the table this fall.

Yes, it’s that time again! It’s beginning to feel a little bit more like fall outside, which of course means all the pumpkin and spiced fall desserts and drinks. 

Naturally, this meant a brand new fall recipe was necessary. 

You may remember that over the summer I created this Lemon Blueberry Scones recipe. Those were such a hit that I knew I needed to make a fall flavor, too.  And there is nothing quite like pumpkin and chocolate chips together.

Additionally, last year here on the blog I created a tasty Pumpkin Apple Fall Muffin recipe along with a Chocolate Chip Banana Bread recipe that were to die for. 

I thought, Hmm, why not combine the best of those two flavors–pumpkin and chocolate chips– for a truly divine take on scones. 

So here we are, knee deep in pumpkin chocolate chip scones for days. I’m loving it, though. It just means I have an excuse to visit others and send them over a few treats in hand. 

I also love that these scones are such a great grab-and-go breakfast option. 

They usually disappear pretty fast in our household, but if I have too many they’re so easy to freeze for a later date.

With just a handful of ingredients and a few simple steps, you’ll have this classic British (turned American) recipe whipped up in no time. Who needs a bakery when you’ve already got these in your arsenal?

So, if you’re ready to cozy up and enjoy some warm, melt-in-your-mouth Pumpkin Chocolate Chip Scones let’s go. This recipe was made for you!

Tools You Need

Measuring cups and spoons

Mixing bowls

Whisk

Chef’s knife

Baking pan or cookie sheet

Pastry blender, optional

Parchment paper or silicone sheet, optional

Ingredients | Pumpkin Chocolate Chip Scones

For exact measurements, please see the recipe card at the end of this post.

Pumpkin – Pumpkin adds both moisture and flavor to the scones for the perfect fall experience.

Chocolate chips – These chips add a touch of chocolate in between the fall pumpkin flavor that make it sweeter and overall richer.

Flour – All-purpose white flour creates the best scones. Light and fluffy, it gives the perfect texture to this delicious bakery item.

Cream – Heavy cream helps create a dough from the dry ingredients. It provides a rich taste that is delectable.

Butter – Butter, along with cream, is necessary to add some flavor to this recipe. The butter gives the scones perfectly rich layers. 

Vanilla – Vanilla extract brings out all the flavors by enhancing them. I use a home-brewed vanilla extract, but you can purchase a high-quality, pre-made one from a store, too.

Sugar – Granulated sugar is used in the dough to add sweetness. 

Baking powder – Baking powder gives the perfect rise to these luscious wedges of dough.

Sea salt – You can use standard table salt, but I prefer sea salt. Add just enough to enhance the sweetness and round out the dough.

Cinnamon – This add-in adds a bit of spice to the pumpkin. 

How to Make Pumpkin Chocolate Chip Scones

Start by preheating the oven to 400ºF. Mix all the dry ingredients together with a whisk. 

Now, cut the butter into cubes and mix it with the dry mixture using either a pastry blender or your hands. Mixture will be crumbly and may have some bigger chunks, which is fine.

Add the cream, pumpkin, and vanilla to the dough, mixing with a spoon just until no dry mixture remains. Do not overmix.

Add in the chocolate chips, carefully folding them in until evenly combined.

Form the dough into one large ball. Place this on floured parchment paper or a silicone baking mat over the cookie sheet.

Slightly flatten the dough using your hands or a floured rolling pin, lightly pressing down. The dough should be about 1-inch thick. 

Using a large chef’s knife, cut the flattened dough in half, and then again three more times. This will create 8 wedges total. 

Separate the wedges apart on the cookie sheet and bake at 400º for about 20-25 minutes. Remove from the oven. Scones should remain a nice, even color (turning just slightly browned) when they’re done. Serve scones warm or at room temperature.

Tips for Making Pumpkin Chocolate Chip Scones

If you don’t have a silicone baking mat and are out of parchment paper, grease the cookie sheet before placing the scones on it to bake.

When slicing the dough into wedges, I recommend carefully adding flour on the sides of the blade of the knife between cuts. This will help prevent sticking.

For the perfect scones, refrigerate the wedges of dough for about 15 minutes prior to placing in the oven to bake.

More Baking Inspiration

Pumpkin Apple Fall Muffins  

Lemon Blueberry Scones  

Snickers Pie | An All-Time Family Favorite 

Chocolate Chip Banana Bread  

Fudgy Brownies