Recipes

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.

Pumpkin chocolate chip scones are piled high in front of a cake platter of more scones.

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. 

Pumpin chocolate chip scones are lined up next to a eucalyptus leaf.

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

Scones are arranged on a silicone baking mat before being placed in the oven to bake.

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. 

Different scones recipes are organized on a countertop before starting a scone recipe.

How to Make Pumpkin Chocolate Chip Scones

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

Dry ingredients have been combined in a metal mixing bowl.

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.

Butter chunks are added to a dry mixture.
A crumbly mixture has been made in a mixing bowl.

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

A scone mixture is balled up in a bowl.

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

Pumpkin chocolate chip scones are mixed up in a bowl before baking.

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

A scone mixture is balled up and placed on a baking mat.

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

Scone dough is flattened out on a baking mat.

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

A scone dough is cut in half.
Scone dough is cut into fourths.
Pumpkin chocolate chip scones are cut into wedges.
Scones are sliced into eight wedges.

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.

Scones are being lifted onto a baking sheet.
Scones are lined up on a baking sheet before baking.
Scones are baked and ready to be eaten.

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.

Scones are stacked in front of a cake stand.

More Baking Inspiration

Pumpkin Apple Fall Muffins  

Lemon Blueberry Scones  

Snickers Pie | An All-Time Family Favorite 

Chocolate Chip Banana Bread  

Fudgy Brownies

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.
Course Breakfast, Snack
Cuisine American, British
Keyword chocolate chip scones, easy pumpkin scones, fall baking recipes, pumpkin chocolate chip scones, pumpkin scones recipe, scones recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 420kcal

Equipment

  • measuring cups and spoons
  • mixing bowl
  • whisk
  • Chef's knife
  • baking pan or cookie sheet
  • pastry blender optional
  • parchment paper or silicone mat optional

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 cup heavy cream
  • 1/2 cup cold butter, cubed
  • 1/2 cup canned pumpkin puree
  • 1 cup chocolate chips

Instructions

  • 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 are 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 warm or at room temperature.

Notes

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.


4 thoughts on “Pumpkin Chocolate Chip Scones

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.