Pumpkin Scones


You’re not going to believe this…well, okay, actually you probably will… I have a new pumpkin recipe for you!

Just for fun, a good friend of mine and I are starting weekly blogging bake-off (of healthy, real food treats). It’ll be Kristine in between versus My Nourished Home, and this is the first post in that series! Every week, we will pick a topic (or wait, maybe you guys should suggest topics?! Yes, yes that’d be fun!) and we will bake our own versions, then we’ll link up and share the recipes with you!

pumpkin scones-2

I’m not gonna lie, I got really bored with pumpkin after my overindulgence last month. But I took some time off and now, since it’s still that time of year where absolutely everything is pumpkin, I’m back, and I chose to make pumpkin scones!

The very best whole food pumpkin scones! It's hard to believe they are sweetened naturally! I’ve only made scones once in my whole life, so I was more than a little nervous about how this would all play out. But let me assure you, these pumpkin spice scones and the maple cream cheese drizzle will knock your socks off! And guess what? They are ready in less than half an hour! I’m ashamed to admit this, but I made them twice yesterday…once in the morning and once after dinner! They’re thaaaat good!

Pumpkin Scones

These soft pumpkin scones are the perfect whole food treat for you fall brunches.
5 from 1 vote
Course: Breakfast & Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Calories: 160kcal
Author: Kristine


  • 1-1/2 cups white whole wheat flour
  • 1-1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 2 TBS butter, chilled
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup + 1 TBS milk
for the glaze:
  • 4 ounces cream cheese, warmed in the microwave
  • 1/2 cup maple syrup


  • Preheat oven to 425 degrees
  • In a large bowl, whisk dry ingredients together.
  • Chop butter into squares and cut in with the back of a fork until crumbly.
  • Stir in pumpkin, maple syrup, and milk and mix until just combined.
  • Roll dough into a big ball.
  • On a floured surface, flatten dough until it is 1/2 inch thick.
  • Slice like a pizza into 10 equal triangles and place on lined cookie sheet.
  • Bake for 12 minutes, rotating halfway through.
  • Cool on wire rack.

for the glaze:
  • Warm the cream cheese until runny.
  • Stir in the maple syrup.
  • Using a spoon, drizzle the glaze over the cooled scones.
Serving: 1 scone | Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 296mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2674IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.5mg
Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kristineinbetween!

Kristine Underwood standing in her kitchen with her dog.

About Kristine

Kristine is a self-taught cookie baker and photographer. She's passionate about finding time for everything and making baking, crafting and homemaking simple. More...

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