These soft, tender Pumpkin Snickerdoodle Scones are filled with pumpkin and warm pumpkin pie spices! A crackly, cinnamon sugar topping adds to the snickerdoodle flavor and gives the scones a little crunch!
As I was editing this post and labeling it with the correct tags, I came to the realization that I like scones. In fact, I’ve shared a scone recipe with you every other month this year.
It doesn’t matter if they have chocolate, oats, or fruit, I like them all! No surprise here. . .these new pumpkin snickerdoodle scones quickly became a favorite and will be showing up at our house again before fall ends.
When I made snickerdoodle scones for the first time this summer, I knew that I wanted to make a pumpkin version in the fall. The flavor of a snickerdoodle is the perfect partner to pumpkin.
And pumpkin scones? Well, you had to know that I would want to find a way to put pumpkin into scones!
The soft, tender insides of the scones are filled with pumpkin and the warm spices of cinnamon and nutmeg. A crackly, cinnamon sugar topping adds to the snickerdoodle flavor and gives the scones a little crunch.
Cinnamon glaze is drizzled over the top to round out the spices and sweetness making them a perfect fall breakfast to help you get out of bed in the morning!
- 1 C white whole wheat flour
- 1 C all-purpose flour
- ⅓ C sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ C unsalted butter, cold and cut into pieces
- ½ C pumpkin puree
- 1 egg
- 1 tbsp milk
- 1 tbsp water
- 2 tbsp sugar
- ¼ tsp cinnamon
- ½ C confectioner's sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 3-4 tsp milk
- Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined.
- Turn dough out onto floured surface. Knead dough five to six times or until dough comes together.
- Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.
- Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
- Stir together ingredients for glaze (start with 3 tsp milk and add another tsp if you want a thinner glaze) and drizzle over cooled scones. Serve. Scones best eaten same day.