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Pumpkin Snickerdoodle Scones

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!Pumpkin Snickerdoodle Scones Recipe l

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.

Pumpkin Snickerdoodle Scones Recipe l

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!

Pumpkin Snickerdoodle Scones Recipe l

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!

Pumpkin Snickerdoodle Scones Recipe l

Pumpkin Snickerdoodle Scones

Yield: 8 scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Total Time: 33 minutes

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!


For the Scones

  • 1 Cup white whole wheat flour
  • 1 Cup all-purpose flour
  • 1/3 Cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 Cup unsalted butter, cold and cut into pieces
  • 1/2 Cup pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 Tablespoons milk

For the Cinnamon Sugar Topping

  • 1 Tablespoon water
  • 2 Tablespoons sugar
  • 1/4 teaspoon cinnamon

For the Glaze

  • 1/2 Cup confectioner's sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3-4 teaspoons milk


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a baking mat or parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
  3. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
  4. Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined.
  5. Turn dough out onto floured surface. Knead dough five to six times or until dough comes together.
  6. 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.
  7. Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
  8. Stir together ingredients for glaze (start with 3 teaspoons milk and add another teaspoon if you want a thinner glaze) and drizzle over cooled scones. Allow glaze to harden and serve. Scones best eaten same day.
Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 301Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 286mgCarbohydrates: 44gFiber: 3gSugar: 19gProtein: 5g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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Tuesday 6th of October 2015

I made these scones and they turned out amazing. They had a perfect balance of sweetness and the texture was soft and moist. They definitely tasted like fall, Thank you for the recipe!


Sunday 12th of October 2014

Do you think I could throw some apples in here? Pumpkin apple snicker doodle scones?!

Jessica@A Kitchen Addiction

Sunday 12th of October 2014

Sure, if you like the flavor combination, go for it! :)


Sunday 5th of October 2014

I made these today and they were so delicious! I used 2 cups whole wheat pastry flour instead of half whole wheat and half all purpose flour. Since I was working solely with the wheat, I added a little extra pumpkin for moisture and let it rest for five minutes before shaping and cutting. This allowed the wheat to absorb the extra moisture, which is good when baking with whole wheat. Just something I have been learning from baking with it.

I also brushed the scones with milk instead of water, not sure what the difference would be, but it was something I have done before with scones. And since I cant eat too much sugar, I just put extra coconut sugar/flour combo on top instead of making the icing. Amazing, and I cant wait to make them again!

Jessica@A Kitchen Addiction

Monday 6th of October 2014

I'm so glad you liked them! Thanks for letting me know the changes you made and how they worked!

Suzanne Anderson

Sunday 3rd of November 2013

I just took these out of the oven and they look fabulous! I'm just wondering, do you add 1tbls water and milk? In the printable version, it has 1T water in the topping ingredients. I just added the milk to the recipe but it seemed a little dry when I mixed it all together, so I added 1T water also(I knew it didn't belong in the topping). The instructions only mention the water, but the recipe says milk. Can you clarify? Thanks, and I LOVE all of your recipies!

Jessica@A Kitchen Addiction

Sunday 3rd of November 2013

Sorry for the delay in responding! I have been gone all morning. It should have read "milk" in the instructions in stead of "water." I fixed this yesterday, which probably was after you printed out the recipe! :) Sorry for the confusion!


Saturday 2nd of November 2013

Great recipe!! Just wanted to point out that I think Step 4 was meant to read "Stir together pumpkin, egg, and milk" rather than water. VERY YUMMY!

Jessica@A Kitchen Addiction

Saturday 2nd of November 2013

Thanks for catching that! So glad you liked them! :)

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