Good for breakfast, snacks, or afternoon coffee, these Pumpkin Chocolate Chip Scones make the perfect Fall treat in the colder weather!

Who else goes crazy over everything pumpkin once Fall hits?

I must admit that I’m obsessed. Once September gets here, I grab the pumpkin coffee creamer and start baking all the pumpkin goods.

These Pumpkin Chocolate Chip Scones are one of my favorites, and I make them a few times during the Fall months/ pumpkin season! They have plenty of pumpkin flavor, and are nice and soft.

If it’s your first time making these, don’t be intimidated by the long ingredient list. It’s very similar to making biscuits, and the taste is SO worth the time you put into these.

Scroll to the bottom of the post to get to the recipe card. Or keep reading for step-by-step instructions and extra tips for this great recipe!

Ingredients

• All purpose flour
• Rolled oats
• Brown sugar
• Baking powder
• Cinnamon
• Nutmeg
• Ginger
• Ground cloves
• Salt
• Cold butter
• Canned pumpkin puree (Not pumpkin pie filling)
• Milk
• Egg
• Vanilla extract
• Chocolate chips

Easy ways to mix the dough

I honestly go back and forth with how to mix together the dough. It doesn’t matter how you do it; just find a way that works best for you. Here are some typical methods you can try:

• With your hands
• Pastry cutter
• Food processor
• KitchenAid mixer

Do these have to be cut into circles?

It was easier for me to use a cutter and form the scones into circles. However, you can easily turn them into triangles instead!

Separate the dough into two pieces, and form both into thick disc shapes. Use a pizza cutter or large knife to cut each disc into six triangles.

I recommend separating the triangles the best you can. Otherwise the outside may bake fully but the inside will still be soft and gooey.

How to make

In a large bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Cut in the butter until they look like coarse crumbs.

In a separate small bowl, stir together the canned pumpkin, milk, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the chocolate chips.

On a lightly floured surface, knead the mixture a few times and push flat with your hands. Using a circular cutter, cut the scone dough into at least 12 circles (You may get 13). Place each cut scone on a prepared baking sheet (Either greased or lined with parchment paper).

Bake at 400 degrees for 12-15 minutes until the edges are just starting to turn golden brown.

Transfer to a wire rack to cool completely.

How to store

Once these come to room temperature, store any leftovers in an airtight container. They’ll last 2-3 days at room temperature, or 5-7 days in the fridge.

Can you freeze these?

You can absolutely freeze these! I flash freeze them for best results, and here’s how I do it:

• Line a baking sheet with parchment paper and place the scones on top, in a single layer.
• Place in the freezer for 3-4 hours until the scones are completely frozen.
• Place frozen scones in a labeled gallon-size freezer bag. They’ll stay fresh up to 3 months.

More pumpkin recipes

Looking for more delicious ideas to use up your canned pumpkin? Here are some of my favorites!

• Pumpkin Overnight Oats
• Pumpkin Baked Oatmeal
• Pumpkin Oat Muffins
• Pumpkin Chocolate Chip Bread

These are the best scones ever, and are amazing for breakfasts or snacks; best enjoyed with a hot cup of coffee. They’re nice and soft, unlike some of the crumbly scones I’ve tried. Print this pumpkin scone recipe now:

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