Pumpkin Chocolate Chip Scones

These Pumpkin Chocolate Chip Scones are flaky and tender, with warm pumpkin spice, real pumpkin purée, and mini chocolate chips in every bite. Easy to make with no cream or milk, they're a delicious Fall breakfast or afternoon treat!

Fall is my favorite time of year. Beyond the cooling temperatures and the beauty of the Autumn foliage, this is the season when my baking wheels really get turning.

And of course, this is when pumpkin and pumpkin spice take center stage. From Pecan Praline Pumpkin Pie to Sourdough Pumpkin Bundt Cake, there are plenty of ways to put that iconic Fall flavor to work.

These Pumpkin Chocolate Chip Scones were inspired by my Chocolate Chip Pumpkin Bread and its combination of warm pumpkin spice and chocolate. Here, those same cozy flavors are tucked into a buttery, flaky scone, with mini chocolate chips adding just enough chocolate without stealing the show.

Enjoy one for breakfast or with a cup of coffee or tea in the afternoon. It's pumpkin-and-chocolate goodness wrapped up in a flaky little package - exactly the sort of thing Fall baking was made for!

And for more new twists on classic seasonal flavors, try these gingerbread scones and eggnog scones - so much scone goodness!

Recipe ingredients

You'll need the following ingredients to make this Pumpkin Chocolate Chip Scones recipe:

Ingredient Notes

The basic scone ingredients are here: all-purpose flour, sugar, baking powder, salt, butter, and eggs. Here, pumpkin purée provides the liquid instead of the cream or milk used in many scone recipes.

Pumpkin purée: Pure pumpkin purée is not the same as pumpkin pie filling - the latter has sugar and spices that you can't control. Best stick with pure pumpkin purée for this pumpkin scone recipe.

Butter: How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater before cutting it into the flour mixture. You can also cut chilled butter into small ½-inch cubes. Either way, make sure the butter is well chilled before cutting it into the flour mixture.

Baking powder: This scone recipe uses 1 tablespoon of baking powder to insure you'll have tall, tender scones. Don't substitute baking soda as the scones will have a metallic taste to them.

Pumpkin spice mix: You can use a ready-made pumpkin spice mix or make your own using 1 teaspoon of cinnamon mixed with ¼ teaspoon each of allspice, nutmeg, and ginger. For a less spicy, more earthy pumpkin spice flavor, replace the ginger with cloves (that's my preference, and what is pictured here).

Chocolate chips: I use mini chocolate chips so that the pumpkin flavor can still shine through. You can use regular chocolate chips if you'd prefer, or leave them out for just pure spiced pumpkin scone goodness.

Coarse sugar: I like to add a little crunch to the top of scones by sprinkling coarse sugar on the dough before baking. It's optional, but worth it.

See the recipe card for a full list of ingredients and measurements.

How to make Pumpkin Chocolate Chip Scones

Step 1: Make the dough

In a large bowl, combine the flour, sugar, baking powder, salt, and the pumpkin spice mix (photo 1).

Step 2: Shape the scone dough

Line a half baking sheet pan with a Silpat silicone mat or parchment paper.

Transfer the dough to the prepared baking pan and divide it in half. Shape the halves of dough into two 6-inch discs, about ¾-inches high.

Sprinkle each disc with coarse sugar, if using. Using a knife or bench scraper that you've run under cold water, slice each disc into 6 wedges (photo 4).

Storage and make-ahead instructions

Storage instructions: Baked scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator, stored in an airtight container, for about 3 to 5 days. They also freeze well, in an airtight bag, for up to 3 months. Thaw overnight in the refrigerator then warm to your liking before enjoying.

Make-ahead instructions: For freshly baked scones anytime, freeze unbaked shaped scones on a wax paper-lined baking pan until solid, then place in an airtight bag for up to 6 months. Take out as many as you want to bake (there's no need to defrost them first), and bake at 400°F for 25 to 28 minutes.

You can also wrap the dough discs in plastic wrap and chill them prior to cutting. The dough will keep in the refrigerator up to a day, or in the freezer for up to 3 months. Thaw the disc overnight in the refrigerator before proceeding with cutting and baking the scones.

Troubleshooting tips

Here are some issues you might encounter when making Pumpkin Chocolate Chip Scones:

• Scones spread instead of rising: The butter or dough likely got too warm. Use very cold butter and don't skip the 30-minute chill.
• Scones didn't rise very much: Check that your baking powder is fresh, and don't flatten the dough discs thinner than ¾-inch.
• Scones are dense or tough: The dough was probably overmixed. Mix only until it holds together, leaving visible pieces of butter.
• Dough is very sticky: Pumpkin adds moisture, so the dough may be a little tackier than traditional scone dough. If it's too sticky to shape, work in a little flour at a time.
• Dough is too dry or crumbly: Make sure the pumpkin and eggs are fully incorporated, then gently press the dough together rather than continuing to mix it.
• Centers are still doughy: Bake until the edges look set rather than wet and a tester inserted in the center comes out clean.
• Scones aren't very flaky: Make sure the butter stays in distinct pea-sized pieces instead of becoming completely blended into the flour.