Pumpkin Chocolate Chip Scones

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If you’re taking full advantage of pumpkin season and enjoy filling your home with the wonderful scent of fall spice, you have to try this Pumpkin Chocolate Chip Scone recipe! There is just something about a pumpkin and chocolate combination that warms my heart. These scones are the perfect fall breakfast treat!

Love pumpkin spice and rich chocolate? Well, now you can enjoy them in one deliciously harmonious bite when you make these pumpkin chocolate chip scones. Enjoy these rich and flavorful scones with a cup of coffee in the morning or whenever your sweet tooth sets in for the day! These pumpkin scones are super simple and your whole family will love them!

Overhead view of pumpkin chocolate chip scones on a piece of parchment paper.

*Originally published September 2015. Photos, recipe, and text updated.*

Love these scones but still cravings more of that pumpkin spice flavor? I have a few more pumpkin tricks up my sleeve! Try this Pumpkin Dump Cake or this Classic Pumpkin Pie.


  • If the changing leaves aren’t enough, these pumpkin scones are sure to get you in the fall spirit!
  • They couldn’t be easier! In just 4 simple steps you will be indulging in these little fall delights.
  • These scones freeze well! You can store these pumpkin scones in the freezer for up to 3 months.
  • Fall breakfast goals. I don’t know about you but a chocolatey pumpkin scone and a big cup of hot coffee sounds like the perfect fall breakfast to me!
Overhead shot showing all the ingredients needed to make the scones.


Dry Ingredients – We’re keeping it simple. All you’ll need is all purpose flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.

Cold butter – When I say cold I mean COLD. Cutting in cold butter is key to achieving the perfect scone texture!

An egg and heavy cream – These ingredients help bind the ingredients together and also help the scones achieve the right texture.

Canned pumpkin – Because pumpkin takes center stage in this scone recipe (next to the chocolate chips of course).

Vanilla extract – Because a little vanilla goes a long way and pairs nicely with pumpkin.

Semi-sweet chocolate chips – I went with semi-sweet chocolate chips for this recipe because they are perfectly sweet and give these scones a lovely chocolatey flavor! Semi-sweet chocolate chips are great for recipes where chocolate isn’t intended to be the most dominant flavor.

Eight pictures showing the steps to make pumpkin chocolate chip scones.


First things first, preheat the oven to 400F and line a baking sheet with parchment paper or give it a light grease.

Next, in a large bowl combine the flour, brown sugar, baking powder, spices, and salt. Cut in the butter using a pastry blender or by crisscrossing 2 knives, until the mixture looks like coarse crumbs.

Then, stir in one egg, canned pumpkin, heavy cream, vanilla extract, and chocolate chips just until it starts to come together and release from the sides of the bowl.

Turn the dough out onto a lightly floured surface and gently knead 10 times. Roll or pat the dough out into an 8″ circle.

Place the dough on the prepared baking sheet and cut it into 8 wedges using a sharp knife. Then, space the wedges out evenly on the baking sheet.

Finally, bake the pumpkin scones for 18-22 minutes or until lightly browned.

Picture of pumpkin scone on a piece of parchment paper.


  • Not a huge fan of chocolate? That’s okay, you could leave the chocolate chips out completely or substitute them for something like chopped walnuts or pecans!
  • No pumpkin pie spice? No problem. Here is how to make an easy homemade pumpkin pie spice!
  • Looking for an even richer flavor? Try using dark chocolate chips rather than semi-sweet.
  • Make a simple glaze to take these scones to the next level! Make a super simple glaze by combining some confectioners sugar and milk.
Overhead view of a scone broke in half showing the inside texture of the scone.


  • Can I use use my own pumpkin puree rather than canned?

    While canned pumpkin puree makes this recipe extremely easy, you could also make your own by baking a sugar pumpkin or a pie pumpkin, then using a food processor to puree it.
  • Can I make this recipe dairy free?

    You can definitely use a dairy free milk in this scone recipe but the texture/density will be different than if you were to use heavy cream. If I were using dairy free milk in this recipe, I’d use canned coconut milk!

Other pumpkin recipes you might like:

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Picture of pumpkin scone on a piece of parchment paper.

Pumpkin Chocolate Chip Scones

Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: pumpkin scones, scones
These Pumpkin Chocolate Chip Scones are full of that wonderful fall pumpkin flavor and packed with chocolate chips!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 8 scones
Calories: 522kcal
Author: Malinda Linnebur
Print Recipe Save Recipe


  • 2 ½ cups (340g) all purpose flour
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup cold butter, cut into small pieces
  • 1 large egg
  • 1 cup (240g) canned pumpkin
  • ¼ cup (60ml) heavy cream OR half and half
  • 1 teaspoon vanilla
  • ½ cup (90g) mini semi-sweet chocolate chips


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease and set aside.
  • In a large bowl combine the flour, brown sugar, baking powder, spices and salt. Cut in the butter using a pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in the egg, pumpkin, cream, vanilla and chocolate chips just until it starts to come together and leave the sides of the bowl.
  • Turn out onto a lightly floured surface and gently knead 10 times. Roll or pat out into an 8" circle. Place on the prepared baking sheet. Cut into 8 wedges using a sharp knife and separate into wedges.
  • Bake for 18-22 minutes or until lightly browned.


  1. STORAGE: Store completely cooled leftovers at room temperature well covered for up to 2 days.
  2. FREEZER FRIENDLY: Store completely cooled leftovers in a freezer safe container for up to 3 months. Thaw overnight on the counter. 
  3. PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice replace it with the following: ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and ⅛ teaspoon ground clove
  4. I prefer to use cream or half and half in scone recipes for the best texture. You can replace it with milk or even a dairy free milk but it WILL change the texture of the scone. 


Serving: 1scone | Calories: 522kcal | Carbohydrates: 72g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 266mg | Potassium: 402mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5108IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 5mg

4 thoughts on “Pumpkin Chocolate Chip Scones”

  1. Ugh morning sickness is the worst! I had major naseau and sweets were off limits too! I am so glad you were able to make these scones as they are perfect for right now!

    I hope you feel better soon!


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