If you have ever stood in line at Starbucks in October just for one of those glazed pumpkin scones, this copycat recipe is for you. It recreates that same tender, warmly spiced scone with a double glaze, but you get a whole batch fresh from your own oven.
The dough comes together in one bowl with cold butter and a full half cup of pumpkin puree, which keeps the crumb soft instead of dry. A quick two-part glaze, one plain and one spiced, gives you that signature coffee-shop finish without any fancy equipment.
They are perfect for lazy weekend breakfasts, Thanksgiving brunch, or a homemade treat to bring to the office. Once you nail this recipe, you will never pay bakery prices for a pumpkin scone again.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Spoon flour into the cup and level it off so the scones do not turn out dry. For a slightly more tender crumb, swap in 1/2 cup (60g) of cake flour for an equal amount of all-purpose.
1/3 cup (67g) granulated sugar
This is the base sweetness; do not cut it below 1/4 cup or the scones lose their structure. You can swap in coconut sugar for a deeper caramel note, though the color will darken.
1 tablespoon baking powder
Use fresh baking powder for the best rise; check the date on the can. If yours is older than six months, buy a new tin before baking.
1 teaspoon pumpkin pie spice
A blend of cinnamon, ginger, nutmeg, and cloves gives that classic fall flavor. If you are out, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon nutmeg.
1/2 teaspoon fine salt
Salt balances the sweetness and makes the spice pop. Use fine sea salt rather than coarse flakes so it distributes evenly through the dough.
1/2 cup (113g) cold unsalted butter, cubed
Keep the butter in the fridge until the last second; cold fat creates flaky layers. Frozen butter grated on a box grater is a great shortcut if your kitchen is warm.
1/2 cup (122g) canned pumpkin puree, not pumpkin pie filling
Pumpkin pie filling is already sweetened and spiced, so read the label carefully. Butternut squash puree works as a smooth substitute in a pinch.
1/3 cup (80ml) cold heavy cream, plus more for brushing
Cold cream keeps the dough from warming up too fast. Half-and-half works, but whole milk will make the scones slightly less rich.
1 large egg
The egg binds the dough and adds richness; bring it to room temperature so it blends smoothly. A flax egg (1 tablespoon ground flax plus 3 tablespoons water) works for an egg-free version.
1 cup (120g) powdered sugar, for the glaze
Sift it first to avoid lumps in your glaze. For a maple version, replace 2 tablespoons of the cream with maple syrup.
1/4 teaspoon pumpkin pie spice, for the spiced glaze
This goes into the second drizzle for that bakery-style finish. Add a pinch of cinnamon too if you like a stronger spice hit.
Tips & Tricks
Keep Everything Cold
Warm butter or warm cream makes the dough sticky and the scones flat, so chill your bowl and work quickly.
Do Not Overwork the Dough
Mix just until it holds together; a few dry crumbs are fine and mean tender scones rather than tough ones.
Pat, Do Not Roll
Pat the dough into a 1-inch-thick round and cut straight down with a sharp knife for the tallest rise.
Glaze in Two Stages
Let the plain glaze set for 10 minutes before adding the spiced drizzle so the lines stay crisp.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
2. Cut in the Butter
Add the cold cubed butter and toss to coat, then cut it in with a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces. This takes about 3 minutes by hand and creates the flaky layers.
3. Mix the Wet Ingredients
Whisk the pumpkin puree, cold cream, and egg in a small bowl until smooth. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms, about 20 seconds.
4. Shape the Dough
Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick. Do not knead; pat gently so the dough stays tender.
5. Cut the Wedges
Cut the round into 6 equal wedges with a sharp knife, pressing straight down. Transfer the wedges to the baking sheet, spacing them 2 inches apart.
6. Brush and Bake
Brush the tops with a little cream and bake at 400°F (204°C) for 18 to 20 minutes, until the edges are golden brown and the centers spring back when pressed. An instant-read thermometer in the middle should read 200°F (93°C).
7. Cool the Scones
Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack to cool for 10 minutes before glazing. Warm scones will melt the glaze and make it run.
8. Glaze and Finish
Whisk the powdered sugar with 1 to 2 tablespoons of cream until thick but pourable, then drizzle over the cooled scones. Stir the remaining 1/4 teaspoon pumpkin pie spice into the leftover glaze and drizzle it on top; let set for 10 minutes before serving.
Delicious Variations
Maple Pecan Scones
Swap 2 tablespoons of the cream in the glaze for maple syrup and fold 1/3 cup toasted chopped pecans into the dough.
Cream Cheese Glaze
Beat 2 ounces of softened cream cheese into the powdered sugar glaze for a tangier, cheesecake-style topping.
Mini Scones
Divide the dough into 12 smaller wedges and bake at 400°F (204°C) for 12 to 14 minutes for bite-sized treats.
How to Store Easy Starbucks Pumpkin Scones Copycat – Fall Recipe
Refrigerator
Store glazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days and let them come to room temperature before serving.
Freezer
Freeze baked scones wrapped tightly in plastic and foil for up to 2 months, or freeze unbaked wedges on a tray and bake from frozen at 400°F (204°C) for 22 to 24 minutes.
Reheating
Reheat in a 300°F (149°C) oven for 5 to 7 minutes to refresh the crumb; avoid the microwave, which makes them rubbery.
Frequently Asked Questions
Q: Why are my pumpkin scones dry?
Dry scones usually come from too much flour or overworking the dough. Spoon and level your flour, use cold butter, and stop mixing as soon as the dough just holds together.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced and will throw off the sugar and spice balance. Look for cans labeled 100% pure pumpkin, or use butternut squash puree as a substitute.
Q: Can I make Starbucks pumpkin scones ahead of time?
Yes, you can cut the dough into wedges and freeze them for up to 2 months, then bake straight from frozen. You can also bake and glaze the scones a day ahead and refresh them in a 300°F (149°C) oven.
Q: How do I know when pumpkin scones are done baking?
The edges should be golden brown and the centers should spring back when lightly pressed. For a precise check, an instant-read thermometer inserted in the middle should read 200°F (93°C).
Q: Do I have to use a pastry cutter?
No, you can use two knives or your fingertips to cut the butter into the flour. Just work quickly so the butter stays cold, and stop when you see pea-sized pieces.
Bake a batch this weekend and watch them disappear before they even cool. If you make these pumpkin scones, snap a photo and let me know how they turned out, and pin the recipe for your next cozy fall morning.
Easy Starbucks Pumpkin Scones Copycat – Fall Recipe
These easy Starbucks pumpkin scones copycat bake up tender, spiced, and glazed just like the coffee shop favorite, ready in under an hour for cozy fall mornings.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup (122g) canned pumpkin puree, not pumpkin pie filling
- 1/3 cup (80ml) cold heavy cream, plus more for brushing
- 1 large egg
- 1 cup (120g) powdered sugar, for the glaze
- 1/4 teaspoon pumpkin pie spice, for the spiced glaze
📋 Instructions
- 1Preheat and Prep — Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
- 2Cut in the Butter — Add the cold cubed butter and toss to coat, then cut it in with a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces. This takes about 3 minutes by hand and creates the flaky layers.
- 3Mix the Wet Ingredients — Whisk the pumpkin puree, cold cream, and egg in a small bowl until smooth. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms, about 20 seconds.
- 4Shape the Dough — Turn the dough onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick. Do not knead; pat gently so the dough stays tender.
- 5Cut the Wedges — Cut the round into 6 equal wedges with a sharp knife, pressing straight down. Transfer the wedges to the baking sheet, spacing them 2 inches apart.
- 6Brush and Bake — Brush the tops with a little cream and bake at 400°F (204°C) for 18 to 20 minutes, until the edges are golden brown and the centers spring back when pressed. An instant-read thermometer in the middle should read 200°F (93°C).
- 7Cool the Scones — Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack to cool for 10 minutes before glazing. Warm scones will melt the glaze and make it run.
- 8Glaze and Finish — Whisk the powdered sugar with 1 to 2 tablespoons of cream until thick but pourable, then drizzle over the cooled scones. Stir the remaining 1/4 teaspoon pumpkin pie spice into the leftover glaze and drizzle it on top; let set for 10 minutes before serving.
