Pumpkin Chocolate Chip Scones

 pumpkin chocolate chip scones

In my quest to enjoy all the pumpkin I process and freeze every fall, I am always searching for new recipes. This one crossed my computer a few months ago and has since become a hit. The scones are hearty and earthy and the chocolate chips give them just a hint of decadence.

Recipe inspired by King Arthur Flour

Makes 12.


  • 2 3/4 cups all-purpose flour or whole wheat pastry flour or a combination of both
  • 1/3 cup granulated sugar
  • 1 Tbsp. aluminum-free baking powder
  • 3/4 tsp. fine sea salt
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/2 cup cold butter
  • 2/3 cup pumpkin puree
  • 2 large eggs
  • 2 cups chocolate chips
  • flour for dusting
  • 1 Tbsp. milk


  1. In a large electric mixer bowl, whisk together the flour, sugar, baking powder, salt and spices.
  2. Using the paddle attachment, work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain.
  3. In a separate bowl, mix the pumpkin and eggs until smooth.
  4. Add the pumpkin/egg mixture to the dry ingredients and mix until all is moistened and holds together.
  5. Mix in chocolate chips.
  6. Sprinkle dusting of flour atop cookie sheet.
  7. Lift the dough onto the floured pan, and divide it in half. Round each half into a circle. The circles should be about 3/4-inch thick.
  8. Brush each circle with milk. Using a knife that you’ve run under cold water, slice each circle into 6 wedges.
  9. Carefully pull the wedges away from the center to slightly separate them.
  10. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  11. Bake the scones for 22 to 25 minutes, or until they’re golden brown, with no wet crumbs.
  12. Remove the scones from the oven and serve warm.