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Pumpkin Caramel Scones

A fluffy scone full of fall flavor with pumpkin and spices and lightly sweetened with caramel chips and a fall-spiced glaze.
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Prep Time 8 mins
Cook Time 22 mins
Total Time 30 mins
Course Breakfast, Brunch
Servings 8


For the Scones:

  • 2 cups all-purpose flour
  • cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick unsalted butter cold and cut into cubes
  • ½ cup pumpkin puree
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • ½ cup caramel chips

For the Glaze:

  • 1 teaspoon pumpkin pie spice
  • 1 cup powdered sugar
  • 2-3 tablespoon milk


  • Line a baking sheet with parchment paper. Preheat the oven to 400 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. In a medium bowl, whisk together the pumpkin puree, buttermilk and vanilla. Set aside.
  • Add the butter cubes to the flour and work into the dough using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  • Fold in the pumpkin mixture and caramel chips until just incorporated.
  • Place the dough on the prepared baking sheet and form into a 9 inch round circle.
  • Bake for 20-22 minutes.
  • Transfer to a wire rack to cool.
  • Prepare the glaze by whisking together all of the ingredients in a small bowl. Once the scones have cooled, drizzle the glaze on top and cut scones into wedges.


Pumpkin Pie Spice can be made by combining 4 tablespoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg. Store in a container in the pantry for 6 months.
Adapted from: Everyday Annie

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword breakfast, brunch, pumpkin, scones
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