Pumpkin Spice Latte Scones

by Julie Cohn
Pumpkin Spice Latte Scones1

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It’s that time of year, the moment when every recipe blog in the United States and Canada celebrates the goodness that is pumpkin with an overload of pumpkin recipes!  I know, I know.  You are inundated with so many pumpkin recipes that you are sick of them. You are wondering if any pumpkin recipe is worth making.  Let me say this loud and clear.  These Pumpkin Spice Latte Scones are worth it. 


(This post contains affiliate links but you are under no obligation to purchase.)

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Autumn.  (Sigh) Golden yellow and orange leaves carpet the earth, days get shorter and crisper, and the smell of cinnamon, apple, cranberry, and ginger hangs in the air.  Halloween and Thanksgiving sneak up on us, bustling the way to the Christmas holiday.  In the center of it all?  Sweet earthy pumpkin to represent the beautiful colors and smells of fall.

Pumpkin gets a bad rap because it’s used in so many recipes of Autumn, but blended with the right ingredients, pumpkin can be tasty, especially in these incredibly fluffy and tender pumpkin spice scones that combine the flavor of pumpkin with the caramelly-rich flavor of espresso. Even the glaze has a nice kick of espresso in it!

When to Eat Scones

These scones are great because they are easy to make and you can make them for breakfast, an afternoon snack, or even a quick dessert.  Serve them for your favorite book club or afternoon tea, they go perfect with a nice cup of coffee or chai tea latte. 

A Different Kind of Scone

I recently made these for my nieces (one has an egg allergy so I used unsweetened applesauce) and they loved them!  Unlike traditional flaky scones, these scones are more of a cross between a donut and a muffin.  These pumpkin spice latte scones have a fluffier, more cake-like texture than traditional flaky scones. You’ll get over this the first bite you take. Have I mentioned how incredible they are?!  

How to Make these Scones Healthier? 

  • Substitute honey for the white sugar.  Honey has a lower glycemic index and is a natural sugar. 
  • Use grass-fed butter
  • Use silken tofu instead of eggs or use unsweetened applesauce

Can You Freeze Pumpkin Spice Latte Scones?

Yes!  You can freeze them baked or you can freeze the dough. My family loves warm scones right from the oven so I freeze the dough and pull it out to defrost a few hours before I bake them. Think about it…warm pumpkin spice latte scones on a Sunday morning ready to eat!

How Do I Get the Espresso Powder?

I use King Arthur espresso powder in these scones. You can get them by ordering from King Arthur directly but the espresso powder is also usually on sale at Amazon. 


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Pumpkin Spice Latte Scones

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

A deliciously fluffy spiced pumpkin scone with a touch of espresso. Basically, a pumpkin latte in scone form!


  • 1 cup butter
  • 2 cups white sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 2 cups solid pack pumpkin
  • 1 tsp Espresso Powder
  • 1 tsp. Vanilla Extract
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp. Cinnamon
  • 2 tsp. pumpkin pie spice
  • 5 c. Cake Flour
  • Espresso Glaze
  • 1 cup Powdered Sugar
  • 1 Tbsp. Milk
  • 1 Tbsp. Brewed Espresso (cooled)


    Preheat the oven to 375 degrees.  Strain the pumpkin puree and squeeze out any extra liquid. Mix the butter, sugars, egg, and pumpkin together in a mixer until blended.  Add the espresso and vanilla extract and mix to incorporate.  In another bowl mix the baking soda, baking powder, cinnamon, and salt. Slowly add the flour one cup at a time until the flour is mixed in completely. Mix the wet ingredients into the dry until thoroughly blended.

    Put the dough in the refrigerator for 15 minutes. Grease the scone pan and set it aside.  Scoop the dough into each section of the scone pan, and be sure to smooth the top of the scone mixture so it is flat in the pan. If you do not have a scone pan, drop large rounded spoonfuls of scone dough onto a lined baking sheet and flatten with the top of the spoon. Bake in the oven for about 20-25 minutes until golden. Use a toothpick in the center of a scone to make certain it is baked thoroughly. Cool the scones for about 15 minutes before adding the glaze. Whisk the powdered sugar, milk, and brewed espresso together and drizzle over the scones.

    Note: These scones have a more cake-like texture than traditional scones.


  • If you do not have a scone pan, cut the scones into triangles and place them on a baking sheet.
  • If you do not have cake flour, mix together 4 1/2 cups of regular flour and 1/2 cup of corn starch.
  • If you do not want to use the glaze, mix together 1 Tbsp powdered sugar with 1 Tbsp pumpkin pie spice and dust over the top.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

If you are looking for other delicious fall recipes, be sure to check out my Amazing Earl Grey London Fog Scones, my Decadent Honey Blueberry Oat Muffins or my Chocolate Chip Pumpkin Bread 


(Originally featured in August 2018 and updated November 2021) 

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