These bakery-style pumpkin scones are soft and tender inside with warm pumpkin spice flavor and two sweet glazes on top. If you miss the pumpkin scones at Starbucks, this easy copycat recipe lets you recreate that familiar fall favorite right at home.
Are pumpkin scones still at Starbucks? No. The Pumpkin Scone was not included on Starbucks' 2025 fall menu, which instead featured the returning Pumpkin Cream Cheese Muffin. If you've been missing the former seasonal favorite, this homemade copycat recreates the thick pumpkin-spiced scone and double-glazed finish at home.
Starbucks Pumpkin Scones at a Glance
- 🍽️ Course: Breakfast, Brunch, Dessert
- ⏱️ Time: Prep: 15 minutes | Bake: 16-18 minutes | Cool: 30 minutes | Total: About 1 hour 3 minutes
- 🍴 Servings: 6 large scones
- 🎃 Flavor Profile: Warm pumpkin spice, buttery scone, maple, and sweet pumpkin glaze
- ☕ Best Served With: Coffee, cold brew, chai, tea, or your favorite fall Starbucks-inspired drink
- 🧊 Make Ahead?: Yes. Bake the scones a day ahead and glaze them after they have cooled, or freeze the unglazed scones for longer storage.
Summarize and Save This Content On
The combination of pumpkin, cold butter, and heavy cream gives the scones a rich, tender texture, while the maple glaze and spiced pumpkin drizzle make them extra special. They're perfect with coffee for a cozy fall breakfast or afternoon treat.
My grandson used to love the Starbucks version, so if you've been searching for "Starbuck pumpkin scones" or simply miss this old coffeehouse favorite, this homemade version brings those familiar fall flavors back to your kitchen.
If you love Starbucks-inspired fall treats, serve these alongside our pumpkin chai latte, pumpkin spice latte or apple brown sugar shaken espresso.
Jump to:
Why You Will Love This Recipe
- Starbucks copycat at home: Enjoy the nostalgic flavor and signature double-glazed finish without a trip to the coffee shop.
- Soft and tender: Pumpkin puree, heavy cream, and cold butter create a rich scone that isn't dry or crumbly.
- Double the glaze: A smooth maple glaze and pumpkin-spiced drizzle give these scones a bakery-worthy finish.
How We Tested This Recipe
- Don't Overmix the Dough: We found that working the ingredients together by hand just until incorporated gave us tender scones. Overmixing develops the dough too much and can make the finished scones tough and hard.
- What the Dough Should Feel Like: The finished dough should be soft and slightly tacky but firm enough to shape into a thick disk. If it's extremely sticky, avoid immediately adding large amounts of flour; lightly flour your work surface and hands first.
- Keep the Ingredients Cold: We wanted big, thick scones, so we kept the butter, pumpkin puree, cream, and egg cold. Cold butter stays solid longer in the oven, helping create a tender texture while reducing spreading.
- Shape Them Thick: Form the dough into a ½- to ¾-inch-thick disk for large, substantial scones. Dip the knife in flour as needed when cutting the disk into 6 wedges to prevent the dough from sticking.
- Watch for Doneness: Our baking window was 16-18 minutes, but we relied on appearance as well as time. The scones are ready when the bottoms are lightly golden and you see some cracking across the tops.
- Scone Texture: The interior was soft and tender rather than flaky like a traditional British scone, with a slightly cake-like pumpkin crumb and crisp edges.
- Glaze in Two Stages: The maple glaze should be thick enough to coat the top rather than run completely down the sides; the pumpkin drizzle should be slightly thicker so the lines hold their shape. We spread the maple glaze over the scones while they were still warm so it would adhere well and soak slightly into the surface. After cooling for about 30 minutes, we added the pumpkin drizzle so it stayed defined instead of melting into the first glaze.
Ingredients
You only need basic baking ingredients, pumpkin puree, and a few fall favorites to make these homemade Starbucks-style pumpkin scones.
- Flour, Baking Powder & Salt: All-purpose flour provides structure, while baking powder gives the scones lift and salt balances the sweetness.
- Brown Sugar & Pumpkin Pie Spice: Brown sugar adds sweetness and moisture, while pumpkin pie spice provides the warm fall flavor.
- Butter: Keep it cold so it creates pockets of richness as the scones bake, helping produce a tender texture.
- Chilled Pumpkin Puree: Adds pumpkin flavor, moisture, and color. Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Cold Heavy Cream & Egg: Add richness, moisture, and structure to the dough.
- Powdered Sugar, Maple Syrup & Heavy Cream: Create the smooth maple glaze that coats the tops of the scones.
- Pumpkin Puree & Pumpkin Pie Spice: Flavor the second glaze for the decorative pumpkin-spiced drizzle.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the Glaze: Replace the maple syrup with vanilla extract for a classic vanilla glaze, add cinnamon for extra spice, or use maple extract for stronger maple flavor.
- Add Mix-Ins: Fold in mini chocolate chips, white chocolate chips, chopped pecans, walnuts, dried cranberries, or cinnamon chips before shaping the dough.
- Adjust the Spices: Add extra cinnamon, nutmeg, ginger, or cloves if you prefer a more pronounced spice flavor.
- Add Some Crunch: Sprinkle chopped pecans, walnuts, pepitas, or coarse sugar over the glaze before it sets.
- Make Smaller Scones: Divide the dough into smaller wedges for mini scones, checking them earlier because smaller portions will bake more quickly.
How to Make Starbucks Pumpkin Scones
These scones look bakery-worthy but come together in just 6 straightforward steps. Preheat the oven to 425°F and line a baking sheet with parchment paper before you begin.
Step 1: Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
Step 2: Make the Dough. Cut the cold butter into chunks and add it to the dry ingredients with the heavy cream, egg, and chilled pumpkin puree. Use your hands to work everything together just until fully incorporated.
Step 3: Shape and Cut. Turn the dough onto a lightly floured surface and form it into a ½- to ¾-inch-thick disk. Transfer to a parchment-lined baking sheet and cut into 6 equal wedges, dipping the knife in flour as needed.
Step 4: Bake the Scones. Bake for 16-18 minutes, or until the bottoms are golden brown. Leave the scones on the baking sheet while you prepare the glazes.
Step 5: Make the Glazes. Stir together the powdered sugar, maple syrup, heavy cream, and pumpkin pie spice until smooth. Transfer ⅓ cup of the glaze to a separate bowl and stir in the pumpkin puree.
Step 6: Glaze and Cool. Spread the maple glaze over the warm scones and cool for about 30 minutes. Transfer the pumpkin glaze to a piping or sandwich bag, snip off a small corner, and drizzle over the cooled scones.
If you love recipes like this, you may also enjoy our pumpkin fluff and pumpkin dip with cream cheese.
Expert Tips
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make scones dry and dense.
- Keep the Wedges Even: Cut the disk into 6 similarly sized wedges so the scones bake at approximately the same rate.
- Don't Overbake: Remove the scones once they're baked through with lightly golden bottoms. Leaving them in longer than necessary can dry them out.
Storage Directions
Room Temperature: Store completely cooled, glazed scones in an airtight container for up to 2 days but are best enjoyed fresh. Keep them in a cool spot so the glaze doesn't soften excessively.
Refrigerator: Store in an airtight container for up to 5 days. Let the scones come closer to room temperature before serving for a softer texture.
Freezer: For the best results, freeze the scones unglazed in an airtight freezer-safe container for up to 3 months. Thaw at room temperature, then glaze before serving.
Reheat: Warm an unglazed scone briefly in a 300°F oven until just warmed through. Avoid overheating, which can dry it out.
Make Ahead: Bake the scones a day ahead and store them tightly covered, then add the glazes before serving. You can also prepare and freeze unglazed baked scones for longer-term make-ahead convenience.
Serving Suggestions
- Coffeehouse Pairings: Serve with apple crisp cold brew, a latte, cappuccino, or your pumpkin cream cold brew.
- Breakfast & Brunch: Add fresh berries, sliced apples or pears, yogurt, eggs, or fresh fruit for a more complete breakfast.
- Fall Entertaining: Arrange on a brunch or dessert board with apple croissants, muffins, quick breads, fruit, cookies, and other seasonal baked goods.
- Fall Drinks: Pair with pumpkin spice creamer recipe, add pumpkin cold foam, apple crisp cold foam to coffee, chai tea, apple cider float, or an apple brown sugar shaken espresso.
Pumpkin Scones at Starbucks Recipe FAQs
No. Use 100% pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices that can change the flavor, sweetness, and consistency of the dough.
Warm butter or overly warm dough can contribute to spreading. Start with cold butter and chilled pumpkin puree and avoid handling the dough more than necessary.
Yes. The pumpkin drizzle is optional. You can serve the scones with only the maple glaze for a simpler finish.
The Pumpkin Scone was not included on Starbucks' 2025 fall menu. This copycat recipe is an easy way to enjoy the former coffeehouse favorite at home.
These copycat pumpkin scones combine a thick pumpkin-spiced scone with a full maple glaze and a second pumpkin-spiced drizzle, recreating the double-glazed coffeehouse style.
More Pumpkin Recipes
If you love cozy pumpkin treats, try more of our easy pumpkin recipes for fall breakfasts, desserts, and seasonal drinks.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pumpkin Scones At Starbucks
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- 1 tablespoon baking powder
- ¼ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 1 large egg cold
- ½ cup canned pure pumpkin puree chilled
- ¼ cup heavy cream cold
- ½ cup cold butter 1 stick
Glaze
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 2 tablespoons pure maple syrup
- 1 tablespoon canned pure pumpkin puree
- Pinch pumpkin pie spice
Instructions
- Preheat the oven to 425°F. In a large mixing bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt.
- Cut the cold butter into chunks and add it to the dry ingredients with the heavy cream, egg, and chilled pumpkin puree. Use your hands to work everything together just until fully incorporated.
- Turn the dough onto a lightly floured surface and form it into a ½- to ¾-inch-thick disk. Transfer to a parchment-lined baking sheet and cut into 6 equal wedges, dipping the knife in flour as needed.
Glaze
- Bake for 16-18 minutes, or until the bottoms are golden brown. Leave the scones on the baking sheet while you prepare the glazes.
- Stir together the powdered sugar, maple syrup, heavy cream, and pumpkin pie spice until smooth. Transfer ⅓ cup of the glaze to a separate bowl and stir in the pumpkin puree.
- Spread the maple glaze over the warm scones and cool for about 30 minutes. Transfer the pumpkin glaze to a piping or sandwich bag, snip off a small corner, and drizzle over the cooled scones.
Notes
- Keep the butter, pumpkin puree, heavy cream, and egg cold for thick, tender scones that hold their shape.
- Mix the dough just until incorporated; overmixing can make the scones tough.
- Bake until the bottoms are lightly golden and the tops begin to crack, about 16-18 minutes.
- Spread the maple glaze over the warm scones, then cool for about 30 minutes before adding the pumpkin drizzle so it doesn't melt.
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