These pumpkin chocolate chip scones with an almond butter glaze are the perfect treat for fall.

Pumpkin Chocolate Chip Scones

Meet one of my proudest moments in the kitchen.

Pumpkin Chocolate Chip Scone Dough

A ball of scone dough.

Not just any scone dough, but pumpkin chocolate chip scone dough.

When this came together and I started “cutting” out little round scones, there was a part of me that just wanted to scream to the masses: “I AM MAKING SCONES!” (note: Instagram and twitter accounts are quite therapeutic for situations like this.)

I have no idea why the thought had intimidated me so much before, but scones seemed hardcore. Like something only bakers do. I am not a baker. I cringe at the sight of a rolling pin.

Yeah, I have a few baked goods on here, but baking still scares me. I tediously write out ingredients, do research on ratios and still peek through the oven window praying whatever’s in there will rise each and every time.

Cooking? That’s a cakewalk for me. Throw things together, how bad can it be, right? But with baking, there’s no forgiveness if you get it wrong.

Pumpkin Chocolate Chip Scones

These my friends, are anything but wrong.

Pumpkin Scones with Chocolate Chips

In fact, they are very, very right.

Pumpkin Chocolate Chip Scones

The only wrong thing about this is that I made 11 of them, 1.5 days before leaving for a 7 day work trip. Stupid, stupid, stupid. I’m sure Ulysses feels otherwise.

The spice came out just right. Not overpowering, but faintly there behind the chocolate chips. Sweetness wise, they are right in the middle of perfect for breakfast and just sweet enough for dessert with a cup of tea.

Pumpkin Chocolate Chip Scones

If you need something sweeter than that to satisfy your dessert craving, here’s 4 words for you: sugar almond butter glaze.

Pumpkin Chocolate Chip Scones

Do it.

Want a savory pumpkin scone instead? Try these parmesan pumpkin scones!

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Pumpkin Chocolate Chip Scones

Servings: 12 servings
Prep: 20 minutes
Cook: 14 minutes
Total: 34 minutes
These pumpkin chocolate chip scones with an almond butter glaze are the perfect treat for fall.

Ingredients 

For the Scones

  • 1 cup unbleached all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup sugar, I used turbinado
  • 1/2 teaspoon salt
  • 3/4 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 stick cold butter, cubed
  • 1/3 cup pumpkin
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons milk*
  • 1/4 cup dark chocolate chips
  • extra flour for dusting

For the Sugar Almond Butter Glaze

  • 1/4 cup confectionary sugar
  • 1 tablespoon almond butter
  • 2 tablespoons almond milk

Instructions 

For the Scones:

  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper or use a silpat if you have one.
  • In the bowl of a stand mixer fitted with the paddle attachment combine flours, sugar, salt, baking powder, baking soda, spices and cubed butter. Mix on medium-low speed until the butter is fully incorporated and the texture/size of the mixture is that of small peas.
  • In a separate bowl, combine pumpkin, egg, vanilla and milk and whisk together.
  • Add wet ingredients to dry and fold together.
  • Once combined, fold in chocolate chips.
  • On a floured surface, roll dough into ball and then roll out to a rectangular shape about 1/2 an inch high using a rolling pin.
  • At this point, you can either cut into circles using a cutout or a rim of a glass, or cut into triangular shapes. If doing circles, you will have about 11 of them.
  • Once desired shapes are cut out, lay on baking sheet.
  • Bake for approximately 12-14 minutes until golden on the edges.
  • Transfer to cooling rack.

For the Glaze:

  • combine all ingredients in a small bowl and whisk until desired consistency.

Nutrition

Serving: 1SERVINGCalories: 110kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 14mgSodium: 214mgPotassium: 86mgFiber: 1gSugar: 6gVitamin A: 303IUVitamin C: 0.3mgCalcium: 75mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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