Pumpkin Chocolate Chip Scones

Is there really anything better than Chocolate Chips and Pumpkin? Okay maybe guacamole. But it’s fall – and I’m all about baking at the moment. I brought home the most enormous bags of flour and sugar the other day and baking has pretty much taken over my life. You see it rained for the first time in LA in who knows how long, and I got really excited about fall, and then threw on all my winter clothes, boots and scarfs and decided to bake. And then a few hours later it was sunny again. And I felt like fall was gone. Boo. So I’m just pretending that it’s Fall and the leaves are changing in LA and it’s slightly overcast rather than it being sunny. (I’m weird – and I’m totally cool with it!) So to say I’ve been on a bit of a baking rampage is a slight understatement. But not to worry – I’ve been sending it all to work with my boyfriend so he can devour it with his fellow co-workers.

These Pumpkin Chocolate Chip studded Scones are just kinda life changing. I’ve always been a fan of scones. And I’ve been seeing pumpkin everything everywhere recently. Pumpkin lattes. Pumpkin Cookies. Pumpkin muffins. Pumpkin Cheesecake. Pumpkin cocktails. Okay maybe not the cocktails… but still. It’s only right to make these pumpkin scones and share them with your family or friends on a weekend when it’s a little chilly outside and you just want to cuddle up inside with one of these scones and perhaps a cup of coffee or tea! (In my case a non caffeinated tea – because I go crazy with caffeine. Like literally. I can’t sit still. And I get really silly. And sing a whole lot.) So whip up a batch of these and share them with someone you love. Or keep them for yourself. I won’t judge!

Pumpkin Chocolate Chip Scones

Pumpkin Chocolate Chip Scones


  • 2 cups AP flour
  • 1/4 cup plus 3 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 tbsp cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tbsp heavy cream
  • 1 large egg
  • 2/3 cup chocolate chips


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Mix together with a fork.
  3. Add the cut butter into the flour mixture and using a pastry cutter, or a fork, cut the butter into the dry ingredients until the butter is slightly broken down.
  4. Add the pumpkin, heavy cream and egg to the dry mixture and combine together with a fork. When it's almost completely incorporated, add the 2/3 cups of chocolate chips and combine.
  5. Form large mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. (I generally make them bigger than a golf ball, but smaller than a tennis ball). Place the mounds of dough onto a parchment lined baking sheet and refrigerate for 30-45 minutes before baking.
  6. Place into preheated oven and bake for 13-15 minutes. Remove and let cool before serving.


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  1. I’m seemingly obsessed with pumpkin stuff lately too… the latte is my featured post for today! These look awesome with the chocolate chips in there. I made pumpkin scones for the fam yesterday with icing and no chips. They’d have been great with chips!

  2. I have been accumulating cans of pumpkin with the deals that come with Thanksgiving (this weekend for me :)) and can’t wait to try all the amazing pumpkin recipes I’ve been seeing – this will be one of them! And I plan to keep them all to myself, thank you for not judging :)

  3. Damn. Looks like I’ve got to fire up the oven and start baking again. Stat. These look great and are totally making me want to cave on my craving for more pumpkin. Great snack and fast breaky! Thanks!

  4. update: I made these for tonight’s dessert. yum yum yum!!! These are soooooo good. I have never had a pumpkin/chocolate combo before. Congratulations; I’m now an addict :)

  5. made these this morning…so yummy! I did get puzzled by the combining of the pumpkin, egg, etc with the dry using a whisk…so didn’t work for me…turned into a giant lump inside my whisk..lol…but still turned out wonderfully!

  6. These are wonderful! I used 1 cup of pumpkin and finished them with a brown sugar glaze, simply fantastic! They did need to bake a bit longer due to the added pumpkin. Thank you for the recipe!

  7. Could you explain what you mean by “Form large mounds out of the dough”?
    Is this one large ball of dough? or do I split up the dough for individual scones?

  8. these are great like between a big cookie and a biscuit the chocolate chip really are the secret, so good I will make again,and I might add so easy to make.

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