Pumpkin Spice Cookie Scones

September 17, 2019

World, meet my PUMPKIN SPICE COOKIE SCONES, the perfect cross between a cookie and a scone. And guess what? They are also vegan and completely gluten-free, and so easy to make. These bad boys have a flaky, scone-like texture on the outside, and a soft, cookie-like texture on the inside. And with that glaze on top?! You are in for a real treat!

I was going to start this blog post by telling you all about the disaster we are having on the home front with potty training Hunter, my 3 year old. But then I realized that I would be just like every other food blogger – telling you stories that you don’t give two shits about – when all you want is the damn recipe. I feel you! I will never be that blogger!  Instead, I will just do what I do best; I will give you the run down of the ingredients, a little storage information, and then you can be on your merry little way!

Before we get into the ingredients, I wanted to point out that one of the reasons why this recipe is so good (and so popular), is because the cookie scones are not overly sweet! As you can see, there is only one cup of coconut sugar in the entire recipe, which yields 12 cookie scones! When I was developing this recipe, I did that on purpose, because I want any extra sweetness to come from the icing, so that when you take a bite, a little icing hits the roof of your mouth and the rest is a mildly sweet cookie scone. It’s the perfect balance, and once you make this recipe, you will see exactly what I’m talking about.

The other thing I love about this recipe is that you can enjoy these all day long! Want one for breakfast? Go for it, it’s scone! Want an afternoon snack? Go for it, it’s a cookie! I suggest pairing this with a cup of tea or my Pecan Pumpkin Latte, and you will feel so festive!

Ingredients in Pumpkin Spice Cookie Scones

As you can see from the ingredient list below, everything is super simple, and that’s on purpose! I love easy recipes that taste great!

  • Gluten-Free Flour – many of my readers are gluten-free, so I developed this recipe using gluten-free baking flour. My go-to is always Bob’s Red Mill Gluten Free 1:1 Baking Flour, but there are many fantastic ones on the market these days. And if you aren’t gluten-free or can’t find gluten-free flour, then regular flour will work as well.
  • Coconut Oil – The key to getting the perfect consistency for these cookie scones lies in the temperature of the coconut oil. The oil needs to be nice and cold.
  • Baking Powder – Baking powder is an essential ingredient to make these rise!
  • Coconut Sugar – I always opt for coconut sugar in my recipes because it’s a natural, unrefined sugar, and I really like the taste. If you want to use regular cane sugar, you can do that too! The scones will be lighter in color, less orangey, but the taste will be the same.
  • Pumpkin Pie Spice – Pumpkin pie spice is the key to giving these their pumpkin taste! So be sure to pick up a little jar on your next grocery store outing! The most inexpensive one I’ve seen so far is from Trader Joe’s, so if you see it, make sure to stock up. You’ll use it in literally every pumpkin recipe this season!
  • Pumpkin Puree – Make sure to grab a can of pumpkin puree as well, but be careful not to buy pumpkin pie filling instead. The cans are always next to one another on the shelves at the grocery store and the labels look so similar. I can’t tell you how many times I’ve come home with pumpkin pie filling instead. But don’t worry, I just opened up the can, grabbed a spoon and ate that for dessert – ha!!
  • Almond Milk – I always have almond milk in my refrigerator, so that’s always my go-to. But you can use regular milk or any milk substitute that you like!
  • Powdered Sugar – Powdered sugar is for the icing! If you don’t want to make the icing at all, that’s ok! These cookie scones will still be nice and tasty!
  • Maple Syrup – Maple syrup is for the icing as well, and if you don’t want to use it or don’t have any, you can use water instead, in the same amount.

So you made these! Now how do you store them?

Unlike many of my other recipes that need to be refrigerated within a day or so, you can leave these cookie scones out on your counter for about 2-3 days. After that, I recommend storing them in an air tight container in the refrigerator! The best part is that you can freeze them as well, and when you are ready to eat them, just pop them out of the freezer and let them get room temperature before reheating in the oven for a few minutes (or microwave in a pinch!).

I really hope you guys enjoy this recipe! If you make them, be sure to leave a comment below and tag me on Instagram so I can see your creations! I love reposting them on my IG stories!


Author: Nicole Modic of @KALEJUNKIE

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  • 2 1/4 cups gluten free flour (or you can use oat flour, spelt flour, whole wheat flour)
  • 1/4 cup coconut oil, COLD
  • 1 tbsp baking powder
  • 1/4 cup coconut sugar
  • 3 tsp pumpkin pie spice
  • 3/4 cup pumpkin purée
  • 1/2 cup non-dairy milk (I used almond milk)


  • 1 cup organic powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp non-dairy milk
  • 1/2 tsp pumpkin pie spice


  • Preheat oven to 425 degrees.
  • Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together the dry ingredients for the scones.
  • Next, add the cold coconut oil and mix everything with a spoon.
  • The mixture will be chunky because the coconut oil is hard and that's exactly what you want!!!
  • Next add the pumpkin purée and non dairy milk, and form ball of dough.
  • Use a cookie scoop or a spoon, and form 12-16 cookie-scones on the cookie sheet.
  • Bake for 13-15 minutes, until the edges are golden.
  • While the cookie-scones are baking, make the glaze. add glaze ingredients into a bowl and whisk together. It will be thick.
  • Once the cookie-scones are done, let them sit for about 10 minutes and then scoop some of the glaze onto each one.
  • Eat and enjoy!
  • Store in an air tight container in the fridge for up to one week.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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  1. Hi Nicole,
    I was just wondering, i know the recipe says any GF flour but what is the best one to use that’s fluffy and best tasting? What did you use?

    • Hi Jen! I always love the Bob’s Red Mill Gluten Free 1:1 Baking Flour! I think it’s the best! 🙂

  2. I used light spelt flour, a little whole wheat pastry flour and a couple scoops of collagen powder! The results are super fluffy light bready scones. They are not dense or crunchy like a cookie at all, but are still really delicious! Thanks Nicole. I often have success with your recipes!

    • I’m so so so happy to hear! Thank you for sharing your feedback, it means the world to me!

    • Hi! Not a dumb question at all – I meant organic powdered sugar. It’s the white one! I edited the ingredient list. I hope you enjoy this recipe, it is one of my all time FAVORITES!

  3. Not sure what went wrong but mine were very, very dry. How did you get white glaze? Maple syrup and pumpkin pie spice made mine brown.

    • Hi Elizabeth! HMMM. That is strange. They should definitely not be dry. The inside should be like a cookie and outside is like a scone consistency. I’m thinking it has to do with the brand of ingredients you used? The dough should be thick and very sticky; next time I’d add a tablespoon more non-dairy milk and try that!