World, meet my Pumpkin Spice Cookie Scones, aka the perfect cross between a cookie and a scone. 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!
Oh, and don’t let me forget, they’re also totally vegan-friendly and gluten-free. Your pumpkin spice cravings will never be more satisfied than this!
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 English Breakfast tea or my Pecan Pumpkin Latte; your tummy will feel warm and satisfied with this semi-sweet, festive treat!
And if you’re looking for more cookie recipes to enjoy, then you HAVE to try my Life Changing Tahini Chocolate Chip Cookies for a classic, famous, Kalejunkie recipe. Or, try my Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies for a modern take on the brown butter chocolate chip cookie recipe!
What You Need to Make These Pumpkin Spice Cookie Scones
What You Need to Make These Pumpkin Spice Cookie SconesAs 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! And if you don’t want to buy it, you can easily make it at home!
- 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.
How to Make These Pumpkin Spice cookie Scones
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the dry ingredients.
- Next, add in the cold coconut oil and mix everything together with a spoon. The mixture will be hard because the coconut oil is cold, and that’s exactly what you want!
- Next add in the pumpkin puree and non-dairy milk and mix until a ball of dough forms.
- Using a cookie scoop or a spoon, form 12-16 cookie scones on a baking sheet.
- Bake for 13-15 minutes, or until the edges are golden.
- While the cookie-scones are baking, make the glaze. Add the glaze ingredients together in a bowl and whisk together.
- 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!
How to Store These Pumpkin Spice Cookie Scones
How to Store These Pumpkin Spice Cookie SconesUnlike 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!).
A Note on This Glaze
Okay, let me have a humble brag here: this glaze is the REAL DEAL! While we keep the sugar levels low on the scones, the glaze is a little bit sweeter, since we use organic powdered sugar.
Now, if you’ve baked my recipes before, then you probably know that I try to stay away from using refined sugar. I don’t mind it in moderation, but I, like many others, can be sensitive to it. But some things just can’t be made sugar-free (trust me, I’ve tried!) and this glaze is one of those things.
If you’re worried about the sugar, you can always use less glaze! Or, skip the glaze all-together. But trust me when I say that it’s totally worth the little bit of sugar, and makes these cookie-scones taste absolutely delicious.
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! xx
Ingredients
FOR THE SCONES:
- 2 ¼ cups gluten free flour (or you can use oat flour, spelt flour, whole wheat flour)
- ¼ cup coconut oil, COLD
- 1 tbsp baking powder
- ¼ cup coconut sugar
- 3 tsp pumpkin pie spice, you can make your own, at home, with this recipe!
- ¾ cup pumpkin purée
- ½ cup non-dairy milk (I used almond milk)
FOR THE GLAZE:
- 1 cup organic powdered sugar
- 3 tbsp maple syrup
- 1 tbsp non-dairy milk
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 425F.
- 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.
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
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!
Dumb question—where do you get powdered coconut sugar? I’ve only seen granulated coconut sugar…what am I missing? Thanks!!
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!
can you use regular non-GF flour?
Hi Erin! Yes you can!
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!
Can I substitute the coconut oil? With what
Yes! You can use butter or ghee!
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! 🙂
I was low on my Bob’s Red Mill GF 1:1 so I subbed the rest with 1/2 cup of oat flour and 3/4 cup almond flour and they turned out soo good omg. And I haven’t even iced them yet. Like a healthy version of something I’d buy at Starbucks. Can’t wait to pick up some powdered sugar later and ice them!
Oooh I love hearing that Sara!! So glad it worked out for you, thank you for your review!
Just made these and they are amaaaazing! Thanks for an awesome recipe!
Woohoo! So glad you loved them, Jackie! Thank you for your review!
I’m so excited to try making these! I was wondering if you think the coconut sugar/powdered sugar could be substituted for a monkfruit Lakanto sugar alternative? I’ll also be using Bobs Red Mill 1-1 gluten free flour mix which is my absolute favorite.
Hi Sydney! You’re welcome to try it out!! Just note that this recipe hasn’t been tested with it, so I can’t guarantee the same flavor or results.
Thank you for sharing this recipe! Halfway through the recipe I realized I had no powdered sugar.. off to google I went… and of course modified what I found because I’m just not good at following rules 😂 Used my blender and whipped up some “powdered sugar” with monk fruit and tapioca starch. I think the turned out just fine! Delicious fall treat that isn’t loaded with sugar. Thank you!
That sounds delicious, April! I’m so, so happy that it worked out for you! Thank you for your review!
Hi Nicole,
These turned out amazing! Thank you for such an easy and simple scone recipe. When you say cold coconut oil, does it have to refrigerated cold, or you mean not melted?
If refrigerated cold, how long do you need to do so?
Hi Nellie, yes, it needs to be cold. Refrigeration time will depend on the consistency of your coconut oil (aka if it’s liquid or solid) and your fridge! But I would say 20-30 minutes on average.
If i were to use this for a base that is non pumpkin, thinking lemon or strawberry, how would you approach the sub for pumpkin puree?