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+ servings

Pumpkin Spice Cookie Scones

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Nicole Modic
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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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!



  • 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 you can make your own, at home, with this recipe!
  • 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 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.

Did you make this recipe?

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