Cinnamon Swirl Pumpkin Scones Recipe for Fall Morning Baking

When I first made these, I declared them the best scones I’ve ever tasted—and I still believe it. I have several scone recipes for different seasons, and these Cinnamon Swirl Pumpkin Scones are a fall favorite that might top the list. They bake up pillowy soft, tender and surprisingly flaky while staying moist rather than dry. The deep pumpkin flavor, butter, warm spices and a touch of yogurt combine for a rich, cozy taste. The cinnamon glaze is essential: it adds a melt-in-your-mouth sweetness that elevates each bite. These scones are delicious on their own, warm or at room temperature, and don’t need jam or extra butter.

My method differs from many scone recipes because I don’t use rock-cold butter. I use soft, cool butter so it blends evenly into the dry ingredients, giving a consistently tender crumb. If you like scones, you may also enjoy my other recipes such as Lemon Blueberry Scones and Raspberry Almond Scones.

WHY THIS RECIPE WORKS

• Soft, moist texture – these scones are uniquely tender and moist rather than dry.
• Flaky yet soft – this recipe balances flakiness and moisture to produce scones with both layers and a tender interior.
• Rich pumpkin spice flavor – a full ½ cup of pumpkin puree plus a warming blend of cinnamon, ginger, allspice, clove and nutmeg.
• Cinnamon swirl – a cinnamon-sugar ribbon is rolled into the dough, similar to a cinnamon roll, so every wedge has swirls of caramel-like sweetness.
• Cinnamon glaze – the glaze adds a finishing sweet note that brings the whole scone to another level; it’s worth adding.

INGREDIENTS FOR PUMPKIN SCONES

• All-purpose flour – unbleached all-purpose flour works well because the butter is soft. For an extra tender crumb, substitute half the flour with cake & pastry flour.
• Brown sugar – light or dark brown sugar adds depth and pairs beautifully with pumpkin and spices. Scones are only lightly sweet, especially with the glaze.
• Baking powder – ensure it’s fresh; baking powder is the primary leavening that gives scones lift and tenderness.
• Pumpkin spice – make your own spice blend or use a store-bought pumpkin spice; the recipe below shows a simple homemade mix.
• Unsalted butter – I prefer unsalted butter for a clean, creamy flavor. If you use salted butter, reduce the added salt.

Reader review!

“Just added these to my thanksgiving menu for next week!“

– @riverrisebakery

• Egg – one large egg adds structure while keeping the texture soft.
• Yogurt – thick full-fat plain yogurt adds richness and tang; full-fat sour cream is an easy substitute.
• Pumpkin puree – use pure pumpkin puree (not pumpkin pie filling) for consistent flavor and texture.
• Cinnamon sugar – a simple mix of brown sugar and cinnamon becomes the sweet swirl inside the dough.

STEP BY STEP INSTRUCTIONS

• STEP 1: Blend dry ingredients. Whisk flour, baking powder, brown sugar, spices and salt in a large bowl.
• STEP 2: Blend in the butter. Add softened, cool butter and mix with fingertips or a hand mixer until the mixture resembles coarse crumbs and the butter is evenly incorporated.
• STEP 3: Combine wet ingredients. Whisk pumpkin puree, egg and yogurt together until smooth.
• STEP 4: Combine wet and dry ingredients. Make a well in the dry ingredients, add the pumpkin mixture and fold gently with a spatula until just combined into a shaggy dough. Do not over-mix.

• STEP 5: Form the dough. Turn the dough onto a floured surface, fold it over once or twice (do not knead), sprinkle with flour and pat into a 10-inch circle. Brush off excess flour.
• STEP 6: Add the cinnamon sugar. Sprinkle the cinnamon-sugar mixture evenly over the dough and gently press it in.
• STEP 7: Roll and shape. Roll the dough into a log like a cinnamon roll, flatten into a rectangle about 1 inch high and 12 inches long, then cut into 7 or 8 wedges on alternating diagonals.
• STEP 8: Chill briefly. Transfer wedges to a parchment-lined tray and freeze or refrigerate for 15–25 minutes while you preheat the oven.
• STEP 9: Brush with cream. Brush the tops lightly with cream or milk before baking.
• STEP 10: Bake. Bake at 400°F until puffed and lightly golden, about 15–18 minutes. Transfer to a wire rack to cool.
• STEP 11: Make the glaze. Whisk powdered sugar, cinnamon, a pinch of salt and milk to a drizzling but slightly thick consistency. Spoon or drizzle the glaze over slightly cooled scones and let it set.

EXPERT BAKING TIPS

• Blend the butter in completely. For these scones, you want the butter evenly dispersed so it coats the flour particles—this protects the flour from hydrating too much and keeps the texture tender.
• Use cool (not cold) butter. Cool, slightly softened butter incorporates smoothly for a softer scone. Cold butter in large pieces can yield a flaky but drier scone.
• Do not over-mix. Stop mixing once the flour is mostly combined and the dough comes together. Overworking develops gluten and makes scones tough.
• Brush with milk or cream. Brushing before baking helps prevent excess drying and encourages a golden, flavorful top through Maillard browning.

RECIPE FAQ

STORING AND FREEZING

If you love muffins and scones, try more recipes!

More scone recipes

Looking for more delicious scone options? Try the other recipes featured below.

Baking with pumpkin

Love baking with pumpkin? Here are more pumpkin-inspired treats to explore.

Video

Cinnamon Swirl Pumpkin Scones

Christina Marsigliese

These might truly be the best scones I’ve made: pillowy soft, moist, and with delightful swirls of cinnamon throughout. They’re perfectly sweet and buttery—an ideal fall bake.

5 from 9 votes

Print Recipe

Prep Time 20 mins

Cook Time 18 mins

Chill Time 15 mins

Servings 7 scones

Ingredients

Cinnamon sugar:

• 2 tablespoon (30g) packed light brown sugar
• 1 teaspoon ground cinnamon

Scone dough:

• 2 cups (284g) all-purpose flour, plus more for hands and work surface
• ⅓ cup (70g) packed light brown sugar
• 2 ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ⅛ teaspoon each ground clove and nutmeg
• ½ teaspoon salt
• 7 tablespoons (100g) unsalted butter, softened
• ¼ cup (60ml) full fat plain yogurt
• ½ cup (120ml) pure pumpkin puree
• 1 large cold egg

Cinnamon glaze:

• ¾ cup (90g) powdered confectioner’s sugar
• ¼ teaspoon ground cinnamon
• pinch of salt
• 1 tablespoon (15ml) whole milk

Instructions

• Make the cinnamon sugar. Combine brown sugar and cinnamon in a small bowl and mix well.
• Make the scone dough. Whisk flour, brown sugar, baking powder, spices and salt. Add the softened butter and mix on low speed until the mixture resembles coarse breadcrumbs and the butter is well incorporated.
• Whisk pumpkin, yogurt and egg until smooth. Make a well in the dry ingredients, pour in the pumpkin mixture and fold gently just until the dough comes together into a shaggy, slightly sticky dough. Do not over-mix.
• Turn the dough onto a floured surface, fold it once or twice, and pat into a 10-inch circle. Brush off excess flour, sprinkle the cinnamon sugar evenly, press it gently into the dough, roll into a log and flatten into a rectangle about 1 inch high and 12 inches long. Cut into 7 or 8 wedges. If sticky, lightly flour your knife or bench scraper.
• Place wedges on a parchment-lined tray and chill in the freezer or refrigerator for 15–25 minutes while you preheat the oven.
• Preheat the oven to 400°F (205°C). Transfer scones to a prepared baking sheet, brush the tops with milk or cream and bake until puffed and lightly golden, about 15–18 minutes. Cool on a wire rack.
• Make the glaze. Whisk powdered sugar, cinnamon and salt. Add milk and whisk until smooth to a thick drizzle consistency. Spread over slightly cooled scones and allow the glaze to set.