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  • Writer's pictureCheyenne

Pumpkin Chocolate Chip Scones


2/3 cup pumpkin puree

2 eggs

2 ¾ cup all-purpose flour

1/3 cup granulated sugar

2 tbsp brown sugar

1 tbsp baking powder

2 tsp pumpkin pie spice

1 tsp salt

½ cup butter cubed, frozen

1 cup chocolate chips


  1. To small bowl, combined pumpkin puree and eggs. Whisk until well incorporated. Set aside

  2. To large bowl, add flour, both sugars, baking powder, pumpkin pie spice, and salt. Give everything a good whisk

  3. Add in frozen butter cubes. Use a pastry cutter to work the butter in to the flour until you have a sandy texture. This can also be done with a few pulses in a food processor

  4. Create well in center and pour in pumpkin mixture. Work slowly to incorporate. Mixture will be a bit dry. Once mostly combined, pour in the chocolate chips and continue mixing

  5. Lightly flour a clean surface. Turn dough on to table and just lightly knead. Form dough into a circle, about 10” in diameter and 3/4 “ thick. Using a large knife or pizza cutter, cut in to 8 triangles

  6. Place on a parchment lined baking sheet about 1” apart. Place in freeze about 15-30 min before baking

  7. Bake at 425 F for 22-25 minutes or until gold and a toothpick inserted comes out clean

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