Starbucks Pumpkin Scones Recipe

Published August 13, 2014. Updated October 30, 2023

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Copycat Starbucks Pumpkin Scones – soft and tender, perfectly pumpkin-y and deliciously spiced, finished with the perfect vanilla and pumpkin glaze!

Pumpkin Scones (Starbucks Copycat) | Cooking Classy

Starbucks Pumpkin Scones Recipe

Since I still had plenty of pumpkin left from the last pumpkin recipe I just posted (I always just buy the big can), I decided to post another pumpkin recipe I’ve been dying to try. I love the Pumpkin Scones from Starbucks, but Starbucks is not yet offering this perfect fall treat. Sometimes you just have to make your own Starbucks copycat recipe when you get that craving!

Seeing as Starbucks isn’t currently selling pumpkin scones, I can’t say these are identical since I can’t do a side-by-side comparison, but I did go off the ingredients list they have posted on their website so they should be very close. Once you try these you might likely say they are even better!

Watch the Video!


Pumpkin Scones (Starbucks Copycat) | Cooking Classy

These are some of the softest and moistest scones I’ve ever had—even though there is no cream in the dough base (unlike a traditional scone that uses about a cup of cream). They are pretty much my idea of the perfect scone, especially considering they are pumpkin… and we all know how much I love pumpkin-baked treats.

How could these not be good though? You get this deliciously spiced pumpkin scone topped with not just one icing, but two! I’m sure these are going to be my new favorite Fall baked goods. These pumpkin scones are a perfect fall treat to take to a Halloween party, Thanksgiving, or to make for a fun autumn baking day.


Pumpkin Scones (Starbucks Copycat) | Cooking Classy

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4.94 from 107 votes

Pumpkin Scones {Starbucks Copycat}

These delicious pastries are likely to become a new favorite autumn treat! They're loaded with pumpkin and spice flavor and are even better than Starbucks!
Servings: 8 scones
Prep25 minutes
Cook15 minutes
Ready in: 40 minutes




Pumpkin Icing


  • For the scones:
  • Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
  • In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
  • Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
  • For the glaze:
  • In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  • For the pumpkin glaze:
  • In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
  • Recipe Source: Cooking Classy
Nutrition Facts
Pumpkin Scones {Starbucks Copycat}
Amount Per Serving
Calories 415 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 209mg9%
Potassium 225mg6%
Carbohydrates 69g23%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 3095IU62%
Vitamin C 0.7mg1%
Calcium 94mg9%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Pumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking ClassyPumpkin Scones (Starbucks Copycat) | Cooking Classy



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  • Kristy

    I’ve made this recipe many times and love them! I’m making them as mini scones for my son’s grade one class for their “taste of pumpkin” week later this week. Any suggestions for how I can make them ahead of time and bring them to school tasting fresh in the morning?

    • Jaclyn

      Jaclyn Bell

      I would maybe make the dough ahead and chill then bake the morning of for freshest taste.

  • Christy Long

    Omg, this is INSANE!! I’ve never been a big scone fan, but I am SO glad I tried this recipe- It’s a keeper! But the smell of the house is attracting the neighbors…

  • Paige

    Delicious scones! So happy to have this recipe now that Starbucks has parted ways with this treat, as they were my favourite. I popped these scones in the fridge overnight, as I wanted to bake them fresh the next day, and it really helped them firm up. I sliced the scones into smaller triangles once more before baking – a much more snackable size if you’re having a lot of breakfast treats or desserts at your gathering. 13 minutes was perfect for my oven. I used 2% milk instead of half & half on top of the scones before baking & for the icing and they came out lovely!

  • Allie

    Is there a substitute ratio for pumpkin pie spice? I have that instead of all the individual ones (don’t have all spices or cloves). I read in the reviews someone did 2 teaspoons of pumpkin pie spice?

  • Kristin

    These are absolutely incredible and BETTER than Starbucks, plus without all the yucky chemicals and preservatives! It came together so easy! The only thing I did differently was make 16 mini scones instead of 8 regular size, and they baked up for me in 10 min.
    Thank you SO much for this wonderful recipe!

  • Madeline

    I was disappointed at the lack of taste of these scones. I wish I had added quite a bit more spice, especially cinnamon. I made up for it a bit with the pumpkin frosting.

  • Coleen

    I make these scones every year and they never disappoint always so flavorful and yummy, l never had pumpkin scones at Starbucks but I’ll bet these homemade scones are better than what they’re selling.

  • Leslie

    I make these every year around this time and I always get asked to make them again and again. Thank you for this recipe. So much better than what Starbucks is serving now for pumpkin scones