Copycat Starbucks Pumpkin Scones Recipe

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Continuing my obsession with all-thing-Starbucks, of course I have a Copycat Starbucks Pumpkin Scones Recipe!

starbucks copycat pumpkin scones

These taste just like the real deal, yet you’ll find that they’re much more tender and delicious than those you buy at the coffee shop. My husband brought one home from SBux yesterday, and it was stiff and commercial-looking. My Copycat Starbucks Pumpkin Scones Recipe is so much better!

dough for pumpkin scones in ball and then patted into rectangle

How to make Copycat Starbucks Pumpkin Scones:

Butter is cut in to the dry ingredients to create a crumbly mixture. Then the crumbly mixture is added to a mix of pumpkin purée, egg and cream. The dough at this point will be sticky. You’ll sprinkle in some more flour until it’s not quite as sticky and easier to shape into a round of dough. The pumpkin scones dough is then formed into a flattened rectangle on a floured, parchment-lined baking sheet. 

pumpkin scones ready for oven and then just out of the oven

Then you’ll cut the rectangle in half lengthwise and cut each half into 5 triangles. It’s easiest to use a knife that has been sprayed with nonstick spray for this. You’ll end up with 10 triangles. Oh, so carefully pull the triangles apart so that there is a little bit of space between them. When the scones bake, they’ll puff up and crash into each other.

pumpkin scones just out of the oven waiting for glaze

Then you’ll grab your knife and gently cut the baked scones and pull them apart again.

pumpkin scones

Spiced icing is added next. It’s a mix of powdered sugar, cream and pumpkin spices. You’ll spoon the icing into a zip baggie and snip the corner. Then you’ll squeeze the baggie and drizzle the icing over each scone and give the icing a chance to set.

starbucks copycat pumpkin scones

And there they are- ready to eat with your coffee. Or to nibble as a mid-day snack with milk.  Or eat them as breakfast for dinner. They are tender and delicious, which is what a coffee shop scone usually isn’t. They’ll be a little more cakey than flakey. They’re definitely an amazing fall treat!

Freezing tips:

These Copycat Starbucks Pumpkin Scones freeze well. After the icing has set, wrap each individually in foil and just pop them into your freezer.  They defrost quickly in the microwave (minus the foil).

pumpkin scone on a white plate

So I’ve shown you how to make a Pumpkin Spice Latte and an Iced Coffee. And you can also make my Copycat Starbucks Egg Bites and Copycat Starbucks Vanilla Bean Scones. Now you’re all set to “coffee shop it” at home!

Here are a few more recipes for scones you might like to try:

starbucks copycat pumpkin scones
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Starbucks Copycat Pumpkin Scones

Delicious and moist!
Prep Time 30 minutes
Cook Time 15 minutes
Servings 10 scones
Calories 265kcal
Course Breakfast
Cuisine American
Keyword copycat, pumpkin, scones, starbucks



  • 2 cups (+ more) all purpose flour
  • 3/4 cup granulated white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsweetened pumpkin puree
  • 3 tablespoons half and half cream
  • 1 large egg
  • 6 tablespoons cold butter, cut into pieces


  • 3/4 cup powdered sugar
  • ½ to 1 tablespoon half and half cream
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of ground ginger
  • pinch of ground cloves



  • Preheat the oven to 425°F. Spray a baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
  • In a medium bowl, whisk together dry ingredients- flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger.
  • In a large bowl, whisk together the pumpkin, half and half cream and egg.
  • Use a pastry cutter or two knives to cut the butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
  • Add the dry ingredients to the pumpkin mixture and stir until the dough comes together. The dough will be wet- just go ahead and sprinkle a little more flour into the dough until it's easier to handle (you'll be working in 1/4 to 1/3 cup additional flour to get the right consistency). Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out the dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 5-inches wide. Use a large knife or a pizza cutter to slice the dough in half horizontally. Cut 5 triangles on one side and 5 on the other. Gently pull the triangles apart, leaving about ½-inch space between each one.
  • Bake 14 to 16 minutes on the prepared baking sheet. The scones should begin to turn light brown.


  • When the scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for the icing.
  • Prepare the icing by whisking the icing ingredients together in a medium bowl. Whisk until smooth. Spoon the icing into a zip baggie and snip the corner. Squeeze the baggie and drizzle the icing over each scone and allow the icing to set before serving.


Serving: 1scone | Calories: 265kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 188mg | Potassium: 186mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2159IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
More Pumpkin for Breakfast...
Lori Lange of Recipe Girl

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  • adrianne wrote:

    I have this in the oven now! I did sub heavy whipping cream for half and half… and of course needed to use a little more than 3 tbs.. I used 4. I’ll report the outcome! Can’t wait for them to come out of the oven! 🙂

  • Jen wrote:

    I have been making these for the past 3 years. Every time I share a batch with friends they can’t get over just how good they are. This is an amazing recipe and it works EVERY SINGLE TIME! My little guy, who has a peanut allergy, LOVES these and these have become his very special treat…. he loves them so much we had scones instead of a birthday cake for him this year! Thanks for this amazing recipe!

  • Anel wrote:

    My daughter wanted to make pumpkins scones. We found this recipe, and they were DELICIOUS!! We added pecans. Followed the recipe exactly, and they turned out great. This is a keeper!

  • ckb wrote:

    I made the pumpkin alternate recipe to your banana scones in “The Recipe Girl Cookbook” last night and they were amazing! I’ll make the few adjustments I see in this recipe next time…I imagine they’ll only be better. Thanks for the terrific recipe!

  • Brad wrote:


    Thank you for sharing this recipe. My wife likes and enjoys the pumpkin scones at Starbucks; I’m not that big of a fan, I can take them or leave them, but this recipe is incredible and I bake them about every two or three months. In fact, I’m baking them to take to our church this Sunday.
    Rather than AP flour we use white whole wheat.


  • Ren wrote:

    I made these this morning, and resisted the temptation to taste until this evening. OH, MY WORD, are these good! I mixed up all of the ingredients as per the instructions, patted the dough out, and then left it in the fridge for a half an hour while I made my breakfast. It definitely made it easier to cut them cleanly. Once I cut the triangles, I staggered the pieces slightly so that they’d bake somewhat separated. Next time, I’ll refrigerate the dough before I pat it out onto the baking sheet. I think it will help with the stickiness.

    Thank you!

  • Jennifer wrote:

    You know what’s funny, I swear the SBux Pumpkin Scone in Canada is different than the ones in the U.S The Canadian ones are less sweet and have less glaze, making it so much more easy to eat the whole thing and not feel like you had cake! I’m so happy to find a homemade recipe now so I can make it to my liking!!

  • Cate wrote:

    Lori, just made these and they are amazing! I’m not sure whether to be happy or mad about that. Happy to have found a homemade (and more delicious) substitute for the Starbucks version, but afraid I’ll have to display an incredible amount of self-control to not make these all the time. Delicious! Thx!