Name: Pumpkin Chocolate Chip Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 330 g (2 3/4 cups) all-purpose flour; 50 g (1/4 cup) granulated sugar; 50 g (1/4 cup) brown sugar; 1 ½ tsp baking powder; 1 ½ tsp cinnamon; ¼ tsp baking soda; ¼ tsp salt; ¼ tsp nutmeg; ¼ tsp ginger; 113 g (1/2 cup) cold unsalted butter, cubed; 120 g (1/2 cup) pumpkin puree; 60 g (1/4 cup) half and half; 170 g (1 cup) chocolate chips

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These cozy Pumpkin Chocolate Chip Scones are fluffy, flavored with pumpkin spice and full of plenty of chocolate chips in each bite!

Overhead view of Pumpkin Chocolate Chip Scones

If you like pumpkin and chocolate together then you’re going to love these Pumpkin Chocolate Chip Scones! They’re tender, full of pumpkin spice and packed with plenty of chocolate chips in every single bite. These scones are such a cozy treat to enjoy with your next pumpkin spice latte this fall!

Looking for more homemade scone recipes? Try my Apple Pie Scones, Mocha Scones or Maple Oatmeal Scones!

Ingredient Breakdown

All-purpose flour – gives the scones structure.

Granulated sugar – provides sweetness.

Baking soda & baking powder – both leaveners are needed to help the scones rise.

Salt – enhances flavor.

Cinnamon, nutmeg & ginger – needed to help give the scones their pumpkin spice flavor.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!

Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.

Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.

Chocolate chips – You can use whatever chocolate chips you prefer but I usually use semi-sweet chocolate chips. You can also use chocolate chunks or chopped chocolate.

Side view of Pumpkin Chocolate Chip Scones

How To Make Pumpkin Chocolate Chip Scones

1. In a mixing bowl combine the all-purpose flour, granulated sugar, brown sugar baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Place bowl on a stand mixer fitted with the paddle attachment.

2. Add the cold cubed butter and mix on low until the butter is pea sized.

3. In a small bowl combine the pumpkin puree and half and half. With the mixer on low, gradually pour in the pumpkin mixture then add in the chocolate chips. Stop mixing once the dough is just combined.

4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.

5. If desired brush the tops of the scones with half and half (or milk) then bake for 18 minutes.

Pumpkin Chocolate Chip Scones on a baking sheet before and after baking

Pro Tips For Pumpkin Chocolate Chip Scones

Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
Don’t over mix the dough! After adding the wet ingredients and chocolate chips, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!

Can Pumpkin Chocolate Chip Scones Be Frozen?

Yes, Pumpkin Chocolate Chip Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes.

What To Do With Leftover Pumpkin Puree?

Make one of my other pumpkin recipes! Some of my favorites are:

Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂