If you’re on the hunt for the best vegan pumpkin scones, this recipe is going to be your new favorite fall treat. These vegan pumpkin spice scones are packed with real pumpkin puree, cozy spices, and just the right amount of sweetness—perfect for breakfast, a healthy snack, or anytime you need a pumpkin scone fix.
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The backstory.
I have a soft spot for anything pumpkin once the weather even threatens to turn chilly. These vegan pumpkin scones were born out of one of my weekend “pumpkin experiments,” when I decided I needed something a little fancier than my usual pumpkin bread but still easy enough to whip up before my coffee kicked in. The warm spices and soft pumpkin crumb taste like fall in every bite, and the maple glaze makes them feel like a treat you’d find at a cozy little bakery—except you get to eat them in slippers.
xoxo Kori
They're a must-make.
There’s something extra satisfying about baking a batch of pumpkin spice scones from scratch—they’re simple, wholesome, and totally comforting.
- Meal prep perfection – These healthy pumpkin scones freeze beautifully, so you can keep a stash in your freezer for quick breakfasts or snacks.
- Plant-powered goodness – Each scone is made with real pumpkin puree, plant milk, and vegan butter for a treat that feels indulgent but is sneakily healthy.
- Super easy to make – The dough comes together in minutes, and you don’t need any fancy equipment—just a lightly floured surface and a prepared baking sheet.
- Cozy pumpkin spice flavor – classic pumpkin spice, plus a hint of cinnamon, nutmeg, and ginger, gives each bite the best fall vibes.
If fall had a flavor, it would be these vegan pumpkin scones—cozy, spiced, and just sweet enough to make you forget summer ever happened.
Let’s talk texture and flavor.
Imagine biting into a soft, tender scone with a delicate crumb—each bite has just enough pumpkin pie sweetness, warm spice, and that classic bakery-style richness you crave. You’ll get subtle hints of ground cinnamon, nutmeg, and ginger, balanced perfectly with brown sugar and pure pumpkin. The edges bake up slightly crisp, while the center stays moist and soft—especially if you finish them off with a silky maple glaze or a bold espresso drizzle.
What you'll need.
Here’s what you’re going to need to make classic or vegan pumpkin scones:
- Baking ingredients: All-purpose flour, almond flour, brown sugar, pure vanilla extract, powdered sugar, baking soda, baking powder, and a pinch of salt.
- Flax egg: ground flaxseed and water, an egg can be used.
- Dairy or Non-Dairy ingredients: vegan butter or regular butter, buttermilk (or plant-based milk with vinegar.
- Pumpkin puree: it's the star here—make sure you’re using pure pumpkin, not pumpkin pie filling.
- Sweetener: maple syrup, honey, or agave syrup could be used as well.
- Spices: Pumpkin pie spice, ground cinnamon, nutmeg, and ginger. If you’ve never made your own pumpkin spice, this is the perfect excuse to blend ground cinnamon, nutmeg, and ginger together.
- Optional add-ins: chopped crystallized ginger, mini chocolate chips, or pecans for texture.
- Garnish: Optional maple glaze or espresso glaze for a sweet finish.
Pumpkin season isn't over yet! Try my Pumpkin Overnight Oats for an easy grab-and-go breakfast, or my Apple Cinnamon Baked Oatmeal for a cozy weekend brunch.
Customize it your way.
The best part about this vegan pumpkin scone recipe is how easy it is to make it your own. Want to mix it up? Try adding:
- Mini chocolate chips for a melty treat in every bite.
- Chopped pecans or walnuts for extra crunch and a nutty flavor.
- A spoonful of almond butter, peanut butter, or cashew butter for extra richness.
- Crystallized ginger for some zing and texture.
- A handful of rolled oats for a little more texture and fiber.
Flexible dietary swaps.
Looking for ways to make your pumpkin scone recipe work for you? Here are some healthy alternatives for this recipe:
- Make it gluten-free by swapping the all-purpose flour for a 1:1 all-purpose gluten-free baking blend.
- Use coconut oil instead of vegan butter for a slightly different flavor.
How to make spiced pumpkin scones (vegan or classic).
Here’s how to make these delicious pumpkin scones:
Mix
Combine dry ingredients in a bowl and cut in cold vegan butter.
Stir
Whisk wet ingredients separately, then stir into dry mix until just combined. Fold in extras like chocolate chips or pecans if you want.
Shape
Pat dough onto a lightly floured surface and shape into a circle. Slice into 8 wedges.
Bake
Place wedges on a prepared baking sheet and bake until golden.
Glaze
Cool, then drizzle with maple or espresso glaze.
How to serve them.
These vegan pumpkin scones are delicious any time of day:
- Enjoy warm from the oven with a cup of coffee or chai.
- Pack one as a healthy snack for work or school.
- Top with a drizzle of nut butter (think almond or peanut butter) for extra protein.
- Pair with a scoop of vanilla yogurt and fresh fruit for a breakfast treat.
- Freeze extras in an airtight container and reheat as needed.
- Make it flex – serve them as part of a brunch spread with bacon or chicken sausage.
Kori's tips.
- Always use cold vegan butter for the flakiest scones—trust me, it makes a big difference!
- Don’t overmix your dough; gentle handling keeps these pumpkin scones tender.
- These are perfect for meal prep—store in an airtight container for up to three days, or freeze unglazed scones and glaze just before serving.
FAQs
Store cooled scones in an airtight container at room temperature for up to three days.
Yes! Freeze scones in an airtight container or freezer bag for up to two months.
The easiest way is to wrap one in a paper towel then heat in your microwave on 50% power for a few seconds at a time until warmed through for delicious pumpkin treats.
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Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂
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Vegan Pumpkin Spice Scones with Espresso or Maple Glaze
Ingredients
Scones
- 2 cups all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ⅓ cup light brown sugar
- ½ cup cold unsalted vegan butter or dairy butter (cubed)
- ½ cup pumpkin puree
- 1 flax egg (1 tablespoon ground flax + 2 ½ tablespoons water, rested 10 mins) (or 1 large egg)
- 2 tablespoons plant-based milk + ½ teaspoon vinegar (or 2 tablespoons of buttermilk)
- 1 teaspoon vanilla extract
- Optional add-ins: ¼ cup chopped crystallized ginger, mini dark chocolate chips, or chopped pecans
Maple glaze (option 1)
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1 to 2 teaspoons milk of choice or cream
- Pinch of salt optional
Espresso glaze (option 2)
- ¾ cup powdered sugar
- 1 ½ teaspoons instant espresso powder or strong brewed espresso
- 1 to 2 tablespoon milk of choice or cream
- Pinch of salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. If making a flax egg, mix the ingredients together and set aside to thicken. If using a plant-based milk and vinegar (instead of buttermilk) mix the two together and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
- Add the cold cubed butter and cut it into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- In a small bowl, whisk together the pumpkin puree, flax egg (or egg), buttermilk (or plant-based milk mixed with vinegar), and vanilla. Pour into the dry mixture and stir gently until just combined. If using ginger, chocolate chips, or pecans, fold them in now. Place the dough in the refrigerator about 15 minutes to let it chill and rest.
- Turn the very cold dough onto a lightly floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them apart.
- Bake for 18–22 minutes, until golden around the edges. Let cool on a wire rack before glazing.
Optional maple glaze
- To make the maple glaze, whisk together powdered sugar, maple syrup, vanilla, and milk until smooth. Adjust thickness as needed.
- Drizzle your glaze of choice over cooled scones and let set before serving.
Optional espresso glaze
- To make the espresso glaze, whisk together powdered sugar, espresso powder, and milk until smooth and pourable.
- Drizzle your glaze of choice over cooled scones and let set before serving.
Kori's Tips
Nutrition
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