Description

Soft, spiced pumpkin scones studded with melty chocolate chips—the perfect cozy fall treat.

Ingredients

Scale

1 cup canned pumpkin puree
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil (or substitute with another neutral baking oil)
1 large egg
1 tsp baking soda
1 tsp milk (or non-dairy milk)
2 cups all-purpose flour (or gluten-free cup-for-cup blend)
2 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin spice
1/2 tsp salt
1/2 cup semi-sweet chocolate chips (mini recommended)
1 Tbsp vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together pumpkin puree, white sugar, brown sugar, oil, and egg until smooth.
Dissolve baking soda in milk and stir into the wet mixture.
Stir in flour, baking powder, cinnamon, pumpkin spice, and salt until just combined. Do not overmix.
Fold in chocolate chips and vanilla.
Drop heaping 2-tablespoon scoops of dough onto the prepared baking sheet.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 15 minutes.
Cool for 5 minutes and enjoy!

Notes

I’ve made this recipe both ways—using regular all-purpose flour with mini chocolate chips, and also with gluten-free flour and dairy-free chocolate chips—and it turned out delicious each time. The key is to watch the bake time closely. Start testing a little early so they don’t overbake, and if the centers are still wet, give them a few extra minutes in the oven.

Prep Time: 10
Cook Time: 15