Pumpkin Chocolate Chip Scones


Life is all about great, yet unexpected pairings. I mean, who would think that peanut butter and jelly would work?  Yet somehow, it does.  The first time I tried pizza and ranch together I thought, “Eeew.  No way.” And then, voila.  It’s awesome.  How about salt and watermelon?  Avocado and lime?  Life is full of things that *shouldn’t* work, yet do. Beautifully.

Pumpkin and Chocolate Chips are just such a pair.  You wouldn’t think that chocolate and pumpkin spice would go together, yet somehow it does.  And over the years, it has become a classic pairing for good reason.  You might just find that these scones are so delicious, you don’t even need a crisp October day to make them! 🙂

What are we waiting for?  Let’s do this!

Pumpkin Chocolate Chip Scones

(Adapted from Allrecipes.com)


1 (15 oz.) can pumpkin

3/4 cup vegetable oil

1.5 cups white sugar

1/2 cup brown sugar

3 eggs

3/4 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 tsp. pumpkin pie spice

1.5 tsp. cinnamon

2 cups + 6 tbsp. all purpose flour

2 cups mini chocolate chips


Whisk together pumpkin, oil, sugars, eggs, and spices.  Whisk in flour just until incorporated and fold in chocolate chips.  Using a cookie scoop, place batter in greased wells of a scone pan and bake at 350 degrees for 20-25 minutes, until scones spring back lightly when touched and pass the “toothpick test.”  Invert scones onto cooling rack and drizzle with melted chocolate when they have cooled.

Now, in pictures! 🙂

Pumpkin bread is one of those beautiful recipes that doesn’t take long to whip up, but that will have your house smelling like a fall dream in no time. 🙂  Start out by whisking together your pumpkin, oil, white and brown sugar, eggs, and spices.  This is before spices . . .


And this is after spices.  See?  Now your batter has a gorgeous tan like sunbathing seniors on a Florida beach.  You’re welcome. 😉


Next, whisk in your flour and fold in the chocolate chips.  *Helpful Hint: if you toss the chips in about 1 tsp. of flour prior to folding them into the batter, they won’t all sink to the bottom of the scones.  You’re so smart. I love working with you. 😉

Use a cookie scoop (I use the blue one for scones and jumbo muffins) to fill the greased wells of a scone pan.  I was sent this beauty from Nordic Ware by a friend, and it changed my “scone makin’ game.”  Trust me. Once you make perfect scones just once, you’ll never go back.  If you don’t have a scone pan you can also make this batter in a loaf pan– just fill either pan you use only about 2/3 of the way full so the pans don’t overflow.  🙂

Bake your scones at 350 degrees for 20-25 minutes, until they spring back lightly when touched and pass the “toothpick test.”  During this time your entire house will smell like a Yankee candle– one that you can eventually eat.  You’re welcome.

Pumpkin Chocolate Chip Scones

Now, here comes the fun part.  We get to basically soak these babies in chocolate and call it “finishing what we started.”  And you KNOW you’re always supposed to finish what you start.  Oh yeah.  That works.  😉

Anyone who bakes regularly should invest in a cheapie set of piping tips.  Seriously.  The snipped off Ziploc bag works if you use it like, once every few years.  But friends . . . *triumphant music swells in background* . . . we can do better!  If you really want to elevate your baking game, spend 10 bucks on a piping set.  You will use it again and again for years, and your creations will look so much better and more professional.

Melt some chocolate chips until they are just melted (not “hot”), and pipe or drizzle that chocolate overtop of the scones.  (P.S. using a cooling rack over a silpat lined baking sheet makes cleanup a SNAP.  Don’t ask me how I know this, as I clean up cheerios and goldfish crackers from the floor.  Eh. I go for easy cleanup whenever I can.  😉

Pumpkin Chocolate Chip Scones

Drizzle the scones with chocolate and let the chocolate cool.  If you’re really in a hurry you can pop these babies into the fridge, which of course will make the chocolate harden faster and make the scones stackable if you are taking, like, a “welcome fall!” gift basket to a neighbor.  You know.  If you’re lucky enough to have neighbors as awesome as the ones that I have.

Pumpkin Chocolate Chip Scones

There is another option, though. It’s evil, and it won’t win you any awards at Sunday School . . .

Pumpkin Chocolate Chip Scones

Skip the “give them all away” step, and even skip the “let the chocolate harden all nice and pretty before you eat them” step.  Take one of these babies, warm and ooey and gooey . . . and just take a huge, glorious, diet-free bite.

Marvelous, isn’t it?  I can almost see your devil horns growing from here.  😉

You did it. And I’m just so proud of you.

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  1. Dee Dee

    These look delicious, and your pictures are wonderful! Great post 🙂

    1. Emilie (Post author)

      Aww thank you so much! I’m so glad you liked them– thanks for taking time to stop by and comment. 🙂

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