Pumpkin Chocolate Chip Mini Scones

It’s time for a new fall recipe: pumpkin chocolate chip mini scones.

I’ve always had a love-hate relationship with scones. They’re crispy, flaky, buttery and whatever flavors and mix-ins and toppings you want, can happen. 

All of these are good things, and some of them I have to be in the mood for. 

How to make pumpkin chocolate chip mini scones

That’s the crispy and flaky part (I’m always in the mood for buttery and customizable baked goods) and that’s because I’m usually an under cooked, gooey cookie kind of girl. 

So ever since I took a bite out of my very first scone, I have questioned if I really love them. 

They’re kind of crumbly, and have those sought-after flaky pie crust-like layers but are, let’s be honest, sometimes dry.

Pumpkin Chocolate Chip Mini Scones on a marble board.

Scones don’t have to be difficult to make

I once heard I could make scones with yogurt and that they’d still have all the good qualities, but wouldn’t be dry. 

I tried it, and I loved it.  This time, I swapped out the yogurt for pumpkin because, well, it’s October, and I am super happy with the results. 

As you can see, they have that beautiful scone texture, but I don’t feel like I have to have a beverage to wash it down (although they taste delightful with a cup of coffee).

Pumpkin Chocolate Chips Mini Scone dough.
Pumpkin Chocolate Chip Mini Scones on marble board.
Pumpkin Chocolate Chip Mini Scones on marble board.

Maple powdered sugar glaze for the tops

And let’s be honest – anything pumpkin is uber delicious, plus when you mix dark chocolate chips in… voila! 

Everyone loves scones.  In addition, I drizzle them with a super amazing glaze made of pure maple syrup, powdered sugar and milk. 

You can put as little (or as much) as you’d like on each scone, and don’t forget the crushed pepitas for a nutty finish.

Also, if you’ve never made scones before, they’re pretty fun to make. 

You may get flour all over your kitchen (especially if you’re taking pictures of your scones), but it’s all worth it. 

Crank up the tunes, brew a pot of coffee, bake some pumpkin scones and enjoy.  It is fall, after all.

Pumpkin Chocolate Chip Mini Scones on marble board.

Pumpkin Chocolate Chip Mini Scones

Pumpkin Chocolate Chip Mini Scones on a marble board.

Flaky pumpkin scones with chocolate chips, drizzled with maple glaze and sprinkled with crushed pepitas. The best fall treat!

  • Author: Julie Andrews
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Total Time: 35 min
  • Yield: 16 scones 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian




  • 2 cups all-purpose flour + ~¼ cup for dusting
  • 1 ½ cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ tablespoon pumpkin pie spice
  • ½ teaspoon coarse salt
  • 6 tablespoons cold salted butter, cut into cubes
  • 2 large eggs
  • ¾ cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 cup dark chocolate chips


  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon pure maple syrup
  • ¼ cup pepitas (pumpkin seeds), crushed


  1. Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer, whisk together flours, baking powder, pie spice and salt. Add cold butter cubes and run mixer on low, incorporating the butter until it forms pea-sized rounds.
  3. In a separate medium bowl, whisk together eggs, brown sugar, pumpkin and vanilla extract.  Slowly pour wet ingredients into the stand mixer on low until a wet dough forms.  Add chocolate chips and mix for 10-15 seconds.  Do not overmix.
  4. Place dough on a floured cutting board.  Work with your hands to form a ball.  Divide dough into two balls. Flatten into a round shape, about 1 inch thick.  Wrap with plastic wrap and refrigerate about 30 minutes.  Place back on the cutting board and cut each dough round into 8 mini triangles.  Transfer to the parchment paper.
  5. Bake 13-16 minutes until lightly browned and fluffy.  Remove and cool. In a small bowl, whisk together powdered sugar, milk and maple extract or syrup until glaze forms.  Drizzle glaze over each scone.  Sprinkle each with crushed pepitas.


Storage Tip: Store scones wrapped in an airtight container for several days.  Freeze for longer storage.


  • Serving Size: 1/16 of recipe
  • Calories: 274
  • Sugar: 18
  • Sodium: 293
  • Fat: 10
  • Saturated Fat: 6
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 42
  • Fiber: 3
  • Protein: 4
  • Cholesterol: 36

Keywords: fall, easy, healthy, quick, glaze, seasonal, homemade, from scratch

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