Cozy Vegan Pumpkin Scones | Budget-Friendly Fall Treat

These pumpkin scones are golden, fluffy, and full of cozy fall flavor in every bite. Each piece has the perfect balance of sweetness and spice, making them ideal for pairing with a warm drink on a cool morning. I love the way the pumpkin puree keeps them moist while still giving that classic crumbly scone texture. With a drizzle of glaze on top, they look beautiful on the table and taste even better shared with family or friends.

Ingredients

2 cups All-Purpose Flour

1/3 cup Brown Sugar, packed (or coconut sugar)

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1-1/2 tsp Pumpkin Pie Spice (or mix cinnamon, nutmeg, ginger, and cloves)

1/3 cup Cold Coconut Oil (solid) or vegan butter

3/4 cup Canned Pumpkin Puree (unsweetened)

1/3 cup Plant Milk (soy, oat, or almond)

1 tsp Vanilla Extract

Optional Glaze:

1/2 cup Powdered Sugar

1–2 tsp Plant Milk

1/4 tsp Pumpkin Pie Spice (or mix cinnamon, nutmeg, ginger, and cloves)

There’s just something magical about baking with pumpkin when the air starts to cool and the leaves begin to turn. These vegan pumpkin scones are soft on the inside, perfectly golden on the outside, and packed with the comforting flavors of pumpkin spices.

I love making them on slow mornings with a cup of tea or coffee — the aroma alone makes the kitchen feel like a warm hug. And since they use simple pantry ingredients, you can enjoy this cozy treat anytime without spending much at all.

There’s just something magical about baking with pumpkin when the air starts to cool and the leaves begin to turn. These vegan pumpkin scones are soft on the inside, perfectly golden on the outside, and packed with the comforting flavors of cinnamon, nutmeg, and a hint of maple sweetness.

I love making them on slow mornings with a cup of tea or coffee — the aroma alone makes the kitchen feel like a warm hug. And since they use simple pantry ingredients, you can enjoy this cozy treat anytime without spending much at all.

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and pumpkin spice.

Cut in the coconut oil (or vegan butter) until crumbly.

In a separate bowl, whisk pumpkin puree, plant milk, and vanilla. Add to dry mixture and gently fold until combined.

Turn dough out on a floured surface, pat into a 1-inch thick round, and cut into 8 wedges.

Place wedges on baking sheet and bake 16–18 minutes until golden on edges.

Cool slightly, then drizzle with optional spiced glaze.

Scone no glaze: $1.80 per batch $0.22 per scone

With glaze: $2.00 per batch $0.25 each