Pumpkin Pecan Scones with Maple Glaze
Incredible pumpkin scones made with whole wheat flour and coconut oil, topped with maple glaze and pecans. These healthy pumpkin scones are vegan, too!
Updated by Kathryne Taylor on July 9, 2024
On the evening of Halloween, I found myself stretching at a familiar pace during my regularly scheduled yoga class. Arms up, forward fold, flat back, jump to plank. Somewhere between upward dog and downward dog, my mind started wandering. What happened to my favorite holiday? Why hadn’t I dressed up this year? Inhale, exhale. Where are the Halloween parties? If I’m not hearing about the parties, does that mean I’m doing something wrong with my life? Or am I just too old for them?
There I was, hanging upside down on my hands and feet, flashing back to college. At this time five years ago, I thought, I’d be asking my roommate Grace for help with my Princess Leia buns. Later that night, I’d be dancing around to Thriller with my friends—each a different character with a sloshing red Solo cup in hand.
I went home feeling all stretched out and sentimental. I poured myself a glass of wine and nibbled on a dark chocolate mini peanut butter cup. That wasn’t cutting it. I missed my roommates and our three-day Halloween extravaganzas. I briefly considered taking a shot of whiskey for old time’s sake (bad idea). Then I recalled that Grace wanted a pumpkin scone recipe. She mentioned it when I went to visit her in Minneapolis this summer. Grace loves to spend quiet mornings with a cup of black coffee and a scone.
I set down my glass of wine, got up and made pumpkin scones at midnight. Two batches later, I ended up with a simple whole wheat, vegan pumpkin pecan scone topped with a sweet maple glaze. I opted for coconut oil instead of butter in this scones, which is even easier to work with than butter and works just as well. I think you’ll like these, G.
I know some people try to avoid powdered sugar, whether it’s because the store-bought kind is usually cut with corn starch or simply because it’s refined sugar. I thought you might like to know that you can make your own powdered sugar in a blender or food processor. I used fine organic cane sugar (see above photo, left side) but read that you can also make it with turbinado sugar or sucanat. Just pulse the sugar until it’s nice and fluffy (see above photo, right side)!
More Pumpkin Treats to Enjoy
- Easy Pumpkin Cheesecake Cups
- Gluten-Free Pumpkin Pancakes
- Healthy Pumpkin Bread or Healthy Pumpkin Muffins
- Perfect Roasted Pumpkin Seeds
- Whole Wheat Pumpkin Pancakes
View more pumpkin recipes here.
Pumpkin Pecan Scones with Maple Glaze
Vegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends!
Ingredients
Pumpkin scones
- 1 cup raw pecan halves
- 2 cups (250 grams) white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- ½ teaspoon fine salt
- ⅓ cup solid coconut oil* or 5 tablespoons cold butter
- ¾ cup pumpkin puree
- ¼ cup milk of choice (almond milk, cow’s milk, etc.)
- ½ teaspoon vanilla extract
Maple glaze
- 1 cup powdered sugar
- ⅛ teaspoon fine salt
- 1 tablespoon melted coconut oil or butter
- ½ teaspoon vanilla extract
- ¼ cup maple syrup, more if needed
Instructions
- Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Reserve the parchment paper for later, and chop the nuts into fine pieces.
- In a medium mixing bowl, combine the flour, three-fourths of the chopped nuts (reserve the remaining nuts for topping), baking powder, sugar, spices, and salt in a bowl. Whisk to combine.
- Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
- Stir in the pumpkin puree, milk, and vanilla extract. At first, it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
- Form the dough into a circle about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
- Separate the slices and place them on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
- While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Let the scones cool until they are lightly warm to the touch. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Notes
Recipe adapted from my blueberry lemon scones . Glaze and chopped nut combination was inspired by Laura’s gorgeous baked maple doughnuts.
Change it up: You can modify this recipe by omitting the nuts altogether and/or adding chopped dark chocolate. If you want a heartier, less sugary topping option, try serving the scones with pecan butter and maple syrup instead of the glaze.
*Coconut oil note: The scones turn out their flaky best when you cut solid coconut oil (or cold butter) into the ingredients (melted oil would not have the same effect). Coconut oil hardens at temperatures under 77 degrees Fahrenheit, so I hope your oil is good to go. If it’s liquid, refrigerate the amount needed just until it turns opaque and solidifies, but not until it’s rock hard.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I am so right there with you girlfriend! I made the mistake of going out with friends on Halloween night and as soon as I walked in the bar I thought “I am TOO old for this!”. These scones look divine and I am always mesmerized by your photos, taking inspiration from this post my dear!
I probably would have had that exact reaction if I’d gone out! Better to stay in and bake scones?
These look SO good. Everything about them! Especially that glaze…i’d eat that on anything! I think I’ll make for work!
Thank you so much for posting a vegan scone recipe. I have been looking for one that is not so ridiculously complicated and this one looks great. I can’t wait to make these!! Just out of curiosity did you use butter or coconut oil for the scones in the pictures?
You’re welcome, Jenny! I used coconut oil in the pictures. I was really happy with how they turned out. I don’t think anyone would be able to tell the difference.
Dang, girl! This sounds fabulous. I especially love that maple glaze – I can’t wait to try!
“Thus says The Lord YahuShua: Those who knowingly celebrate Easter and its deplorable traditions hate My resurrection. Therefore, join not in the error of the people; have no part in their sin.” Excerpt from: Trumpet Call of God online . com
I wouldn’t say no to a plate of these on our first really frost day of November… So beautiful!
That photo of cookie made my heart leap! And so did these scones. Yum yum, Kate! P.S. Come visit nyc soon! We’ll do yoga, dance to thriller, and take a whiskey shot ;) xo
Cookie got to eat a lot of pecan crumbs during that shoot. :) Ok, I’ll try to come to NYC soon! Whiskey shots await.
Just gorgeous friend. I kind of love how simple these are PLUS how they’re doused in glaze. Like wow.
The more glaze the better! If I haven’t mentioned it yet, I’m pretty envious that you’ve been galavanting around in Europe lately. And how on earth are you still posting so often?! Teach me your tricks.
This is amazing Kathryne, thanks! Pumpkin scones are to me like dress-up parties are to our college house–season-less and always awesome!
The timing of this post is perfect–not just because this friendly shout-out is just what I needed during a somewhat turbulent personal time, but especially because I have been cut off from my usual pumpkin scone fix!! I always get pumpkin scones at Starbucks (the one in my office building had them year-round!), but they’ve recently changed all their baked goods to “La Boulange” and stopped carrying my go-to scone! Boo!!
I can’t wait to bake these up in my new kitchen! Thank you friend!!!
Hugs! I thought you had said your favorite pumpkin scones came from Starbucks, but I also thought you said they came with candied pepitas on top. I couldn’t find any evidence of such Starbucks scones on the internet. I’m pretty sure you’ll like this version, though. I smile when I think of you at the kitchen table with your reading material, coffee and scone! You always look perfectly content in that moment.
Good memory! Yes, years ago they had candied pepitas placed atop the frosting, but that was pretty short lived (unfortunately).
I finally made these today–because I have formed this very sad habit of feeling that my weekend morning is not complete without coffee and pastries! The scones were great! I’m considering sharing with my family–considering! I had frosting left over, so I took the opportunity to have my scone with a spoon-full of frosting on the side, in order to smear some extra on to each bite! hehe :)
Thanks for the holiday cheer friend!
Beautiful photos! I’ve never made scones before but have been interested in trying it. These look absolutely delicious & I love that it is seasonal. Thanks for sharing!
Thanks, Jamie! Scones are actually pretty easy, especially this recipe. I’d say the most tedious part is chopping up those nuts! No mixer required.
These sound delicious!! I haven’t made enough pumpkin things this year!! I feel like I didn’t take full advantage of the holiday despite LOVING halloween…and I didn’t even get a single trick or treater! Disappointing. :(
Boo! Sorry to hear you didn’t get a single trick or treater. More candy for you, at least?
These scones look amazing, and your photography is simply gorgeous! And I’d MUCH rather spend Halloween going to yoga and cooking something delicious than dealing with the bar scene…
Thank you, Jess! And good point on the bar scene. Ugh.
Awww, Cookie! I love that picture of her. I think I was in your position, aside from the yoga, last year. I was missing Halloween plans. This year I am well adjusted and had just enough of a fun time handing out candy to the neighborhood kids. The glaze on these is ridiculous! It looks perfect for a quiet morning at home.
Oh, I wish I’d passed out candy! That would have been fun. I also really love carving pumpkins with friends. I’ll have to plan a pumpkin carving party next year.
These look so delicious and a super original pumpkin recipe! Can’t wait to make them.
pumpkin and pecan anything floats my boat. Add the maple glaze and these look unbelievable! Making them for sunday brunch!
Hope the scones are a hit at brunch! Please let me know!
I, too, was Princess Leia five years ago and went out with friends from college. And I, too, went to a gym class on Halloween this year instead of going out. Funny how we all age in the same way (even if we’re not that old!). Pumpkin scones sound delicious!
Ha, awesome! Hope you’ll give these scones a try. (Maybe after your next gym class? It’s all about balance these days.)
Wow these are perfect for November and look absolutely wonderful. YUM! :) Thanks for sharing!
These look amazing and I can’t wait to try out the recipe! As for your last remark “in case you’re not all pumpkin-ed out” is there really such a thing? =) Pumpkin recipes are perfect for any time of year!
Thanks, Tina! I don’t think I ever get pumpkin-ed out (really, I just love all the warming spices that come with!). Maybe it’s just other food bloggers who suffer from pumpkin exhaustion. :)
I love night-time or early-morning baking! These scones look ridiculously perfect. So nutty!
Wow, you have totally outdone yourself girl! These look gorgeous! I used to be big on Halloween as a kid, but definitely don’t eel the same way about it now. Yoga, maple and pumpkin sound like far more fun to me! ;)
Thank you, Angela! You’re right, yoga and scones are pretty nice these days.
Gorgeous as always. Yet again, I was just dreaming these up the other day having never made pumpkin scones and BAM you post a recipe. I’ll have to adapt these GF this weekend.
Thanks, Grace! Please let me know how the gluten-free version turns out.
I definitely think back on college parties with a TON of nostalgia…but sipping tea with a good scone is pretty darn awesome also!
Cheers to that!
Your scones look scrumptious, I adore the maple glaze!
I swear I was born on the wrong continent. I LOVE Halloween, and all things spooky, yet it’s barely celebrated here and people think I’m weird for liking it or maybe that I’m a closet goth (I’m not). I love maple syrup in EVERYTHING, love pecans (albeit they are expensive and not widely found here) and moreover I ADORE pumpkin and squash in any form, yet we don’t have the tinned kind here that is so widely used in America. Therefore – what’s a girl to do? I guess I must resort to laboriously slaving over an oven and waiting for it to roast so I can scoop out the pulp. Will that still work with these scones? I used pumpkin in that same method in muffins once and they came out a treat. Looking forward to making this recipe!! :) -Whytney
Well, I for one don’t think your love for Halloween is strange at all! It’s such a fun day. Sweet potato puree or butternut squash puree would probably also work well in these! If nothing else, you could use yogurt instead of the puree (see my blueberry scones recipe) and add spices like I did in the pumpkin version. Walnuts would be good, too!
I love a good midnight baking session! And looks like these came out perfectly. Great tip re icing/powdered sugar too :-)
I am a therapy baker, so I get how you found yourself up in the middle of the night baking. I also love myself a good scone, so thank Grace! xo
YUM! That looks delicious!
These look fantastic. It makes me crave a nice cup of coffee to go with them. I’ll definitely have to make them for my next brunch party.
These are stunning. I love the topping and the use of pecans and pumpkin is classic. I am a therapy baker too, stress baker and hobby baker. Mostly any time I can bake I do it!
Oh my Kathryne, the way the light is hitting your maple glaze is just killing me!
xoxo
E
These could not be prettier! Gorgeous dough, beautiful scones, and I love the artful sprinkle of nuts. I’m glad food blogs exist so I know I’m not the only one who gets excited about such things :)
Halloween has lost me, too. We never seem to get invited to parties and in our current home, we never get a single trick-or-treater. I don’t wanna grow up! I just wanna eat these beauties!
Oh, I’ve been catching myself in those decidedly “adult” flashback moments as well. I think searching for moments of peace and a clearer emphasis on personal wellness has blown away any concerns over Halloween partying madness for now. The mornings after feel a bit nicer, I will say that. These scones sound perfect for those peaceful times and I love, LOVE your photos on this one, Kathryne.
You managed to take some gorgeous pics considering you baked at midnight. I’ve been wanting to make Pumpkin Scones… there is just so much stuff to make with pumpkin. Love the recipe… not crazy amounts of butter.
I took the pictures of my second batch during the day! I wish I could take photos at night. That would make my life so much easier.
Somewhere along, I kinda lost Halloween, too (maybe partially because it’s also the same day as Matt’s birthday). But this year, I realized…it’s coming back. We didn’t do much (dressed Neko up as a ladybug, and I made Matt some birthday cupcakes), but I just had this feeling…it’s coming back around :) Whiskey + chocolate sound like a great Halloween to me (you shoulda done that shot hehe)
Great recipe, beautiful pics! The whole site smells great! Thank :)
You’re welcome, Ela!
Hi, I’m from Taiwan. I often watch your blog that had many delicious foods and excellent photos. Even, reading English is really difficult to me, but I like each one of yours essays.
I’d like to try your recipes by myself. And, THANK YOU for Cookie+Kate.
Hi Shinyi, thank you for reading!
These are true beauties and a much better way to spend Halloween in my opinion!
These look incredible! Do you think they would be good with sweet potato rather than pumpkin? I recently found out I’m highly intolerant to pumpkin. (Sad!)
Hey Lindsey! That is unfortunate. Yes, I think they’d be great with sweet potato, too. It’s really all about the spices in these things anyway. Hope to see you around the holidays!
Hi Kate!
Do you think the cook time/temp would be the same if I make this recipe into mini scones instead? As in, if I make 16 little guys instead of 8?
New to your blog, but LOVE your recipes [we are huge fans of the pumpkin/banana breads already!]
Thanks :)
Hi Michaelea. Mini scones are a fun idea! I think you could keep the oven temperature the same but you would definitely need to decrease the baking time. I’d start checking a little before half of the time specified in the recipe (so around 8 minutes).
Love the quiet and the reflection time–it’s been a tough time in our own family with two recent losses, but it’s funny–and touching–that such a simple recipe can have such a calming effect. I really feel lighter after perusing some of my favorite blogs, and this post is no exception. Thanks for the thoughts, Kate!
I’m sorry to hear about your losses, Ala. All my best!
Those look so inviting with that gorgeous drippy maple glaze!
yummm!! is there anything better than Pumpkin and Pecans?! I can’t wait to whip these up for the boyfriend this weekend! Perfect lazy brunch!
Whoa, love the powdered sugar trick! These scones look amazing. I also went to yoga on Halloween… but at least my teacher was dressed up as a zombie bride and we danced to Thriller during class. Does that count as a party? Haha.
Totally! :)
Omg i just made these and they are amazing. I cannot cook AT ALL and it still came out great, thank you for posting this it was very easy to follow and was super yummy <3
Diane, I’m happy to hear that! Thank you!
These look so tasty – I love that golden glaze and the sprinkling of crunchy nots. Irresistible.
Funny – my mind always wonders to baked goods during yoga too…
Your recipes are really helping me work whole wheat into my family’s diet. My daughter who called scones “hard yucky little biscuits” had a change of heart and loved them. On days you wonder if you are really helping people out in the world, I hope you remember that we are really out hear listening and baking!
Tora, I’m really happy to hear that! Thank you!
These WERE AMAZING. I used butter, and worked out beautifully. Thanks for this recipe! Is sure to make a few appearances before fall is over.
Awesome! Thanks for commenting, Erin!
Absolutely can not wait to make these scones! Being in your 20’s it feels proper to go out I feel…now I question as to why I do when I’d much rather bake, like you. Highly looking forward to sharing this recipe, right up my alley! Thanks :)
These little guys look ridiculously good! thank you for the tip on powdered sugar- never occurred to me! xx
I sat down with these scones fresh from the oven and a cup of chai latte and nearly cried they were so good. I hadn’t had a scone is at least four years because I am lactose intolerant and can’t stand baking with yucky vegan margarine. You have outdone yourself. Even my butter-loving friends were impressed with the leftovers. THANK YOU!!!!!
Lisa, I’m just delighted to hear that you enjoyed the scones so much! Thank you for commenting to let me know! You might also enjoy my gluten-free chocolate chip cookies, which can be made with coconut oil! I’ve had pretty good luck replacing butter with coconut oil in a 1:1 ratio lately.
These were really good, but is it really supposed to be one Tablespoon of baking powder, not one teaspoon?
Hi Elisha, glad you liked the scones. Yes, I really meant 1 tablespoon baking powder. That’s the amount specified in the original recipe and the amount I have used for all my scones. Maybe there’s a little more than usual because the scones are eggless?
Ours came out kind of bitter… definitely too much baking soda