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.
Hi Kate,
I made your pumpkin pecan scones on Sunday. What a great and easy recipe. I have to say that I never made scones before, always short on time or intimidated by a recipe. But I decided, after reading your post, I just had to give these a try. Scrumptious!
Thank you!
Mary Ann and 7 happy, healthy collies
Thank you, Mary Ann! I’m so glad you enjoyed the scones!
These look so amazing! Unfortunately I cannot have gluten, any recommendations for a gluten free flour substitute?
I’m sorry, I wish I knew what to suggest. Perhaps an all-purpose gluten-free flour mix would work? Please let me know if you give them a try.
I made them the other day, they looked exactly like the photo and were really easy. This is a great recipe! So good.
So glad to hear it, Carlene! Thank you for commenting!
Just tried these — yum! I couldn’t detect any pumpkin though, I thought maybe cutting the whole wheat with all-purpose would help them be a little less dense (pumpkin especially makes everything extra dense) and let the flavor shine through a bit. Maybe I’ll play with the glaze to give it a little extra pumpkin flavor — though the maple glaze was so delicious!
Hey Maggie, sorry there wasn’t enough pumpkin flavor for you. I find pumpkin to be pretty bland on its own so it’s really all about the warming spices! You could add more spices to the next batch, maybe some extra salt would help, too.
These look super good – mmmm… the icing! And thanks for the tip on making powdered sugar from cane sugar.
I had great luck with this recipe, I actually turned it into a loaf and baked at 400 for 40 minutes. Perfect.
I just made these. As in, these lovely dairy free delights came out of the oven 5 minutes ago. They are so good! Thanks for an easy and fantastic dairy free recipe!
Caitlin, so glad that you enjoyed the scones! Thank you for commenting!
These are AMAZING!!! I decided, right off the bat, to make two batches because my dad and boyfriend always finish everything before I can save any for the next day…Today, the morning after i made over 20, there are only about 6 left…They are amazing!
So glad you all loved the scones, Tal! Thanks for commenting!
My family didn’t like these. We LOVED them! This was my first crack at making homemade scones and they were perfect. We enjoyed them even a little more the next day after they’d rested and firmed up a bit. I also added a handful of chopped frozen cranberries and used half vegan butter/half coconut oil. For the glaze I used a homemade maple-cinnamon cashew cream. I can’t wait to make these for a family gathering! Next I think I’ll try out the blueberry version. Thanks :)
I had a can of pumpkin in the pantry I was looking to get rid of, but I didn’t have a recipe in mind. Stumbled across this recipe. I’d never made scones before, but you encouraged me to branch out (can you even call making simple scones branching out?). Anyway, they turned out great, and I love your site! I grew up in KCMO, and I’m happy to know you’re enjoying it there. Check out La Bodega for me sometime…I miss their sangria and tapas!
Thanks, Christy! I’m glad your scones turned out well. Now I’m craving sangria! I haven’t been to La Bodega since last summer. :)
My mind is basically blown that I can make my own powdered sugar. Useful info!
Right?! Have fun!
I just made these and I am totally in love. They came out tasting and looking like something from a gourmet bakery. I am one of those pumpkin-obsessed people and have made a ton of pumpkin recipes, and I gotta say this is one of my new favorites!
Hooray! So glad to hear it. Thank you, Sarah!
These look amazing! Thank you for the recipe!
I made this recipe today and paired the scones with a pumpkin chai tea. They were amazing! I absolutely loved this recipe. Keep the pumpkin recipes coming
Hooray! Thanks, Felicia!
Randomly found your site while searching for a pumpkin scone recipe. I just whipped these up, and immediately ate one with a cup of coffee. They are fantastic!! Incredible texture and taste. Soft and moist. And don’t get me started on the glaze… Now I need to check out your other recipes!
Hooray! Thank you, Maci! Hope you find some other recipes to enjoy.
OMG my mouth is watering! I can’t wait to try this. I might even add some cranberries
I just found your fabulous blog this morning – yeah I’m always late to the party.
I JUST made these and they turned out amazing!!!! I was showered with praise by my family. Even the non-Vegan in the house was wolfing his down. And they looked so beautiful too! The Pumpkin Scones were perfect with a cup of coffee on this frigid morning.
You don’t know how much you’ve helped my damaged baking self-esteem :D I’ve only attempted making scones one time before and it wasn’t good. They were so hard that I expected the Department of Defense to knock on my door and demand my “formula” – to be used as a weapon no doubt – the “stones” were that heavy and dense.
Hi Lorraine! Thank you for your comment! I’m so glad you all enjoyed the scones. I would probably never make scones again if mine turned out like hockey pucks, so I’m glad you gave these a shot!
These and your banana nut scones are delicious. How easily could I tweak either recipes to make blueberry scones? Thanks in advance!
Thanks, Samantha! I actually based both of those scones off my blueberry scone recipe, which is not vegan, so I hope that’s ok. If you are vegan, I’d suggest substituting coconut oil for the butter and non-dairy yogurt.
These are amazing (currently eating my third)
I made my own pumpkin puree, and used walnuts instead of pecans. Also I used Nuttelex instead of coconut oil which worked perfectly.
So moist and go beautifully with maple syrup and a cup of tea. Thanks!
Awesome! Thanks, Lucie!
Could I use regular all purpose flour?
I think so!
I made this recipe tonight using coconut oil and it turned out pretty good. Mine came out more doughy but I was hoping for a harder crumbly texture. I don’t know if it’s from the coconut oil or if it could have baked longer? I left it in the oven for 18 minutes. Is the texture the same with vegan butter? I felt the icing was on the thick side at first as I am used to drizzling my frosting. I just slathered it on like a cake and with the heat it melted perfectly.. in hindsight it was the perfect thickness. My husband already downed two of them so I doubt they will last very long.
Hi! I don’t recall my scones being doughy, so maybe try baking them a little longer next time. I’m sorry, I don’t have any experience with vegan butter!
Dear Kate, love all your recipes.. most recipes indicate substitution for gluten; this doesn’t. Have you tried baking these with gluten-free flour blend and is one better than other? Thanks
Hi Kesh! I’m sorry, I haven’t tried GF flour here and haven’t heard from anyone who has. I think GF blend would work! My banana scones are basically the same recipe and I heard from a commenter that her scones turned out great when she substituted one cup brown rice flour and one cup almond meal/flour for the two cups whole wheat flour.Also heard from another person that all rice flour worked well for her.
Kesh, Hi! I made this recipe using Pamela’s Baking and Pancake Mix which is gluten free. I didn’t make the traditional scone shape though because the dough is too sticky to shape and cut and I am too lazy to figure out how to do it right. However, I made scone cookies using a small ice cream scoop, which I kept chilled in a glass of ice water, which helped with the sticky dough situation. I would scoop a few cookies onto the bake sheet and then dip the scoop in the ice water again and then make some more. These turned out fantastic with the maple glaze and chopped pecans sprinkled on top. They were a hit at the Halloween party I attended. I hope this helps. Here is a link to the picture I took of the scone cookies. https://www.instagram.com/p/9b-L3qyVnl/?taken-by=gavintiegirl
Lori, thank you so much for sharing your tips!
Thanks Kate. i will try that.
Made these last night- so easy and delicious!!
Hooray, thanks Robin!
Could you use pumpkin pie spice instead of all the individual spices? If so, how much would you use?
Thanks! The recipe looks amazing.
Yes! I’d just around 1 1/2 to 2 teaspoons.
Could you add frozen cranberries to this recipe?
I think so! Don’t defrost them. Really like that idea…
I just made these on Sunday. I modified with spelt flour and added chocolate chips instead of pecans, but did make pecan butter. delicious!
Glad to hear it! Thanks, Naomi!
My kids are in love with these scones & request them constantly!
Asia just made these — delicious!!!!
I just made those, and they are delicious!!
thank you
Made these this morning with almond milk and coconut oil. Used pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg, and cloves – increasing to 3 tsp total as my family loves their pumpkin full of spice. Cut them into 10 pieces and baked for 14 min so everyone could have 2. Came out fantastic! Showing my family that whole wheat and dairy free can still be delicious in small steps. Thanks for a great recipe!!
Silly question, but do you use refined or unrefined coconut oil? I am newly dairy free and still trying to figure out baking without butter ;-)
That’s not a silly question. :) I always use unrefined, but either would work here. My brother picked up on the coconut flavor in the scones (unrefined tastes like coconut; refined doesn’t), but I couldn’t.
This recipe hit the spot for my family as we are looking forward to fall! I wanted to comment , in case it helps others in the future. I made this gluten free. I substituted 1.5 cups gluten free flour. I make the gluten free flour blend from @minimalistbaker. And then did 1/2 cup almond flour. It was great that it was so easy to substitute . I did make it with butter btw. Thanks for a great recipe- it’s a keeper!
Thank you, Kristina! Glad to hear you successfully made these gluten free. I tried to use Bob’s Red Mill’s all-purpose GF flour in another scone recipe the other day, and they turned out like pancakes! No good.
“We’re not worthy, we’re not worthy!” (A little Waynes World joke). I must say, these are the most well balanced pumpkin scones I have ever had! No need to find another recipe, I’ll be making these little, warm nuggets of joy all season!
Haha! Thanks, Hannah! I appreciate it. :)
Do you know if I can substitute spelt flour for the whole wheat flour in the scone recipe??
Probably, but I’m not 100% sure!
Great recipe! Turned out perfect. I used spelt flour
Glad to hear it! Thank you, Carla.
I did half the glaze and it was plenty for 8 scones. These were a big hit!
Thank you, Kim!
These are amazing!!! I’m super impressed. I’m not vegan, but I made them for a friend who is. I was very skeptical about them because of the lack of traditional ingredients (i.e., butter), but they turned out so well. The texture is perfect, and the flavor is great. Good job!!
Thank you, Leah! So glad you loved them!
These are delicious! I was wondering what to do with the 2 small pumpkins in my CSA box this week and decided to make homemade pumpkin puree and use it for these scones! I love that the scones themselves are not too sweet and the glaze is perfect for sweetening them up a bit. Thanks for the recipe!
Awesome! Thanks for letting me know, Carlee!
Do you actually bake the scones in a 425F oven? Or is that temp only for the nuts to toast? It seemed a bit hot. Please advise.
The temperature is correct!
I’m surprised you 7se wheat flour in your recipes. I learned that whatever is an inflammatory, can I substitute almond or rice flour for this and your other escapes?
I hate autocorrect- WHEAT is,what I meant to say
Hey Mike, I think that wheat can cause problems for people with autoimmune disorders/leaky gut syndrome, but I’m not convinced it’s inflammatory for everyone. You might research the potential arsenic content in rice flour before you start using it a lot. My recipes that use whole wheat flour aren’t configured for almond or rice flour, so it would be a trial and error process to figure out what works. I’ve had good luck with Bob’s Red Mill’s all-purpose gluten-free flour in some of my baked goods recipe and try to make a note below the recipe when it works well. It doesn’t work for scones, though.
I made these delicious scones today after roasting a couple of pumpkins (homemade pumpkin puree). Thank you for this great recipe. It is my new favorite fall treat!
Love these
I made your pumpkin maple glazed scones this morning. They were fabulous. Thank you.
Seriously delicious! I made them per the recipe and they surpassed my expectations. The hardest part was chopping the pecans. I put them in a coffee grinder but they kept mashing up under the blades.
I made these using spelt flour; they taste and look fantastic. The glaze takes them from good to addicting. Thank you for the recipe.
Nice. I used 1c wheat and 1c whole wheat, turbinado sugar instead of brown. My brown sugar always turns to a rock after opening it, and I didn’t want to take the time necessary to recover it. Butter instead of coconut oil. Instead of using a pastry cutter, I pulsed cubed butter with the dry ingredients in a food processor. Better results, lots quicker, avoiding melting the butter in the process. The wife says these are the best pumpkin scones yet — moist, light, and flaky. (Also, we didn’t do the glaze. We thought it unnecessary. And it seems to be contrary to the spirit of making “healthy” mostly whole grain pastries.
I made these with my children yesterday and served them to a guest for brunch this morning. They’re delicious. Thank you!
A friend moved away this week, leaving me with some contents of her pantry; here’s how things went down in my kitchen: I used almost 1 cup white whole wheat flour, filling the remainder with regular whole wheat flour. 1/2 cup brown rice flour, 1/2 cup almond flour. I used 3/4 cup sweet potato that we had left over. Since they were cooked and soft, but not pureed, I added 3/4 cup almond coconut blend milk. To compensate for the sticky consistency, I refrigerated the dough for 30 min or so. I also opted for the less pretty, mash-in-my-hands round scone shape to make smaller scones for my kids. My chef’s knife dipped first in powdered sugar helped cut the remaining dough into the triangular shaped scones. I’m saving this recipe to make again!
Amazing recipe and very easy to make! I didn’t have brown sugar on hand so I substituted 1/4 cup of honey and went easy on the milk.
Hi Kate, I’d like to make these today and take them to work tomorrow, but do you think these scones will be just as tasty on the next day? Also, I would like to wrap these in individual clear bags – does the glaze harden and set once cooled, or will it get all over the clear bags? Beautiful looking scones and can’t wait to try them!
Hi Em, I wish I could remember those details more clearly. I think the glaze hardens pretty well, and I think they will still taste very good tomorrow, just maybe not *quite* as good.