Quick Pumpkin Oatmeal Scones

If you ask me, pumpkin oatmeal scones are the perfect fall treat.

These tender breakfast pastries combine the warm spice of pumpkin with hearty oats for a cozy morning bite. The pumpkin keeps them moist while cinnamon and nutmeg add just the right amount of autumn flavor.

They’re mixed together quickly in one bowl and baked until golden brown. A simple glaze drizzled on top makes them feel a little fancy without any extra fuss.

It’s an easy recipe that fills your kitchen with amazing smells, perfect for weekend mornings or afternoon coffee breaks.

What Kind of Pumpkin Purée Should I Use?

For these scones, you’ll want to use plain pumpkin purée, not pumpkin pie mix – there’s a big difference! Pumpkin pie mix already has spices and sugar added, which will throw off the balance of flavors in your scones. Look for cans labeled “100% pumpkin” or “pumpkin purée” in the baking aisle. You can also make your own by roasting a sugar pumpkin and pureeing the flesh, though canned works just as well and saves time. Make sure to give your pumpkin purée a good stir before measuring, as it can separate in the can.

Options for Substitutions

These scones are pretty adaptable, so here are some swaps you can make based on what you have in your pantry:

• Instant oats: You can use old-fashioned rolled oats instead – just pulse them in a food processor a few times to break them down slightly, or use them as-is for a bit more texture.
• Pumpkin purée: Sweet potato purée or butternut squash purée work great here. You could also try mashed banana, though it will change the flavor profile to more of a banana oat scone.
• Pure maple syrup: Honey works as a 1:1 swap, or you can use brown sugar (about 2 tablespoons) mixed with an extra tablespoon of milk to keep the moisture level right.
• White whole wheat flour: Regular all-purpose flour works perfectly fine, or you can use a 1:1 gluten-free flour blend if needed. Whole wheat pastry flour is another good option.
• Pumpkin pie spice: If you don’t have the homemade blend, store-bought pumpkin pie spice works, or mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch each of ginger and cloves.
• Nonfat milk: Any milk you have on hand will work – whole milk, almond milk, oat milk, or even buttermilk for extra tang. Just stick to the same amounts.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin oatmeal scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and stop there.

Make sure your butter stays cold throughout the process by keeping it in the fridge until the last minute and cutting it into small cubes, as warm butter won’t create those pockets of steam that give scones their signature texture.

Don’t skip the step of using pumpkin purée instead of pumpkin pie mix, since the pie mix contains added spices and sugar that will throw off your recipe’s balance.

Finally, resist the urge to add extra milk if the dough seems dry – pumpkin scone dough should be slightly crumbly, and adding too much liquid will result in flat, heavy scones that spread instead of rising tall.

What to Serve With Pumpkin Oatmeal Scones?

These cozy pumpkin scones are perfect with a hot cup of coffee or chai tea on a crisp fall morning. I love spreading a little butter or cream cheese on them while they’re still warm, or you can drizzle them with a simple glaze made from powdered sugar and milk. They also pair beautifully with a steaming mug of hot chocolate or spiced apple cider for the full autumn experience. For a more indulgent treat, try them alongside some vanilla Greek yogurt mixed with a touch of honey and cinnamon.

Storage Instructions

Keep Fresh: These pumpkin oatmeal scones taste best when stored in an airtight container at room temperature for up to 3 days. I like to wrap them individually in plastic wrap if I’m packing them for lunch or snacks throughout the week.

Freeze: You can freeze these scones for up to 3 months in a freezer-safe bag or container. I often make a double batch and freeze half for busy mornings when I want something homemade but don’t have time to bake from scratch.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-7 minutes, or pop them in the toaster on a low setting. If they’re frozen, let them thaw at room temperature first, then warm them up for the best texture.

Preparation Time	15-20 minutes
Cooking Time	22-26 minutes
Total Time	37-46 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-740
• Protein: 14-18 g
• Fat: 9-12 g
• Carbohydrates: 135-150 g

Ingredients

For the dough:

• 1 1/2 tbsp unsalted butter (cold and cut into small cubes)
• 1/4 tsp salt
• 1/2 cup instant oats (old-fashioned or quick oats work well)
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1 cup white whole wheat flour (or gluten-free flour blend)

For the wet mix:

• 1/2 cup pumpkin puree (I use Libby’s, not pie filling)
• 3 tbsp nonfat milk
• 3 tbsp pure maple syrup (gives better moisture and texture)
• 1 tsp vanilla extract

For brushing:

• 2 tbsp nonfat milk (for a light golden finish)

Step 1: Prepare the Mise en Place and Preheat

• 1 1/2 tbsp unsalted butter
• Parchment paper for baking sheet

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Cut your cold butter into small cubes and set aside—keeping the butter cold is crucial for creating those flaky, tender scones.

Measure out all your dry ingredients and the wet ingredients so everything is ready to go when you start mixing.

Step 2: Combine Wet Ingredients with Oats

• 1/2 cup instant oats
• 1/2 cup pumpkin puree
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• 3 tbsp nonfat milk

In a medium bowl, whisk together the pumpkin puree, maple syrup, vanilla extract, and 3 tablespoons of milk until smooth and well combined.

Fold in the instant oats until they’re evenly distributed throughout the mixture.

This wet base creates moisture and texture that will keep your scones tender and delicious.

Step 3: Build the Dry Ingredient Base

• 1 cup white whole wheat flour
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• cold butter cubes from Step 1

In a separate bowl, whisk together the white whole wheat flour, pumpkin pie spice, baking powder, and salt.

Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour mixture until it resembles coarse breadcrumbs.

I like to keep my hands cool and work quickly—this prevents the butter from melting and ensures a flaky texture in the final scones.

Step 4: Combine Wet and Dry Mixtures

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Add the wet ingredient mixture from Step 2 to the dry ingredient mixture from Step 3.

Using a spatula or wooden spoon, gently fold everything together until just combined—don’t overmix, as this will make the scones tough.

The dough should come together with some visible pockets of flour; this is exactly what you want.

Step 5: Shape and Score the Scones

• dough from Step 4
• 2 tbsp nonfat milk

Turn the dough out onto your prepared baking sheet and gently shape it into a 3/4-inch thick circle using lightly floured hands or a bench scraper.

Using a sharp knife, score the dough into 8 equal triangular wedges without cutting all the way through or separating them—this guides the bake and makes them easy to pull apart once done.

Brush the top lightly with the remaining 2 tablespoons of milk for a beautiful golden finish.

Step 6: Bake Until Golden

Bake the scones for 22 to 26 minutes, until the top is light golden brown.

Start checking around 20 minutes, as oven temperatures vary.

The scones are done when a toothpick inserted into the center comes out with just a few moist crumbs—don’t overbake, or they’ll lose their tender crumb.

Step 7: Cool and Serve

Remove the baking sheet from the oven and let the scones cool on the pan for 10 minutes before gently pulling them apart along the scored lines.

This resting time allows the structure to set while they’re still warm and tender, making them easier to separate without crumbling.

Serve warm or at room temperature.