These cinnamon swirl pumpkin scones have a pumpkin scone base, are filled with a ribbon of cinnamon roll filling and are topped with icing. They are the perfect fall treat!
Quick Tips
- Once you form the scone dough, place it in the fridge to set for 20 minutes while you make the cinnamon swirl filling
- Once you’ve added the cinnamon swirl filling and formed the dough into a 8-10 inch circle, place it in the freezer for 20-30 minutes to allow the dough to set again
- After freezing the dough, slice it into 8 equal parts and pinch the sides of each scone closed to minimize leaking of the filling during baking
- Even after pinching the sides together, you will likely see SOME leaking of the filling when baking. That’s OK!
Equipment
Not much equipment is needed for this recipe!
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Spoons for mixing/adding icing
- Cookie sheet
- Parchment paper (recommended)
Ingredient Notes and Substitutions
- Flour– all-purpose flour or gluten-free flour will work
- Granulated sugar– this sugar is used in the scone dough
- Brown sugar– light or dark brown sugar is OK. This sugar is used for the cinnamon swirl filling
- Butter– unsalted butter is recommended, if using salted butter, decrease added salt by ¼ teaspoon. Butter should be COLD
- Pumpkin puree
- Heavy cream– used in the scone dough, to brush the scones before putting them in the oven and is also used in the icing
- Vanilla extract
- Cinnamon
- Baking powder
- Pumpkin pie spice
- Salt
- Powdered sugar– this is used in the icing
Try these other pumpkin recipes!
- Cinnamon Sugar Pumpkin Muffins
- Caramel-Filled White Chocolate Pumpkin Cookies
- Pumpkin Snickerdoodle Cookies
How to make Cinnamon Swirl Pumpkin Scones
Making these cinnamon swirl pumpkin scones can be broken down into 3 steps.
- Make the scone dough
- Make the cinnamon swirl filling
- Assemble and bake the scones
How to make the scone dough
In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder, cinnamon, pumpkin spice and salt) and set it aside.
Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn’t be larger than a pea. Set aside.
Add the heavy cream, vanilla extract and heavy cream to the mixture. Use a silicone spatula (or your hands) to form the mixture into a dough. Dough may be wet and sticky at first. Place the dough in the fridge for 20 minutes while you make the cinnamon swirl filling to reduce stickiness.
Line a large cookie sheet with parchment paper. Lightly flour the parchment paper. Set aside.
How to make the cinnamon swirl filling
In a small-medium bowl, use a fork to mix together softened butter, cinnamon, flour and brown sugar until well combined. The mixture should be thick and not runny – if it’s runny, place it in the freezer while you make the scone dough (for no more than 10 minutes). Set the mixture aside.
How to assemble and bake the scones
Remove the scone dough from the fridge and lightly flour your hands and pick up the dough. Spread the dough evenly across the pan until it is ½-1 inch thick. The dough will be sticky – add a little more flour if needed.
Spread the filling evenly across the scone dough, leaving a 1-inch boarder around the dough empty.
Gently fold the scone dough over the filling, working it with your hands into a 7-8 inch circle with the filling completely covered with dough. If the filling gets too runny or the dough gets too sticky during this process, just throw the pan into the freezer for a few minutes to allow everything to re-set. Pinch together any areas where filling is showing through.
Freeze the dough for ~20 minutes to set once you have formed it into an 8-inch circle.
Remove from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces (I like to cut it into triangles like a pizza).
Separate the pieces and pinch the edges of each scone together to avoid leaky filling.
Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with cinnamon and sugar. Place the scones back in the freezer for 10-15 minutes (while you preheat the oven).
Bake and top your cinnamon swirl pumpkin scones!
Preheat your oven to 400 degrees. Use the convection bake setting if you have it.
Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown. The filling may leak out of the scones a little and that’s OK!
Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.
Lastly, mix together the icing! Add powdered sugar, 2 tablespoons heavy cream and vanilla extract to a small bowl. Mix until combined, then add additional heavy cream to reach your desired consistency. Spread the icing over the tops of the cooled scones.
Love these cinnamon swirl pumpkin scones? Try these other fall recipes!
- Easy Caramel Apple Bark
- Candy Corn Truffles
- Pumpkin Pie Cheesecake Bars
- Caramel Apple Pie Cookie Cups
Frequently Asked Questions
Yes, it is highly recommended that the dough sets in the fridge after you mix it together to avoid stickiness. Then you will also need to place the dough in the fridge after you form it into a circle to avoid too much spreading in the oven. Freezing it before cutting it into scone pieces also helps with pinching the dough together to help the filling not leak.
This base scone dough is very versatile, so you could forego the cinnamon swirl filling (if desired) and just add chocolate chips or leave them plain!
Cinnamon Swirl Pumpkin Scones
Ingredients
Equipment
Method
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder, cinnamon, pumpkin spice and salt) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- Add the heavy cream, vanilla extract and pumpkin puree to the mixture. Use a silicone spatula (or your hands) to form the mixture into a dough. Dough may be wet and sticky at first. Place the dough in the fridge for 20 minutes while you make the cinnamon swirl filling to reduce stickiness.
- Line a large cookie sheet with parchment paper. Lightly flour the parchment paper. Set aside.
- In a small-medium bowl, use a fork to mix together softened butter, cinnamon, flour and brown sugar until well combined. The mixture should be thick and not runny – if runny, place in the freezer while you make the scone dough (for no more than 10 minutes). Set mixture aside.
- Remove the scone dough from the fridge and lightly flour your hands and pick up the dough. Spread the dough evenly across the pan until it is ½-1 inch thick. The dough will be sticky – add a little more flour if needed.
- Spread the filling evenly across the scone dough, leaving a 1-inch boarder around the dough empty.
- Gently fold the scone dough over the filling, working it with your hands into a 7-8 inch circle with the filling completely covered with dough. If the filling gets too runny or the dough gets too sticky during this process, just throw the pan into the freezer for a few minutes to allow everything to re-set. Pinch together any areas where filling is showing through.
- Freeze the dough for ~20 minutes to set once you have formed it into an 8-inch circle.
- Remove from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Separate the pieces and pinch the edges of each scone together to avoid leaky filling.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and generously sprinkle them with cinnamon and sugar. Place the scones back in the freezer for 10-15 minutes (while you preheat the oven).
- Preheat the oven to 400 degrees.
- Remove the scones from the freezer and immediately place them in the oven. Bake for 18-22 minutes, or until the corners and bottoms have just begun to brown. The filling may leak out of the scones a little and that's OK!
- Let scones cool for at least 10 minutes before removing them from the cookie sheet. Then place them on a cool rack to cool to room temperature.
- In a small mixing bowl, combine powdered sugar, 2 tablespoons heavy cream and vanilla extract.
- Mix the ingredients and add additional heavy cream if necessary until your icing has your desired consistency.
- Spoon the icing over the scones and evenly spread it over the top. Store and enjoy at room temperature.
Kim says
I don’t see where to add the pumpkin. Heavy cream is mentioned twice.
Jackie says
Just updated this, thanks for asking! Pumpkin puree should have taken place of one of the heavy creams.