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Vegan Pumpkin Scones + Maple Glaze

Vegan Pumpkin Scones with maple glaze are made with simple ingredients and are easy to make! Bring in the cozy flavors of fall with these delicious vegan scones!

top down view of pumpkin scones with maple glaze on baking sheet.

Filled with pumpkin puree and warm spices, these healthy scones are perfectly crusted on the outside and tender on the inside. The flavor is just right, not too sweet with a perfect balance of spices. And the glaze takes them over the top making them irresistible!

With a minimal ingredient list, this vegan pumpkin scone recipe comes together easily, and you will be enjoying the flavors of fall in no time. Let’s bring in the fall and enjoy the season’s flavors!

I adapted this pumpkin scone recipe from the Persimmon Ricotta Scones in the archives. Using that as a template, I substituted the ricotta for the pumpkin puree and changed up the spices. I couldn’t be happier with the final result as they are about as perfect as a pumpkin scone can be!

top down view of ingredients used to make best vegan pumpkin scones.

Ingredients You’ll Need

Pumpkin scones are made with flour, pumpkin puree, coconut oil, almond milk, and spices, then made into a dough, shaped, cut, and baked into a timeless and wonderful fall treat.

Here is everything you will need, including ingredient variations:

  • Flour – use spelt, all-purpose, whole wheat, or any combo of these flours, or 1-1 gluten-free flour blend (here I’ve used all-purpose and whole wheat mix)
  • Pumpkin puree –  be sure to use 100% pumpkin puree, not pumpkin pie filling
  • sugar
  • Coconut oil – can sub with vegan butter or margarine
  • Pumpkin pie spice – can sub with a mix of cinnamon, ginger, and nutmeg as noted in the recipe card notes
  • Non-dairy milk – pref. unsweetened almond, cashew, oat, or soy milk (or use your favorite)
  • Vanilla – can be optional if using vanilla-flavored plant milk
  • Baking powder
  • Pure maple syrup 
  • Powdered sugar – if you don’t have powdered sugar you blend cane sugar into fine powder using a high-speed blender
side by side photos showing the process of making maple glaze.

How To Make Vegan Pumpkin Scones

(Note – The full printable recipe is at the bottom of this post)

  • Start with the maple glaze. In a small/medium bowl, add the powdered sugar, maple syrup, and non-dairy milk, mix well, and set aside. The glaze should be thick. If the glaze is thin, place it in the refrigerator to chill and thicken.
side by side photos showing the process of mixing dry ingredients together.
  •  Mix dry ingredients. In a medium bowl, combine the flour, baking powder, sugar, pumpkin spice, and salt, blending well.
side by side photos showing the process of cutting coconut oil into dry ingredients.
  • Cut in the oil or butter. Once you’ve mixed the dry ingredients together, add the coconut oil to the flour and mix well until the flour becomes lumpy. The lumps should be about the size of a pea, but it doesn’t have to be perfect. If you have a few larger or smaller lumps, it’s ok.
side by side photos showing the process of adding wet to dry ingredients.
  • Add remaining wet ingredients. Add the pumpkin puree, non-dairy milk, and vanilla, and mix well.
top down view of photos showing the process of shaping and cutting pumpkin scone dough.
  • Shape and cut the dough. Using your hands, mold the dough into a ball and place it on a lightly floured work space. Flatten the dough with the palms of your hands and fingers creating a circle, about 1 inch thick. Cut into 6 or 8 slices.
side by side photos of pumpkin scones on a baking sheet before and after baking.
  • Bake the pumpkin scones. Place scones on a baking sheet lined with parchment paper, a silpat (affiliate links), or lightly grease with oil (above left photo).  Place in the preheated oven set at 425 degrees, on the center rack, and bake for 18 minutes (above right). Let cool.
top down view of pumpkin scones with maple glaze on baking sheet with items surrounding.
  • Drizzle with maple glaze. Lastly, drizzle the glaze over each scone in a back-and-forth motion. Let the scones rest until the drizzle sets and hardens.

Top Tips

  • Make the glaze first. This will give it plenty of time to set and thicken up. You may even let the scones cool down all the way or refrigerate them before topping. Warm scones will heat the glaze, making it runny. All in all, whether the glaze is runny or firm, it’s absolutely delicious and completes the scones perfectly!
  • Sub the sugar in the scones with pure maple syrup. To do this, reduce the plant milk to 1/4 cup.

side angle view of pumpkin scones with maple glaze on baking sheet.

How To Store + Freeze

The best way to store pumpkin scones is to cover them in a container or ziplock bag, keeping them airtight so they don’t dry out too much. You may even want to add a paper napkin under the scones to soak up any excess moisture.

  • Counter: Scones can be stored on the counter in a cool area and are best eaten within 1 – 2 days.
  • Refrigerator: Storing glazed scones in the refrigerator is my preferred way and will last 3 – 4 days.

Freezing Scones

Since cooked scones are best fresh, you can easily make and store unbaked scones for later. If stored properly unbaked scones will keep for up to 3 months in the freezer. To freeze, place unbaked scones on a baking sheet (or large, flat plate) in the freezer for about 2 hours. Transfer scones to freezer-safe containers and keep them in the freezer until ready to bake. When baking scones from frozen, add 3 – 4 extra minutes to the cooking time. And voila, you can enjoy freshly baked pumpkin scones anytime you like!

top down view of vegan pumpkin scone with piece broken off on a fork and items surrounding.

More Vegan Baked Goods!

If you try this pumpkin scone recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



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4.9 from 7 reviews

Bring in the fall season with these perfectly spiced vegan pumpkin scones with maple glaze! They make a great breakfast, snack or dessert.

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: Makes 68 scones 1x
  • Category: Bread, Snack, Breakfast
  • Method: bake
  • Cuisine: American
  • Diet: Vegan


  • 2 cups flour (spelt, all-purpose, or light whole wheat)
  • 1/4 cup sugar (pure cane or coconut sugar)
  • 2 heaping teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • pinch of salt
  • 6 tablespoons hardened coconut oil (or vegan butter/margarine)
  • 3/4 cup 100% pumpkin puree
  • 1/3 cup unsweetened almond milk (or your favorite non-dairy milk)

Maple Glaze

  • 1 cup organic powdered sugar
  • 2 teaspoons pure maple syrup
  • 1 tablespoon unsweetened almond milk


Glaze: In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If glaze is thin, place in the refrigerator to chill and thicken.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, a silpat, or lightly grease with oil.

Mix: In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well. Add the hardened oil, and using either a pastry blender or mixing spoon, mix well. Doesn’t have to be perfect. Add the pumpkin puree, vanilla, and non-dairy milk to the mixture, stir to form a dough. Using your hands, knead the dough into an even ball.

Shape & Cut Dough: Transfer the dough to a lightly floured surface. Lightly flour the top of the dough and pat into a 8 – 9 inch circle, 1 inch high. Using a knife, gently divide the dough into 6 – 8 slices.

Bake: Place the scones on the prepared baking sheet. Place in the oven on the center rake and bake for about 18 minutes, until lightly golden along the edges. Let cool a bit before transferring to a cooling rack.

Glaze Scones: Once cooled, place a spoonful right in the middle of each scone and use the back of the spoon to spread, or drizzle the glaze in a zig zag across the top of each scone. Let the glaze set.

Makes 6 – 8

Store: Leftovers can be stored in an airtight container, either on the counter or in the refrigerator, and eat within a couple of days.


Be sure to make the glaze first so it has time to set and thicken as explained above.

A note on the flours. Feel free to change-up the flour content…for example part unbleached all-purpose flour, all whole wheat pastry flour, spelt & whole wheat pastry flour, all gluten-free all-purpose flour, etc…it should turn out just as well.

If you don’t have pumpkin pie spice on hand, try using 1 teaspoon cinnamon, along with 1/2 teaspoon ginger and 1/2 teaspoon nutmeg.

Sub the sugar for scones with pure maple syrup and reduce the plant milk to 1/4 cup.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. married to a vegan says:

    Both my vegan honey and I agree that these are the best vegan pumpkin scones recipe. Thanks, we tried a couple. Yum! Thanks!

  2. Haley Curtis says:

    These turned out great! They were super easy to make and ready in no time. Definitely a fun treat to make in the fall! :)

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Haley!

  3. Stephanie Boeger says:

    Good vegan scone with great texture but I personally felt that there was slightly too sharp taste, likely the spices (I followed the recipe notes for mixing my own pumpkin spice) or maybe the recipe calling for ‘heaping teaspoons’ of baking powder rather than just two teaspoons, or a combination of the two.

    I will try again and make adjustments.

  4. I tried this recipe and the scones came out tasting AMAZING the only way u can accurately describe them is being transported onto a path in the woods among trees covered an the beautiful colors of fall BUT my batter was so sticky that I wound up having to use a LOT of extra flour(a full cup pluse a little extra) while they tasted great it felt like I had eaten a brick I am new to vegan baking (and eating vegan in general) are there any tips you can give me so the next time I make these I dont have to add so much extra flour

    1. Kirinxu, the apprentice says:

      As a pretty capable vegan cook, I might have an idea… It’s a risky method, but it can work. Try drying it out heating an oven to a low temperature (like 200 F) and smash your batter in there. Check on it VERY often. You wouldn’t want to dry it out completely, or worse, for the batter to start cooking.
      Does it work? Maybe. It’s not a full-proof method, but if you don’t have other options you should try it.
      Also, if you plan on making it again you might just all a little less liquid, and this is probably the easiest solution. As almost every recipe, you might have to try it a few times before you reach perfection :)
      Have a good day sir, I hope this was helpful!

      -From Kirinxu, The apprentice.

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