Vegan Pumpkin Scones + Maple Glaze

Vegan Pumpkin Scones topped with maple glaze feature simple ingredients and are easy to make. It’s a delicious scone recipe that will bring in the cozy flavors of fall!

A Cozy Fall Treat

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 and a perfect balance of spices. And the glaze takes them over the top, making them irresistible!

With minimal ingredients, these pumpkin scones come together easily. In no time, you’ll be enjoying the seasonal flavors of fall. And they store and freeze well, too!

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

Ingredients You’ll Need

This recipe uses flour, pumpkin puree, coconut oil, non-dairy milk, and spices to form a dough that is shaped, cut, and baked into a timeless and wonderful fall treat.

Here is everything you will need, including ingredient variations:

• Flour: Use all-purpose, spelt, whole-wheat, or any combo of these flours, or a 1:1 gluten-free flour blend (here I’ve used a mix of all-purpose and whole-wheat).
• Pumpkin puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
• Sugar: Use pure cane sugar or coconut sugar in the scones. For the icing, we call for powdered sugar (pref. organic).
• Coconut oil: You can swap it with vegan butter or margarine
• Pumpkin pie spice: If you don’t have it on hand, use a mix of cinnamon, ginger, and nutmeg, as noted in the recipe card.
• Non-dairy milk: Use your preferred unsweetened almond, cashew, oat, or soy milk.
• Vanilla: Optional if using vanilla-flavored plant milk.
• Baking powder: Will help the scones puff up a bit.
• Pure maple syrup: Used in the icing to add more fall flavor.
• Powdered sugar – if you don’t have powdered sugar, blend cane sugar into a fine powder using a high-speed blender.

How To Make Vegan Pumpkin Scones

Making scones is easy as can be. Here you’ll find a quick guide with photos for reference to make the process visual.

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.

Mix dry ingredients. In a medium bowl, combine the flour, baking powder, sugar, pumpkin spice, and salt, blending well.

Cut the oil or butter into the flour. Once you’ve mixed the dry ingredients, add the coconut oil to the flour and mix until the flour is lumpy (above right). 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!

Add remaining wet ingredients. Add the pumpkin puree, non-dairy milk, and vanilla, and mix well.

Shape and cut the dough. Using your hands, mold the dough into a ball and place it on a lightly floured work surface. Flatten the dough with the palms of your hands and fingers into a circle about 1 inch thick. Cut into 6 or 8 slices (above right).

Bake the pumpkin scones. Place scones on a baking sheet lined with parchment paper or a Silpat (affiliate links), or lightly grease with oil (above left).  Place in the preheated oven set to 425 degrees on the center rack and bake for 18 minutes (above right). Let cool.

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.

Storage & Freezing

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: Store on the counter in a cool area and eat within 1-2 days.
• Refrigerator: Storing glazed scones in the refrigerator is my preferred way, and they will last 3-4 days.

Freezing Scones

Since cooked scones are best fresh, you can make and store unbaked scones for later. They 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 to freezer-safe containers or ziplock bags. When baking scones from frozen, add 3-4 extra minutes to the baking time. And voila, you can enjoy freshly baked pumpkin scones anytime you like!

More Vegan Baked Goods!

• Persimmon & Ricotta Scones
• Southern Blackberry Cobbler
• Vegan Coconut Macaroons
• Easy Pear Tart
• Vegan Banana Bread

If you try this cozy fall 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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