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+ servings

Pumpkin Spice Chocolate Chip Scones with Cream Cheese Frosting

The perfect combination of fall flavors.
Course Bread, Breakfast
Keyword cream cheese, cream cheese frosting, mini chocolate chips, pumpkin, pumpkin spice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 scones
Author Lynn / Turnips 2 Tangerines


  • 2 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/3 cup packed brown sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup butter, cold and cubed
  • 1 egg, lightly beaten
  • 1/4 cup apple juice
  • 1/4 cup milk
  • 1/3 cup canned pumpkin
  • 1/2 cup mini chocolate chips
  • 1/4 cup butter, room temperature
  • 1 8 oz package cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 16 oz package powdered sugar
  • 2 tablespoons milk, add one tablespoon at a time


  • Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  • In large bowl combine flour, oats, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Cut in butter until mixture resembles coarse crumbs.
  • In small bowl combine egg, apple juice, milk and pumpkin. Add milk mixture to flour mixture. Stir together. Fold in mini chocolate chips.
  • Turn dough onto well floured surface. Knead 5 to 10 times. Pat dough onto a 10 inch circle. Cut dough into 10 wedges. Place wedges on prepared baking sheet.
  • Bake scones for 12 to 15 minutes or until golden brown. Remove from baking sheet. Cool on wire rack.
  • Make Cream Cheese Frosting
  • Cream together butter and cream cheese, add vanilla extract and powdered sugar. Beat until creamy. Add milk, 1 tablespoon at a time until creamy. Frost scones