Pumpkin Spice Cookie Scones (Revised)

Quality Control Expert

Being a grown ass woman who does the dishes as she goes 🤘🏼

* This post was originally published in 2014. But seeing as I’ve made these twice in the last two weeks I figured it was time for a refresh and to bump them back to the top of the blog reel. *

Technically, this is a cookie recipe.  But they are so dense, yet so fluffy that if you make them large enough, they’re pretty much scones.  Also, please note that there are no finished photos because a) I did this late at night and b) they were packed up as soon as they cooled to be shared at a photo shoot. Rest assured they’re beautiful, fluffy, delicious and the perfect browny-orange colour you’d expect from a pumpkin cookie.

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Cookie Scone Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 1/2 tsp cinnamon

• 1 tsp ginger

• 1 tsp nutmeg

• 3/4 tsp allspice

• 3/4 tsp cloves

• pinch of salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1/2 cup light brown sugar, lightly packed

• 1 cup canned pure pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

Glaze Ingredients (optional)

• 1 cup icing sugar

• 1 1/2 tablespoons milk

• 1 tablespoon melted butter

• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat (or if you’re using a nonstick pan, just smear a bit of extra butter on there).

2. In a large bowl, combine your dry ingredients: flour, baking powder, baking soda, spices spice, and salt; set aside.

3. In another large bowl, cream together the butter and sugars.

4. When those are well combined, add the pumpkin, egg, and vanilla. Beat on medium speed until creamy.

5. Slowly add dry ingredients and mix until combined.

6. Bake in preheated oven for 12-15 minutes. Allow cookies to cool for a few minutes before placing them on a wire rack to cool completely.

7. To Make the Glaze: Combine icing sugar, milk, melted butter, and vanilla. Add milk as needed to achieve glaze consistency.

8. Dip the top of each cookie scone into the glaze and place on a wire rack.  Allow glaze to harden before serving.

PS this recipe has been modified from this one.

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