Glazed Pumpkin Chocolate Chip Scones and a cup of coffee are a perfect way to start the day.

Glazed Pumpkin Chocolate Chip Scones

These drop scones are full of pumpkin flavor with just a touch of sweetness.

Servings 15 scones
Author Ellen Folkman


  • 1/2 cup butter, softened (I used Cabot)
  • 1/2 cup brown sugar (I used Dixie Crystals)
  • 1 cup canned pumpkin
  • 1/2 cup half and half
  • 1 large egg yolk (I used Eggland's Best)
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 cup miniature chocolate chips


  • 3/4 cup confectioners' sugar (I used Dixie Crystals)
  • 1 - 2 tablespoons half and half


  1. Heat oven to 350°F.

    Combine butter and brown sugar in bowl; beat at medium speed until creamy. Add pumpkin, 1/4 cup half & half and egg yolk; continue beating until smooth and creamy. Stir in flour, baking powder, pumpkin pie spice and salt, until combined. Stir in mini chocolate chips.

    Drop rounded 1/4 cupfuls of dough evenly onto ungreased baking sheet. Bake 18 - 22 minutes or until edges are lightly browned and scones are set. Remove from baking sheet to cooling rack.


    Combine powdered sugar and enough half & half in bowl for desired glazing consistency. Drizzle over warm or cooled scones.