Pumpkin Scones with Chocolate Chips

4.77 from 21 votes
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Pumpkin scones with chocolate chips are a delightful fall breakfast treat! This lightened-up pastry recipe uses whole wheat flour, coconut sugar and oil for a healthier alternative.

Pumpkin Scones with Chocolate Chips

Fall is here and marks the beginning of my baking extravaganza. To kick things off, I’m making a pumpkin scone recipe with a skinny makeover. I want to dive into healthier baking alternatives and share the tasty results with you.

With this recipe, I challenged myself to make more nutrient-rich substitutions, without sacrificing taste quality, at least, as best I could.

These scones are a combination of whole wheat flour, unrefined coconut sugar, coconut oil, and a mix of warm spices for the base. For extra goodness, I add dark chocolate chips and pumpkin puree for flavor. Grab a cup of hot coffee or ginger root tea, and you’ll be ready to start your day!

Mixing whole wheat flour and pumpkin spices in a bowl

How to make pumpkin scones

  • Preheat oven to 400ºF (204ºC).
  • In a bowl whisk together coconut sugar, baking powder, spices, salt, and flour.
  • Use a pastry cutter to break coconut oil into smaller pieces.
  • Stir in chocolate chips.
  • Whisk together pumpkin puree, egg, milk, and vanilla.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Transfer dough to a floured surface, knead until smooth.
  • Shape into a disk, then cut into wedges.
  • Bake scones until golden brown and cool on the sheet pan.

Using the biscuit method to make scones

The scone mixing method is called “biscuit” because it uses solid fat and flour to create a texture similar to savory biscuits. For this recipe, chilled solid coconut oil is broken up into small pieces, placed in the flour, and then mixed with the wet ingredients. The small solidified oil pieces create air and fat pockets in the dough when baked giving a light and layered pastry.

Baking with whole wheat flour

This pumpkin scone recipe uses whole wheat flour instead of all-purpose flour. I specifically use white whole wheat flour, because the grains are more tender, lighter in color, and have a more mild flavor compared to traditional red whole wheat flour.

Because the scones are darker in color and heartier from the pumpkin puree, the 100% use of whole wheat flour did not create a huge taste difference.

Red spatula mixing eggs, dark chocolate chips, and flour in a bowl

The benefits of adding pumpkin puree

These pumpkin scones can be made using homemade pumpkin puree or picking up a can from the market. Libby’s is my top pick if you’re going the store-bought route. This simple pantry staple can be used for sweet and savory recipes and packs nutrients like vitamin K and beta-carotene.

In fact, according to the USDA FoodData Central, 1 cup (245 grams) of pumpkin puree contains around 7.1 grams of fiber, 2.7 grams of protein and only 83.3 calories. A significant nutritional win!

How pumpkin affects the texture

Because the scones have the added pumpkin, it will naturally have more moisture in the dough. The interior texture of the scone is moist and slightly more bread-like, while the edges are crisp.

Baking with coconut oil

Baking with coconut oil provides a dairy-free alternative to butter. Like anything, moderation is key! Coconut oil has 84% of the calories coming from saturated fat. The source is mainly from medium-chain triglycerides, which may be easier for your body to digest compared to other types of fats.

The oil is solid at room temperature, making it easy to work with in baking. I use a refined coconut oil so that the flavor is neutral. However, an unrefined product may also be used. Just make sure to chill the oil before adding into the dough, so it’s easier to incorporate.

Pumpkin scones topped chocolate chips on a wooden cutting board

Give coconut sugar a try

Have you tried coconut sugar? It’s an unrefined sugar that has been boiled and dehydrated from the sap of the coconut palm. This ingredient is popular in healthy recipes because it contains trace vitamins and minerals like vitamin C, potassium, phosphorus, magnesium, calcium, zinc, iron and copper.

Coconut sugar is also lower in glycemic index, ranking at 35 compared to about 60 to 75 with white sugar. I’ve been curious about it for a while, and it can be used as a 1:1 substitute for granulated sugar. It has a more molasses-type flavor similar to brown sugar, which works nicely with the spices in the pumpkin scones.

Adding in extra pumpkin flavor

A combination of warm winter spices like cinnamon, ginger, nutmeg, and allspice are added to the scone base. You can substitute homemade pumpkin pie spice if you have it on hand, simply substitute 2 teaspoons.

Other mix-ins

  • Chopped nuts like pecans, almonds, or walnuts.
  • Butterscotch, semi-sweet or white chocolate chips.
  • Combine 1 ½ cups confectioners sugar, 3 to 4 tablespoons of milk and a splash of vanilla to make a glaze.
  • Add cranberries or raisins instead of chocolate chips.

A hand holding a piece of pumpkin scones in the air

More pumpkin favorites

Why scones are fast to make

Scones are considered a quick bread because of the little time and effort needed. The technique uses a chemical leavening agent like baking powder to help the pastry rise nice and tall, instead of relying on yeast fermentation.

Pumpkin Scones with Chocolate Chips

Pumpkin scones with chocolate chips are a delightful fall breakfast treat! Made with pumpkin puree, whole wheat flour, coconut sugar and coconut oil for a healthier pastry option.
4.77 from 21 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 8 servings
Course Breakfast
Cuisine American


  • ½ cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups white whole wheat flour
  • ¾ cup semi-sweet chocolate chips
  • 6 tablespoons coconut oil, chilled and cut into ¼ inch pieces
  • ½ cup pumpkin puree
  • 1 large egg
  • ½ cup unsweetened cashew milk
  • 1 teaspoon vanilla


  • Place rack in the center of the oven. Preheat to 400°F (204ºC).
  • In a medium-sized bowl, whisk together coconut sugar, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and flour.
  • Add the cold coconut oil pieces to the dry mixture. Use a pastry cutter to break the oil into small pieces until it resembles a coarse meal. A stir in the chocolate chips.
  • In a separate medium-sized bowl, whisk the pumpkin puree, egg, milk, and vanilla.
  • Make a well in the dry ingredients and pour in the wet mixture. Fold together until just combined.
  • Turn the dough out onto a well-floured surface and lightly knead until it becomes smooth but do not overwork about 5 to 7 times. Add more flour as needed to prevent sticking.
  • Shape dough into a round disk, about 6-inches wide and 1-inch thick. Cut the disc like a pie into 6 or 8 pieces depending on your desired size.
  • Place scones on a parchment-lined sheet pan. Press in additional chocolate chips onto the surface of the scones.
  • Bake until the surface are set and lightly browned, and the bottoms are golden brown, about 12 to 15 minutes.
  • Allow scones to cool on the sheet pan.


  • Granulated sugar can be substituted for coconut sugar.
  • Butter can be substituted for coconut oil.
  • Refrigerate the coconut oil to ensure it's solidified before adding to the flour mixture.
  • Whole wheat, all-purpose or gluten-free all-purpose baking flour can be substituted for white whole wheat flour.
  • Unsweetened almond, soy, coconut or dairy milk can be substituted for cashew milk.
  • Purchase dairy-free chocolate chips if avoiding dairy.
  • Store in an airtight container for up to 2 days. Reheat before eating.
  • Freeze in a resealable plastic bag for up to 1 month.

Nutrition Facts

Serves: 8 servings
Calories 307kcal (15%)Carbohydrates 39g (13%)Protein 6g (12%)Fat 15g (23%)Saturated Fat 11g (55%)Polyunsaturated Fat 0.2gMonounsaturated Fat 1gCholesterol 22mg (7%)Sodium 227mg (9%)Potassium 32mg (1%)Fiber 4g (16%)Sugar 20g (22%)Vitamin A 2200IU (44%)Vitamin C 1.7mg (2%)Calcium 100mg (10%)Iron 2.2mg (12%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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8 Comments Leave a comment or review

  1. Sue Baxter says

    I’ve just been looking at some of your pumpkin recipes and the nutritional information you also provide. Thank you for all the information you are sharing.
    I live in England. The only time we get pumpkins here is October,, pumpkin puree is not readily available, so I grew some pumpkins for the first time this year. I love roasted pumpkin cooked in the chicken juices, and Tai pumpkin curry is delicious as well. Today I will try out the roasted seeds. I wonder if you could dry/roast seeds and grind them into flour like you can with almonds? Have you tried this?
    Many thanks, Sue

    • Jessica Gavin says

      Wow Sue, you are amazing! I can’t believe you grew your own pumpkins. Thai pumpkin curry sounds incredible! I think you can make a flour with the roasted shelled pepitas. Let me know how it goes!

  2. Kate | And They Cooked Happily Ever After says

    THESE look amazing! I am a lover of all things in the Pumpkin Chocolate Chip fam too 🙂 YUM!

  3. brittany | words like honeycomb says

    giiiiirl you tryin’ to derail the health train I’m on…STOP IT….(not really, keep that bakin’ happenin’!!) 😀

        • Jessica Gavin says

          You could try to cut back on the chocolate chips. Maybe use mini chips instead, it will cover more surface area when mixed so you can add less. You could add less coconut sugar, it just won’t be as sweet. Or, make mini scones!