Mimi's Organic Eats » Recipes » Fall » Eggless Pumpkin Spice Scones

Eggless Pumpkin Spice Scones

High Altitude • Fall | Published September 28, 2022 by Mimi Council

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These Eggless Pumpkin Spice Scones are big, fluffy, moist, and don't require eggs! They have a maple cream cheese icing making them the perfect indulgent treat this weekend. Serve them with a warm and cozy drink like coffee, tea, or hot chocolate!

If you're looking for more pumpkin spice recipes, check out my Pumpkin Spice Pop Tarts, Caramel Pumpkin Spic Snack Cake, or my Boozy Pumpkin Spice Hot Chocolate.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

Why You'll Love This Recipe

Scones without Eggs: These light and tender scones don't require eggs as pumpkin is an amazing egg replacer! They bake up big and fluffy with no eggs needed! So, if you are wondering if you can make light and fluffy scones without eggs, you definitely can! I also have so many amazing recipes for scones without eggs in my new book, Effortless Eggless Baking!

Fall Scone Recipe: This recipe for Eggless Pumpkin Spice Scones with a maple cream cheese icing will put you into full fall vibes. These light and fluffy scones without eggs are topped them with my favorite maple cream cheese icing. I absolutely love maple cream cheese icing as it's sweet without a little tang to it! Try it on my Healthy Whole Wheat Cinnamon Rolls too.

Anytime Snack: I’m sure you will love this fall scone recipe, and I hope you make it for Sunday brunch! Enjoy these Eggless Pumpkin Spice Scones with a cup of coffee or a latte for a fall snack you can enjoy any time of day. This fall scone recipe is sure to be on repeat this season.

Ingredients

All Purpose Flour: My favorite is Cairnspring Mills.
Brown Sugar: I use organic light brown sugar. I prefer to make my own, but you can use store bought too!
Pumpkin Spice: My favorite is Frontier Co-Op Organic Pumpkin Spice.
Butter: I use Organic Valley Butter.
Pumpkin: I use Farmer's Market Organic Pumpkin Puree.
Milk: My favorite is Organic Valley Grassmilk.
Powdered Sugar: I used Wholesome in this recipe. Be sure to sift it for the smoothest icing.
Maple Syrup: I use organic maple syrup.
Cream Cheese: I use Organic Valley.

Tools Needed

Digital Food Scale

Stand Mixer

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Line a baking sheet with parchment paper.

Step 2

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, light brown sugar, baking powder, pumpkin spice, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.

Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.

Add the pumpkin puree and milk, and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.

Step 3

Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.

Step 4

Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.

Step 5

Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.

Step 6

To make the icing: In a medium bowl, add the powdered sugar, maple syrup, and cream cheese. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.

FAQ's

Do you need to put eggs in scones?

You do not need to put eggs in scones! Eggs can help bring moisture and fat to a recipe, as well as help with rising. However, if you replace the eggs with the right ingredients, then they are not needed in most baked goods recipes.

How do you replace eggs in scones?

In this recipe for Eggless Pumpkin Spice Scones, I simply use pumpkin puree to add moisture to these scones that eggs would traditionally add. I also make sure to use baking powder, so these scones rise and puff up big and fluffy. Pumpkin also makes your baked goods more fluffy, so it’s a great egg replacer!

Does icing with cream cheese need to be refrigerated?

Yes, icing with cream cheese needs to be refrigerated because the cream cheese can go sour. So, because this recipe for Eggless Pumpkin Spice Scones has a maple cream cheese icing be sure to store them in the fridge.