Eggless Pumpkin Spice Scones
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 Homemade Pumpkin Pie Spice Mix, Caramel Pumpkin Spice Snack Cake, Chocolate Pumpkin Pie Without Eggs, or Boozy Pumpkin Spice Hot Chocolate.
A Quick Look At The Recipe
- Recipe Name: Eggless Pumpkin Spice Scones
- Ready In: 1 hour 5 minutes
- Makes: 6 scones
- Main Ingredients: butter, pumpkin puree, all purpose flour, pumpkin spice
- Flavor Profile: aromatic pumpkin-pie flavors with sweet maple cream cheese icing
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: soft, fluffy, and tender with cozy pumpkin spice
Summarize & Save This Content On
Why You'll Love This Recipe
- Scones without Eggs: These light and tender scones without eggs use pumpkin as an egg replacer! They bake up big and fluffy with no eggs needed! 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. This maple cream cheese icing is sweet with a little tang to it!
- Anytime Snack: These pumpkin scones are a great addition to Sunday brunch! But, you can also enjoy these Eggless Pumpkin Spice Scones with a cup of coffee or an Iced Blueberry Latte for a fall snack you can enjoy any time of day. These organic scones are sure to be on repeat this season.
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills.
- Brown Sugar: I use homemade light brown sugar. I prefer to make my own, but you can use store bought too!
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice Mix, but your favorite store bought one is also fine.
- Pumpkin: I use Farmer's Market Organic Pumpkin Puree.
- Milk: I use whole milk here, but you can use any kind you like (coconut, almond, or oat all work).
- Powdered Sugar: I used Wholesome in this recipe. Be sure to sift it for the smoothest icing.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- I use a stand mixer here, but you can easily mix this with in a mixing bowl with your hands if you don't have a stand mixer.
- Make sure your butter is cold, this is key for flaky scones. If you don't have a large box grater, like I use, you can chop into small cubes.
- While many pumpkin recipes will tell you to blot or strain pumpkin, no need to do that here! I noted the pumpkin I use above and I just add it straight from the can so it's quick and easy!
- Make sure to let the scones cool completely before glazing. This will ensure the glaze doesn't just melt into the scones.
- Store scones in a cool dry place. I prefer to just leave out on a plate on the kitchen counter. Scones will be come soft and not ideal if you put in a tupperware or cake dome.
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
How to Make Eggless Pumpkin Spice Scones
- Line a baking sheet with parchment paper. 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. Add the pumpkin puree and milk.
- 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.
- 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. Place the baking sheet in the fridge for 30 minutes.
- Preheat the oven to 400°F. Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- 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.
Ways to Enjoy Eggless Pumpkin Spice Scones
- I love these as a late breakfast or mid morning snack along with an Creamy Vegan Chocolate Smoothie With Almond Butter or Chai Tea Hot Chocolate.
- Serve for a fall inspired brunch with Healthy Pumpkin Waffles With Bone Broth, Maple Cream Cheese Spread, Homemade Sesame Bagels, and seasonal produce.
- Enjoy for dessert with a Boozy Pumpkin Spice Hot Chocolate or Chocolate Coconut Water.
Recipe FAQ's
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.
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!
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.
More Pumpkin Spice Recipes
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Eggless Pumpkin Spice Scones
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Mixing Bowl
- Whisk
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams light brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 57 grams pumpkin puree
- ½ cup milk
Icing
- 142 grams powdered sugar (sifted)
- 88 grams maple syrup
- 28 grams cream cheese
Instructions
- Line a baking sheet with parchment paper.
- 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.
- 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.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- 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.
- Store in the fridge for up to 3 days.
Video
Notes
- Always use a digital food scale for the best results.
- I use a stand mixer here, but you can easily mix this with in a mixing bowl with your hands if you don't have a stand mixer.
- Make sure your butter is cold, this is key for flaky scones. If you don't have a large box grater, like I use, you can chop into small cubes.
- While many pumpkin recipes will tell you to blot or strain pumpkin, no need to do that here! I noted the pumpkin I use above and I just add it straight from the can so it's quick and easy!
- Make sure to let the scones cool completely before glazing. This will ensure the glaze doesn't just melt into the scones.
- Store scones in a cool dry place. I prefer to just leave out on a plate on the kitchen counter. Scones will be come soft and not ideal if you put in a tupperware or cake dome.
- Gluten Free — Replace the all purpose flour with 310 grams (2 cups) gluten free flour blend.
- High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.
Nutrition
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I love these tender and flaky scones!