Pumpkin Scones

Totally embracing my basic side here and fully admitting my obsession with all things pumpkin. In the past couple of weeks alone, I’ve made pumpkin cream cheese muffins, pumpkin snickerdoodles, pumpkin spice syrup, and, mostly recently- these breakfast delights. This is the most moist, flavorful scone recipe I think I’ve ever encountered, and it doesn’t even require the typical cup of heavy cream for the dough. Definitely a bit more fancy than my standard scone recipe as well- I mean, there are TWO glazes involved. A little more time consuming as well, but I promise you… Totally worth it!


For the scones:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 tbsp canned pumpkin puree, chilled (don’t chill in can)
  • 3 1/2 tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp half and half

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp half and half, then more as needed

For the pumpkin icing:

  • 3/4 cup powdered sugar
  • 1 tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 tbsp half and half


Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment. In the bowl of your food processor, briefly whisk together the flour, baking powder, baking soda, salt, connamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until just combined. Add butter and pulse a few times to cut the butter into the mixture (alternately, whisk the previous ingredients together in a large bowl and cut butter in with a pastry cutter). Move mixture to a large bowl and make a small well in the center.  


In a small bowl, whisk together the pumpkin purée, buttermilk, egg, vanilla, honey, and half and half.  

Add the wet ingredients to the dry and stir together a few times with a wooden spoon…

Then knead in the bowl a few times with clean, well-floured hands. Move dough to a well floured work surface and work into about an 8 inch round.  

Hey, art has never been my strong suit, guys. It ain’t pretty, but it’ll work. 

Use a sharp knife (you may have to flour the edge some- this dough is sticky!) and cut into 8 triangles. Transfer to your prepared baking sheet and brush the tops with some half and half…  

Then pop ’em in the oven for 11-14 minutes, until lightly golden and a toothpick inserted comes out clean. Put some wax paper or paper towel under a wire rack and transfer to the rack to cool. 

While the scones are cooling, whip up your glaze. In a small bowl, whisk together the powdered sugar and half and half until just thin enough to spread (it should still be pretty thick). Spoon into cooled scones (use all of it!) and spread evenly along top.  

In the same bowl as the plain glaze, whisk together all of the ingredients for the pumpkin glaze (this will be much thinner consistency). Transfer to a pastry bag, snip the corner off, and drizzle over the tops of the scones.  

Allow icings to set before serving, preferably with a hot cup of coffee. Best served day of, but we still found them quite tasty after storing for a day in an airtight container. Enjoy this lovely taste of fall, readers! 😊🍁🍂  

 Recipe from Cooking Classy.


Pumpkin Cream Cheese Truffles

Truffles. Mmm. Just the name conjures decadent, creamy deliciousness, doesn’t it? I’ve dabbled with Oreo and mocha in the past, but I wanted to do something different for my family’s Christmas goodie boxes this past year. When my sister in law requested pumpkin cupcakes with cream cheese frosting, I thought a) no way am I baking cupcakes for these things, ain’t nobody got time fa dat! and b) that flavor profile, though… Lo and behold, Pinterest held the answer for me. Like most recipes involving dipping, these can be a little time consuming- but they are oh so worth the wait! Don’t wait for pumpkin season to roll around again before giving these a try.

1 tablespoon powdered sugar
1/3 cup gingersnap cookie crumbs
1/4 cup graham cracker crumbs
1/8 teaspoon ground cinnamon
Pinch of salt
2 oz cream cheese, softened
1/4 cup canned pumpkin
1/2 teaspoon orange zest
1/2 cup white chocolate chunks/wafers/chips
2 cups white and/or milk chocolate chunks, wafers or chips

In a small bowl, whisk together your powdered sugar, gingersnap crumbs, graham cracker crumbs, cinnamon, and salt. Set aside.

In the bowl of your stand mixer, mix together your cream cheese, pumpkin, and orange zest.

Once well blended, melt the 1/2 cup of white chocolate in your microwave until smooth. Pour into the mixture.
Add your dry ingredients and mix well. Cover mixture and refrigerate until firm enough to roll into balls, about 2 hours. Using a melon scoop or round measuring spoon, scoop mixture and roll into balls. You’ll end up with about 30 overall.

At this point, I chilled mine a little longer before dipping to really let them set. Once good and firm, melt down the 2 cups of whatever chocolate you choose (we made both and liked white better!) and dunk the pumpkin balls in the chocolate, coating completely. Allow excess to drip off and place on wax paper to dry. Store in fridge in an airtight container for up to 2 weeks.

Recipe adapted slightly from Lillyella.

Pumpkin Cake Cheesecake

Cinnamony pumpkin cake. Creamy, cool cheesecake. Individually, delicious. Together? Ooooh mama. In my book, this is the ultimate in fall desserts. Sure, it’s a bit time consuming. However if you’re preparing for a big holiday meal (helloooo, Thanksgiving!), this is something you can make days in advance and simply freeze or refrigerate until needed. A huge win!

For the cheesecake:
2 blocks cream cheese, softened
3/4 cups sugar
1/4 plain yogurt
1 tsp vanilla
1 tbsp flour
3 large eggs

For the pumpkin cake:
1 cup flour
1 tsp pumpkin pie spice
1 1/2 tsps cinnamon
1 tsp baking soda
1/4 tsp salt
3/4 cup vegetable oil
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/3 cup pumpkin (canned or fresh), blotted

For the icing:
4 oz (1/2 block) cream cheese, softened
2 tbsps unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/8 tsp salt
1-2 tbsps milk

Preheat oven to 350 degrees Fahrenheit and adjust rack to lower third of the oven, if possible. Wrap the bottom of your 9 inch springform pan with foil and spray the inside lightly with cooking spray.

To start, we’ll make the cheesecake portion. Beat together the cream cheese and sugar until smooth and well blended. Add yogurt (you can also use sour cream if you prefer), vanilla, and flour to the mixture. Add eggs one at a time, just until incorporated. I usually turn off my mixer and give it a few spins with my spatula before the last egg is fully blended to avoid over mixing. Set aside.

Grab 2 bowls for the cake- 1 medium and 1 large. In the large bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. In the medium bowl, whisk together the oil, eggs, brown sugar, vanilla, and blotted dry pumpkin (it’ll still be pretty moist, but this will help the cake texture from being too mushy).

Add the wet ingredients to the dry…

And mix together until no dry streaks remain. Spread a little over a cup of cake mix on the bottom of your prepared pan.

Then plop about half of the cheesecake mix on top. The more random the better 😉 I used a 1/4 cup measuring cup.

Repeat with remaining cake batter and cheesecake.

Place your pan in a roasting pan/braiser/anything it’ll fit into.

Add 1/2-1 inch of water to the roasting pan.

Bake for about 65 minutes or until just set. It may still be a bit wobbly in the center… That’s ok! Turn off oven and crack the oven door slightly. Let cheesecake rest for about 1 hour… Being baked is hard work, it’s tired!

Forgive me. I’m a goober.

After you’ve rested your cheesecake, allow to cool to room temperature. Then wrap the top in Saran Wrap and refrigerate for at least 6 hours, preferably overnight. After this agonizing wait, run a knife along the edge of the cheesecake and the pan.
And remove the rim. Beautiful!

Now whip up your frosting! Really you can make the frosting a day or two before you intend to use it. Just keep it in an airtight container in the fridge.
Anywho! Beat your butter and cream cheese together until well blended. With mixer on low, slowly add powdered sugar, then add vanilla and salt. Increase speed and beat until light and fluffy. Add milk depending on how thick you want your icing to be. Spread across the top of your cheesecake and attempt not to eat it by the spoonful.

Enjoy with family, friends, and a hot cup of coffee. What a great way to keep cozy and welcome the holidays!

*Note: this cheesecake can be made and frozen (unfrosted) for 2 months before use. Simply thaw 24 hours prior to serving.*

Recipe adapted slightly from Sally’s Baking Addiction.

Pumpkin Spice Syrup

I have a serious addiction to all things Starbucks, and the ever-popular pumpkin spice latte is no exception. However, keeping a pre-work coffee habit just isn’t budget friendly, especially with a new car payment! Luckily this syrup along with some steamed milk makes home-brewed taste just like (if not better than!) the ubiquitous chain’s beverages.

1½ cups water
1½ cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves
3 tbsp pumpkin puree

Combine water and sugar in a medium saucepan over medium-high heat. Stir occasionally, cooking until sugar is completely dissolved.
Whisk in spices and pumpkin purée to the saucepan…

And cook for about 5 minutes. Your kitchen will smell like fall… Delicious, amazing fall. Allow to cool for about 10 minutes. Strain into container of your choosing. I was ghetto-fab and put some cheesecloth in a funnel for this step… Whatever works, right?

Store in refrigerator. Add 1-2 tablespoons to your morning cuppa for an awesome pumpkiny start to your day!

*To make an at-home PSL: add 1-2 tablespoons syrup to 2 oz hot coffee or espresso. Add 6 oz steamed milk and stir. Top with whipped cream and caramel sauce if you have it on hand. Double quantities for a larger cup!

Recipe from Annie’s Eats.

Pumpkin Snickerdoodles

In case you need a reminder, I’m pretty squarely settled in the “if it’s not chocolate, it’s not dessert” camp. For these cookies though, I’ll make an exception. These may for me even usurp Oreos as what my Dad likes to refer to as “coffee dunkers”. 😁 Thick but fluffy and infused with warm fall spices, these cookies are sure to be a hit with the pumpkin lover in your life. Or in my case, any cookie lover 😊 Plan ahead as you have to let the dough refrigerate at least an hour before baking!
For the cookies:
3¾ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 sticks unsalted butter, at room temperature
1 cup sugar
½ cup brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp vanilla extract
For the coating:
½ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
Dash of allspice

In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
With your mixer, beat together the butter and sugars on medium-high speed until light and fluffy, then add the pumpkin puree.

Beat in the egg and vanilla until incorporated. With the mixer on low speed, add in the dry ingredients and mix just until incorporated and no dry streaks remain. Cover and chill the dough for at least 1 hour.

Once your dough is chilled, assemble your coating materials. You’ll also need a cup filled with water and a flat-bottomed glass for this step (the bottom of a stemless wine glass works well for this!). Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend.

Scoop up about 2.5 tablespoons of dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on your cookie sheet, repeating with the remaining dough to fill the sheets. You may have to make several sheets; this recipe can make up to 4 dozen cookies depending on how big you make them.

Dip the bottom of your glass into the water, then the spice mixture, and use it to flatten the dough balls slightly. Recoat the glass in the spice mixture as needed, usually after 3-4 cookies.


Bake the cookies for 10-12 minutes, or until just set baked through. Let cool on the cookie sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container and share with the ones you love! 😊 Happy fall baking/eating!

Recipe from Annie’s Eats

Pumpkin Cream Cheese Muffins

I couldn’t possibly let the month of October pass without a single pumpkin recipe getting posted, so here’s a personal favorite. These muffins are great for breakfast, dinner, a random coffee break snack… Pretty much whenever. Rich but moist spicey, pumpkin cakeyness with the amazing surprise that is cream cheese filling are guaranteed to make these a favorite of yours as well.

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces

To start, make your filling as it will take some time to chill. Combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. Seriously, give it time or you’ll have a sloppy mess on your hands… I’m just sayin’.

Now to make the muffins, preheat the oven to 350 degrees Fahrenheit and line muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda. This smells heavenly!
In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended.

With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, whisk together the sugar, flour and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

Finally, let’s assemble these bad boys! Fill each muffin well with just enough batter to cover the bottom of the liner.

Slice the log of cream cheese filling into 24 equal pieces… This is where that whole waiting-for-the-log-to-solidify thing comes into place. Place a slice of the cream cheese mixture into each muffin well. * Note mine are not pretty round discs… I was not patient this go-round. Big mistake!

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. And for real. Wait. The filling will burn the aw-bahjeez outta your mouth if you don’t! You’ve been warned.


Recipe from Pumpkin Cream Cheese Muffins