Bisquick Pumpkin Scones Recipe
These Bisquick pumpkin scones are an easy way to make homemade scones without measuring out a long list of dry ingredients.
Using Bisquick baking mix keeps the recipe simple, while pumpkin puree and warm fall spices give every bite plenty of seasonal flavor.
If you’ve never made Bisquick scones before, this pumpkin version is a great place to start.
The dough comes together quickly with just a few basic ingredients, making them easy enough for a weekend breakfast or fall brunch.
Finish the warm pumpkin scones with the sweet glaze and serve them with a cup of coffee, tea or hot cider.
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Why Use Bisquick to Make Scones?
Bisquick makes homemade scones easier because several of the dry ingredients you would normally measure separately are already combined in the baking mix.
It’s a convenient shortcut when you want to bake without starting completely from scratch. The pumpkin puree adds flavor and helps create a tender texture, while the spices give the scones their classic fall flavor.
Keep a box on hand during the fall and you’ll have an easy starting point for plenty of Bisquick pumpkin recipes and other quick baked treats.
How to Make Simple Pumpkin Scones
- Start by chilling your heavy cream and pumpkin puree— the cold ingredients help create steam in the oven, leading to flakier, taller scones.
- In a large bowl, gently mix Bisquick, pumpkin puree, cream, and warm spices like cinnamon or nutmeg just until combined (a few lumps are fine). Avoid overmixing to keep the texture tender.
- Lightly shape the dough into a circle and cut into wedges, being careful not to press it down too much.
- For a golden finish, brush the tops with egg or milk.
- Bake until lightly golden and a toothpick comes out clean.
- Once cooled, drizzle with a simple glaze made from powdered sugar and milk.
- Store at room temperature or in the fridge, or freeze unbaked scones for a make-ahead option.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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It’s best to use 100% pumpkin puree. Pumpkin pie filling already contains sugar, spices and other ingredients that can change the sweetness, flavor and consistency of your scone dough.
Pumpkin contains quite a bit of moisture, so pumpkin scone dough can naturally be a little sticky. Lightly flour your hands and work surface to make the dough easier to handle. Avoid adding too much extra baking mix, which can make the finished scones dry.
The scones should be lightly golden around the edges and feel set in the center. Because ovens can vary, begin checking them near the lower end of the recommended baking time.
Yes. You can bake the scones a day ahead and store them in an airtight container. If you’re using a glaze, consider adding it closer to serving time so the topping stays fresh.
Yes! Let the scones cool completely, then place them in a freezer-safe container or freezer bag. For the best results, freeze the scones before adding the glaze.
Thaw them at room temperature and add fresh glaze before serving.
Tips for Making Bisquick Pumpkin Scones
- For the best results, keep your ingredients cold and mix the dough only until everything comes together. Overmixing can make scones dense or tough instead of tender.
- Pumpkin puree adds extra moisture to the dough, so it may feel a little softer or stickier than traditional scone dough. Lightly flour your hands and work surface as needed rather than adding a large amount of extra baking mix.
- When shaping the dough, try to make it an even thickness so all of your scones bake at the same rate.
- Give the scones a little room on the baking sheet so the edges can bake evenly.
- Let them cool slightly before adding the glaze. If the scones are too hot, the glaze will melt and run right off.
What Are Some Variations of Pumpkin Scones?
There are plenty of ways to change up this pumpkin recipe depending on what you have on hand.
- Try adding mini chocolate chips, cinnamon chips, chopped pecans or walnuts, or dried cranberries to the dough. Just avoid adding too many mix-ins, since they can make the dough difficult to shape.
- You can also switch up the glaze. A maple glaze pairs especially well with pumpkin, or add a little cinnamon or pumpkin pie spice to a basic powdered sugar glaze.
- For something simpler, skip the glaze and sprinkle the tops with coarse sugar before baking.
- You can also serve the scones warm with butter, maple butter or apple butter.
- Whether you’re hosting friends or packing a lunchbox, these fall snacks are festive, flavorful, and perfect for sharing.
More Recipes to Try
If you have an open can after making these scones, check out my ideas for what to do with leftover pumpkin puree so none of it goes to waste.
For more easy baking inspiration, browse my Bisquick recipes for simple ways to use that box in your pantry. You can also find plenty of breakfast recipes for cozy fall mornings or fall snacks when you need something easy to make for the season.
Must-Have Bisquick Recipe Calendar – Your Easy, Delicious Meal Plan Starts Here!
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Bisquick Pumpkin Scones recipe
Ingredients
For the Scones:
- 2 cups Bisquick mix
- ½ cup sugar
- 1 tablespoon pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
- ½ cup canned pumpkin puree
- ½ cup heavy cream or milk
- 1 egg
- 1 teaspoon vanilla extract
- Optional: chocolate chips or nuts for added flavor
Ingredients for the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or heavy cream for a richer glaze
- ½ teaspoon vanilla extract optional
- A pinch of cinnamon optional, for extra flavor
Instructions
- Preheat your oven to 400°F and line a baking sheet with a piece of parchment paper.
- Mix Dry Ingredients – In a large bowl, combine the Bisquick mix, sugar, and pumpkin pie spice.
- Add Wet Ingredients – In another bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat it into a circle about 1 inch thick.
- Cut the circle into wedges or use a biscuit cutter for rounds.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Cool warm scones on a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Once your pumpkin scones have cooled, use a spoon or a whisk to drizzle the glaze over the top. You can also dip the tops of the scones directly into the glaze for a thicker coating.
- Allow the glaze to set for about 15-30 minutes before serving so it firms up a bit.
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