Name: Vegan Pumpkin Scones with Maple Glaze Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: ⅔ cup pumpkin purée; 1 tablespoon non-dairy milk; 2 teaspoon vanilla; 1 teaspoon white vinegar; 2 cups all-purpose flour; ½ cup light brown sugar, tightly packed; 2 teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon kosher salt; 2 ½ teaspoon pumpkin pie spice; 10 tablespoon non-dairy butter, cut into ¼ inch cubes, cold; 1 cup powdered sugar, sifted; 3 tablespoon maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

There’s something incredibly cozy about warm pumpkin treats in the fall, and these Vegan Pumpkin Scones with Maple Glaze Recipe are a perfect example. Fluffy, tender, with that gentle pumpkin spice aroma and a sweet maple drizzle—it's like autumn in every bite!

A triangular golden-brown scone sits on a white plate, with creamy white icing drizzled unevenly across the top, creating a slightly thick, dripping effect on the sides. In the background, more scones with similar icing are stacked, showing their crumbly texture. Next to the white plate, there is a glimpse of a glass bottle labeled

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe
Top Tip
How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Pumpkin Scones with Maple Glaze Recipe

Why You'll Love This Recipe

I’m honestly hooked on these scones. They hit that sweet spot between easy and impressive, and being vegan means everyone can enjoy them—something I never take for granted when baking at home. Plus, that maple glaze is just the cherry on top!

Simple Ingredients: Uses pantry staples and pumpkin purée you can find year-round or canned in the fall.
Perfect Texture: Tender, flaky, with just enough crumble—thanks to cold vegan butter and gentle mixing.
Deliciously Spiced: The pumpkin pie spice warms the flavor beautifully without being overpowering.
Maple Glaze Magic: Adds just the right sweetness and keeps the scones moist and festive.

This image shows a stack of five triangular scones placed closely together on a white plate with a detailed rim. Each scone has a rough, crumbly texture and a golden brown color with a slightly darker crust. The scones are generously drizzled with a light cream-colored icing that looks smooth and thick, creating a crisscross pattern on the top and sides, with some icing dripping down the edges. The background is softly blurred, revealing a white marbled texture beneath and hints of other objects but keeping the focus on the scones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about balance. The pumpkin purée brings moisture and that quintessential fall flavor, while the cold vegan butter creates those flaky layers scones are known for. I always recommend high-quality, fresh spices for the best flavor pop.

Flat lay of vibrant orange pumpkin purée in a small glass jar, soft cubes of cold non-dairy butter, a heap of light brown sugar with its rich, caramel tones, a mound of fine white powdered sugar, a small pool of golden maple syrup, warm brown pumpkin pie spice sprinkled in a gentle pile, a splash of creamy non-dairy milk in a clear container, and a few vanilla beans arranged elegantly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: Use canned or homemade, make sure it’s pure pumpkin, not pie filling, for best texture.
Non-Dairy Milk: Adds moisture and helps bind the scone dough; almond or oat milk works great.
Vanilla Extract: Enhances the sweetness and adds warmth to the flavor profile.
White Vinegar: Reacts with baking soda for lift, helping the scones rise and stay light.
All-Purpose Flour: The base for structure; sift if lumpy to avoid dense scones.
Light Brown Sugar: Adds a hint of molasses flavor and keeps the scones tender.
Baking Powder & Baking Soda: Leavening agents that make the dough rise and become airy.
Kosher Salt: Balances sweetness and enhances flavor.
Pumpkin Pie Spice: The signature blend that gives these scones their seasonal character – don’t skip it!
Non-Dairy Butter (Cold, cubed): Crucial for flaky layers; I recommend vegan butter in stick form for best results.
Powdered Sugar (for glaze): Provides smooth sweetness when mixed with maple syrup.
Maple Syrup (for glaze): Adds depth and richness to the glaze with natural sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the occasion. It’s forgiving enough to play around with add-ins or spice levels, so I always encourage you to make it your own and really enjoy the process.

Add-ins: Sometimes I toss in vegan chocolate chips or chopped pecans for a little crunch and richness – it’s a total game-changer.
Spice Swap: Feel free to boost the cinnamon or nutmeg if you prefer a stronger spice punch.
Glaze Options: For a twist, try substituting maple syrup with agave or date syrup, or add a sprinkle of cinnamon on top.

Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe

Step 1: Prep Your Base Ingredients

First thing, preheat your oven to 400°F and line your baking sheet with parchment paper. In a small bowl, mix together your pumpkin purée, non-dairy milk, vanilla, and white vinegar. This combo will bring that moist, tender texture and a subtle tang that makes these scones pop.

Step 2: Combine Dry Ingredients and Work in Butter

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until everything’s nice and evenly mixed. Add your cold vegan butter cubes next. Using your hands or a fork, work that butter into your dry mixture until it looks like coarse crumbs. The key here is to keep everything cold and avoid overworking so you end up with those flaky pockets.

Step 3: Bring It Together Gently

Now, pour your pumpkin mixture into the dry ingredients and toss everything gently with your hands until just moistened. It’ll look a bit shaggy—that’s exactly what you want! Resist the urge to overmix; this keeps your scones tender.

Step 4: Shape and Cut Your Scones

Lightly flour your surface, turn out the dough, and gently pat it into a 7-inch circle. I like to use a sharp knife to slice the dough into 8 even triangles—that classic scone shape. Transfer carefully to your baking sheet, keeping a little space between each.

Step 5: Bake to Golden Perfection

Bake for 18-22 minutes until the bottoms are golden brown and the scones spring back slightly when pressed. Let them cool for 10 minutes before glazing – patience is key here because hot scones and glaze won't have the best texture together.

Step 6: Whip Up the Maple Glaze

While your scones cool, mix powdered sugar, maple syrup, non-dairy milk, and vanilla extract until smooth. Adjust the milk if the glaze feels too thick – I like mine a little runny to drizzle easily. Spoon it over your scones and get ready to enjoy.

Top Tip

After making this Vegan Pumpkin Scones with Maple Glaze Recipe several times, I’ve learned a few things that really make a difference in how your scones turn out. These tips helped me avoid the drier scones I used to get.

Keep Butter Cold: Always cube and chill your vegan butter until right before mixing it in. This keeps the dough flaky rather than greasy.
Handle Dough Gently: Don’t overmix or knead. Toss the dough together and pat it—overworking toughens the scones.
Use a Sharp Knife for Cutting: A sharp knife gives clean cuts for nice edges and even baking.
Glaze at the Right Time: Let scones cool enough to avoid glaze melting into a puddle but not so long they lose warmth completely.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

Vegan Pumpkin Scones - Serving Suggestion

Garnishes

I love finishing these scones with a light sprinkle of cinnamon or a few pumpkin seeds for texture. A dusting of powdered sugar can also look pretty and adds extra sweetness without overwhelming the maple glaze.

Side Dishes

This recipe pairs beautifully with a steamy cup of chai or spiced coffee. For brunch, serve alongside fresh fruit or a dairy-free yogurt parfait for a complete meal.

Creative Ways to Present

For special occasions, I’ve arranged these scones on a tiered cake stand with edible flowers and little bowls of extra maple syrup on the side. It makes breakfast feel fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftover scones in an airtight container at room temperature for up to two days. After that, they start to dry out a bit, so I recommend freezing if you want to keep them longer.

Freezing

To freeze, wrap each cooled scone individually in plastic wrap, then place them in a freezer bag. They freeze beautifully for up to 2 months, making it easy to enjoy pumpkin goodness whenever the craving hits!

Reheating

When you’re ready to enjoy frozen scones, pop them in a 350°F oven for about 10 minutes or until warmed through. If they’ve lost some freshness, a quick re-glaze with maple drizzle perks them right up.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned purée?

Yes! If you have fresh pumpkin, roast it until soft, then puree until smooth. Make sure to remove any excess water to avoid a soggy dough. The flavor will be just as delicious.

What type of non-dairy milk works best in this recipe?

I find almond or oat milk works best because they have a mild flavor that doesn’t overpower the pumpkin or glaze. But soy milk or coconut milk can also be used, just watch the consistency of your dough.

Can I make these gluten-free?

While this recipe uses all-purpose flour for structure and texture, you can try a 1-to-1 gluten-free baking flour blend. Just keep in mind that gluten-free doughs can behave differently, so you might need to adjust liquid amounts slightly.

How do I prevent my scones from getting dry?

The key to moist scones is not overmixing the dough and using cold vegan butter for flakiness. Also, be careful not to overbake—check a bit early and test for a golden brown bottom and a slight spring when pressed.

Final Thoughts

This Vegan Pumpkin Scones with Maple Glaze Recipe has quickly become one of my go-to treats during pumpkin season and beyond. They’re comforting, flavorful, and easy enough to bake on a weekend morning with friends or family. I hope you’ll give them a try and enjoy every warm, sweet bite as much as I do.