If fall was a baked good, it would be these vegan pumpkin snickerdoodle scones. Pumpkin, cinnamon, brown sugar, and notes of maple are in each bite. They are fluffy and moist with a crisp exterior thanks to cinnamon sugar. For additional cozy fall flavors, add the pumpkin spice glaze.
These pumpkin snickerdoodle scones pair perfectly with a cup of hot coffee for a mid morning treat or pair with a fun cocktail for a tasty dessert.
Love easy baked goods? Be sure to also check out these oil free brownies.
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Ingredients for pumpkin snickerdoodle scone
- Almond flour
- Oat flour
- Arrowroot flour
- Brown sugar
- Salt
- Baking powder
- Cinnamon
- Pumpkin purée
- Maple syrup
- Apple cider vinegar
- Vanilla extract
- Cane sugar
- Optional pumpkin spice glaze: a combination of vegan powdered sugar, a dash of pumpkin pie spice, and flax milk make an easy glaze that brings out the notes of pumpkin in the scone.
For full recipe details and step-by-step instructions, scroll to the recipe card below
How to make vegan pumpkin snickerdoodle scones
- Add all dry ingredients to a bowl and stir to combine.
- Next, add wet ingredients directly to the dry and stir again.
- Line a baking sheet with parchment paper and add a teaspoon of oil. Add dough to the sheet and shape into a circle (see tip #1 below).
- Cut into 6-8 triangles and top with cinnamon sugar (see tip #2 below). Bake for 25-30 minutes.
Tip #1: place your hands in the oil or wet them so they are slightly damp. Then shape the dough into a circle. Don't flatten the dough too much, the shape you form is the shape they come out as (they only rise slightly).
My circle was roughly 1-2 inches thick and 8-9 inches across (about the size of a dinner plate).
Tip #2: use a large knife and make minimal clean cuts (do not move the knife back and forth). You can leave the cracks for a traditional scone look or smooth them out - it's your work of art, have fun!
Tip #3: If you are not using oil, brush the top of the scones with plant milk before topping with cinnamon sugar. This helps the cinnamon sugar stick and prevents the scone from becoming dry as it bakes.
Substitutions and Variations
I have not tried these with any other flour combination besides almond, oat, and arrowroot. Therefore, I cannot recommend substitutions for almond or oat flour. If you try something new, let me know how it goes!
Arrowroot: tapioca flour can be used instead.
Brown sugar: I love using brown sugar in this recipe as it is a bit more moist than coconut sugar, but feel free to use coconut sugar and add an additional splash of maple or scoop of pumpkin if needed.
Sea salt: iodized, kosher, or Himalayan pink salt can also be used.
Apple cider vinegar: lemon juice can also be used, with slight taste variation to be expected.
Pumpkin spice glaze can also be made into a cinnamon glaze, swap pumpkin pie spice for cinnamon and enjoy!
Storing homemade pumpkin snickerdoodle scones
These scones are best fresh out of the oven but will last for a few days at room temperature. Alternatively, store in the fridge for 3-4 days.
Scones can be frozen for a few months. Thaw in the fridge or at room temperature and place in the oven to warm. Remove and add glaze or additional cinnamon sugar if desired.
📋 Recipe
Vegan Pumpkin Snickerdoodle Scone
Equipment
- medium sized mixing bowl
- measuring cups and spoons
- baking sheet + unbleached parchment paper
Ingredients
- 2 cups almond flour, packed
- ½ cup oat flour, packed
- ¼ cup arrowroot flour
- ¼ cup brown sugar, packed
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- ½ cup pumpkin purée
- ¼ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Cinnamon sugar topping
- 1 tablespoon cane sugar
- ⅛ teaspoon cinnamon
Optional pumpkin spice glaze
- ¼ cup vegan powdered confectioners sugar
- 1 teaspoon flax milk (or other plant-based milk)
- few dashes pumpkin pie spice
Instructions
- First, preheat oven to 350°F and line a baking sheet with unbleached parchment paper. Drizzle with a scant teaspoon of oil.
- Next, add all dry ingredients (everything listed above pumpkin puree) to a medium sized mixing bowl and stir until combined. Then add the rest of the ingredients to the bowl and stir again.
- Add dough to the parchment paper and form into a circle with slightly oiled or damp hands (see blog post for tips). *The scones only slightly rise in the oven, so the shape that you form is the shape they come out as for the most part. Be sure to keep the height of the circle around an inch or two to prevent flat scones.
- Combine cinnamon and sugar in small bowl and generously sprinkle over the dough. Cut into 6-8 triangles. *don't separate the triangles after cutting
- Bake for 25-30 minutes or until edges are golden brown. Remove and let cool for 5-10 minutes. If adding the glaze, combine ingredients in a bowl and drizzle over after the scones have cooled. Enjoy!
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