Pumpkin Spice Ghost Scones
There’s something magical about fall baking, and nothing captures the cozy, warm essence of the season quite like these Pumpkin Spice Ghost Scones. Picture tender, fluffy scones infused with pumpkin puree and a perfect blend of pumpkin pie spice, dotted with melty white chocolate chips and crunchy walnuts. Then, top it all off with a whimsical ghost-shaped decorative icing to celebrate the spooky season in style. These scones are not only a treat for your taste buds but also a fun way to bring some festive charm to your breakfast or afternoon tea.
Why It Deserves a Spot
Pumpkin Spice Ghost Scones bring together the best of autumn flavors and playful presentation. They’re a delightful twist on traditional scones, adding pumpkin puree for moistness and a subtle sweetness balanced by warm spices. The white chocolate chips provide creamy bursts of sweetness, while walnuts add texture and depth. Plus, the ghost-shaped icing decoration makes them perfect for Halloween gatherings or just to brighten up your morning routine. If you love seasonal baking that’s both delicious and visually inviting, these scones deserve a permanent spot in your recipe rotation.
What You’ll Gather
- 2 cups all-purpose flour – the base for tender, flaky scones.
- 1/2 cup pumpkin puree – adds moisture and that unmistakable fall flavor.
- 1/4 cup sugar – just enough sweetness to complement the spices.
- 1 tablespoon baking powder – for that perfect lift and fluffiness.
- 1 teaspoon pumpkin pie spice – the star seasoning, a blend of cinnamon, nutmeg, ginger, and cloves.
- 1/2 teaspoon salt – to balance flavors and enhance sweetness.
- 1/4 cup cold unsalted butter, cubed – for flaky layers and richness.
- 1/2 cup heavy cream – brings tenderness and moistness to the dough.
- 1 teaspoon vanilla extract – adds a subtle aromatic background note.
- 1/4 cup white chocolate chips – pockets of creamy sweetness throughout.
- 1/4 cup chopped walnuts (optional) – for crunch and nuttiness.
- Decorative icing for frosting – to create adorable ghost faces.
What You’ll Need (Gear)
- Large mixing bowl – to combine dry and wet ingredients smoothly.
- Pastry cutter or two forks – to cut the cold butter into the flour.
- Baking sheet lined with parchment paper – for easy cleanup and even baking.
- Measuring cups and spoons – precise measurements make all the difference.
- Cooling rack – to let your scones cool evenly.
- Small piping bag or plastic bag with a tiny corner cut – for decorating the ghost icing.
- Oven – preheated to bake your scones to golden perfection.
From Start to Finish: Pumpkin Spice Ghost Scones
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your scones bake evenly and won’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt. This combination creates the perfect base with a balanced sweet and spiced flavor.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter. The cold butter is key for flaky scones.
Step 4: Add Pumpkin and Cream
In a separate bowl, mix 1/2 cup pumpkin puree with 1/2 cup heavy cream and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix — a few streaks of flour are okay.
Step 5: Fold in White Chocolate and Walnuts
Gently fold in 1/4 cup white chocolate chips and 1/4 cup chopped walnuts if using. These add delightful texture and flavor contrasts in every bite.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or a pizza cutter, slice the dough into 8 wedges.
Step 7: Bake to Golden Perfection
Place the wedges on the prepared baking sheet, spacing them slightly apart. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Decorate
Allow the scones to cool on a rack for at least 15 minutes. Once cooled, use your decorative icing to pipe cute ghost faces on each scone. Let the icing set before serving.
Make It Diet-Friendly
- Swap heavy cream with full-fat coconut milk for a dairy-free option.
- Use maple syrup or coconut sugar instead of granulated sugar for a lower glycemic index.
- Replace white chocolate chips with dark chocolate chips for less sugar and more antioxidants.
- Omit walnuts or substitute with pumpkin seeds if you prefer.
Pitfalls & How to Prevent Them
- Overmixing the dough: This can lead to tough scones instead of tender ones. Mix just until combined.
- Using warm butter: Always use cold butter to achieve flaky layers.
- Underbaking: Scones should be golden and firm to the touch. If they seem doughy, add a few more minutes.
- Too much flour when shaping: Use just enough flour to prevent sticking. Too much will dry out the scones.
Store, Freeze & Reheat
To keep your Pumpkin Spice Ghost Scones fresh, store them in an airtight container at room temperature for up to 2 days. If you want them longer, freeze the un-iced scones in a zip-top bag for up to 3 months. When ready to enjoy, thaw at room temperature and warm in a 350°F oven for 5-7 minutes. Decorate with icing after reheating for the best presentation.
Handy Q&A
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just be sure it’s plain pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
What’s the best way to make the ghost decorations?
Use a simple icing made from powdered sugar and a little water or milk. Transfer it to a piping bag or a plastic bag with a tiny tip cut off and pipe ghost shapes on the cooled scones. Add eyes and a mouth with melted chocolate or edible markers.
Can I make these ahead of time?
Yes! You can prepare the dough, shape the scones, and freeze them unbaked. When you’re ready, bake directly from frozen, adding a few extra minutes to the baking time.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
Healthy-ish Favorites
- Brownie Bottom Pumpkin Cheesecake – For a rich, indulgent pumpkin dessert that’s perfect for sharing.
- Cheddar Scallion Buttermilk Biscuits – Savory biscuits with a fluffy texture and cheesy, fresh flavor.
- Caramel Pecan Pear Galette – A rustic tart combining caramel, pecans, and juicy pears for a cozy treat.
The Last Word
Pumpkin Spice Ghost Scones are a delightful way to bring the flavors and fun of fall right to your kitchen table. Their tender crumb, warm spices, and festive decoration make them a standout for breakfast, brunch, or an afternoon pick-me-up. Whether you’re baking for family, friends, or just yourself, these scones offer a cozy bite of seasonal happiness that’s hard to resist. So gather your ingredients, preheat your oven, and get ready for a baking experience that’s as charming as it is delicious. Happy baking!
Share on Pinterest
Pumpkin Spice Ghost Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
- In a separate bowl, mix 1/2 cup pumpkin puree with 1/2 cup heavy cream and 1 teaspoon vanilla extract. Pour this wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix — a few streaks of flour are okay.
- Gently fold in 1/4 cup white chocolate chips and 1/4 cup chopped walnuts if using.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or a pizza cutter, slice the dough into 8 wedges.
- Place the wedges on the prepared baking sheet, spacing them slightly apart. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Allow the scones to cool on a rack for at least 15 minutes. Once cooled, use your decorative icing to pipe cute ghost faces on each scone. Let the icing set before serving.
Notes
- Use cold butter and mix just until combined for flaky, tender scones.
- Freeze unbaked shaped scones for up to 3 months and bake from frozen, adding a few extra minutes to baking time.
- Decorate with icing after scones have cooled completely to prevent melting.
