Soft and sweet Pumpkin Chocolate Chip Scones loaded with pumpkin, cinnamon spice, chocolate chips, and drizzled with maple cream cheese frosting!
So here’s the thing. When Summer is ending and September rolls in, I lovehate that whole time of year. Because I am sad to pack my flip flops away and stop buying sour lime popsicles, but thrilled to dust off my boot socks and bake up a storm of pumpkin goodies.
I love pumpkin treats. Love em. They make my house smell heavenly and the flavor is mmmmm mmmmmm good. Especially when paired with chocolate. And drizzled in frosting.
But the thing is, I hate that the whole pumpkin thing comes and goes so quickly. In all of about 4 seconds seven bazillion pumpkin recipes make their way across the internet and then just like that everybody is over it and onto the next flavor. And I’m not over it. Soooooo not over it.
So regardless of what the internet says the flavor of the month is, I’m still making pumpkin treats. Last week it was pumpkin pie, today it’s pumpkin chocolate chip scones drizzled in maple cream cheese frosting. If you’re over pumpkin for 2015, you can just skip this recipe and wait for the next non-pumpkin thing to happen on this blog. But if you’re not over pumpkin just yet…..
MAKE THESE SCONES.
Pumpkin Chocolate Chip Scones
Pumpkin Chocolate Chip Scones - soft and sweet pumpkin scones loaded with chocolate chips and drizzled with maple cream cheese frosting!
- 2 cups flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice seasoning
- 1/2 cup (8 tablespoons) butter, chilled
- 1/2 cup pumpkin puree
- 3 tablespoons milk
- 1 egg
- 2 teaspoon vanilla
- 1 cup semi sweet chocolate chips
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 4 cups powdered sugar
- milk, as needed
- 1/2 teaspoon maple extract (you can sub vanilla extract in a pinch)
- 1/2 teaspoon vanilla extract
Preheat oven to 400 degrees. Line a large baking sheet or two small baking sheets with parchment paper or lightly grease with cooking spray.
To make the dough for the scones, whisk the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice together.
Dice the butter into small cubes. Add to dry ingredients. Cut butter into the dry ingredients using a fork or a pastry cutter until mixture resembles coarse crumbs.
In a separate bowl, mix the pumpkin puree, milk, egg and vanilla. Stir into the flour and butter mixture until a soft dough forms. Work in the chocolate chips. Transfer the dough to a well-floured surface and knead for 20-30 seconds until it comes together.
Shape the dough into a 12-inch circle. Cut the the circle into 8 equal size triangles. Place on prepared baking sheet (not touching each other) and bake for 10-15 minutes until browned.
While scones are baking, prepare the frosting. Cream together butter, cream cheese, vanilla, and maple extract. Add powdered sugar and mix well. Add milk 1 tablespoon at a time until mixture is smooth and pourable. Spread or pour over cooled scones. Store in airtight container at room temperature.
Recipe adapted from here.