Pumpkin Scones (Video)

Moist and delicious spiced pumpkin scones!

Moist, Quick and Easy Pumpkin Scones

I’m back with another pumpkin recipe! I am also super excited because I have a video of this recipe to share with you as well! These scones are quick and easy to make. Just make sure you use cold butter to get that perfect flaky texture!

I have a thing for scones and these just might be my favourite flavour yet! They have just the right amount of spice and are perfectly moist. These pumpkin scones have the perfect texture. They have that slightly crisp top with a softer flaky centre. Enjoy your pumpkin scones with a big mug of coffee or tea (or as we discovered on girls night… a glass of red wine! Something about the pumpkin and spices paired really well with the red wine).

Moist Pumpkin Scones

Pumpkin Scones

Makes: 8 Large Scones


½ c pumpkin puree

1 egg

¼ c heavy cream

2 c flour

½ c sugar

1 tsp pumpkin pie spice

2 tsp baking powder

½ tsp salt

½ c butter, cold & cut in cubes


Pre-heat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a small bowl whisk together pumpkin puree, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, pumpkin pie spice, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until combined. Turn dough out onto a floured surface and kneed dough into a ball. Flatten dough into a large round disk and cut into 8 even wedges.

Evenly place scones onto prepared baking sheet and brush with heavy cream. Bake scones for 14 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Moist Pumpkin Scones

Ginger Pumpkin Tart

A fun twist on an autumn classic! This ginger pumpkin tart is incredibly flavourful with just the right amount of spice! The tart has a deliciously smooth pumpkin filling and a chewy ginger cookie crust. Perfect for any fall gathering!

Silky Smooth Pumpkin Tart with a Chewy Ginger Crust

It is finally starting to look and feel like fall here! The leaves are changing colours and there a definite crisp chill to the air. I am loving every minute of it! Fall is my favourite season. I love the colours, the cozy knits and the delicious flavours. One of the best things about fall? All things pumpkin of course!

I didn’t want to make your traditional pumpkin pie this year. I wanted to do something a little bit different. I recently purchase a couple of tart pans and I couldn’t wait to use them! I decided step outside the traditionally round pumpkin pie and make a pumpkin tart instead. Since I was already going with a non-traditional shape I figured I may as well change up the crust too. This ginger cookie crust is delicious! Its slightly more chewy and less flaky in texture than your typical pie crust. It is also incredibly flavourful! The ginger flavour pairs exceptionally well with the pumpkin filling. The filling itself is pretty typical of a pumpkin pie filling. Its full of delicious warming spices and is silky smooth!

Pumpkin Tart with a Ginger Cookie Crust

Ginger Pumpkin Tart

Yield: One 14 by 4.5 inch tart
Time: The pumpkin filing and ginger cookie crust need to chill for 4+ hours


Pumpkin Filling

1 c pumpkin puree

¾ c brown sugar

2 eggs

1 tbsp corn starch

½ tsp salt

½ tsp pepper

1 ½ tsp pumpkin pie spice

½ c heavy cream

Pie Crust

1 c flour

½ c brown sugar

1 ½ tsp ginger

½ c butter, cold and grated

2 tbsp molasses

1 egg, beaten


For the filling: In a medium bowl, whisk together pumpkin puree, brown sugar, and eggs until combined. Whisk in corn starch, salt, pepper, pumpkin pie spice. Finally, whisk in heavy cream until combined. Cover with plastic wrap and let chill in the fridge for at least 4 hours or up to overnight.

For the crust: In a medium bowl, whisk together flour, sugar and ginger. Cut in grated butter until mixture resembles wet sand. Stir in molasses and egg, mixing until dough is formed. Pour dough onto lightly floured plastic wrap and form into a disk. Place wrapped dough in the fridge for a minimum of four hour or overnight.

Pre-heat oven to 400F. Remove dough from plastic wrap and using a rolling pin, roll dough out into long rectangle until dough is about 1/8 inch thick. Lay dough across tart pan. Press dough lightly into bottom and sides of tart pan. Cover pan with a piece of plastic wrap and place in freezer for 30 minutes. Using a fork gently prick sides and bottom of dough with a fork. Par-bake dough for 10 minutes.

Drop oven down to 375F. Pour pumpkin filling into par-baked crust. Bake until the centre is almost set, about 25-30 minutes. Allow tart to cool completely before serving.

Pumpkin Tart with a Ginger Cookie Crust

Pumpkin Spice Bundt Cake with Cream Cheese Glaze

This pumpkin bundt cake with cream cheese glaze is full of rustic charm and warm fall spices making it the perfect addition to any holiday table. . 

Pumpkin Spice Bundt Cake with Cream Cheese Glaze 

And just when you thought I was going to make it through September without a single mention of pumpkin spice I go and prove you wrong! Ha. I will admit,  it does feel a little strange to be talking about pumpkin spice this and pumpkin spice that while its over 30 degree Celsius outside. Such crazy fall weather we are having!  But I wanted to share this deliciously moist pumpkin bundt cake with you. I think it will make the perfect addition to your Thanksgiving (dessert) menu!

Fall is my favourite season. I love the beauty in the changing colour of the leaves, all of the new shows on TV (anyone else super excited that This is Us is back?) and the general coziness of the season. Curling up with a cozy blanket and a good book is my idea of the perfect fall afternoon. Crisp fall mornings, apple picking and all things pumpkin - what's not to love?  This bundt cake with its warm fall spices just tastes like autumn to me. I love the combination of the pumpkin pie spices with the tanginess of the cream cheese glaze.  The pumpkin puree makes this bundt cake incredibly moist. The beautiful bundt cake pan creates a cake with a simple rustic elegance that is only enhanced by the cream cheese glaze. It makes the perfect dessert to serve at holiday gatherings but the bundt cake is simple enough to make that you will want to eat it during the week too. Omit the glaze and the pumpkin spice bundt cake makes the perfect breakfast paired with a hot cup of coffee. 

Pumpkin Spice Bundt Cake with Cream Cheese Glaze 

Pumpkin Bundt Cake with Cream Cheese Glaze 

Makes: One Bundt Cake 

For the Cake

2 1/2 c flour 

2 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

2 tsp pumpkin pie spice 

1/2 c butter, softened 

1/2 c sugar 

1/2 c brown sugar 

2 c pumpkin puree 

3 eggs 

1 tsp vanilla 

1/4 c milk 

For the Glaze

4 oz cream cheese 

3/4 c powdered sugar 

1 tsp vanilla 

1/4c heavy cream


Pre-heat oven to 350F. Grease and flour a bundt cake pan, set aside. 

In a medium bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugars until light and fluffy. Add eggs one at a time scraping down the side of the bowl after each addition. Add in vanilla. Mix in pumpkin puree until just incorporated.  

On low speed, add flour mixture to pumpkin mixture. Mix until no streaks of flour remain. Add in milk until just incorporated.  Transfer batter to prepared bundt pan. Even out top with a spatula. Bake for 45 minutes or until a toothpick comes out clean. Note: If the centre of the cake isn't fully baked through, but sides are browning cover with foil and bake until set.  Transfer cake to a wire rack to cool completely. 

While the cake is baking, make the cream cheese glaze.  In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together cream cheese and powdered sugar until light and fluffy. Beat in vanilla. Slowly beat in heavy cream until desired consistency is reached.  Once cake is cooled, use an offset spatula to spread glaze over top. 

Pumpkin Spice Bundt Cake with Cream Cheese Glaze