Starbucks Copycat VEGAN Pumpkin Scones – Easy pumpkin scones recipe inspired by Starbucks that taste so much better! They’re soft, perfectly spiced and topped with two delicious glazes.

many scones on a cooling rack, orange tan with two glazes.

Just like my Pumpkin Pie, Pumpkin Cheesecake and Pumpkin Waffles, these pumpkin scones are a beloved fall classic turned vegan!

These vegan pumpkin scones are incredibly moist, soft and full of flavor. You won’t miss the dairy at all, in fact it’s impossible to tell they’re vegan! The same goes for my Vegan Blueberry Scones Recipe.

What makes these pumpkin scones the very best

  • Easy to make in 1 bowl – That’s right, the scone dough is made in 1 bowl! This is a fuss free recipe.
  • Topped with a vanilla and spiced glaze – Just like Starbucks, I cover the cooled scones in vanilla glaze, then drizzle on a spiced glaze. You can use both or just one, whatever you prefer.
  • They stay moist for several days – While some scones dry out quickly, these truly stay moist for at least 3 days. Stick them in the refrigerator to keep them fresh a bit longer, if they last that long!
bite taken out of a vegan pumpkin scone with two glazes.

How to make vegan pumpkin scones

Find the complete printable recipe with measurements below in the recipe card.

The pumpkin scone dough is so easy to make in one bowl!

First, mix the dry ingredients in a bowl. Then cut in the vegan butter using a pastry cutter or your hands, until it resembles coarse crumbs.

Dump in the wet ingredients and mix until a soft dough is formed.

Knead a few times on a lightly floured surface, flatten into a circle about 1 inch thick, then cut with a pizza cutter (or knife) into 8 even pieces.

collage showing how to make vegan pumpkin scones dough.

Place on a baking sheet and bake for about 14-16 minutes. While the scones bake, make both the glazes. You can absolutely only use one glaze if you want!

Let the scones cool for at least 15 minutes, then spoon some of the white glaze on each one. Drizzle some of the spiced glaze on top.

looking down on several scones that are orange with two glazes.

More Fall breakfast recipes to love

triangle scone with white and tan glaze on cooling rack.
4.94 stars (48 ratings)

Starbucks Copycat Vegan Pumpkin Scones

Starbucks Copycat VEGAN Pumpkin Scones – Easy pumpkin scones recipe inspired by Starbucks that taste so much better!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 scones


  • 2 cups all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, cold and cut into small cubes or pieces
  • 1/2 cup pumpkin puree
  • 2 tablespoons almond milk or other milk
  • 1/4 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract

For the White Glaze

For the Spiced Glaze


  • Preheat the oven to 400 degrees F and lightly grease a large baking sheet (or line with parchment paper).
  • In a large bowl, combine the flour, brown sugar, pumpkin pie spice mix, baking powder, baking soda and salt. Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs.
  • Now dump in the pumpkin puree, almond milk, applesauce and vanilla. Mix with a large wooden spoon until a soft dough forms.
  • On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
  • Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces (see photos above for reference).
  • Place on prepared baking sheet and bake for 14-16 minutes, until lightly golden brown on top.

To make the glazes:

  • For the white glaze, combine the powdered sugar and milk in a small bowl and whisk until smooth. If the glaze is too thick, add more milk. If too thin, add more powdered sugar. 
  • For the spiced glaze, combine the powdered sugar, pumpkin pie spice and milk in a small bowl and whisk to combine.
  • Let the scones cool for at least 15 minutes, then spoon some of the white glaze onto each scone. Drizzle some of the spiced glaze on each scone. Let glazes set before serving.


  1. This may work with coconut oil that is hard, you can cut it into the dry ingredients the same way. 
  2. If you don’t have pumpkin pie spice mix, for the spice mix use: 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg.
  3. They will stay moist at room temperature for at least 3 days. They can also be frozen in a freezer bag or container.


Serving: 1serving | Calories: 377kcal | Carbohydrates: 66g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 243mg | Potassium: 133mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
Course: Breakfast, Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

This recipe was first published in September 2018. Original photo of this recipe:

stack of vegan pumpkin scones with white background

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    1. Thanks! The powdered sugar mixing with a little milk create a white icing. Did you use something else? I don’t see how it would be clear if you used powdered sugar and just a little milk. Hope that helps!

    1. I hope you enjoy the scones! I always use unsweetened for baking, but if you only have sweetened that’s not really a problem here.

  1. This recipe blew my mind away! Nora, you have quickly become my go-to vegan recipe blog, especially for all things in the baking world! Thank you for sharing you expertise with us!

  2. I’ve been dying to make these!! I have a whole butternut squash I need to use up — do you think I could sub squash for pumpkin or would it ruin the flavor?

    1. That might work, but the flavor would be a bit different. I’ve only used canned pumpkin, so you may have to make other adjustments to the dough. Thanks!

  3. I don’t usually comment on recipes, but I just needed to share that this was an absolute winner! It’s such an uncomplicated, drama-free recipe! I’ve made it several times now and everyone was delighted. I always end up with a pretty wet dough at the stage where you form the “pizza”, but I just use a little extra flour to control an unruly dough. By the way, this is GREAT with Trader Joe’s Semi-Sweet Chocolate Chips added in at the end!

  4. THANK YOU THANK YOU THANK YOU!!!! I have worked at Starbucks for 4 years and been vegan for 2, but I still remember how delicious those pumpkin scones were! Pumpkin spice season is back now, and it is soooo hard to put those things on display or serve them to people while my taste buds are being tormented. I just made these on a whim, and it is the best decision I have made (after going vegan of course). These are so moist and perfectly pumpkin and the icing on top is just that! Thank you!

  5. Amazing recipe – used coconut oil, and after sticking it in the freezer to cool for a little, the scones turned out so moist, flaky, and wonderful. Just used the spice glaze and it was perfect, + added a bit of extra cinnamon to the dough. Really, absolutely amazing.

  6. I love them! Thank you so much!! Can I leave them in a container at room temp or put in fridge overnight?

  7. I used Mama’s Almond Flour Blend gluten free flour. The mixture was very soft so I added about 1/4 c. more flour and an extra 1/2 tsp baking powder. It was still very soft, but I was able to cut them. They fluffed up wonderfully and were quite delicious!

  8. After recently becoming dairy-free, I have LOVED find your recipes! This one was a HIT. The first time I accidentally used 1/3 cup applesauce and 2/3 cup pumpkin, so I had to add extra flour, but the consistency was PERFECT. Each time I make them now, I use 2 1/3 cup flour, 1/3 cup applesauce, and 2/3 cup pumpkin!

  9. These are absolutely delicious vegan scones! The light pumpkin flavor massages your flavor pallet until it relaxes in a haven of satiation…yum!

  10. These were amazing! I brought them to a little get together and let’s just say I was sad I didn’t leave with any leftovers lol

  11. I made these tonight and they were delicious! I might try it with raisins next time. I used soy milk instead of almond milk (used what I had) and only used the spiced glaze on top instead of both glazes. Using only one glaze covered them completely and seemed like enough on the top. Thanks for a great recipe I will be repeating!

  12. So good! I didn’t have applesauce so I just added more pumpkin. I had to add about 1/3 cup more flour because my dough was too sticky at first. They came out great! Will be making these every fall season from now on 🙂

  13. I’ve made these scones a few times now, and they are so easy and yummy! I don’t know why I don’t just do myself a favor and double the recipe, LOL. I have found, for me, to use 1.5 cup powdered sugar for the glaze and just 0.5 cup for the spiced glaze to work out better, as it tends to run off quite a bit. I’m ready for PSL season, and just discovered you had a recipe for it! I may try to even make some aquafaba coconut cream for it if I’m feelin’ fancy.
    Wonderful blog!

    1. So glad you enjoy the scones, I know what you mean, they always go TOO FAST!! Thanks for the comment. I love pumpkin season, so you will see more new recipes coming as well!

  14. Hi I was having a look around in here and these caught my attention (via the lemon loaf). I wonder if the almond milk is essential for flavor or could it be subbed with e.i. soy?

    1. Hi there! Almond milk is not essential, any non-dairy milk would work such as soy. Thank you and enjoy!

      1. I’ve made these 4 or 5 times now and they always turn out amazing! I always have most of the ingredients on hand. The dough comes together really well. Instead of cutting one round into 8 pieces, I do two rounds to make 16 smaller scones. These also freeze well.

  15. These are just scrumptious! I love them but I’m not sure whether to thank you for this recipe or not. Lol For anyone who loves pumpkin scones, these are downright dangerous! ?? Definitely a recipe you want other people around to eat or you may just eat them all yourself. Lolol
    Thank you for this & every other recipe here. Every last one has been amazing!

    1. LOL thanks Nina! I know what you mean, whenever I make them they are gone within a day for sure! 🙂 Luckily I’ve got 3 hungry kids who gobble them up.

  16. I just made these and the PSL latte, and both were delicious! My kids are currently gobbling up the scones. 🙂

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