Name: Vegan Pumpkin Scones with Maple Glaze Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 45 min
Cuisine: American
Ingredients: ⅔ cup pumpkin purée; 1 tablespoon non-dairy milk; 2 teaspoon vanilla extract; 1 teaspoon white vinegar; 2 cups all-purpose flour; ½ cup light brown sugar, tightly packed; 2 teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon kosher salt; 2 ½ teaspoon pumpkin pie spice; 10 tablespoon non-dairy butter, cut into ¼ inch cubes, cold; 1 cup powdered sugar, sifted; 3 tablespoon maple syrup; 1 ½ teaspoon non-dairy milk; ½ teaspoon vanilla extract

Vegan Pumpkin Scones with Maple Glaze Recipe is one of those treats that makes your kitchen smell like fall in the best way. With its tender, spiced crumb and sweet maple drizzle, it’s just irresistible for cozy mornings or leisurely weekend brunches. I’m excited to share how easily you can whip this up at home.

A triangular golden-brown scone sits on a white plate, with creamy white icing drizzled unevenly across the top, creating a slightly thick, dripping effect on the sides. In the background, more scones with similar icing are stacked, showing their crumbly texture. Next to the white plate, there is a glimpse of a glass bottle labeled

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe
Top Tip
How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Pumpkin Scones with Maple Glaze Recipe

Why You'll Love This Recipe

I have made plenty of scone recipes over the years, and this Vegan Pumpkin Scones with Maple Glaze Recipe has quickly become a go-to. The balance of warm pumpkin pie spices and the bright sweetness of maple glaze brings such a comforting and satisfying bite.

Moist and Tender Texture: Thanks to the pumpkin purée and cold vegan butter, these scones come out perfectly flaky yet moist.
Simple, Wholesome Ingredients: You don’t need anything fancy, and most pantry staples work great here.
Delicious Maple Glaze: The glaze adds just the right amount of sweetness and that lovely maple flavor that pairs wonderfully with pumpkin.
Perfect for Fall—and Beyond: Whether it’s Halloween, Thanksgiving, or just a cozy weekend, these scones hit the spot.

Ingredients & Why They Work

Each ingredient in this Vegan Pumpkin Scones with Maple Glaze Recipe plays a role in building flavor and texture. From the pumpkin purée that brings moisture and that signature pumpkin taste to the pumpkin pie spice blend that warms things up, these scones are a perfect harmony of elements.

Flat lay of vibrant orange pumpkin purée in a small glass jar, soft cubes of cold non-dairy butter, a heap of light brown sugar with its rich, caramel tones, a mound of fine white powdered sugar, a small pool of golden maple syrup, warm brown pumpkin pie spice sprinkled in a gentle pile, a splash of creamy non-dairy milk in a clear container, and a few vanilla beans arranged elegantly, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: Provides moisture along with natural sweetness and that iconic pumpkin flavor. Use canned or homemade, just make sure it’s plain purée.
Non-Dairy Milk: A small splash keeps the batter moist without weighing it down. I like oat or almond milk for a neutral taste.
Vanilla Extract: Adds depth and balances the spices beautifully.
White Vinegar: Reacts with the baking soda to give your scones a lovely rise and tender crumb.
All-Purpose Flour: The base of the scones, provides structure.
Light Brown Sugar: Brings mellow sweetness and a bit of moisture to the crumb.
Baking Powder & Baking Soda: These leaveners work together so your scones puff up just right.
Kosher Salt: Highlights all the other flavors for balance.
Pumpkin Pie Spice: Essential for that nostalgic fall spice blend – cinnamon, nutmeg, ginger, and clove come to life here.
Non-Dairy Butter: The cold butter cut into cubes helps create flaky layers, so keep it chilled and work quickly.
Powdered Sugar & Maple Syrup (for glaze): Sweet, smooth, and drizzled on top, the glaze completes the flavor perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most is how easy it is to customize this Vegan Pumpkin Scones with Maple Glaze Recipe to suit your taste or occasion — and still come out delicious every time.

Add-ins: I sometimes toss in vegan chocolate chips or chopped pecans for a little twist, and it works beautifully without complicating things.
Spice it up: Feel free to adjust the pumpkin pie spice—more cinnamon or a pinch of cardamom can make it your own signature version.
Sweetener swap: Maple syrup in the glaze can be swapped for agave or brown rice syrup, especially if you want a slightly different sweetness level.
Dairy-free milk choice: Using coconut milk gives a richer flavor, but almond milk keeps it light and classic—play around with what you enjoy.

Step-by-Step: How I Make Vegan Pumpkin Scones with Maple Glaze Recipe

Step 1: Prep Your Base Mix

Preheat your oven to 400°F and line a baking sheet with parchment paper; this keeps the scones from sticking and makes cleanup easier. In a small bowl, mix together the pumpkin purée, non-dairy milk, vanilla, and white vinegar. This little combo creates the wet base that brings flavor and moisture.

Step 2: Combine the Dry Ingredients

In a big mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. This is where all the spicy warmth and sweetness start to come together.

Step 3: Cut in Cold Vegan Butter

Add your cold, cubed vegan butter to your dry ingredients. Using your fingers or a fork, gently work the cubes into the flour mixture until it looks like coarse crumbs. Keep your butter cold to ensure flaky layers in the final scones—this step is key, trust me!

Step 4: Bring It All Together

Pour the pumpkin wet mix into the flour mixture. Using your hands, gently toss everything together just until the dough comes together in a shaggy ball. Don’t overwork it—overmixing will make your scones tough. If you’ve followed along, your dough should be soft and easy to shape but not sticky.

Step 5: Shape and Slice

Turn your dough onto a lightly floured surface. Gently pat it into a circle about 7 inches in diameter—no need to knead, just be gentle! Use a sharp knife to slice the circle into 8 triangles. Carefully transfer these to your prepared baking sheet, spacing them a bit apart so they have room to rise.

Step 6: Bake and Cool

Bake in your preheated oven for 18-22 minutes, until the bottoms are lightly browned and the scones feel firm. Let them cool on the sheet for about 10 minutes—that short wait is tough, but it helps the scones set and get ready for glazing.

Step 7: Whip Up the Maple Glaze

In a bowl, whisk together powdered sugar, maple syrup, non-dairy milk, and vanilla until smooth and glossy. If you want a thinner glaze, add a splash more non-dairy milk. Drizzle generously over your cooled scones once they’re ready to be enjoyed!

Top Tip

From my experience making these Vegan Pumpkin Scones with Maple Glaze Recipe multiple times, some little tips make all the difference between good and great.

Keep Butter Cold: Before working it into the flour, cube it and pop it back in the fridge. This ensures flaky scones.
Handle the Dough Gently: Overmixing toughens your scones, so be light when combining wet and dry.
Use Fresh Spices: Pumpkin pie spice gets boring when old—freshly ground spices will elevate your scones instantly.
Don’t Skip the Vinegar: It reacts with baking soda to give your scones that perfect lift and tenderness.

How to Serve Vegan Pumpkin Scones with Maple Glaze Recipe

Garnishes

I usually keep the garnish simple—just the maple glaze. But on special mornings, I sprinkle a little extra cinnamon sugar or toasted pumpkin seeds on top for crunch and a pretty touch.

Side Dishes

These scones pair fabulously with a hot cup of coffee or chai latte. For a heartier brunch, I like serving them alongside dairy-free yogurt with fresh fruit or a tofu scramble to balance sweet and savory.

Creative Ways to Present

For a festive brunch, arrange the scones on a rustic wooden platter, drizzle extra glaze on each, and add little bowls of maple syrup and vegan butter for guests to spread. It makes your table feel warm, inviting, and special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container at room temperature for up to two days, but honestly, these scones rarely last that long in my house! If you want to keep them fresh longer, refrigerate but allow the scones to come to room temp before enjoying.

Freezing

These scones freeze beautifully—just wrap each in plastic wrap then place in a freezer bag. When I want a treat, I thaw them overnight in the fridge or warm from frozen in the oven for a few minutes, and they’re almost as good as fresh.

Reheating

To keep the edges crisp, reheat your scones at 325°F in the oven for about 5-7 minutes. Microwaving works in a pinch, but you lose a bit of that delightful crispness.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin purée works perfectly and is really convenient. Just be sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices.

What type of non-dairy butter should I use?

I recommend using a firm non-dairy butter that comes in sticks rather than tubs. It’s easier to cube and works best for flaky layers. Brands like Miyoko's or Earth Balance are reliable picks.

Can I make these scones gluten-free?

You can try substituting a 1:1 gluten-free flour blend, but the texture may differ slightly. I suggest adding a bit of xanthan gum (if your blend doesn’t already include it) to help with structure and binding.

How long do these scones keep fresh?

Leftover scones are best enjoyed within two days when stored in an airtight container at room temperature. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months.

Final Thoughts

Honestly, I look forward to baking these Vegan Pumpkin Scones with Maple Glaze Recipe every fall — and sometimes even off-season because they’re just that good. I hope you give this recipe a try and find it as comforting and delicious as I do. Trust me, once you nail this one, you’ll have a perfect seasonal treat ready anytime you want a little autumn magic in your kitchen.