What do you mean you’ve already had your fill of pumpkin?! It’s only been a month and a half of the annual pumpkin spice takeover! We are only halfway done! Trust me, in a few weeks when all the pumpkin yumminess is gone and replaced with gingerbread and eggnog everything, you’ll be glad you took as full advantage of pumpkin season as possible. (Unless you are like me and never get tired of pumpkin/pumpkin spice everything; if that is you I’m going to let you know that pumpkin baked goodies freeze very very well 😉 .)

For our next pumpkin scone variation, I bring you Pumpkin Chocolate Chip. Here is how great they are: My mom looooooves all things white chocolate, but in the taste test of these recipes she voted this one as her favorite! And I had to agree. The semisweet chocolate chips bring a new richness to the pumpkin scone. Not as sweet as the white chocolate, but with all the Halloween candy about to flood our houses we can appreciate a more sophisticated, subtle sweet.

But despite the amazing flavor, the pure joy of eating scones, and the addictive combination of chocolate and pumpkin, my favorite thing about these scones may be the colors. They are just so perfect for a Halloween treat! Orange and black are the quintessential Halloween colors and these scones deliver just that. I love when things work out like that. If I ever throw a Halloween themed tea, you can be sure to find these on the second tier.

Side note: As with the other pumpkin scones, don’t be put off if the dough feels a little denser or gummy. Pumpkin baked goods tend to be more cakey than other recipes but they still have a great scone texture! Trust your oven

pumpkin chocolate chip scones

Ingredients

• 3 ½ cup all-purpose flour
• ¾ cup white sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cream of tartar
• ¾ tsp salt
• ¾ tsp ground cinnamon
• ¾ tsp ground nutmeg
• ¾ tsp ground allspice
• 1 cup semisweet chocolate chips
• 3 tbsp cold unsalted butter
• 1 large egg, lightly beaten
• 1 can pumpkin (15 oz)

Directions

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift flour, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and allspice (all the dry ingredients). Toss in the chocolate chips.

Cube the butter and rub into the flour mixture until pieces are smaller than a pea. Add egg and pumpkin. Stir with a fork until all the dry ingredients are moist. You may have to use your hands to finish incorporating the ingredients.

Turn dough out onto a lightly floured surface. Pat down to ¾ inch. Cut out scones with a 5 cm biscuit cutter and set on the baking sheet.

Bake 7-10 minutes (we did 8) until the tops of the scones are well done. Transfer to a wire rack to cool immediately.