Name: Starbucks Copycat Vegan Pumpkin Scones Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: American
Ingredients: 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; 1 cup powdered sugar; 1-2 tablespoons almond milk; 1 cup powdered sugar; 1/2 teaspoon pumpkin pie spice mix; 1-2 tablespoons almond milk

Jump to Recipe· 4.8 from 3 reviews

If you’re craving that cozy fall vibe but want to keep everything plant-based, you’re going to love this Starbucks Copycat Vegan Pumpkin Scones Recipe. Seriously, these scones hit all the right notes — tender, flaky, pumpkin-spiced goodness with just the right amount of sweet glaze on top. I’ve been making them every autumn, and honestly, they might have replaced my regular Starbucks run. Stick with me, and I’ll walk you through everything so you can nail these scones at home, even if baking isn’t usually your jam.

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Why This Recipe Works

Plant-Based and Flavorful: Uses vegan butter and pumpkin puree to create scones that are rich and moist without dairy.
Balanced Spice Blend: The pumpkin pie spice mix perfectly complements the pumpkin flavor without overpowering it.
Simple Glazes: Two easy-to-make glazes add the perfect finishing touch and sweetness.
Quick and Approachable: Ready in under 30 minutes, so you can enjoy fresh-baked scones without the fuss.

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, plant-based pumpkin scones, gluten-free pumpkin scones, fall vegan baking ideas - The image shows a close-up of several triangular scones placed on a wire cooling rack over a white marbled surface. Each scone has a golden-brown, slightly rough texture base with a smooth, thick white icing layer covering the top. Over the white icing, there are thin, even lines of light brown drizzle arranged diagonally from one corner to the other. The scones are arranged in a casual pattern, filling the frame with their detailed textures and colorful toppings. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together to build a tender yet structured scone with classic pumpkin flavors and just enough sweetness. Each plays a special role—you’ll want to pick good-quality pumpkin puree and vegan butter for the best results.

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, plant-based pumpkin scones, gluten-free pumpkin scones, fall vegan baking ideas - Flat lay of vibrant orange pumpkin puree in a rustic bowl, warm brown packed brown sugar crystals, a small pile of golden vegan butter cubes with a soft texture, a heap of light beige all-purpose flour dusted lightly, a scattering of mixed warm-toned pumpkin pie spice powders in shades of cinnamon brown and nutmeg tan, glossy deep amber pure vanilla extract in a tiny glass vial, creamy white unsweetened applesauce with a smooth texture, and a splash of pale almond milk in a clear small jar, all beautifully arranged in a natural, loose cluster with soft shadows and gentle highlights, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Provides the base and structure; you can’t skimp here for scones to hold together well.
Brown sugar: Adds warmth and subtle molasses notes that sing with the pumpkin spice.
Pumpkin pie spice mix: The essential spice blend that turns plain pumpkin into seasonal magic.
Baking powder and baking soda: Work as leavening agents, giving the scones their lift and fluffiness.
Salt: Enhances all the sweet and spicy flavors without being noticeable.
Vegan butter: Cold and cubed, it creates those lovely flaky layers in the scones—don’t substitute melted butter here!
Pumpkin puree: The star of the show—a moist pumpkin flavor with rich texture.
Almond milk: Keeps the dough tender and helps bind ingredients; you can use any plant milk you prefer.
Unsweetened applesauce: Adds moisture and natural sweetness while keeping the recipe vegan.
Vanilla extract: Gives depth and rounds out the flavor spectrum.
Powdered sugar (for glazes): The sweet base for the simple white and spiced glazes that dress the scones beautifully.

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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

I love how versatile this Starbucks Copycat Vegan Pumpkin Scones Recipe is. Sometimes I tweak the spices or add mix-ins like chopped pecans for an extra crunch. Feel free to make it your own! The best part about baking scones is that you can adjust the sweetness and spice levels based on what you and your friends prefer.

Add-ins: I’ve tossed in vegan dark chocolate chips or chopped walnuts before, which adds a fun surprise in each bite.
Gluten-free version: I haven’t tried this yet, but swapping in a 1:1 gluten-free baking flour blend might work—just watch your dough’s texture.
Use fresh spices: I recommend using freshly ground cinnamon and ginger if you don’t have pumpkin pie spice—it really brightens up the flavor.
Less sweet option: If you want a less sweet scone, slightly reduce the brown sugar and glaze amounts, and it still tastes amazing.

Step-by-Step: How I Make Starbucks Copycat Vegan Pumpkin Scones Recipe

Step 1: Prep Your Dry Ingredients and Butter

First things first, preheat your oven to 400°F and grease a baking sheet or line it with parchment paper. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Next, add the cold vegan butter cubes. Here’s the fun part: you can use a pastry cutter or simply your fingertips to work the butter into the flour mixture until it looks like coarse crumbs. This step is key for flaky scones, so don’t rush it or let the butter get warm!

Step 2: Combine Wet Ingredients and Form Dough

Dump in the pumpkin puree, almond milk, applesauce, and vanilla extract. Stir everything together with a sturdy wooden spoon until a soft dough comes together. It’ll be a bit sticky but manageable. Lightly flour your hands and knead the dough a few times on a floured surface, just until it holds together—not too much or the scones will be tough.

Step 3: Shape and Slice Your Scones

Flatten the dough into a round disc about 1 inch thick. Then take a sharp knife or pizza cutter and slice the circle into 8 wedges, like a pizza. Transfer them carefully to your baking sheet, spreading them out just a bit so they bake evenly.

Step 4: Bake Until Golden

Pop them in the oven for about 14–16 minutes, until the tops are just lightly golden brown. Watch closely—ovens vary, and you want them cooked through but not dried out. Once baked, let the scones cool at least 15 minutes before glazing; this helps the glaze stick and keeps the scones tender.

Step 5: Whip Up the Glazes and Drizzle

While the scones cool, whisk together your glazes. For the white glaze, mix powdered sugar with almond milk until smooth and the consistency you like—thin enough to drizzle but thick enough to cling. For the spiced glaze, add pumpkin pie spice to the powdered sugar before mixing in milk. Spoon and drizzle both glazes over your scones generously, then let them set before digging in.

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Tips from My Kitchen

Keep Butter Cold: I learned the hard way that warm vegan butter ruins the texture—use straight from the fridge and work quickly.
Don’t Over Knead: Just a few folds bring the dough together; any more can make the scones dense.
Adjust Glaze Consistency: If your glaze drips off, add more powdered sugar; if it’s too thick to drizzle, add a bit more almond milk, one teaspoon at a time.
Cool Before Glazing: Glazing hot scones melts the glaze instantly—patience makes prettier scones.

How to Serve Starbucks Copycat Vegan Pumpkin Scones Recipe

Starbucks Copycat Vegan Pumpkin Scones, vegan pumpkin scones, plant-based pumpkin scones, gluten-free pumpkin scones, fall vegan baking ideas - A close-up of a single orange-brown bar with a soft, crumbly texture showing a bite taken on one side, topped with a thick layer of smooth, creamy white icing drizzled in parallel lines across the top. The bar is held delicately by a woman's hand with a blurred white marbled background. The focus is on the detailed texture of the bar and the glossy icing with a warm, soft lighting. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually just stick to the two glazes here because they’re simple and perfectly balanced, but sometimes I sprinkle a pinch of ground cinnamon or a few toasted pumpkin seeds on top for a little extra flair and crunch—makes it look fancy when you have guests.

Side Dishes

Pairing these scones with a hot cup of coffee or chai tea is my go-to. Sometimes I add fresh fruit like sliced apples or a berry compote to balance the richness and spice. It turns your snack into a little autumn feast.

Creative Ways to Present

For a cozy brunch, I arrange the scones on a rustic wooden board with mini jars of extra glaze and some cinnamon sticks. It’s an easy way to impress friends without extra effort. You could also plate each scone with a dollop of coconut whipped cream and a sprinkle of nutmeg for a seasonal treat.

Make Ahead and Storage

Storing Leftovers

I keep leftover scones in an airtight container at room temperature for up to 3 days. They stay moist and flavorful if you don’t let them sit out too long uncovered. If you live somewhere humid, I recommend refrigerating them wrapped tightly.

Freezing

Freezing scones is a game-changer. I wrap each scone individually in plastic wrap, then pop them into a freezer-safe zip-top bag. When I’m ready for a treat, I thaw them on the counter or microwave gently for 20 seconds. The texture stays wonderful—almost like freshly baked!

Reheating

To warm up scones, I lay them on a baking sheet and heat at 325°F for about 5–7 minutes—the oven helps keep that crispy outside and soft inside. Microwave works in a pinch, but I prefer the oven method for the best texture.

FAQs

Can I use canned pumpkin or homemade pumpkin puree for this recipe?

Yes! Both canned pumpkin and homemade pumpkin puree work wonderfully in this Starbucks Copycat Vegan Pumpkin Scones Recipe. Just make sure your pumpkin puree is smooth and not too watery, so the dough has the right consistency.
Is this recipe suitable for gluten-free diets?

The recipe is designed with all-purpose flour for best texture. However, you can experiment with a gluten-free baking flour blend, but results may vary and the dough might behave differently, so keep an eye on moisture levels and baking time.
Can I replace vegan butter with coconut oil?

You can try using solid coconut oil cut into the dry ingredients like vegan butter. I haven’t tested this extensively, but it should give a slightly different flavor and texture. Ensure the coconut oil is very cold to create flaky layers.
How long do the scones stay fresh?

These scones keep well at room temperature in an airtight container for about 3 days. After that, they start to dry out, so freezing extras is your best bet for longer storage.
Can I make these scones gluten-free and vegan at the same time?

Absolutely, the recipe is already vegan! For gluten-free, swap the all-purpose flour with a high-quality gluten-free blend. Some trial and error might be needed to get the dough just right since gluten-free flours absorb liquids differently.

Final Thoughts

These Starbucks Copycat Vegan Pumpkin Scones have become one of my favorite cozy treats to bake when the weather cools down. They’re simple, comforting, and the perfect pick-me-up alongside your morning brew or afternoon tea. Once you make them a couple of times, they’ll become second nature—and trust me, you’ll start swapping out your regular snacks for these seasonal delights. Go ahead, give this recipe a whirl, and make your kitchen smell like autumn happiness!