Skillet Pumpkin Scones Recipe

Honestly, I didn’t plan on making scones today. It was just one of those mornings where I opened the fridge and spotted a half-used can of pumpkin left from last fall.

No fancy ingredients, no waiting around. Just dry flour, a forkful of pumpkin, and a hunch. The smell of cinnamon and baked pumpkin filled the apartment instantly, warmer than I expected.

These scones are soft inside, crispy on the edges, with a whisper of nutmeg that sneaks up on you.

And they’re ready in no time, even faster than I usually convince myself to get out of bed. This isn’t about tradition; it’s about grabbing that moment when pumpkin is still kind of fresh and maybe even a little unexpected.

Also, I’m pretty sure you could eat these for breakfast, snack, or dessert, no rules needed.

Where the Idea Began

This recipe came from wanting a baked good on a day when the oven was already full. Using the skillet felt like a shortcut at first, but the results were so satisfying that it almost felt intentional, a slightly crisp outside, a soft pumpkin interior, and a scent that feels like fall itself.

Thought Behind These Skillet Scones

Cooking scones on a skillet gives them even browning and a beautiful crust, while the pumpkin puree keeps the center soft.

Cold butter creates small steam pockets that lift the dough gently, giving it that signature scone texture.

Why I Love This Recipe (And You Will Too)

• No oven required
• Crisp edges and a tender middle
• Warm spices throughout
• Simple pantry ingredients
• Cooks quickly for busy mornings
• Pairs well with coffee or tea
• Perfect fall flavor without extra sweetness
• Rustic look and feel

Before You Begin

• Keep the butter cold for best texture
• Sift dry ingredients for lighter scones
• Avoid overmixing so the dough stays tender
• Cook on medium-low to prevent burning
• Flip gently to keep the circle intact

Ingredients for the Recipe

1. 2 cups all-purpose flour, sifted
2. 1/4 cup granulated sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon ground cinnamon
5. 1/4 teaspoon ground nutmeg
6. 1/2 teaspoon salt
7. 4 tablespoons unsalted butter, cold and cubed
8. 1/2 cup pumpkin puree (unsweetened)
9. 1/4 cup milk

What You’ll Need

1. Mixing bowl
2. Whisk or fork
3. Pastry cutter or fingertips
4. Spatula
5. Skillet (cast iron preferred)
6. Flat surface for kneading

Step-by-Step Guide

1. Sift the flour, sugar, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and combine.
2. Add cold cubed butter and cut it into the flour until coarse crumbs form.
3. Stir pumpkin puree and milk into the mixture until the dough begins to come together.
4. Turn the dough onto a floured surface, knead gently a few times, and shape into a 1-inch thick circle.
5. Heat a skillet over medium-low. Transfer the dough circle and cook 7–8 minutes per side, flipping once, until golden and cooked through.
6. Let the scones cool slightly, then slice and enjoy warm.

Ingredient Substitutions

• Use coconut oil instead of butter (different texture, still good)
• Use almond milk instead of regular milk
• Replace sugar with brown sugar for deeper flavor
• Add ginger for extra spice
• Swap half the flour for whole wheat flour

Skillet Pumpkin Scones

These scones are made with a simple dough containing flour, pumpkin, and spices, cooked entirely on a skillet. They develop a soft interior with a crispy, golden-brown exterior, with flavors of cinnamon and nutmeg permeating the final texture and appearance.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour sifted
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree unsweetened
• 1/4 cup milk
• 4 tablespoons unsalted butter cold, cubed

Equipment

• Skillet
• Mixing Bowl
• Fork or whisk
• Pastry cutter (optional)
• Spatula
• Measuring cups and spoons
• Clean flat surface for kneading

Method

 

1. Measure and sift the flour, sugar, baking powder, cinnamon, nutmeg, and salt into a large mixing bowl. Use a fork to whisk the dry ingredients until well combined, creating a uniform mixture.
2. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces, indicating even distribution.
3. Stir in the pumpkin puree and milk with a spatula until the dough begins to come together. Do not overmix; the dough should be slightly sticky but manageable.
4. Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick.
5. Heat a skillet over medium-low heat until hot. Carefully transfer the dough circle to the skillet, cooking for about 7-8 minutes on each side, or until the scones are golden brown and cooked through, flipping once to ensure even browning.
6. Remove the skillet scones from heat, slightly cool, then serve warm. The exterior should be crispy and golden, with a soft, tender interior speckled with warm spices.

Notes

For a sweeter variation, add a drizzle of honey or a glaze. Ensure the skillet is heated adequately before adding the dough to prevent sticking.

Spotlight on Pumpkin

Pumpkin puree brings moisture, natural sweetness, and a beautiful color to the scones. It also helps balance the spices, creating a comforting, gently flavored scone without heaviness.

What You’ll Notice When They’re Done

• Golden, crisp exterior
• Soft, fluffy interior
• Warm pumpkin spice aroma
• Slightly rustic edges from the skillet heat

Mistakes to Avoid

• Using warm butter (leads to dense scones)
• Heating the skillet too high (burns outside before inside cooks)
• Overmixing dough
• Flipping the dough too soon

Nutrition Snapshot

• Calories: roughly 250–300 per scone
• Rich in fiber from pumpkin
• Moderate fat from butter

Serving Ideas

• Drizzle with honey or maple syrup
• Spread with salted butter
• Serve with spiced whipped cream
• Pair with chai tea or black coffee
• Add a dusting of cinnamon sugar

Fun Ways to Use Leftovers

• Cut into cubes and toast for pumpkin scone croutons
• Crumble into yogurt bowls
• Warm and top with ice cream
• Slice and use as breakfast sandwiches

Variations to Try

• Chocolate chip pumpkin scones
• Maple-glazed skillet scones
• Pecan-studded pumpkin scones
• Ginger-spice version
• Cranberry pumpkin scones

FAQ

1. Can I bake them instead? yes, 400°F for 15–18 minutes.
2. Why are mine crumbly? dough may have been too dry, add a splash of milk.
3. Can I use pumpkin pie mix? no, it’s too sweet and spiced.
4. Can I store them? yes, 2 days at room temp or freeze up to 2 months.
5. Do I need a cast iron skillet? any heavy skillet works.
6. Can I add glaze? yes, maple glaze works beautifully.
7. Why didn’t mine rise? butter wasn’t cold or dough was overmixed.
8. Can I double the recipe? easily, cook in two batches.
9. Can I add nuts? yes, pecans or walnuts are great.
10. Are they sweet? mildly, perfect for breakfast.

Maybe tomorrow I’ll get fancy and add cream cheese glaze, or maybe I’ll just toss these in my bag and forget about them until lunch.

Either way, I’m already thinking about the next batch, I mean, why not linger in this weird pause between seasons?

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.