Pumpkin Chocolate Chip Scones

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

I love to bake, but I find it sort of funny that I urge strikes me out of the blue sometimes.

This morning, I woke up and started on my usual routine: feed Murphy, pour myself an iced coffee, check my email, and take the pug to do his “business” outside. While taking Murphy for his walk around the neighborhood, I got the urge to bake. Not surprisingly, pumpkin was the first ingredient on my list.

Eventually, I came up with the idea for Pumpkin Chocolate Chip Scones, which were inspired by this recipe from the Tabor House Inn in Vermont. Anne and I stayed there for the Stonyfield Barnstorming Tour, and I have not been able to forget these delicious Cranberry Yogurt Scones since.


Pumpkin Chocolate Chip Scones

Makes 8 scones


  • 1.5 cups flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons softened butter
  • 1/3 cup canned pumpkin
  • 1/3 cup plain yogurt
  • 1/2 cup chocolate chips


  • Preheat oven to 425.
  • Sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • Add in pumpkin, yogurt, and butter, mixing as you go.
  • Form dough into a ball, place on a greased baking sheet and pat down into a circle about 1/2 to 1/4 inches thick.
  • Sprinkle with sugar and cut into 8 segments.
  • Bake at 425*F for about 20 minutes or until edges are slightly crisp and the top is lightly browned.


Delicious! I gobbled up two pieces right away.



It’s time to clean the house. Mal just told me that he is “front-loading” his day since he will be “useless” once football starts. I better put him to work ASAP! 😉



  1. I’ve bookmarked this and yet I know I’ll most likely never make it… we can’t get canned pumpkin here in Australia and I seem to be far too lazy to steam and mash my own 😉

  2. I got a few cans of pumpkin this weekend and there’s so many yummy sounding recipes I want to try! I think I’m going with pumpkin cupcakes!

  3. Thanks for the great recipe. I substituted some ingredients due to what I had on hand. I used roasted butternut squash instead of pumpkin, greek yogurt for plain yogurt, and crasins for chocolate chips. I had to add some fat free half and half because it needed some more liquid. It turned out awesome. This is a great base recipe that I will try again! Thanks!

  4. Sounds so good! But believe me or not, I think we don’t have any canned pumpkin here in France…Maybe I can try without it. I’ll try! Anyway, thanks for the recipe, and for your amazing blog! So inspiring.

  5. Made these today! First time baking scones. The house smells wonderful and they taste just as good. Thanks for this recipe!

  6. I made this recipe over the weekend and it was delicious!!!!! Talk about yummy. I had to hide the rest of them or else I would have eaten all eight of them in one sitting! :O

  7. Thank you so much for this recipe! I have been searching like crazy for a healthy scone recipe that wasn’t loaded down with a ton of sugar or cream. It’s a little late but to answer Hannah’s question I’m betting you could substitute applesauce/apple butter or mashed banana in place of the pumpkin. Then you could always change the chocolate chips to butterscotch or something too. These things are very versatile.

  8. Just made these. Simple, fast, wholesome ingredients (as far as treats go), and very delicious! This will be my go-to Fall treat from now on.


  9. These are great! So easy and fun to make. I ended up having to knead the dough a little to get the butter mixed in, but if I can do a little less of that next time (by softening the butter more) then I think they will be fluffier.

    But what a great recipe! Big hit at work. I’m going to try cinnamon chips the next time.

    I blogged it too.

  10. I haven’t eaten a lot of different types of scones but the ones I have tried I definitely liked. These look great (and perfect for the fall season). I would definitely love to try them out especially for a nice evening snack with a glass of milk (or some tea). This is perfect for when I get some friends together as well.

  11. Looks like Yammy something! Well, I should have to try it. Definitely , I do learn about it today at the first time. Only problem, I guess, I can’t find canned pumpkin in local market, because here fresh pumpkin available in market. I can’t say how it will be test, I can even mess up all.. At list have to try. Thanks for your wonderful recipe . Greetings!

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