Pumpkin Coffee Cake Cream Cheese Scones
These Pumpkin Coffee Cake Scones take all the best parts of a bakery treat — tender, buttery layers, a sweet crumbly streusel topping, and a cream cheese filling — and bring them together in one perfect bite. They’re like a cross between a pumpkin muffin, cheesecake, and coffee cake, made for slow mornings with a hot cup of coffee and a cozy sweater!
You could certainly leave the cream cheese center out of the scones to simplify the recipe, but it really adds the most creamy, slightly salty element that takes these to a whole new level! Each bite is a flavor explosion!
Pumpkin Coffee Cake Cream Cheese Scones
Soft, buttery Pumpkin Coffee Cake Scones filled with pumpkin spice cream cheese and topped with a cinnamon streusel crumble and glaze — the perfect cozy fall treat!
Ingredients
- 2½ cups all purpose flour
- ½ tsp salt
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- ¼ cup brown sugar
- 12 tbsp (1½ sticks) cold butter
- ¾ cup pumpkin purée
- ¾ cup buttermilk
- 1 tsp vanilla
- 1 egg
For the Cream Cheese Filling:
- 4 oz cream cheese
- ½ tsp vanilla
- 2 tbsp granulated sugar
For the Coffee Cake Crumble:
- 4 tbsp melted butter
- ½ cup all purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
For the Coffee Cake Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk
Instructions
- In a large mixing bowl, combine together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, 2 tsp pumpkin pie spice and ¼ cup brown sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, ¾ cup buttermilk, ¾ cup pumpkin purée and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined. Use your hands to bring it together at the end if needed. This will be close to a wet dough that is slightly sticky to your hands, add flour 1 tbsp at a time if you feel its too wet. Sprinkle a clean workspace with flour and transfer scone dough. flatten out into a thick circle rectangle about 1" thick.
- Make your cream cheese filling in a separate, small bowl by mixing 4 oz softened cream cheese, 2 tbsp granulated sugar and ½ tsp vanilla. Spread evenly onto the scone dough, avoiding edges.
- Fold each side of the rectangle over itself to seal the cream cheese into a thicker rectangle. Transfer to a baking sheet and cut into 6-8 serving sizes, the same way you would a pizza.
- Top with cobbler crumble (see directions below) and bake at 350 degrees F for 22-25 minutes or until lightly golden on edges and set in the middle.
For the Cobbler Crumble:
- To prepare the crumble, add 4 tbsp melted butter, ½ cup flour and ½ cup brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Glaze:
- In a small bowl, combine ½ cup of powdered sugar and 1 tbsp whole milk. Whisk until smooth, add more milk 1 tsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
