Pumpkin Scones

“These pumpkin scones are thick, moist, & a delicious snack or quick breakfast option! They are vegan, gluten-free, and free of any refined sugar”

Pumpkin Scones

  • Servings: 12-14 scones
  • Difficulty: Easy
  • Print


  • 3 cups almond flour
  • 2 medium-large very ripe bananas mashed
  • 1 cup pumpkin purée
  • 1/3 cup creamy almond butter
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/4 cup extra virgin olive oil
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Topping: Pumpkin seeds


  1. In a bowl, mashed the ripe bananas and mix in the remaining wet ingredients
  2. Fold in the dry ingredients and mix until smooth
  3. Use an ice cream scooper to evenly distribute cookies onto a baking sheet lined with parchment paper
    and then slightly flatten them
  4. Sprinkle pumpkin seeds on top of the scones
  5. Bake at 375 for approximately 25 minutes depending on oven
  6. Let the sones cool completely
  7. Enjoy!

Recipe Creator
Name: Eden
Country: USA
More from Eden: @eden_naturally

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