Pumpkin Scones



pumpkin scones 008


Fall decorations are everywhere you turn now. In the little town near where I live there are festively painted round hay bales on every corner, scarecrows, cornstalks, and pumpkins! The first day of fall was almost a month ago, and stores and coffee shops have had their pumpkin flavored goodies available for weeks. I thought it was high time that I share a pumpkin recipe with you. There is something about fall that brings out a craving for all things spicy and pumpkin scones are high on that list of cravings for me.

These scones have the perfect amount of sweetness, spice, and pumpkin. They are delicious for breakfast with a cup of coffee or as an afternoon snack. They are best the day they are baked so surprise a neighbor or coworker with a few of these tasty treats.  They will be a million times better than anything you’ll find at the coffee shop and cheaper too!

AAA Amye Signature for blog

Pumpkin Scones
  • Scones:
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¾ tsp. ground cloves
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. pumpkin puree
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • Glaze:
  • 1 c. confectioners' sugar
  • ¼ c. whipping cream
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • Pinch nutmeg
  • 3 tbsp. whipping cream
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, cinnamon, cloves, ginger, and nutmeg.
  6. In a small bowl, whisk together the pumpkin, whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the pumpkin mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers, and roughly shape into a 9-inch x 4-inch rectangle.
  9. Cut crosswise in the middle, then again in the middle of each piece. Cut each piece diagonally into two triangles. Place on prepared pan.
  10. Bake 10 to 12 minutes in preheated oven. Remove from oven and cool 10 minutes.
  11. In the meantime mix up the glaze mixtures. Brush the first "plain" glaze onto each scone using a pastry brush. Cool for a few minutes.
  12. Spoon spiced glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the spiced glaze on top of the glazed scones.
  13. Allow glaze to air dry at room temperature then serve.






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Pumpkin Roll

pumpkin roll
This is a recipe for Libby’s Pumpkin Roll.  This was previously posted on Holiday Desserts as one of my favorites.  I first tried this pumpkin roll years ago when I was working at Reeves and Wagner.  Ed the loader man, brought this into the office during the holidays and my friend Taryn, and I had to have the recipe.  You can find it everywhere now so here it is on NJSD too.


5.0 from 1 reviews
Pumpkin Roll
  • Cake Ingredients:
  • 3 lg. eggs
  • 1 c. granulated sugar
  • ⅔ c. canned pumpkin
  • ¾ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ¼ tsp. salt
  • 1 c. finely chopped pecans
  • Cream Cheese Filling Ingredients:
  • 8-oz. pkg. cream cheese, softened
  • 6 tbsp. butter, softened
  • 1 tsp. vanilla
  • 1 c. powdered sugar
  1. Grease a 15 x 10-inch jelly roll pan, line the bottom of the pan with wax paper and grease the wax paper, set aside. Preheat oven to 350°F.
  2. In a medium bowl combine flour, baking soda, cinnamon, and salt, set aside.
  3. In a large bowl beat eggs, sugar, and pumpkin. Add flour mixture and mix well.
  4. Pour mixture into prepared pan and spread evenly. Sprinkle with chopped pecans.
  5. Bake at 350°F for 20 - 30 minutes or until done.
  6. Sprinkle a large kitchen towel with about ¼ cup powdered sugar, turn cake out on towel. Remove wax paper. Roll tightly in the towel. Let cool rolled in the towel.
  7. Beat cream cheese and softened butter with an electric mixer. Add powdered sugar and vanilla and beat until smooth.
  8. Unroll cake and spread cream cheese filling evenly on cake. Roll cake, wrap in plastic wrap and store in the refrigerator. Slice with a serrated knife to serve.

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Pumpkin Doughnut Muffins

pumpkin doughnut muffins


Pumpkin is one of the official flavors of fall.  Maybe even number one, but you know I’m a fool for apples, and I feel like I’m cheating if I personally give pumpkin the number one spot!  When fall rolls around you begin seeing pumpkin spice lattes, pumpkin pudding, pumpkin doughnuts, pumpkin bagels…pumpkin everything!  Pumpkin is a great food source.  It works well in sweet and savory dishes.  It is rich in vitamins and minerals and is low in calories.  You can even eat the seeds.

These pumpkin doughnut muffins are not low in calories, but they are fantastic!  This recipe was shared with me by my friend, Loretta.  This is a simple recipe and easy enough to mix together and bake before work or school and perfect to grab on the go.  They are loaded with flavor and taste just like a doughnut!  In my opinion they are perfect with a cup of coffee on a cool fall morning.


Pumpkin Doughnut Muffins
  • 1½ c. all-purpose flour
  • 1½ tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • ½ c. granulated sugar
  • 1 stick butter
  • 1 lg. egg
  • 1 c. canned pumpkin (not pie filling)
  • 1 tsp. vanilla extract
  • ½ c. milk
  • Topping:
  • ½ c. sugar
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1 stick butter, melted
  1. Preheat oven to 350°F. Grease the muffin cups of a muffin pan. (Do not use paper liners)
  2. In a mixing bowl, stir together flour, baking powder, 1 tsp. pumpkin pie spice, and salt, set aside.
  3. In a separate bowl, cream together ½ c. sugar, butter, and egg. Mix in the pumpkin and vanilla extract.
  4. Add flour mixture to creamed mixture alternately with milk, mixing after each.
  5. Fill 12 muffin cups ⅔ full. Bake at 350° for 20 t0 25 minutes or until golden brown.
  6. Meanwhile, combine ½ c. sugar, 1 tsp. pumpkin pie spice, and cinnamon in a small bowl. Melt butter and set aside.
  7. While muffins are still hot submerge in melted butter then roll in sugar mixture until coated all over. Serve warm.


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Pumpkin Mac and Cheese

I would like to start my post today by saying that my thoughts and prayers are with everyone up North affected by Hurricane Sandy.  Watching the coverage on TV has stirred up many emotions and memories of the first time a hurricane actually impacted my life.  We moved to Pensacola in May of 2004 and Hurricane Ivan hit in September.  I know that actually living through a disaster is nothing like watching it on television.  My heart goes out to you.
Now, on a lighter note…if you’re like me, you think of pumpkin as an ingredient in dishes such as pies, bars, or breads.  Anything sweet, but usually not savory dishes.  Initially, I really didn’t think this dish was something I would like.  Then, I  remembered seeing a sauce at Williams-Sonoma over the weekend…Pumpkin Parmesan Pasta Sauce.  I love anything Williams-Sonoma so I took a second look at the recipe.
This is my take of a recipe I found on Better Homes and Gardens website.  After reading reviews of their recipe I came up with this.  It is quite delicious!  In fact, I liked it before I baked it too.  So, serving it simply as a pasta sauce would be great.


Pumpkin Mac and Cheese
  • 8 oz. dried penne or elbow pasta
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 c. heavy whipping cream
  • 1 c. whole milk
  • 6½ oz. goat Gouda cheese, grated
  • 3 oz. Parmesan cheese, grated
  • 1 (15-oz.) can pumpkin
  • 1 tbsp. snipped fresh sage
  • 2-3 tbsp. panko bread crumbs
  • 1 tbsp. olive oil
  • 1-2 tbsp. Parmesan cheese, grated
  • Sage leaves, optional
  1. Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray, set aside.
  2. Cook pasta as directed on package. Drain cooked pasta, then return to pot.
  3. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and snipped sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to prepared dish.
  4. In a small bowl combine bread crumbs, oil and Parmesan; sprinkle over pasta. If desired, top with a few sage leaves. Bake, uncovered, for 15 - 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
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