The best pumpkin scone recipes for afternoon coffee. Get inspired!

Do you want to try recipes for pumpkin buns that you can treat your loved ones and friends with?

Get inspired in our article and prepare one of our ten carefully selected recipes.

This affordable raw material ensures that every single dessert or dessert will be perfectly supple and tasty.

Quick Pumpkin Bun

Each bun is unique in some way, but they all have one thing in common. They are perfectly soft, so we enjoy them even if we don’t have anything to drink them without choking.

After all, pumpkin is a popular ingredient in many dishes. Try, for example , recipes for Hokkaido pumpkin soups .


  • 1 1/2 cups whole wheat flour
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup pumpkin puree (homemade or canned)
  • 1/2 cup almond milk
  • 1/2 cup cane sugar
  • 1/4 cup extra virgin olive oil
  • 2 eggs
  • 2 teaspoons vanilla extract (or 1 bag of vanilla sugar)


  • We start by preheating the oven to 180 degrees.
  • We grease the form and sprinkle it with flour, or we can line it with baking paper.
  • Put the flour, cinnamon, nutmeg, allspice, baking soda, baking powder and salt in a medium-sized bowl.
  • Mix the dry ingredients and set aside for now.
  • Take a large bowl, add pumpkin puree, eggs, sugar, milk, vanilla, olive oil and mix thoroughly so that the mixture is smooth.
  • Then pour in the mixture of dry ingredients and mix.
  • Transfer the dough to the form, smooth and bake for about 45-50 minutes.
  • As soon as the skewer is clean after inserting it into the dough, we are done.
  • The baked bun can be sugared or decorated with chocolate icing.
Sweet pumpkin puree loaf.

Pumpkin buns on a baking sheet

This pumpkin bun is popular thanks to the mixture of spices with which it is fragrant, but also because of its suppleness and delicacy. Plus, it’s done at lightning speed.


  • 1 cup of warm milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon of salt
  • 1 bag of instant yeast
  • 1/2 cup boiled pumpkin
  • 1/2 cup softened butter
  • 2 teaspoons of cinnamon
  • 1 bag of vanilla sugar
  • 4 1/2 cups semi-coarse flour
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • A pinch of ground cloves
  • 1/4 teaspoon ground nutmeg


  • Pour warm milk into the bowl and add salt and sugar.
  • Mix thoroughly and sprinkle with instant yeast.
  • Wait a while and add the softened butter, pumpkin, spices, vanilla and mix until everything is combined.
  • We work in the flour in parts, and when we have the last one, we turn the dough onto a roll and knead it properly.
  • It is good to knead the dough for at least 7 minutes. This will make it smooth and elastic.
  • A properly worked dough should remain slightly sticky, but not stick to your hands.
  • Prepare a glass bowl, grease it with oil, put the finished dough in it and cover it.
  • Put it in a warm place and let it rise for 35 minutes.
  • Then we turn the dough out of the bowl, knead it a little again and then divide it into 15 equal balls.
  • Of course, there can be more or less, it depends on how big we make it.
  • Place the finished buns in a baking tray lined with baking paper.
  • Cover and let them rise for another 20 minutes in a warm place.
  • Then preheat the oven to 180 degrees.
  • Place the buns in the preheated oven and bake for about 20 minutes until their surface is golden brown.
  • Baked with sugar.

Tip: If you want to treat yourself a little, you can cut the buns in half, spread them with your favorite jam and dip them in the chocolate coating.

Stuffed pumpkin buns with the scent of cinnamon.

Cheesecake with pumpkin

The fact is that we prepare this type of pudding most often in autumn, when it is their season. However, this does not mean that we cannot make this delicious cheesecake at any time of the year. It has a sensational structure, excellent taste and makes the whole kitchen smell beautiful.



  • 250 g of graham crackers
  • 3 tablespoons of cane sugar
  • 100 g of melted butter


  • 250 g of cream cheese of the Lučina/Jervé type (it can also be cubed cottage cheese)
  • 250 g cane sugar
  • 1/4 teaspoon salt
  • 1 – 2 teaspoons of ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 500 g of pumpkin compote
  • 2 teaspoons of vanilla extract
  • 1/2 cup sour cream


  • Preheat the oven to 180 degrees and spray the cake tin with baking spray.
  • Break the cookies into a bowl, add cane sugar, butter and process with your hands until they are moist.
  • Put it in a mold, spread it on the bottom and put it in the oven for 9 minutes.
  • Remove from the oven, let cool and reduce the temperature to 170°C.
  • Put cheese, sugar, salt, cinnamon, ginger, nutmeg, cloves in a large bowl and mix everything until smooth.
  • Mix in one egg at a time, drain the pumpkin and add to the cheese.
  • Finally, mix in the sour cream with vanilla extract.
  • Mix everything thoroughly until smooth.
  • Cover the cake tin with tin foil to seal it and pour the pumpkin mixture into it onto the pre-baked graham cracker crust, smooth and place in a tall roasting pan with boiling water.
  • Place the baking pan in the preheated oven and bake for about 1 hour and 35 minutes.
  • Then we turn off the oven, open it a little and let the cake rest in the oven for another 1 hour.
  • After this time, remove the baking pan from the oven and wait for it to cool completely. Store the cooled bun in the refrigerator for 8 hours.

Tip: Serve with your favorite topping, such as caramel, chocolate, orange, or just with whipped cream or ice cream.

Pumpkin pudding with cottage cheese.

Vanilla Custard Pumpkin Bread

Vanilla pudding and pumpkin is always a combination that guarantees excellent taste and aroma. This pumpkin bun is kind of like a sweet loaf that a lot of people can’t resist.


  • 1 and 3/4 cups semi-coarse flour
  • 1 bag of instant vanilla pudding
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of pumpkin spice
  • 1 teaspoon of cinnamon
  • 1/2 cup melted butter
  • 1 cup powdered sugar
  • 500 g pumpkin puree
  • 2 eggs
  • 1 handful of chopped walnuts


  • First, preheat the oven to 180 degrees.
  • In a large bowl, mix flour, custard, baking powder, baking soda, pumpkin spice and cinnamon.
  • Put the melted butter, sugar, pumpkin puree and eggs in the mixer bowl.
  • Mix everything until a fine mixture is formed.
  • Mix in the flour mixture with spices in parts and let it thoroughly work into a smooth dough.
  • We will prepare a form for a bishop’s sandwich or whatever we currently have available.
  • We grease it, sprinkle it with flour and pour the dough into it.
  • Sprinkle chopped walnuts over the entire surface and place in the preheated oven.
  • Bake for about 60 to 70 minutes. Use a toothpick to check if the dough is cooked enough.
  • When the bun is ready, take it out of the oven and let it rest for 15 minutes.
  • Then use a knife or a kitchen spatula to peel it off the sides of the mold and carefully turn it out onto the wire rack.
  • Leave to cool and only then sprinkle with icing sugar or decorate with your favorite topping.
Pumpkin bun with pudding.

Pumpkin pot pie

I’m sure you’ll agree that it’s not always possible to find enough time to devote to the preparation of a more complex pastry.

But what if we have an appetite and we want a sweet treat that doesn’t take much time and tastes great at the same time?

In that case, you will love this recipe. The preparation is quick, easy and the result tastes bombastic. We can snack in a few minutes.


  • 4 tablespoons of semi-coarse flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons of cane sugar
  • 2 tablespoons of milk
  • 1/2 spoon of vegetable oil
  • 2 tablespoons of pumpkin puree
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • A pinch of ground ginger
  • A pinch of ground cloves


  • Put all the ingredients in a microwave-safe mug (about 300 ml volume) and mix thoroughly until all the ingredients are nicely combined into a smooth, soft dough.
  • We put it in the microwave like this and let it bake at a medium temperature for about 1 minute and 15 seconds.
  • We can consume it immediately, or let it cool down.
  • If you want, you can drizzle with a suitable glaze or topping, which we currently have in stock.
Pumpkin pudding with the aroma of nutmeg and cinnamon in a mug.

The perfect pumpkin nut pudding

Someone prepares it in a cake mold, others decorate it like a cake, and for others it is simply a bun that is soft and tender.

It is an ideal sweet for autumn and winter thanks to the scent of cinnamon and nuts. If we add a good tea to it, we have taken care of our appetite.


  • 350 ml of vegetable oil
  • 400 g cane sugar
  • 4 eggs
  • 375 g plain flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of salt
  • 500 g pumpkin puree
  • 70 g chopped walnuts


  • First, preheat the oven to 190 degrees and line the cake tin with baking paper.
  • Sift flour, baking soda, baking powder, salt and cinnamon into a bowl, set aside for now.
  • Take a larger bowl and mix oil and sugar in it.
  • Add eggs one at a time and always beat thoroughly.
  • Sprinkle the mixture of flour with spices, walnuts and pumpkin and mix to make the dough nice and smooth.
  • Pour into the prepared mold and place in the preheated oven.
  • Bake for about 1 hour, until a skewer inserted into the center of the bun comes out clean.
  • When it is finished baking, remove the mold from the oven and let it cool for 15 minutes.
  • Then turn it out onto a kitchen rack to cool completely.
  • Dust with powdered sugar before serving.

Tip: If we prepare a cream cheese frosting, we will raise this ordinary bun to a much higher level.

Delicious pumpkin cake with walnuts.

Autumn cake with apples and pumpkin

A simple pumpkin-flavored cake will put a smile on your face even if the weather is nasty outside. You will see that just one taste will be enough and you will not be able to get enough of it, so you will eat it to the last crumb and will be happy to return to it.


  • 150 g of butter
  • 3 apples
  • 250 g of brown sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups plain flour
  • 1/2 teaspoon of salt
  • 1 cup pumpkin puree
  • 100 ml of sour cream
  • 2 spoons of powdered sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon of baking soda
  • 2 eggs


  • To begin with, we will prepare a large pan in which we will melt the butter.
  • As soon as it starts to foam, add the peeled and diced apples.
  • Let them cook for a few minutes to make them soft.
  • Sprinkle them with 3 spoons of brown sugar and, stirring constantly, let the sugar caramelize.
  • Finally, add 1/2 spoon of cinnamon, mix and set aside for the apples to cool.
  • Preheat the oven to 180 degrees, grease the mold and sprinkle with flour.
  • Sift flour into a large bowl, add brown sugar, butter and salt.
  • Mix well with an electric mixer to form small pieces.
  • Measure out 2/3 cup of the mixture and set aside for now.
  • We will have the remaining mixture in the bowl, to which we will add the pumpkin puree, sour cream, powdered sugar, cinnamon, ginger, allspice, nutmeg and baking soda.
  • Mix thoroughly and then beat in the eggs one at a time. Finally, mix once more and pour into the prepared form.
  • Spread the caramelized apples on the surface of the dough and cover them with the mixture from the mug that we set aside earlier.
  • Place in a preheated oven and bake for about 1 hour.
  • Use a skewer to check if the dough is cooked and then remove from the oven and let it rest for 20 minutes.
  • Then turn the cake out onto a wire rack to cool completely, but there is no problem serving it warm.
Luxurious pumpkin bun with apples and cinnamon.

Pumpkin pudding with cottage cheese frosting

As for this pumpkin scone, then you can be sure that you will like it. What catches your eye the most is the cream cheese topping.

It can be prepared as a bun on a baking sheet, a sweet loaf, a round cake, but it is also possible to put the dough in a muffin or cake pan.



  • 4 eggs
  • 350 g granulated sugar
  • 1 cup vegetable oil
  • 420 g of fresh grated pumpkin
  • 300 g plain flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of baking powder
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of salt


  • 180 g of cream cheese
  • 225 g fresh unsalted butter
  • 1 teaspoon of vanilla extract
  • 480 g of powdered sugar


  • Line a large baking tray with baking paper and preheat the oven to 180 degrees.
  • Prepare a medium-sized bowl, add eggs, sugar, oil, pumpkin and mix carefully.
  • Add the other ingredients and mix again to form a smooth dough.
  • Transfer it to a mold and place it in a preheated oven.
  • Bake for about 25-30 minutes, then remove from the oven and set aside for 15 minutes.
  • Remove the bun from the mold and the baking paper and let it cool completely on the line.
  • As soon as it has cooled down, let’s start with the frosting.
  • Put all the ingredients for the topping in a bowl and mix thoroughly for 5 minutes so that the topping is smooth and lump-free.
Pumpkin cake with cream cheese frosting.

Pumpkin marble cake

Each marble bun has its own special charm and appeals just by its appearance, which this one fulfills to 150%. You will develop an addiction to it with each subsequent bite. It has a great taste and is delicious.



  • 400 g pumpkin puree
  • 250 g of softened butter
  • Pinch of salt
  • 250 g of brown sugar
  • 1 teaspoon of vanilla essence
  • 6 eggs
  • 480 g semi-coarse flour
  • 3 teaspoons of pumpkin spice
  • 1 baking powder
  • 40 g of cocoa
  • 8 tablespoons of milk


  • 80 g dark chocolate
  • 40 g of butter


  • First, preheat the oven to 180 degrees.
  • Grease the baking form with butter and sprinkle with flour.
  • Put butter, sugar, a pinch of salt in a bowl and beat until foamy.
  • Then add the eggs one at a time and beat every half minute.
  • Stir in the pumpkin puree and vanilla essence.
  • Add flour, baking powder, pumpkin spice and mix.
  • Mix the milk with the cocoa.
  • Divide the dough into two parts and mix cocoa milk into one of them.
  • Transfer both doughs alternately into the mold and then use a spoon to gently form a marble pattern.
  • Place in the preheated oven and bake for approximately 60 minutes.
  • Don’t forget to check with a toothpick at the end of baking if the dough isn’t sticking.
  • After baking, remove the mold from the oven, let it rest for 5 minutes and then turn out the grid to let the cake cool down.
  • Once it has cooled, break the chocolate into pieces and melt in a water bath.
  • Remove from the bath and add butter. We will mix until the chocolate starts to cool, but it must not be too thick.
  • Decorate the surface of the cake with the finished icing and let it harden for a while, then serve.
Pumpkin bun with cocoa and icing.

What are the types of pumpkins and what are they good for?

Autumn and pumpkins go together like strawberries and whipped cream. We can come across many types on the market, but not all of them are suitable for consumption.

In addition to the so-called edible types of pumpkins, there are also decorative ones. Each variety suitable for eating has something characteristic and lends itself to a different type of treatment. Let’s look at the most used types.

Varieties of pumpkins.

Why consume pumpkin?

Since it can be boiled, stewed, fried, baked, canned, and even grilled, even staunch opponents of vegetables will enjoy it. The biggest advantage is that it contains a lot of minerals, such as sodium, magnesium and iron, but also vitamins.

It has a minimum of calories and belongs to easily digestible foods, which is due to up to 90% of the water that makes it up. Pumpkins have a positive effect on digestion, reduce the level of fat in the blood, and have a positive effect on the kidneys, heart and pancreas. It is not for nothing that they are referred to as the queens of the autumn season.

Types of pumpkins

This crop offers a wide variety of varieties, be it butter, hokkaido, nutmeg, spaghetti and many others. But what are they suitable for and how can they be adjusted?

Types of pumpkins.

Hokkaido pumpkin

Definitely the most popular species ever. It has a deep orange color and can be processed even with the peel, so there is no need for laborious peeling.

It has smaller fruits that reach a maximum weight of 1 to 3 kilograms. Heat treatment softens the skin, so all we have to do is remove the seeds.

Its taste is sweet with a creamy consistency. It is perfect for preparing soups, but it is also used as a side dish. Those who like classic potato pancakes can try an alternative made from Hokkaido pumpkin.

It’s amazing in plain risotto and you’ll love it just baked in the oven with a few drops of oil and your favorite spices. For sweet lovers, it is a great ingredient for a cake or bun.

Tip: Do you want to try pumpkin potato cake? Grate the pumpkin with potatoes in a 2:1 ratio, i.e. 2 parts pumpkin and 1 part potato.

Add the other ingredients that you normally put on a regular potato cake and fry in a pan as you are used to. It’s the perfect treat.

Nutmeg pumpkin

At first glance, it attracts us with its ribbed appearance. In most cases, a mature fruit can weigh up to 6 kg. The flesh is orange, while the skin can be brown, orange or green.

It is a favorite due to the fact that it is suitable for any type of kitchen decoration. It can even be eaten raw. Otherwise, it is excellent for purees, soups, cakes and other sweet pastries.

Butter pumpkin

It resembles a pear in appearance and contains only a minimal amount of seeds, which are strategically placed in the lower, wide part.

So if we don’t want to gouge anything, we simply cut off the top half and save the seeds for later. This beauty has a wonderfully smooth flavor with a hint of buttery nutty flavor.

When we bake it, its taste is much more pronounced and delicious. It is great for sweet dishes, but you won’t despise it in vegetable dishes either.

It is absolutely ideal for making pumpkin puree, which we use in various cakes, buns, fritters, etc. If we prepare such a puree, it is not a problem to eat it just as a snack, for example with vanilla sugar and cream, or even with ice cream.

Spaghetti squash

This one is a bit strange, but also very popular. It has a yellow color and the fruits are either oval or spherical. As for the size, it is usually around 30 cm.

It has the best flavor of all the pumpkins, just not as sweet. After heat treatment, be it cooking or baking, its flesh turns into fibers that look similar to spaghetti.

This is also where its unconventional name comes from. It can serve as noodles for soup, but also as an alternative to pasta.

Halloween pumpkins

That is a chapter unto itself. Although this holiday is not common in our country, there are individuals who celebrate Halloween. For this, we also need a suitable pumpkin, which we will hollow out and carve various shapes and patterns into. Someone has it as a lamp, another to scare children, and for someone it’s just a table decoration.

Of course, it’s not just a fruit to scoop out. On the contrary, we can use the pulp that we hollow out to cook a delicious soup, but also to conjure up a great homemade pumpkin compote, juice, and many other goodies.

How to carve a pumpkin for Halloween?


Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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