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overhead view of 4 gingersnap streusel scones drizzled with lemon glaze in a zig zag pattern resting on a black wire cooling rack resting on a dark wooden board a glass measuring cup filled with extra glaze rests to the backside of the rack with a metal whisk resting in it

Gingersnap Streusel Pumpkin Scones with Lemon Glaze


Ladies and Gentlemen!  Fire up your ovens!  Gingersnap Streusel Pumpkin Scones with Lemon Glaze NEED to be the first thing you make to kick off the official baking season!  They are rich, moist, and perfectly spiced! The secret to these moist scones? Heavy cream and dry instant vanilla pudding mix!



For the Streusel:

1 Tbsp granulated sugar

1/2 cup gingersnap cookie crumbs

1/3 cup rolled oats

2 Tbsp all-purpose flour

1/4 tsp cinnamon

1/8 tsp sea salt

4 Tbsp butter, melted

For the Scones:

2 cups all-purpose flour

1/2 cup packed light brown sugar

2 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 Tbsp dry instant vanilla pudding mix

1 cup COLD heavy cream

3/4 cup COLD pumpkin purée

1 COLD large egg

1 COLD large egg yolk

For the Glaze:

1 cup powdered sugar, sifted

pinch of sea salt

1 Tbsp butter, melted

1 Tbsp + 2 tsp fresh lemon juice


For the Streusel:

  • Combine all of the streusel ingredients in a medium size bowl.
  • Stir well and refrigerate while you prepare the scone batter.

For the Scones:

  • Preheat the oven to 425°.
  • Line two cookie sheets with parchment paper.
  • In a large mixing bowl, whisk together the dry ingredient.
  • In a large measuring cup or bowl whisk together the wet ingredients until well combined.
  • Add the wet ingredients to the dry ingredients. 
  • Using a wire whisk, stir until the wet ingredients are fully incorporated into the dry. 
  • Using a three-ounce metal ice cream scoop, portion out the batter onto the cookie sheets.  If you’re not sure how big your ice cream scoop is fill it with water and dump it into a measuring cup.  If your scoop is a little bigger or smaller just adjust the bake time for a few more or a few fewer minutes.
  • Take the streusel out of the refrigerator. 
  • Use a fork to break up the streusel into small pebble-like pieces. 
  • Sprinkle the streusel over each scone.  If some fall onto the baking sheet you can scoop it up and put it back on top of the scone!
  • Transfer the scone-filled cookie trays to the freezer for 10 minutes.  *Don’t skip this step!  Your scones will spread and not be fluffy if you do!
  • After 10 minutes put the unbaked scones into the oven and bake for 18-20 minutes. Insert a toothpick into the center. If it’s clean when you remove it the scones are done!
  • Transfer the cookie sheets to a wire cooling rack and let the scones rest for 10-15 minutes.  After they’ve cooled a bit, transfer the scones to the cooling rack to cool completely before glazing.

To Make the Glaze:

  • In a medium-sized bowl combine the glaze ingredients.
  • Using a wire whisk, stir until completely smooth. 
  • To save your countertop from being a disaster when you glaze them, place a cookie tray under the scone-filled wire rack.  Dip the whisk into the glaze and use a quick flick of the wrist to drizzle it over the scones.


  • If you prefer a thick glaze that can be piped onto the scones, reduce the lemon juice to 1 Tbsp+1 tsp.
  • Be sure the heavy cream, pumpkin purée, and eggs are all super cold, or else the scones will spread and not be fluffy!
  • Store leftover dry pudding mix in a glass jar.  It will keep for several months. We’ll be using it again! No worries!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: gingersnap, pumpkin, scones, streusel