Pumpkin Spice Molasses Crinkle Scones Recipe – Easy Maple Glaze Treat

Let me set the scene: the sweet, earthy aroma of pumpkin spice drifting through my kitchen, cinnamon and nutmeg mingling with the deep, caramel-like scent of molasses. The oven’s warmth fills the house, mixing with the scent of freshly baked scones. These Pumpkin Spice Molasses Crinkle Scones with Maple Glaze aren’t just any baked good—they’re the kind that makes neighbors pause at your door, noses twitching, hoping for a taste. The first time I pulled these scones from the oven, I knew I’d stumbled onto something special. That first bite—crackly glaze giving way to tender crumb, spiced pumpkin warmth with a hint of molasses—was a moment of pure, nostalgic comfort.

Honestly, this recipe feels like autumn wrapped in a pastry—perfect for anyone who wishes sweater weather lasted all year. It started years ago, when I was knee-high to a grasshopper, watching my grandma swirl molasses into her cookie dough. Those crinkled tops were a family legend. One rainy weekend, I tried to blend those flavors with my love of scones, and goodness, I wish I’d discovered this combination sooner. The result? Scones that disappear faster than I can bake them. My family can’t keep their hands off the cooling rack, and even my picky teenager begs for seconds (and I don’t blame her one bit).

Let’s face it—these scones are dangerously easy to make, perfect for brunches, potlucks, or just brightening up your Pinterest board with a pop of golden-orange coziness. I’ve tested this recipe more times than I care to admit (in the name of research, of course). It’s become a staple for family gatherings, gifting, and those slow, chilly mornings when you crave a treat that feels like a warm hug. Trust me, you’re going to want to bookmark this one. Pumpkin spice molasses crinkle scones will be your new go-to for fall flavor.

Why You’ll Love This Pumpkin Spice Molasses Crinkle Scones Recipe

After dozens of test batches and plenty of taste tests (some for breakfast, some for dessert—no judgment here), I can say with confidence that these scones are a game changer. Here’s why they’ll become a favorite in your house too:

• Quick & Easy: Ready in about 40 minutes, start to finish, so you can enjoy fresh scones even on busy mornings or when that pumpkin spice craving hits out of nowhere.
• Simple Ingredients: No wild goose chase at the grocery store. Everything you need is probably in your pantry right now—flour, canned pumpkin, spices, and molasses.
• Perfect for Gatherings: These scones are a showstopper at brunch, cozy family breakfasts, or even as a sweet addition to your holiday spread. They look gorgeous, and the crinkly tops are just begging to be snapped for your Pinterest followers.
• Crowd-Pleaser: Kids love the soft, cake-like texture, grown-ups appreciate the deep molasses flavor and warming spices. There’s never a crumb left behind.
• Unbelievably Delicious: The combination of pumpkin, molasses, and warm spices is pure comfort food. Add a maple glaze that cracks as you bite in, and you’ve got a treat that makes you close your eyes and smile.

What sets these apart from the typical pumpkin spice scone? For starters, the addition of molasses gives a depth you won’t find elsewhere, plus a crinkle effect on the top that’s just plain fun. The dough is mixed gently for a tender crumb (no dry hockey pucks here!), and the maple glaze adds the perfect sweet finish. This recipe is the one you make to impress without sweating over complicated steps or hard-to-find ingredients. It’s all about big flavor, easy prep, and cozy vibes. If you’re craving something special but don’t want a fuss, pumpkin spice molasses crinkle scones are your answer—comfort food with a twist, ready to brighten any day.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and a soft, satisfying texture—no fancy tricks required. Most of these are pantry staples, and I’ll share a few swaps for common dietary needs, too.

For the Scone Dough:

• 2 cups (260g) all-purpose flour (King Arthur or Bob’s Red Mill are my go-to for consistent results)
• 1/2 cup (100g) granulated sugar (adds sweetness and helps the crinkle effect)
• 2 tsp pumpkin pie spice (or blend 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice)
• 1/2 tsp baking powder (for lift)
• 1/4 tsp baking soda (reacts with molasses for tenderness)
• 1/4 tsp salt (balances sweetness)
• 6 tbsp (85g) cold unsalted butter, cut into cubes (for flakiness)
• 1/2 cup (120g) canned pumpkin puree (Libby’s is always reliable)
• 2 tbsp (30ml) molasses (unsulphured, like Grandma’s brand, for best flavor)
• 1 large egg, cold
• 1/4 cup (60ml) whole milk or heavy cream (for richness—use dairy-free if you prefer)
• 1 tsp vanilla extract (optional, but adds warmth)

For the Maple Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp (30-45ml) pure maple syrup (the real stuff makes a world of difference!)
• 1-2 tbsp (15-30ml) milk or cream (adjust for desired glaze thickness)
• Pinch of salt

Ingredient Tips & Substitutions:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend (Bob’s Red Mill works well).
• Dairy-Free: Swap butter for vegan margarine, and use almond milk or oat milk.
• Molasses Substitute: Dark corn syrup works in a pinch, but you’ll miss that signature flavor.
• Pumpkin Substitute: Sweet potato puree or canned butternut squash—either works well.
• Maple Glaze: If you’re out of maple syrup, honey (for a different twist) or agave nectar are okay, but maple is best for that classic fall vibe.

If you happen to have fresh pumpkin, roast and mash it for even more flavor, though canned is honestly more consistent. Seasonal swaps? Try adding chopped pecans or walnuts in the dough, or sprinkle a pinch of cinnamon on the glaze for extra spice.

Equipment Needed

• Mixing bowls: One large for dough, one small for glaze. If you’re short on bowls, you can rinse and reuse—the dough comes together quickly.
• Pastry cutter or large fork: For cutting butter into flour. If you don’t have a pastry cutter, two knives crisscrossed will do the trick (my grandma swore by this method).
• Baking sheet: Standard aluminum works fine. Line with parchment paper for easy cleanup and crinkle tops.
• Measuring cups and spoons: Precision matters for scones, especially with flour and molasses.
• Bench scraper or sharp knife: For dividing the dough—honestly, a butter knife is fine in a pinch.
• Wire cooling rack: Helps scones cool evenly, and prevents soggy bottoms.
• Whisk: For the glaze—no need for a fancy mixer.

If you’re just starting out, don’t stress about the gear. Budget-friendly options work well; my first scones were made with thrift store tools, and they tasted every bit as good. A well-maintained pastry cutter will last years (just dry it well after washing to prevent rust). If you bake often, consider investing in a sturdy baking sheet and silicone parchment—makes life easier.

Preparation Method

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep the scones from sticking and to help with that signature crinkle.
   
   Tip: If you’re using a dark pan, reduce oven temperature by 10°F (5°C) to avoid over-browning.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (260g) flour, 1/2 cup (100g) sugar, 2 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
   
   Sensory cue: The spice scent should be strong and inviting.
3. Cut in Butter: Add 6 tbsp (85g) cold butter cubes to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs—about pea-sized bits.
   
   Note: Don’t overwork; some larger butter bits are okay, they’ll create flaky layers.
4. Mix Wet Ingredients: In a separate bowl, whisk 1/2 cup (120g) pumpkin puree, 2 tbsp (30ml) molasses, 1 cold egg, 1/4 cup (60ml) milk or cream, and 1 tsp vanilla extract (if using).
   
   Tip: Make sure everything is cold, especially the egg and milk.
5. Combine & Form Dough: Pour wet mixture into dry ingredients, stirring gently with a fork or spatula just until the dough comes together. It will be sticky—don’t worry, that’s normal.
   
   Troubleshooting: If dough feels too dry, add a splash more milk; too wet, sprinkle in a tablespoon of flour.
6. Shape Scones: Turn dough onto a lightly floured surface. Pat into a 7-inch (18cm) circle about 1-inch (2.5cm) thick. Using a bench scraper or sharp knife, cut into 8 wedges.
   
   Personal tip: If you want smaller scones, cut into 10 pieces. For classic look, don’t fuss about perfect shapes—it’s all part of the charm.
7. Arrange & Chill: Transfer scones to prepared baking sheet, spacing them about 2 inches apart. Place sheet in fridge for 10 minutes—this helps the crinkle tops and keeps the butter cold.
   
   Note: If you skip chilling, scones may spread more in the oven.
8. Bake: Bake for 16-20 minutes, until tops are golden and starting to crackle. Edges should be firm, and a toothpick inserted in the center comes out clean.
   
   Sensory cue: You’ll smell warm spices and molasses—if tops are browning too fast, tent gently with foil.
9. Cool: Let scones cool on the baking sheet for 5 minutes, then transfer to wire rack.
   
   Tip: Cooling helps set the crumb so they don’t crumble apart when glazing.
10. Maple Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar, 2-3 tbsp (30-45ml) maple syrup, 1-2 tbsp (15-30ml) milk or cream, and a pinch of salt until smooth. Drizzle over warm scones.
    
    Note: For a thicker glaze, use less milk; for a thinner drizzle, add a bit more.

Efficiency tip: Measure everything before you start—mise en place makes scone baking much less chaotic. And if your dough seems sticky, flour your hands rather than the dough itself to avoid making scones tough.

Cooking Tips & Techniques

After plenty of kitchen experiments (and a few scone fails), these tricks will help you nail pumpkin spice molasses crinkle scones every time:

• Keep Ingredients Cold: Butter, egg, and milk should be chilled. Warm butter leads to dense scones instead of flaky ones. I learned this the hard way—once, my scones turned out flat as pancakes!
• Don’t Overmix: Stir just until the dough comes together. Overworking can make scones tough. If in doubt, stop mixing early—some streaks of flour are okay.
• Chill Before Baking: Ten minutes in the fridge is worth it for the crinkle effect and flaky texture. Skipping this step can lead to spreading and loss of those lovely cracks.
• Bake on Parchment: Parchment paper means easy release and helps create evenly browned bottoms.
• Check Oven Temp: Ovens can be finicky. Use an oven thermometer if possible, or rotate your baking sheet halfway through to avoid uneven browning.
• Maple Glaze Timing: Drizzle while scones are still warm for a glossy finish, or wait until cool for a crackly effect. Honestly, both ways taste amazing.

I’ve had my share of scone mishaps—like forgetting to chill the dough or adding too much flour (dry, crumbly scones are nobody’s friend). Just remember, a little imperfection adds personality. Multitasking tip: While scones chill, prep your glaze and brew a strong cup of coffee. Consistency is all about gentle handling and cold ingredients—your scones will thank you.

Variations & Adaptations

Everyone’s got their own taste preferences (and dietary needs), so here are a few ways to make pumpkin spice molasses crinkle scones work for you:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested Bob’s Red Mill and it works like a charm—just add an extra tablespoon of milk if dough feels dry.
• Dairy-Free: Swap butter for chilled coconut oil or vegan margarine, and use almond or oat milk. The texture stays tender, and you’ll barely notice the difference.
• Nuts & Add-Ins: Stir in 1/2 cup (60g) chopped pecans or walnuts for crunch, or throw in a handful of dried cranberries for sweet-tart contrast. These are great for holiday mornings!
• Seasonal Flavors: Add orange zest to the glaze for a citrusy twist, or sprinkle the tops with cinnamon sugar before baking for extra sparkle.
• Cooking Methods: No oven? Try baking scones in a countertop toaster oven—reduce baking time slightly and watch closely.
• Allergen Substitutes: For egg-free scones, use 1 tbsp ground flaxseed mixed with 2.5 tbsp water as a replacement.

My favorite variation? Swap half the pumpkin for mashed sweet potato, and add a dash of cardamom. It’s a subtle change but absolutely delicious. Don’t be afraid to experiment—sometimes the best recipes start as happy accidents!

Serving & Storage Suggestions

These pumpkin spice molasses crinkle scones are best served warm, just glazed, when the aroma still hangs in the air. Arrange them on a pretty platter for brunch, or stack in a rustic basket for a cozy autumn look—perfect for those Pinterest-worthy moments. Pair with a hot cup of coffee, chai latte, or even a chilled apple cider for fall flavor overload.

For leftovers, let scones cool completely, then store in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 5 days. To freeze, wrap individually and pop in a freezer-safe bag—reheat in a 350°F (175°C) oven for 10 minutes to revive the texture and glaze.

Tip: The flavors deepen after a day, so if you make them ahead, expect even richer spice and molasses notes. Reheat gently (never microwave for long, or the glaze melts away) and enjoy with an extra drizzle of maple syrup. These scones also travel well, so pack a few for lunchboxes or road trips!

Nutritional Information & Benefits

Each pumpkin spice molasses crinkle scone (glazed) is roughly 220 calories, with 4g protein, 8g fat, and 34g carbohydrates. They’re a sweet treat—best enjoyed in moderation, but loaded with wholesome pumpkin puree (hello, vitamin A and fiber). Molasses adds trace minerals like iron and calcium, while the spices bring antioxidants.

If you’re gluten-free or dairy-free, the substitutions above keep things inclusive. Just note: scones do contain eggs and wheat (unless you adapt). From a personal wellness perspective, I love that these scones feel indulgent but have real ingredients, not just empty sugar. Enjoy with a balanced breakfast, and you’re set for a cozy start!

Conclusion

If you’re craving a fall recipe that’s comforting, flavorful and looks gorgeous on your holiday table, pumpkin spice molasses crinkle scones are the answer. They’re easy enough for busy mornings, special enough for brunch, and always bring big smiles. I love how they blend nostalgia, warmth, and a little bit of autumn magic in every bite.

Feel free to swap in your favorite mix-ins, go gluten-free, or tweak the glaze—make these scones your own. Honestly, I make them as much for the memories as the flavor (nothing beats watching my family sneak “just one more” from the rack).

Give these a try, share your tweaks in the comments, and let me know if you have a favorite variation. Bookmark this recipe, pin it for later, and spread a little pumpkin spice joy!

Frequently Asked Questions About Pumpkin Spice Molasses Crinkle Scones

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it’s well-drained and not too watery, or your scones might turn out dense.

Why do my scones sometimes turn out dry?

This usually happens if the dough is overmixed or there’s too much flour. Handle gently, and use precise measurements for best results.

Can I make these scones ahead?

Yes! Bake and glaze, then store in an airtight container. They’re even tastier the next day as the spices develop.

What’s the best way to reheat scones?

Warm in a 350°F (175°C) oven for 5-10 minutes. Microwaving is fine for a quick fix, but the glaze may melt.

Can I freeze pumpkin spice molasses crinkle scones?

You bet! Wrap individually, freeze for up to 2 months, and reheat from frozen for fresh-tasting scones anytime.

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