Monster Face Pumpkin Scones

The first time I made these monster scones was actually a complete accident. I had leftover pumpkin purée from Thanksgiving and a house full of kids who were bouncing off the walls with Halloween sugar energy. We ended up turning the kitchen into a complete disaster zone of flour and food coloring, but watching them create the weirdest, funniest faces on those scones became one of my favorite baking memories.

Last October my neighbor texted me at 9 AM asking if I had anything pumpkin themed for her daughters class party. I threw these together with the glaze already divided into little bowls of food coloring, and when I dropped them off, the teacher asked for the recipe three times before I even made it back to my car.

Ingredients

• All-purpose flour: The foundation that gives these scones their tender crumb and structure
• Light brown sugar: Adds moisture and a deeper molasses flavor that pairs perfectly with pumpkin
• Baking powder and baking soda: Work together to give the scones their rise and fluffy texture
• Ground cinnamon, ginger, nutmeg, and cloves: This warm spice blend is what makes pumpkin baked goods taste like autumn in a single bite
• Cold unsalted butter: Keeping the butter cold is crucial for creating those flaky layers that make scones irresistible
• Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor
• Whole milk: Adds richness and helps bring the dough together without making it too wet
• Large egg: Provides structure and helps the scones rise while keeping them tender
• Pure vanilla extract: Enhances all the other flavors and adds that classic baked sweetness
• Powdered sugar: Creates a smooth glaze that acts as the perfect canvas for colorful monster faces
• Food coloring and decorations: Candy eyes, chocolate chips, and colored sugar transform ordinary scones into adorable edible creatures

Instructions

Preheat your oven and prepare the baking sheet:

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper so the scones do not stick.

Combine the dry ingredients:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well blended.

Cut in the cold butter:

Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.

Mix the wet ingredients:

In a separate bowl, whisk together the pumpkin purée, milk, egg, and vanilla extract until smooth.

Combine the dough:

Pour the wet ingredients into the dry ingredients and mix gently just until everything comes together, being careful not to overwork the dough.

Shape and cut the scones:

Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick, then cut into 8 wedges and place them on the prepared baking sheet with space between each one.

Bake until golden:

Bake for 16 to 18 minutes until the scones are firm to the touch and golden brown on top, then let them cool completely before decorating.

Prepare the colorful glaze:

Mix the powdered sugar with 1 to 2 tablespoons of milk until smooth, then divide into small bowls and tint each with your desired food coloring colors.

Create the monster faces:

Spread or drizzle the colored glaze over each cooled scone, then immediately add candy eyes and other decorations before the glaze sets to bring your monsters to life.

Pin It

My niece decorated hers with such concentration, her tongue sticking out the whole time. When she presented her masterpiece scone to me, she said it was a vampire pumpkin and I was absolutely not allowed to eat it because it was art.

Making These Ahead

You can cut the scones and freeze them unbaked on the baking sheet, then transfer to a bag and bake straight from frozen, adding just a few extra minutes. The glaze is best made fresh the day you plan to serve them.

Getting Creative with Decorations

Beyond candy eyes, try using mini chocolate chips for pupils, colored sugar for hair or spots, or even shredded coconut for furry monsters. Some of the best faces come from using whatever you have in the pantry and letting creativity take over.

Serving Suggestions

These scones are perfect alongside a hot spiced cider or a pumpkin spice latte for the ultimate autumn treat. They also make excellent classroom party treats or office breakroom surprises that disappear fast.

• Set up a decorating station at your Halloween party and let guests create their own monster faces
• Pack them in clear treat bags tied with orange ribbon for adorable party favors
• Make a double batch because the first one will go faster than you expect

Pin It

There is something magical about how a simple scone can become the centerpiece of laughter and creativity. Hope these monster scones bring as much joy to your kitchen as they have to mine.

Recipe Questions & Answers

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight wrapped tightly in plastic. Cut and bake when ready, or freeze unbaked wedges for up to 3 months.

→ What's the best way to achieve flaky scones?

Keep your butter cold and work quickly when cutting it into the flour. Avoid overmixing the dough—stop as soon as the ingredients come together to prevent tough textures.

→ Can I use fresh pumpkin instead of canned purée?

Absolutely. Roast and purée fresh pumpkin, then drain excess moisture by pressing it through cheesecloth. You'll need about ½ cup of well-drained purée.

→ How should I store decorated scones?

Store in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time. For longer storage, freeze undecorated scones and glaze after thawing.

→ What other decorating options work well?

Beyond candy eyes, try using melted chocolate for mouths, colored sprinkles for hair, or crushed cookies for textured features. Let creativity guide your monster designs.