The Pumpkin Spice Scomuffie is the essence of fall flavors with the irresistible combination of a scone and a muffin that’s sure to delight your taste buds. The perfect fall treat that brings with it a warm, comforting embrace in the form of a delicious pumpkin spice treat.
Whether you savor them with a warm drink on a cold evening or share them with loved ones at a morning brunch, scomuffies will become a new tradition for your family.
Let Chef Sherry Ronning give you a step-by-step guide on a delicious dessert that is a cross between a muffin and scone with a soft center along with a crunchy sugar outer shell.
Most important of all, this confection is a must for a pastry showcase display. So, if you are a pastry chef looking for a new item, then this is the recipe for you!
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What is a Scomuffie?
Scomuffies are a delightful hybrid of a scone and muffin which creates a unique cookie. Known for their perfect balance of a sweet, crunchy outer shell, pumpkin flavors, and a super moist center.
Scomuffies are in the same family line of a scone cookie, scuffins, or a muffin top recipe. They come in various flavors and are incredibly versatile, but in the fall, pumpkin spice scomuffies take center stage.
These treats capture the essence of the season, offering a warm blend of spices and pumpkin flavor that is perfect for enjoying with a cup of coffee, tea, or hot cocoa!
Pumpkin Scomuffie Ingredients
- All Purpose Flour
- Granulated Sugar
- Salt
- Baking Powder
- Baking Soda
- Butter – Cold
- Egg
- Buttermilk
- Pumpkin Puree
- Pumpkin Pie Spice
- Course Sanding Sugar
How to Make Pumpkin Spice Scomuffies
Gather Ingredients: Get all the ingredients out and measure each one in its own container. This is referred to as “mise en place”. Preheat the Oven to 325°F.
Prepare the Butter: Cut the cold butter into small chunks and place back in the refrigerator to keep cold. It is very important that the butter is kept cold until it is mixed into the dry ingredients. Just don’t forget to add it to the dry ingredients!
Add to the Mixer: In a KitchenAid mixer with a flat paddle, combine all of your dry ingredients which are the flour, sugar – granulated, salt, baking powder, pumpkin spice, and baking soda. Next, add the cold, cut-up butter to the dry ingredients and mix on low until you achieve a grainy texture.
The Wet Ingredients: Whip the egg in a medium bowl together with the buttermilk and pumpkin puree. Pour the egg/milk mixture to the dry ingredients.
Mix: Beat all together until just combined. DO NOT OVERMIX!!
Form Scomuffies: Using a #16 scoop, measure out a level portion of scomuffie dough and roll the dough into a bowl of the sanding sugar. Place 12 sugared dough balls on to a parchment lined sheet pan and slightly flatten each one.
How to Bake Scomuffies
Bake: Put the prepared pan of scomuffies into the preheated oven and bake for 15-18 minutes. Check for doneness with a wooden toothpick. When the toothpick is inserted into the center of the scomuffie and then pull out. If its doughy, cook longer. If the toothpick comes out clean, then the scomuffie is done.
Garnish: If desired, make a cream cheese glaze to drizzle over the top of each scomuffie. In a mixing bowl, beat the cream cheese until softened and smooth. Add the powdered sugar, milk, and vanilla. Beat until completely combined and the icing is smooth. Make sure to scrape the side of the bowl. Use a piping bag or a spoon to drizzle the icing over the top of each cooled scomuffie.
Plain Pumpkin Scomuffie
You don’t have to roll the scomuffie batter in course sugar. Just leave the portioned batter plain or sprinkle the tops with fall holiday sprinkles. They will bake a little different, but that’s okay!
How to Store Leftover Scomuffies
This scomuffie recipe will make several dozen scone cookies. Place leftovers into an airtight container and store at room temperature for up to 6 days.
These cookies also freeze very well. Stack in an airtight container and put in the freezer for up to 3 months. When ready to serve, remove from the freezer and let thaw for 30 minutes.
More Scone Cookie (Scomuffie) Recipes
Having a gathering or shower? Scone cookies are the perfect unique dessert to serve at your next get together.
They can be made ahead of time and can be prepared in several different flavors. Try these double chocolate scomuffie and the chocolate covered berry scomuffie.
What to Serve with this Scomuffie Recipe
Serve these specialized cookies with an assortment of other baked goods and create a dessert charcuterie board for a holiday dessert. Pair with other breakfast recipes and create a breakfast bar for hungry guests.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Simply cook and mash the pumpkin until it’s smooth. Just make sure the moisture is cooked off before using.
Can I add chocolate chips and nuts to the scone cookies?
Absolutely! Feel free to customize your scone cookies with your favorite mix-ins like dried fruits, chopped nuts, or chocolate chips.
Pumpkin Spice Scomuffie
Tis the season for a Pumpkin Spice Scomuffie. A dessert that is a cross between a muffin and a scone with a soft center along with a crunchy outer shell. In addition to the pumpkin aroma there is a cream cheese drizzle as well as pumpkin spice flavors.
Ingredients
- Flour, all purpose 1 lb. 4.5 oz (4 2/3 cups)
- Sugar, granulated 7.5 oz (1 cup)
- Salt, iodized 0.3 oz (1 tsp)
- Baking Powder 0.85 oz (5 tsp)
- Baking Soda 0.1 oz (1/2 tsp)
- Butter, cold, small diced 8 oz (1 cup)
- Egg 1 each (1.8 oz)
- Buttermilk 9.3 oz (1 cup)
- Pumpkin Puree 7.5 oz (1 1/4 cup)
- Pumpkin Spice 0.15 oz (2 tsp)
- Sugar, sanding 5.4 oz (2/3 cup)
- Cream Cheese, softened 2 oz (1/4 cup)
- Sugar, powder (confectionery) 4.6 oz (1 cup)
- Milk 0.65 oz (1 Tbsp)
- Vanilla 0.1 oz (1/2 tsp)
- Pumpkin Spice 0.05 oz (1/4 tsp)
Instructions
- Start with gathering all of your ingredients needed to make your scomuffie and measure the correct amount of each.
- Cut the cold butter into small chunks and place back in the refrigerator to keep cold.
- In a KitchenAid mixer with a flat paddle, combine all of your dry ingredients which are the flour, sugar – granulated, salt, baking powder, and baking soda.
- Add the cold, cut-up butter to the dry ingredients and mix on low until you achieve a grainy texture.
- Whip the egg in a medium bowl together with the buttermilk and pumpkin puree. Then add the egg/milk mixture to the dry ingredients.
- Lastly, blend until just incorporated. DO NOT OVERMIX!!
- Time to portion up the pumpkin spice scomuffie. Using a #16 scoop, measure out a level portion of scomuffie dough and roll the dough into the sanding sugar.
- Place 12 sugared dough balls on a parchment lined sheet pan. See the video for a demonstration.
- Bake the scomuffies at 325 degrees Fahrenheit (162.8 degrees Celsius) for 15-18 minutes. Check for doneness with a toothpick.
- Make the glaze.
- Place softened cream cheese in a medium sized bowl and blend.
- Add the powdered sugar, milk. vanilla and pumpkin spice to the cream cheese and continue blending until smooth. Put glaze in a piping bag or ziplock bag and cut the tip.
- After the scomuffies have cooled zig-zag the glaze over the top and sprinkle very lightly with some of the pumpkin spice.
- Store in an airtight container for up to a week or freeze up to 6 months.
Recommended Products
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Nutrition Information
Yield
29Serving Size
1Amount Per Serving Calories 142Total Fat 7gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 307mgCarbohydrates 19gFiber 0gSugar 14gProtein 1g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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I’m not great at baking but these sounded so good !
I followed the instructions as closely as I could and was so careful not to over mix and they turned out so well!
I think my problem has always been over mixing!! I didn’t know you could over mix things! I have always tried to mix everything well.
Thank you for helping me bake! My kids are going to love it.
Over-mixing is the number one problem that people experience when baking and they don’t use even know it.