Name: Pumpkin Spice Scomuffie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 29
Cuisine: American
Ingredients: Flour, all purpose 1 lb. 4.5 oz (4 2/3 cups) (580 g) (1096.41 mL); Sugar, granulated 7.5 oz (1 cup) (212 g) (249.71 mL); Salt, iodized 0.3 oz (1 tsp) (8 g) (6.66 mL); Baking Powder 0.85 oz (5 tsp) (24 g) (26.67 mL); Baking Soda 0.1 oz (1/2 tsp) (3 g) (4.35 mL); Butter, cold, small diced 8 oz (1 cup) (226 g) (235.66 mL); Egg 1 each (1.8 oz) (50 g); Buttermilk 9.3 oz (1 cup) (264 g) (255.07 mL); Pumpkin Puree 7.5 oz (1 1/4 cup) (212 g) (218.07 mL); Pumpkin Spice 0.15 oz (2 tsp) (4 g) (7.14 mL); Sugar, sanding 5.4 oz (2/3 cup) (153 g) (180.21 mL); GLAZE; Cream Cheese, softened 2 oz (1/4 cup) (58 g) (63.74 mL); Sugar, powder (confectionery) 4.6 oz (1 cup) (130 g) (254.40 mL); Milk 0.65 oz (1 Tbsp) (18 g) (17.39 mL); Vanilla 0.1 oz (1/2 tsp) (3 g) (3 mL); Pumpkin Spice 0.05 oz (1/4 tsp) (1 g) (1.79 mL)

Jump to Recipe

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.

Most important of all, this confection is a must for a pastry showcase display.

Let the fun begin!

Start with gathering all of your ingredients needed to make your scomuffie and measure the correct amount of each.

After that, cut the cold butter into small chunks and place back in the refrigerator to keep cold. Next, 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.

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Add cold butter chunks — Dry ingredients

Following that, whip the egg in a medium bowl together with the buttermilk and pumpkin puree. The next stage to making your scomuffie recipe is to 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 on a parchment lined sheet pan. See the video for a demonstration.

Unbaked Scomuffie — Dip Dough In Sanding Sugar

Last of all, bake the scomuffies at 325° Fahrenheit (162.8 degrees Celsius) for 15-18 minutes. Check for doneness with a toothpick.