Vegan Gluten-Free Pumpkin Scones With Cheesecake Icing

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Chewy, full of pumpkin flavor, and topped off with a rich cheesecake swirl, these scones are an unbeatable treat coming just in time for fall. Pumpkin isn't just delicious, it's nutrient rich with plenty of antioxidants, vitamin A, and fiber- like you needed anothere reason to try these.

Dry mix:

1 cup oat flour
½ cup rice flour
¼ cup potato starch
¼ cup tapioca starch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum
1 tsp cinnamon
½ tsp pumpkin spice (or nutmeg + ginger)

Wet mix:

2 TBSP flaxseed meal + 5 TBSP hot water (flax egg)
½ cup vegan butter (Melt), softened
½ cup light brown sugar (packed)
½ cup cane sugar
1 cup pumpkin puree (drained if watery)
1 tsp vanilla extract

Cheesecake Icing:

½ cup vegan cream cheese (Tofutti)
2 TBSP vegan butter
1–1½ cups powdered sugar
½ tsp vanilla
Optional: 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Line baking sheet.

2. Make flax egg by mixing the flaxseed meal and hot water. Let sit for 5 min.

3. Cream butter and both sugars until fluffy. Add pumpkin, flax egg, and vanilla. Mix until smooth.

4. In another bowl, whisk dry ingredients.

5. Fold dry into wet until just combined. Chill dough for 20–30 min (this firms dough and improves chew).

6. Scoop 2 TBSP portions onto a lined baking sheet and lightly flatten.

7. Bake 12–14 min or until the edges set and centers are soft. Let the scones cool fully on the tray before icing.

While the scones are baking, make the icing:
8. Beat cream cheese and butter until smooth.
9. Add powdered sugar gradually until you reach a spreadable consistency.
10. Mix in vanilla (and lemon if using).
11. Frost cooled scones.

There you have it, a sweet and nutritious seasonal treat.

Come by Sensible Edibles to try them today!

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