fall baking

Apple Cider Loaf with Cinnamon Swirl: A Cozy Fall Recipe + A Mindset Reset

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There is something about fall that makes me want to slow down.

The mornings are cooler. The leaves begin to change. The garden starts to wind down. And suddenly I want my kitchen to smell like cinnamon, apples and something warm coming out of the oven.

Fall has always felt like an invitation to pause and take stock.

And this year, I’ve been thinking a lot about mindset.

Not the kind of mindset that tells us to slap a positive affirmation over something difficult and pretend everything is wonderful.

I’m talking about something much more practical:

How are we thinking about the life we’re actually living?

Because sometimes we can’t change the circumstances.

But we can become more aware of the thoughts we’re bringing to them.

Changing Your Thoughts Doesn’t Mean Pretending

I’ve had plenty of opportunities to practice this.

My life hasn’t gone exactly according to plan. There have been surgeries, pain, changes in my work, limitations I didn’t ask for and seasons when I’ve had to let go of things I once took for granted.

I could focus entirely on what I can’t do anymore.

And sometimes I do.

I’m human.

But I’ve learned that I can acknowledge something difficult without allowing it to become the entire story.

That’s an important distinction.

Changing your mindset doesn’t mean saying:

“Everything is fine!”

when it isn’t.

It might simply mean asking:

What else is true?

Maybe my body hurts.

And I can still experience joy.

Maybe my plans changed.

And I can still create something meaningful.

Maybe I can’t do something the way I used to.

And I can find another way.

Maybe this season is not what I expected.

And there are still beautiful moments inside of it.

That is the kind of mindset work I believe in.

Catch. Question. Choose.

One of the simplest ways I’ve learned to work with my thoughts is:

Catch.
Question.
Choose.

First, catch the thought.

Notice what you’re actually telling yourself.

“I can’t do this.”

“I’m so far behind.”

“My body is failing me.”

“I’ll never get back to where I was.”

Then question it.

Is it completely true?

Is it helpful?

Is there another perspective that is also true?

And finally, choose.

Not necessarily a wildly positive thought.

Just a thought that gives you somewhere to go.

Instead of:

“I can’t do what I used to do.”

Maybe:

“I can find new ways to move and experience my life.”

Instead of:

“Everything is falling apart.”

Maybe:

“A lot is changing, and I can decide what matters most in this season.”

That small shift can change what we notice.

And what we notice often influences what we do next.

Wellness Isn’t About Doing Everything Perfectly

This is one of the reasons I’m putting more attention on mindset coaching in my work.

We often want to jump straight into the action plan.

What should I eat?

How many times should I exercise?

What workout should I do?

How do I lose weight?

How do I create better habits?

Those questions can absolutely matter.

But before we change our behaviors, it can be helpful to look at the thoughts underneath them.

If I believe I have to be perfect, one missed workout can become a reason to quit.

If I believe I have to completely change my diet on Monday, I may end up feeling defeated by Tuesday.

If I believe wellness means never eating something simply because it tastes good, I’ve created a pretty exhausting definition of wellness.

I believe wellness has room for both nourishment and enjoyment.

Which brings me to baking.

Sometimes Mindfulness Looks Like Baking

During one of my hip recoveries, I became a cottage baker.

It wasn’t part of some carefully designed business strategy.

I needed something that brought me joy.

So I baked.

Bread. Sweets. Things that made my kitchen smell amazing.

There was something incredibly grounding about measuring flour, mixing ingredients, waiting for something to bake and then sharing it with someone else.

For a little while, my attention wasn’t on everything my body couldn’t do.

It was on what my hands could do.

That’s mindfulness, too.

We sometimes make wellness so complicated.

Sometimes mindfulness is sitting quietly for ten minutes.

Sometimes it’s taking a walk through the trees.

Sometimes it’s watering your garden.

Sometimes it’s having coffee with someone you love.

And sometimes it’s baking an apple cider loaf and actually sitting down to enjoy a slice.

Not rushing through it.

Not feeling guilty about it.

Just being there.

So that’s what we’re making today.

Apple Cider Cinnamon Swirl Loaf

This apple cider loaf is soft, warmly spiced and filled with a simple cinnamon-brown sugar swirl.

It’s an easy apple cider quick bread that makes your kitchen smell like fall.

It’s lovely with coffee in the morning, as an afternoon treat or wrapped up to share with someone.

Ingredients

For the loaf

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup apple cider
  • ½ cup unsweetened applesauce

For the cinnamon swirl

  • ? cup brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter

Optional apple cider glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons apple cider
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving a little overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, beat the softened butter and brown sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Mix in the applesauce.
  6. Add the dry ingredients alternately with the apple cider, beginning and ending with the dry ingredients. Mix just until combined. Don’t overmix.
  7. In a small bowl, combine the brown sugar, cinnamon, flour and melted butter to make the cinnamon swirl mixture.
  8. Pour approximately half of the batter into the prepared loaf pan.
  9. Sprinkle the cinnamon mixture evenly over the batter.
  10. Add the remaining batter and gently spread it over the cinnamon layer.
  11. Using a butter knife, gently swirl through the batter a few times. Don’t over-swirl—you want distinct ribbons of cinnamon throughout the loaf.
  12. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Let the loaf cool in the pan for about 10–15 minutes, then use the parchment to carefully lift it out and transfer it to a cooling rack.
  14. If using the glaze, whisk the powdered sugar, apple cider and cinnamon together until smooth. Drizzle over the cooled loaf.
  15. Slice, pour yourself something warm to drink and enjoy it without rushing.

Yes, that last step is part of the recipe.

A Fall Mindset Practice

While your loaf is baking, try this little exercise.

Think about one thought you’ve been carrying lately that isn’t serving you very well.

Maybe it’s about your body.

Your work.

Your age.

Your relationships.

Your health.

Your progress.

Your future.

Write the thought down.

Then ask yourself:

Is this completely true?

Is this thought helping me move forward?

What else is true?

You don’t need to replace it with an overly positive statement.

Just find a little more space.

A little more compassion.

A little more possibility.

This fall, I’m choosing…

I’m choosing to pay attention to what is still possible.

I’m choosing to find joy in ordinary moments.

I’m choosing to take care of my body without making my limitations my identity.

I’m choosing to let wellness be something I practice—not something I have to perfect.

And I’m choosing to notice the beautiful things that are right in front of me.

Sometimes those things are big.

Sometimes they’re tiny.

And sometimes they smell like cinnamon and apple cider.

A Final Thought

The trees don’t apologize for changing.

They don’t try to hold onto every leaf.

They don’t decide that because one season is ending, something has gone wrong.

They simply move into the next season.

Maybe we can do some of that, too.

Maybe changing our mindset isn’t about becoming someone new.

Maybe it’s about becoming more intentional about the thoughts we carry into the life we already have.

So as you move into fall, I hope you give yourself permission to pause.

Notice your thoughts.

Question the ones that keep you stuck.

Choose the ones that help you move forward.

And make room for a little sweetness along the way.

Even if that sweetness happens to come in the form of a warm slice of apple cider loaf.

What thought are you ready to see differently this fall?

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

A Fall Mindset: Changing Your Thoughts and Making Room for What Matters

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There is something about fall that makes me want to slow down.

Maybe it’s the cooler mornings. The changing leaves. The smell of something baking in the oven. The first cup of coffee that actually feels cozy instead of simply necessary.

Or maybe it’s the reminder that change is part of life.

The trees don’t fight it.

They simply let go.

And lately, I’ve been thinking a lot about mindset.

Not the kind of mindset that tells us to think positive and pretend everything is fine.

The kind that asks:

What am I thinking?

Is that thought helping me?

And what happens if I choose a different way of looking at this?

That distinction has become incredibly important to me.

Mindset Isn’t Pretending Everything Is Okay

I’ve had plenty of opportunities to practice this.

My life doesn’t look the way I once imagined it would. My body doesn’t always cooperate with the plans I make. There have been surgeries, pain, disappointments, changes in my work, and moments when I’ve had to grieve the life I thought I would be living.

I could spend a lot of time thinking about everything I’ve lost.

And sometimes, honestly, I do.

I’m human.

But I’ve also learned that a difficult reality and a hopeful mindset can exist at the same time.

I don’t have to convince myself that something is good when it isn’t.

I don’t have to put a positive spin on pain.

And I certainly don’t believe that changing your thoughts magically changes your circumstances.

But I do believe our thoughts influence what we notice, what we do next, and how we move through the circumstances we’re given.

That’s where mindset becomes powerful.

The Thoughts We Practice Become Familiar

Think about how easy it is to repeat the same thought.

I can’t.

This is never going to change.

I’m too far behind.

I should be doing more.

Everyone else seems to have it figured out.

The more we repeat a thought, the more familiar it becomes.

And familiar doesn’t necessarily mean true.

That’s something I have had to remind myself of over and over.

Instead of asking:

“How do I make myself think positively?”

I’ve started asking:

“Is there another thought that is also true?”

For example:

Instead of:

My body is failing me.

I might choose:

My body is asking me to live differently right now.

Instead of:

I can’t do what I used to do.

I might choose:

I can find new ways to experience movement, connection and joy.

Instead of:

Everything is changing.

I might choose:

Everything is changing—and I get to decide what I carry forward.

Those aren’t affirmations designed to erase reality.

They’re invitations to see the whole picture.

Wellness Begins With the Mindset

This is also why I’ve been talking more about mindset coaching lately.

Before we change our exercise routine, overhaul our nutrition, change our relationship with food, or create a new wellness habit, there is often something underneath it all.

Our thinking.

If you believe you have to completely change your life overnight, you’re probably going to burn out.

If you believe you have already failed because you missed a workout, you’re less likely to get back up tomorrow.

If you believe wellness means doing everything perfectly, you may never actually experience the peace you’re looking for.

But what if wellness could begin with something much smaller?

A different thought.

A different choice.

A little more curiosity.

A little less judgment.

A willingness to begin again.

That’s mindset work.

My Favorite Mindset Practice: Catch, Question, Choose

One of the simplest practices I use is:

Catch.
Question.
Choose.

1. Catch the thought.

Notice what you’re telling yourself.

Not what you wish you were thinking.

What are you actually thinking?

2. Question the thought.

Ask:

Is this completely true?

Is this thought helping me?

Would I speak this way to someone I love?

3. Choose a different thought.

Not necessarily a ridiculously positive thought.

Just a more helpful and believable one.

You don’t have to go from:

“Everything is terrible.”

to

“Everything is amazing!”

Maybe you simply move to:

“This is hard, and I can take the next step.”

That’s enough.

Sometimes the next thought is the next step.

And Sometimes Mindset Looks Like Baking

This is where my cottage-baking adventures come in.

During one of my hip recoveries, I found myself baking bread and sweets.

It wasn’t part of some grand wellness plan.

I simply needed something that brought me joy.

There was something incredibly grounding about measuring ingredients, mixing dough, watching something rise, and eventually pulling a warm loaf or baked treat from the oven.

For a little while, my attention wasn’t on what my body couldn’t do.

It was on what my hands could do.

That’s mindfulness, too.

We sometimes make wellness far more complicated than it needs to be.

Sometimes it’s meditation.

Sometimes it’s a walk.

Sometimes it’s sitting in the garden.

Sometimes it’s calling a friend.

And sometimes it’s making your kitchen smell like apples, cinnamon and fall.

So today, I’m sharing one of my favorite kinds of fall recipes: an easy apple cider baked treat.

Because wellness isn’t just about what we take away.

It’s also about making room for joy.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Fall Sourdough Discard Scones: Raspberry White Chocolate & Apple Cinnamon Toffee

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Easy Sourdough Discard Scones

There is something about a warm, homemade scone that feels like a little bit of comfort.

These sourdough discard scones are buttery, tender, lightly sweet, and incredibly easy to customize. I love using sourdough discard in them because it adds a wonderful texture while giving me one more way to use up my starter.

For September, I’m making two fall-inspired flavors:

Raspberry White Chocolate — sweet, creamy, and bursting with raspberries.

Apple Cinnamon Toffee — warm, cozy, and full of everything I love about fall baking.

The best part? They both start with the exact same basic recipe.

Basic Sourdough Discard Scone Recipe

Ingredients

  • 380 grams all-purpose flour — scant 3 cups
  • 90 grams granulated sugar — about ½ cup
  • 15 grams baking powder — about 1 tablespoon
  • 4 grams salt — about ¾ teaspoon
  • 113 grams unsalted butter — 8 tablespoons, cold
  • 2 large eggs — about 100 grams
  • 100 grams sourdough discard — scant ½ cup
  • 60 grams heavy cream — about ¼ cup
  • 4 grams vanilla extract — about 1 teaspoon
  • 2 tablespoons heavy cream — for brushing the tops
  • Granulated sugar — for sprinkling

Instructions

1. Preheat your oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the butter.

Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. A few small pieces of butter remaining are perfectly fine—and actually a good thing!

4. Mix the wet ingredients.

In a separate bowl, whisk together the eggs, sourdough discard, heavy cream, and vanilla.

5. Combine.

Pour the wet ingredients into the dry ingredients. Gently mix until the dough just comes together.

Don’t overmix. The dough should be soft and a little shaggy.

6. Add your flavor ingredients.

This is where you can turn the basic recipe into your favorite flavor. See the variations below.

7. Shape the dough.

Turn the dough onto a lightly floured surface and gently bring it together.

Pat or press the dough into a round about 1½ inches thick.

Cut into 8 wedges.

8. Prepare for baking.

Place the scones on your parchment-lined baking sheet.

Brush the tops with heavy cream and sprinkle lightly with granulated sugar.

9. Bake.

Bake at 400°F for 18–22 minutes, or until the edges and tops are lightly golden.

Allow them to cool for a few minutes before serving.

A Few Tips for Really Good Scones

Keep your butter cold.
Cold butter creates those tender, flaky pockets throughout the scone.

Don’t overwork your dough.
The less you handle it, the more tender your scones will be.

Don’t worry about perfect-looking dough.
A slightly shaggy dough makes a beautiful scone.

Bake them close together.
If you prefer taller, softer scones, place them fairly close together on the baking sheet.

Flavor Variations

Once you’ve made the basic dough, it’s time to have some fun!

Raspberry White Chocolate

For the perfect combination of tart berries and creamy sweetness, add:

  • 15 grams freeze-dried raspberries, lightly crushed
  • 100 grams white chocolate chips
  • 150 grams frozen raspberries

To Make

After combining the wet and dry ingredients, gently fold in the freeze-dried raspberries and white chocolate chips.

Then carefully fold in the frozen raspberries.

Keep the raspberries frozen until you’re ready to add them. This helps keep the berries from breaking down too much and turning the entire dough pink.

A few broken berries are absolutely fine, though. Those beautiful raspberry streaks are part of what makes these scones so pretty!

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Once cooled, drizzle with melted white chocolate for an extra-special finish.

Apple Cinnamon Toffee

This one tastes like September in a scone.

Warm cinnamon, fragrant allspice, tender apples, and sweet little bits of toffee make this the perfect cozy fall treat.

Add:

  • 10 grams cinnamon
  • 5 grams allspice
  • 1 medium apple, diced small
  • 100 grams toffee bits

To Make

Add the cinnamon and allspice to the dry ingredients before mixing the dough.

Prepare the basic recipe as directed.

Once the dough begins to come together, gently fold in the diced apple and toffee bits.

I recommend dicing the apple fairly small—about ¼-inch pieces. If your apple is especially juicy, pat the diced pieces dry with a paper towel before adding them.

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Drizzle the cooled scones with a simple vanilla glaze or caramel.

The Perfect Fall Pairing

I love how different these two scones are while starting with the same simple recipe.

The Raspberry White Chocolate is bright, fruity, and sweet.

The Apple Cinnamon Toffee is warm, spiced, and unmistakably fall.

And both are wonderful with a cup of coffee or tea on a cool September morning.

There really is something special about making food from scratch and sharing it with people you love.

Simple ingredients.
Small batches.
A little time in the kitchen.
And something delicious to share.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.

Sourdough Pumpkin Spice Pancakes

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Sourdough Pumpkin Spice Pancakes with Cinnamon Maple Syrup

Fall mornings call for something warm, cozy, and a little bit indulgent. These sourdough pumpkin spice pancakes are the perfect way to use your sourdough starter while enjoying the flavors of the season. Light, fluffy, and full of pumpkin spice goodness, this recipe combines the tang of sourdough with the comforting taste of pumpkin.

Whether you are cooking for your family or simply want to treat yourself to a homemade fall breakfast, these sourdough pumpkin pancakes will quickly become a seasonal favorite.

Why You’ll Love This Recipe

  • A delicious way to use sourdough discard or active starter
  • Perfect balance of pumpkin spice and sourdough tang
  • Freezer-friendly for quick breakfasts throughout the week
  • Made with simple pantry ingredients

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/2 cup sourdough starter (active or discard)
  • 3/4 cup milk (dairy or non-dairy)
  • 1 egg
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract

For the Cinnamon Maple Syrup:

  • 1/2 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Mix the Dry Ingredients
    In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. Prepare the Wet Ingredients
    In another bowl, combine pumpkin puree, sourdough starter, milk, egg, melted butter, and vanilla extract. Stir until smooth.
  3. Combine Wet and Dry Ingredients
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. Cook the Pancakes
    Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for 1-2 more minutes until golden brown.
  5. Make the Cinnamon Maple Syrup
    In a small saucepan, heat the maple syrup over low heat and stir in the cinnamon. Simmer gently for 1-2 minutes, then remove from heat.
  6. Serve and Enjoy
    Stack the pancakes, drizzle with warm cinnamon maple syrup, and enjoy immediately.

Tips and Variations

  • Add a handful of chocolate chips or chopped pecans for extra flavor.
  • Make a double batch and freeze leftovers. Reheat in the toaster or oven for a quick breakfast.
  • Use sourdough discard for a mild tang, or active starter for extra rise.

Frequently Asked Questions

Can I make these dairy-free?
Yes, substitute non-dairy milk and coconut oil for butter.

Can I make these ahead of time?
Absolutely! Freeze in a single layer on a baking sheet, then store in a freezer bag. Reheat in the toaster or oven.

What type of sourdough starter works best?
Both discard and active starter work well. Discard will give a denser texture, while active starter makes the pancakes fluffier.

Final Thoughts

Sourdough pumpkin spice pancakes are a delicious way to enjoy fall flavors while putting your sourdough starter to good use. With their warm spices, fluffy texture, and sweet cinnamon maple syrup, they are sure to become a breakfast tradition in your kitchen.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.

Pumpkin Spice Scones: Cozy Fall Baking at Home

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Pumpkin Spice Scones: Cozy Fall Baking at Home

There’s something about fall baking that just feels like a hug — the warm aroma of spices, the touch of pumpkin, and the crisp air outside. These pumpkin spice scones are soft, lightly sweet, and perfect for savoring with a cup of tea or coffee. Best of all, they’re simple enough to make any morning feel special.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (or cream for richer scones)
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chopped nuts or chocolate chips

Glaze with Pumpkin:

  • 1/2 cup powdered sugar
  • 1–2 tsp milk (or more as needed for consistency)
  • 1/4 tsp vanilla extract
  • 1–2 tsp pumpkin puree (adjust for desired color and flavor)

Instructions for Glaze:

  1. In a small bowl, whisk together powdered sugar, milk, vanilla, and pumpkin puree until smooth.
  2. Adjust consistency by adding a tiny bit more milk if needed — you want it thick enough to drizzle but not runny.
  3. Drizzle over warm scones for a lightly orange, autumn-inspired glaze.

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Cut in butter: Use a pastry cutter or your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla.
  5. Mix dough: Add the wet mixture to the dry ingredients and stir until just combined. Fold in nuts or chocolate chips if using. The dough will be slightly sticky.
  6. Shape scones: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges (or use a cookie cutter for rounds).
  7. Bake: Place scones on the prepared baking sheet and bake 18–22 minutes, or until golden brown.
  8. Glaze (optional): When cool, drizzle with glaze. Serve warm and enjoy!

Tips for Cozy Fall Flavor:

  • Sprinkle a little cinnamon-sugar on top before baking for a sweet, sparkling crust.
  • Serve slightly warm with butter, cream cheese, or a drizzle of maple syrup.
  • Pair with your favorite fall beverage — pumpkin spice latte, cold brew, or a comforting herbal tea.

These pumpkin spice scones are the perfect way to embrace the flavors of fall and create a mindful, delicious moment in your morning routine.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.