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Pumpkin Spice Shortcakes

Pumpkin Spice Shortcakes with Maple Apples and Vanilla Bean Ice Cream

  • Author: Tiffany
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


Pumpkin Spice Shortcakes are the perfect fall treat, infused with warm autumn spices and filled with maple apples and creamy, protein-packed vanilla bean ice cream. This post is brought to you in collaboration with ProYo.



For the Pumpkin Spice Shortcakes:

  • 2 cups all-purpose flour
  • 2 tablespoons cane sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 ounces very cold unsalted butter (1 stick), cubed
  • 3/4 cup Half & Half
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon pure vanilla
  • Melted butter and cinnamon sugar, for topping

For the Filling:

  • 1 tablespoon unsalted butter
  • 2 Granny Smith apples, peeled and sliced
  • 2 tablespoons pure maple syrup
  • Pinch of salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • ProYo Vanilla Bean Ice Cream


  1. Preheat the oven to 400 degrees F.
  2. Make the shortcakes. In a large mixing bowl, whisk together the flour, sugar, salt, pumpkin pie spice, and baking powder. Cut the 4 ounces of very cold butter into cubes. Using a pastry cutter, cut the butter into the flour until small pea-sized pieces remain. Do not overmix. (Alternatively, you can do this part in a food processor by pulsing, but be careful not to overmix.)
  3. Pour in the Half & Half and vanilla and mix gently until just combined. Transfer the dough onto a floured surface and knead very gently. Pat down or slightly roll with a rolling pin to 3/4″ thickness. Using a 3″ biscuit cutter, cut the dough into 8 rounds, rerolling the scraps as needed.
  4. Transfer the shortcakes on a parchment-lined baking sheet and brush with melted butter and sprinkle with cinnamon sugar. Bake the shortcakes until just golden and baked through, about 12-15 minutes. Let cool.
  5. In the meantime, make the filling. Melt the butter and cook the apple slices over medium heat until softened. Stir in the maple syrup, pinch of salt, lemon juice, and cinnamon. Simmer one minute and remove from heat.
  6. Slice each shortcake in the middle. Fill the shortcakes with the warm maple apples and top with the vanilla bean ice cream. Sprinkle with cinnamon sugar. Enjoy!


When rerolling the dough, try not to reroll more than twice, and try not to overwork the dough. This will result in a tough shortcake.

See the post above for more tips on creating the perfect shortcake.


  • Serving Size: 1 shortcake (with apples and ProYo)
  • Calories: 391
  • Sugar: 15g
  • Sodium: 130mg
  • Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 55mg