Pumpkin Spice Frosted Donuts – Cozy Fall Comfort in Every Bite

There’s something magical about fall mornings when the air turns crisp, the leaves paint the sidewalks in warm tones of red and gold, and the kitchen fills with the scent of pumpkin spice. Nothing captures that moment better than a batch of homemade Pumpkin Spice Frosted Donuts. Sweet, soft, warmly spiced, and topped with a drizzle of frosting, these donuts are the epitome of cozy seasonal baking…

Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 2 tsp pumpkin spice blend
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup milk

For Coating & Frosting:

• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1 cup powdered sugar
• 2–3 tbsp milk (for glaze consistency)
• 1 tbsp pumpkin puree (optional, for frosting color and flavor)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat pumpkin puree, brown sugar, eggs, oil, and vanilla until smooth.
4. Gradually add dry ingredients into the wet mixture, alternating with milk, mixing until just combined.
5. Spoon batter into donut pan (about 3/4 full).
6. Bake for 12–15 minutes, until donuts spring back lightly when touched.
7. Let cool for 5 minutes, then remove from pan and place on wire rack.
8. Mix sugar and cinnamon, then coat warm donuts by rolling or sprinkling.
9. For frosting, whisk powdered sugar, milk, and optional pumpkin puree until smooth.
10. Drizzle or dip donuts in frosting, letting excess drip off before setting.

Tips & Tricks:

• Use canned pumpkin puree, not pumpkin pie filling.
• Don’t overmix the batter – it keeps donuts fluffy.
• For a thicker frosting, add less milk.

Variations:

• Try maple glaze instead of pumpkin frosting.
• Add mini chocolate chips to the batter.
• Use cream cheese glaze for a rich twist.

Pumpkin Spice Frosted Donuts

Soft, spiced pumpkin donuts coated in cinnamon sugar and topped with a sweet pumpkin glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 donuts

Course: Dessert, Snack

Cuisine: American, Fall Baking

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Donut Batter

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil or melted butter
• 1 tsp vanilla extract
• 2 tsp pumpkin spice blend
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup milk

Coating & Frosting

• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1 cup powdered sugar
• 2-3 tbsp milk for glaze consistency
• 1 tbsp pumpkin puree optional, for frosting

Equipment

• Mixing bowls
• Donut pan
• Wire rack
• Whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease a donut pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat pumpkin puree, brown sugar, eggs, oil, and vanilla.
4. Gradually add dry mixture to wet, alternating with milk, mix until combined.
5. Spoon batter into donut pan, filling 3/4 full.
6. Bake 12–15 minutes until donuts spring back.
7. Cool 5 minutes, then transfer to wire rack.
8. Mix cinnamon and sugar, coat warm donuts.
9. Whisk glaze ingredients, drizzle or dip donuts.

Notes

These donuts are best enjoyed warm but can also be stored or frozen for later.

Serving Suggestions:

• Perfect with a hot cup of coffee or chai latte.
• Serve warm for maximum coziness.
• Stack them on a fall dessert table with cinnamon sticks as decoration.

Storage Information:

• Store in an airtight container at room temp for 2 days.
• Refrigerate up to 5 days.
• Freeze unfrosted donuts for up to 2 months.

FAQ:

• Can I fry these instead of baking? Yes, but adjust frying oil temp to 350°F and fry until golden.
• Can I make them gluten-free? Yes, substitute with a 1:1 gluten-free flour blend.
• What frosting works best? Maple glaze, cream cheese icing, or pumpkin glaze all work beautifully.

History / Fun Facts:
Pumpkin spice blends date back to 17th-century England, used for sweet puddings and pies. Donuts, originally Dutch “olykoeks” or “oil cakes,” became a fall favorite when paired with pumpkin spice. Today, pumpkin spice donuts are a cozy staple of American autumn traditions.