Name: Pumpkin Donuts
Prep time: 30 min
Cook time: 25 min
Total time: PT-488916H17M41S
Cuisine: American
Ingredients: ½ cup warm milk (95–105°F); 1½ tsp active dry yeast; 3¼ cups all-purpose flour (plus 1 Tbsp if needed); ⅓ cup granulated sugar; ½ tsp salt; ½ tsp pumpkin spice; ⅔ cup pumpkin puree (not pie mix); 1 large egg; 3 Tbsp softened unsalted butter; Cinnamon Sugar Coating: ½ cup granulated sugar, ¾ tsp ground cinnamon; Optional Pumpkin Cream Filling: 4 oz cream cheese (softened), ¼ cup pumpkin puree, ½ tsp pumpkin spice, 1 tsp vanilla extract, 1 cup powdered sugar, 1 cup cold heavy cream

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These light and fluffy Pumpkin Donuts offer a seasonal twist on classic fried dough. Brimming with the warm flavors of pumpkin and spice, they’re soft, tender, and even more delightful when dipped in sweet cinnamon sugar—or filled with a dreamy pumpkin cream. Perfect for fall breakfasts, brunches, or an indulgent weekend treat!

Why You’ll Love This Recipe

Seasonal and cozy – Pumpkin puree and pumpkin spice give a rich, autumnal flavor in every bite.
Satisfyingly soft texture – Made with yeast, these donuts rise beautifully, giving you a tender, pillowy interior.
Visually playful options – Shape them as classic rings or cute pumpkins using kitchen twine.
Customizable elements – Enjoy them plain, coated in cinnamon sugar, or filled with optional pumpkin cream for extra indulgence.

Ingredients

(Tip: You’ll find all ingredients and measurements in the recipe card below.)

Pumpkin Donut Dough

½ cup warm milk (95–105°F)
1½ tsp active dry yeast
3¼ cups all-purpose flour (spooned and leveled; may need +1 Tbsp if dough is too sticky)
⅓ cup granulated sugar
½ tsp salt
½ tsp pumpkin spice
⅔ cup pumpkin puree (not pumpkin pie mix)
1 large egg
3 Tbsp softened unsalted butter

Cinnamon Sugar Coating

½ cup granulated sugar
¾ tsp ground cinnamon

(Optional) Spiced Pumpkin Cream Filling

4 oz softened cream cheese
¼ cup pumpkin puree
½ tsp pumpkin spice
1 tsp vanilla extract (optional)
1 cup powdered sugar
1 cup cold heavy cream

Directions

1. Prepare the Dough

Dissolve yeast in warm milk and let sit until foamy (~3–5 minutes).
In a bowl or mixer, combine flour, sugar, salt, and pumpkin spice.
Add activated yeast, pumpkin puree, and egg; mix until a rough dough forms.
Knead into a smooth, elastic dough; perform a windowpane test (stretch dough thin—if it stays intact, it’s ready).
Add softened butter and knead until absorbed.
Cover and let rise in a warm place until doubled (about 45 minutes to 1 hour).

2. Shape and Proof

On a lightly floured surface, divide dough into 12 equal pieces and shape into balls.
For classic donuts: leave as-is. For “pumpkin donuts”: tie each ball gently with butcher’s twine in segments to mimic pumpkin ridges.
Place on parchment squares and let rise again until nearly doubled (another 45–60 minutes).

3. Make the Cinnamon Sugar

Mix sugar and cinnamon in a shallow bowl or plate; set aside.

4. (Optional) Prepare Pumpkin Cream

Beat together cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.
Add powdered sugar, then whip in heavy cream until stiff peaks form. Chill until ready to use.

5. Fry the Donuts

Heat 1½–2 inches of oil to 325°F in a heavy pot.
Gently transfer donuts (on parchment) into the oil. After a few seconds, parchment will release—remove it, then fry donuts 2–3 minutes per side until golden.
Drain on paper towels or a cooling rack.

6. Finish the Donuts

While still warm, coat the donuts in cinnamon sugar.
For filled versions: let donuts cool to room temperature, create a hole with a spoon or chopstick, and pipe in the chilled pumpkin cream filling.

Servings & Timing

Makes: 12 donuts
Prep time: 30 minutes (plus 1–2.5 hours rising/proofing)
Cook time: ~25 minutes (plus cooling and filling)
Total time: Approximately 2–3 hours (including rising)

Variations

Pumpkin-free glaze: Skip the cream filling and drizzle with vanilla icing.
Gluten-free: Use a 1:1 gluten-free flour blend and omit pumpkin cream—verify rising.
Spice boost: Increase pumpkin spice or add nutmeg and cloves.
Shape swap: Try standard rings, mini donuts, or donut holes.

Storage & Reheating

Room temperature: Covered container for 1–2 days.
Refrigerator: Store for up to 3 days—reheat briefly in microwave.
Freeze: Freeze unfilled, thaw, then dust or fill before serving.

FAQs

1. Why wasn’t the dough rising properly?
Ensure milk is between 95–105°F—too hot kills yeast, too cold doesn’t activate it.

2. Why won’t the donut dough pass the windowpane test?
The dough needs more kneading; continue until it’s springy and elastic.

3. What if the donuts absorb too much oil?
Check oil temperature—too cold causes greasiness. Maintain 325°F for optimal results.

4. Can I bake these instead?
Yes. Bake at 375°F for 10–12 minutes in a greased pan; skip frying.

5. How do I fill them neatly?
Use a piping bag with a round tip; insert gently and avoid overfilling to prevent leaks.

Conclusion

Soft, fluffy, and overflowing with fall flavor, these Pumpkin Donuts are a festive, heartfelt recipe worth the time. Whether rolled in cinnamon sugar or filled with luscious pumpkin cream, they’re a satisfying seasonal indulgence. Let me know if you’d like a baked version or vegan adaptation!