Pumpkin Spiced Cake Donuts

It was only about a year ago that I had made donuts at home for the first time, and now you could say I am a little obsessed. This recipe combines my love for all things pumpkin and the ecstatic joy of fresh donuts all wrapped in a pretty little package. These Pumpkin Spiced Cake Donuts have me falling in love with the idealistic slow weekend morning where the smell of fresh baked goods fill the air and hot cup’a joe warms you body and soul!

So go ahead and put on your favorite Saturday morning chill tunes and dig right into this recipe. Brew that big pot of coffee. And don’t worry about getting out of your PJ’s to toss this recipe together.

Want more fall goodness? Take a look at this tasty recipe from my friend Sarah at Salt Jar, her Sweet and Spicy Apple Pie is a great way to put that fall farmers market haul to work. Or if you live in the south and it is still a HOT fall for you, check out this fantastic Creamy No Churn Pumpkin Ice Cream from my frined Abbey at The Butter Half

How do you make Pumpkin Donuts?

What I love about this recipe is that I feel like really anyone could make it. You will also be surprised at how easy it is. They come together in 5 minutes and then just have to rest a little bit before frying.

This recipe would be considered a straight dough method. That means that you basically add all the ingredients into the bowl and mix. Making it quick, easy and completely satisfying.

After the dough rests for 1 hour, you roll it out on a floured surface and cut them. You can use two sized cutters or a special donut cutter. I have even considered just making donut holes sometimes.

Once your dough has rested and is cut, your ready to fry! I like to use peanut oil to fry in because in my opinion it lends the best finished flavor. But you can use anything you have on hand, veg, canola, etc.

When the donuts come out of the fryer let them cool slightly before dredging them in the pumpkin spice sugar. There is a bit of a fine line between them being too hot that the sugar melts to them and become wet and being to cold for it to stick. I usually let them sit about 5 minutes then being coating them in the sugar.

Now I haven’t tested it, but after working with this dough I do believe that I could have made these baked donuts, but I will work on giving that a try and report back soon.

Any way you choose to make these donuts they are sure to bring everyone together and melt hearts all day long! Well they do mine anyway! ?

You can also substitute freshly roasted pumpkin for canned, get my guide on “How to Roast a Pumpkin” here. It adds that extra layer of freshness that makes everyone go huh and treasure them even more!

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Pumpkin Spiced Cake Donuts

If you love all things pumpkin as much as I do then this is the next recipe you need to make. They take absolutely no time or effort to make and will have you dreaming all the fall dreams!

Author Kendell

Ingredients

• 2 medium Eggs
• 1/2 C Sugar
• 1/8 C Butter
• 1/2 C Pumpkin Puree
• 1/8 C Milk
• 2 C AP Flour
• 2 t Baking Powder
• 1/2 t Salt
• 3/4 t Pumpkin Pie Spice
• Peanut Oil or other frying oil
• 1/2 C Sugar
• 2 t Pumpkin Pie Spice

Instructions

• In the bowl of an electric stand mixer fitted with the whisk attachment, add in the eggs, sugar, and butter and beat until light and fluffy.
• Turn the mixer to low and add in the pumpkin puree and milk.
• In a separate bowl, combine the flour, baking powder, salt, and pumpkin pie spice.
• Add in half the flour mixture and mix to combine. Stop the mixer and add in the remaining flour mixture and fold in using a spatula just until you no longer see any flour and a soft dough has formed.
• Cover the bowl and refrigerate for 1 hour until well chilled.
• Remove the dough onto a well-floured surface and roll out to 1/3 inch thick. Cut the dough with a donut cutter or into any shape you desire. Reroll any scraps, 2 times is the max I roll, then I just fry the little bits and enjoy them as chef snacks.
• Heat the oil to 375 degrees and fry for 3-4 minutes each, until browned, turning only once. Place on a paper towel lined baking sheet to remove excess oil.
• Mix 1/2 cup sugar and 2 t pumpkin pie spice in a bowl for coating the donuts in after they fry.
• Let the donuts cool for about 5 minutes, but while still slightly warm dredge them in the pumpkin spice sugar mixture.

Notes

Be sure the donuts cool slightly, yet are still somewhat warm when you coat them in the sugar. There is a fine line between too hot and too cold, you just have to experiment with it and find out where that is.

MORE OF MY RECIPES HERE!

SOY SAUCE PUMPKIN SEEDS

LOADED BAKED POTATO BITES

BUFFALO CHICKEN CHEESE DIP

WHITE CHOCOLATE CHIP, HAZELNUT AND BLUEBERRY COOKIES

Get my NEW e-Cookbook here!! ⬇️

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MY FAVORITE KITCHEN TOOLS!

Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice 

These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! 

These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. 

This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!

A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.

This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen  Also, I don’t really know how to cook small so the 12.5″ is my other fave!

This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!

This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.

A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count.  But can you really ever have too many?

A food scale can be a very important tool in your kitchen, this one is the one I use every day!

If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!

Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.