Pumpkin Donuts (Doughnuts) with cinnamon and sugar glaze

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Pumpkin donuts (doughnuts) or “beignets” are an easy and delicious recipe, especially, if the pumpkin Pie Spice is fresh. The earliest origins of modern doughnuts are traced back to the olykoek (“oil(y) cake”) a Dutch delicacy of “sweetened cake fried in fat.”, which was brought by Dutch settlers to early New York (or New Amsterdam), in the early 18th century. In Washington Irving’s 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty, the word “doughnut” was mentioned.

How To Make Pumpkin Donuts?

Make a dozen of regular or small donuts. Preferably, make it the day before, to get an accentuated flavor of spices and pumpkin.


Donuts Dough

  • 3 1/4 all-purpose flour
  • 1/2 granulated sugar
  • 1 tablespoon baking powder
  • 11/2 teaspoons pumpkin pie spice (see recipe)
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 whole milk
  • 3/4 cup pumpkin purée (not pumpkin filling)
  • 1/4 unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 8 cups vegetable oil, for deep frying

Vanilla Glaze

  • 2 cups powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice (optional)

Cinnamon Sugar

  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice (optional)


  1. Making Pumpkin Donuts Dough: In a large bowl, mix together dry ingredients: flour, sugar, pumpkin pie spice, baking powder, and salt.
  2. In another medium bowl, whisk together: egg, milk, pumpkin purée, butter, and vanilla extract.
  3. Add the egg mixture over the dry ingredients. With a whisk or a food processor, blend well until you get a homogeneous and smooth dough.
  4. Cover the dough, and chill at least 4 hours or overnight, to have more flavored donuts.
  5. On a lightly floured surface, roll out the chilled dough to 1/2 inch thickness. Cut out donuts, with a 3 1/2 inch or 21/2 inch, floured donuts cutter.
  6. Meanwhile, in a large, deep, fryer skillet, heat oil over medium heat, 370 degrees to 375 degrees.
  7. Carefully, drop donuts, one at a time, into the hot oil. Fry donuts, turning occasionally, about 2-3 minutes.
  8. Line a large plate with a paper towel, and drain donuts over paper towels.
  9. Let donuts cool completely, about 7 minutes, before dipping in vanilla glaze, and sprinkling with cinnamon sugar.

How To Make Vanilla Glaze?

For 1 cup vanilla glaze: Slowly, whisk all vanilla glaze ingredients, plus pumpkin pie spice (if you want a spicy flavor) until you get a smooth mixture. Add 1 tablespoon milk, if necessary, for desired consistency.

How To Make cinnamon Sugar?

For 1/2 cup, combine all ingredients, plus pumpkin pie spice, if you use it. Pumpkin pie spice adds a spicy flavor to cinnamon sugar. If you have kids, it’s preferable don’t use it.

Chef’s Tips:

  • The kids will love the recipe if you add some color to vanilla glaze and make some Halloween drawing.
  • Pumpkin pie spice makes the recipe a little spicy, if you have kids, don’t use it in vanilla glaze, and cinnamon sugar.
  • Use donuts-cutter for a quick and clean cut.

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