Name: Pumpkin Doughnuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3/4 cup canned pumpkin puree; 2 large eggs, room temperature; 1/2 cup whole milk, room temperature; 1/4 cup sour cream or plain Greek yogurt; 1/4 cup unsalted butter, melted and slightly cooled; 1/4 cup neutral oil (such as canola, vegetable, or avocado); 2 teaspoons pure vanilla extract; 3/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup powdered sugar, sifted; 2-3 tablespoons milk; 1/2 teaspoon vanilla extract; 1 pinch salt; 6-8 cups neutral frying oil (such as canola, vegetable, or peanut oil)

Pumpkin Doughnuts Recipe tastes like a cozy fall morning in every bite, with warm spices, tender crumb, and a light sugary crust. It works perfectly for anyone who wants bakery-style pumpkin doughnuts at home in about 35 minutes, including frying time. I tested this recipe on a sleepy Sunday while still in my pajamas, so you know it passes the lazy cook test.

Why You Should Try This Pumpkin Doughnuts Recipe

These pumpkin doughnuts turn out soft inside, slightly crisp outside, and full of cinnamon, nutmeg, and real pumpkin flavor. They taste like pumpkin pie and a classic cake doughnut had a very delicious baby.

You also skip complicated yeast steps and long rising times. The batter comes together in one bowl, uses pantry staples, and fries quickly, so you enjoy warm doughnuts before your coffee gets cold.

“These pumpkin doughnuts taste like a bakery special, but you pull them out of your own kitchen in under an hour, and nobody believes you used simple pantry ingredients. ★★★★★”

Ingredients You’ll Need

Use good quality ingredients for the best pumpkin doughnuts recipe flavor and texture. I like Libby’s pumpkin puree because it tastes consistent and not watery, but any thick, plain pumpkin puree works.

Dry ingredients

2 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp fine sea salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves (optional but tasty)

Wet ingredients

¾ cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
½ cup whole milk, room temperature
¼ cup sour cream or plain Greek yogurt
¼ cup unsalted butter, melted and slightly cooled
¼ cup neutral oil (canola, vegetable, or avocado)
2 tsp pure vanilla extract

Coating options

Classic cinnamon sugar:
- ¾ cup granulated sugar
- 2 tsp ground cinnamon
Glaze (optional):
- 1 cup powdered sugar, sifted
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Pinch of salt

You can use light brown sugar in the dough in place of half the granulated sugar for a deeper caramel note. You can also swap whole milk with 2 percent milk if needed, though whole milk gives a richer crumb.

Oil for frying

6–8 cups neutral frying oil (canola, vegetable, or peanut oil)
Aim for at least 2 inches of oil depth in your pot

Equipment

Heavy-bottomed pot or Dutch oven
Deep-fry thermometer or instant-read thermometer
Large mixing bowl and whisk
Rubber spatula
Doughnut cutter or 3-inch and 1-inch round cutters
Baking sheets lined with parchment paper
Slotted spoon or spider strainer
Cooling rack set over a sheet pan
Small bowl for cinnamon sugar or glaze

Tips & Tricks

Use thick pumpkin puree so the dough stays firm and not sticky; blot watery puree with paper towels.
Keep ingredients at room temperature so the batter mixes smoothly and fries evenly.
Chill the dough for 20–30 minutes if it feels too soft; cold dough holds shape better when you cut doughnuts.
Maintain oil temperature between 350°F and 365°F; adjust heat often so the doughnuts cook through without burning.
Fry a test doughnut hole first to check timing and seasoning, then tweak spices or sugar coating if you want.
Avoid crowding the pot; fry 3–4 doughnuts at a time so the oil temperature stays steady.
Drain doughnuts on a rack, not paper towels, so the bottoms stay crisp and not soggy.
Toss doughnuts in cinnamon sugar while still warm so the coating sticks nicely.
If you glaze them, let the doughnuts cool slightly so the glaze sets instead of sliding off.
Use leftover doughnut holes as “chef snacks” while you finish the batch; quality control tastes delicious.

How to Make Pumpkin Doughnuts Recipe

Mix the dry ingredients

Add flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to a large bowl. Whisk until everything looks evenly combined and no streaks of spices remain. This step spreads the leavening and spices so every doughnut tastes the same.

Combine the wet ingredients

In another bowl, whisk pumpkin puree, eggs, milk, sour cream, melted butter, oil, and vanilla. Whisk until the mixture looks smooth and glossy with no streaks of egg or pumpkin. The mixture should feel slightly thick, not runny.

Bring the dough together

Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until no dry flour pockets remain. The dough should feel soft, slightly sticky, and thicker than cake batter but looser than bread dough.

If the dough seems very sticky, sprinkle in 1–2 extra tablespoons of flour and fold again. You want a dough that holds shape but still feels tender.

Chill and prep the frying station

Cover the bowl and chill the dough in the fridge for 20–30 minutes. During this time, line two baking sheets with parchment and lightly flour the surface. Set a cooling rack over another sheet pan for draining the fried doughnuts.

Pour oil into a heavy pot so it reaches about 2 inches deep. Clip on a thermometer and heat the oil to 360°F over medium heat.

Roll and cut the doughnuts

Lightly flour your work surface and turn out the chilled dough. Pat or roll it to about ½ inch thickness with a rolling pin. Dust your cutter with flour and cut out doughnut rings, then cut centers to make holes.

Place the cut doughnuts and holes on the prepared parchment-lined sheets. Gather scraps, gently press them together, and cut more doughnuts until you use all the dough.

Fry the doughnuts

Check that the oil holds around 350–365°F. Carefully lower 3–4 doughnuts into the oil, taking care not to splash. Fry each side for about 1 to 1½ minutes, until the doughnuts look deep golden and feel slightly firm.

Use a slotted spoon or spider to lift the doughnuts onto the cooling rack. Let the oil return to temperature, then repeat with remaining doughnuts and holes. Keep an eye on color and adjust time slightly if your doughnuts run larger or smaller.

Coat in cinnamon sugar or glaze

Stir granulated sugar and cinnamon in a shallow bowl. While the doughnuts still feel warm but not scorching, toss each one in the cinnamon sugar until coated. Set them back on the rack.

If you prefer glaze, whisk powdered sugar, milk, vanilla, and salt in a bowl until smooth and pourable. Dip the top of each warm doughnut into the glaze, let excess drip off, then place on the rack so the glaze sets.

What to Serve with Pumpkin Doughnuts Recipe

Serve these pumpkin doughnuts warm with a big mug of coffee, hot chocolate, or chai tea for a cozy breakfast. Kids love them with cold milk or a vanilla yogurt cup on the side. You can pair them with a simple fruit salad, like sliced apples, pears, or berries, to balance the sweetness. They also taste great as a dessert after a simple soup or chili dinner when you want a fall treat without fuss.

Storage Options

Store cooled pumpkin doughnuts at room temperature in an airtight container for up to 2 days; place a paper towel in the container to catch excess moisture.
Keep them in the fridge for up to 4 days if your kitchen runs warm, and let them come to room temperature before serving.
Freeze unglazed doughnuts on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Reheat doughnuts in a 300°F oven or toaster oven for 5–8 minutes until warm and slightly crisp again; avoid the microwave if you want to keep the exterior texture.