I’ve talked many times before about the wonderful friends I have made through blogging.  We’ve had numerous virtual parties to mark occasions we weren’t able to celebrate together in person.  We email each other several times a day to keep in touch.  A few weeks ago, I could hardly contain my excitement when one of my best blogging girlfriends, Courtney of Cook Like a Champion, was able to come and visit our family for a whole three-day weekend!  We have talked about this for a long time, so it was amazing to make this dream become a reality.  Our visit confirmed what I already knew – this girl is awesome.  She is sweet, kind, smart, thoughtful, and funny.  I feel so lucky that we were finally able to spend time together!  We talked and talked and talked, went out to a couple of my favorite local restaurants, played with the kids, and of course, we cooked and baked together…a lot.  This week we’ll both be blogging about the recipes we made together, starting with these pumpkin doughnuts.

I’m normally not one of those people who goes gaga for doughnuts but for some reason, I’ve been thinking about them a lot lately.  The craving had already set in before Courtney arrived so when she suggested making pumpkin doughnuts, I was stoked.  We perused the internet for recipes and try as we might, we never found a yeasted version that looked worthwhile.  Eventually we opted to try a cake doughnut instead and I can safely say that we were very happy with the results.  We couldn’t decide whether to top them with cinnamon-sugar or a spiced glaze, so we did half and half.  Both were delicious but in the end I think the glaze won out as my personal favorite.  As with most homemade doughnuts, these really are best while fresh, but that didn’t stop us from enjoying them the next day or two.  These will most definitely become a fall tradition in our home.


For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk


  • 01

    To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.  (The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.)  

  • 02

    On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.

  • 03

    Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.

  • 04

    To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.

  • 05

    To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.


  • HOW FUN!!! I’m heading to “cookie camp” with some of my oldest Flickr friends this week, so I can understand your excitement. When I was younger I didn’t love pumpkin, but now, I am on a pumpkin kick. Its says AUTUMN, which I’m longing for!
    Glad to see you got to meet up! Hope I will get a chance to try this soon…They are BEAUTIFUL donuts!

  • cheers to your friendship. i love both of u for maintaining healthy and friendly relationship.

  • These donuts look amazing! By the way, spotted you in the Better Homes & Gardens magazine! Congrats:-)

  • These need to be in my life. Yum! Also, glad you had a fun weekend with your friend (and thanks for introducing us to her)!

  • These look fabulous! Thanks for sharing a recipe that I can’t wait to make this fall. I just stocked up on pumpkin so these are a must-make! :)

  • Saw you in BH&G- congrats!!! Very cool. Love that you and Courtney got to meet, hang and bake together! That’s so cool!

  • I’ve always wanted to make homemade doughnuts but never have. And pumpkin doughnuts?! Nothing says fall like a cup of coffee and a donut – especially pumpkin!

  • I think doughnut cravings must be in the air because I made some doughnuts this weekend too! I’m going to have to add pumpkin the next time I make mine. Sounds delicious :D

  • How neat that you were able to actually meet and bake together! I recently loaded up on cans of pumpkin- I am just waiting on some nice Fall weather to start baking. Your recipe will be on the top of the list. ♥

  • So jealous you guys got to hang out, and also EXTREMELY jealous you got to eat pumpkin donuts, too. :) You two are adorable.

  • I’m all about the pumpkin doughnuts (just posted some today!) and these look amazing!

  • I love pumpkin. I love doughnuts. These look PERFECT! I also love your recipe for pumpkin snickerdoodles, although, our grocery store is FRESH OUT of pumpkin. Soooo disappointing! Love your recipes :)

  • These look yummy, sooo yummy. Do you think you can bake them? I know it defeats the purpose of their goodness. Cholesterol checks bring me down. I’ll be thinking about these all day.

    Congrats on being in BH&G. I’ll have to check it out.

  • Patti T,

    Those donuts look delicious, I just might make this the year to finally make them. Very inspiring.

  • I’ve never made doughnuts before, but those look really good- and not too complicated!

  • Oooh, these doughnuts look amazing! Looks like you guys had a great weekend- I’m so glad! And I can’t wait to see what else you baked up together!

  • How fun! And these doughnuts look so gooooood! Cake doughnuts are my favorite anyway, so adding pumpkin would make such a great fall treat- with a salted caramel latte? Mmmmmm.

  • these look A-mazing! love pumpkin and love donuts!

  • Oh goodness! Another must-try recipe. I wonder how these would work baked not fried? Look delicious.

  • Jackie

    Hi Annie! These look so good! Do you think these would bake in a doughnut pan and turn out as nice? I just bought the pan this weekend from Hobby Lobby and can’t wait to try out a few recipes.

  • Jackie

    Haha! I have the same question and did not see your reply until after posting! =)

  • Dalbury

    These look very tasty! I would like to make a standard cake doughnut, one that would go with different toppings. Would this recipe work if I left out the spices (cinnamon, ginger, nutmeg, cloves) and pumpkin puree? Would I have to add more liquid like buttermilk, or eggs, to make up for the puree?

  • Annie

    I really think you’d be better off looking for a different recipe entirely than making such significant changes to this one. There are plenty out there. Good luck!

  • Annie

    The only way to find out is to try it and see. Good luck!

  • First off, congrats for making into Better Homes & Gardens! Your awesomness certainly deserves the recognition! :)
    And secondly, these doughnuts look scrumptious! I’m not sure if you mentioned this in previous posts, but I wanted to ask you where you get those food gift boxes–they are exactly what I’ve been looking for. Thanks in advance :D

  • Charlotte

    These look so amazing! I cannot stop thinking about them. Just wondering if you think the dough would be ok to chill overnight in the fridge, so I could make them fresh in the morning. Love this website!

  • Annie

    I think that should be fine. Enjoy!

  • Annie

    Hi Ann,
    Thanks for the congrats! I buy boxes from many different places, but I am 99% sure I got this one from Garnish (thinkgarnish.com). I love their stuff!

  • These donuts look delicious! How nice that you and Courtney had the opportunity to not only meet one another but to spend so much time together. The photograph of the two of you is beautiful. I’ve been blessed to meet IRL two bloggers I follow and I have to say, the opportunity to do so has been the best thing ever to come from having started blogging.

  • jen

    i feel a baking weekend coming on. between these and the pumpkin snickerdoodles, i’m having serious food envy. i want to eat at your house!!! it’s *finally* supposed to cool down a bit this weekend to the 80s (fall in the south is not nearly as awesome as fall in indiana…sigh) and i’m so ready for fall food!! thanks for another fabulous recipe :)

  • I love this idea! I miss the cider mills in Michigan so may have to make these with some cider.

  • What a great idea for this season, especially a Halloween party! The kids will love it (and so would I).

  • I read Courtney’s post yesterday… these doughnuts look amazing!!!!

  • Could the day we made these have been more perfect? I so wish we were hanging out again soon because I had such a fantastic time with you (plus Ben, Andrew and Caroline).

  • Malia

    This looks awesome! I LOVE pumpkin! And doughnuts….

  • Jennifer

    Hi Annie,
    I’m wondering how these will turn out if they’re baked instead of fried?

  • Annie

    No idea since I fried mine. The only way to know is try and see. Good luck!

  • Oh WOW!! These look great!! :)

  • If you buy 2 cans of pumpkin (the smaller ones) you will have exactly enough to make the pumpkin cream cheese muffins and these donuts. :-)

  • Annie

    I like the way you think :)

  • Oh wow, I’m not usually a doughnut person, but I’ve always wanted to try making them. This looks like a recipe I’d love to make AND eat!

  • I made these today and they came out absolutely perfect!!

  • These look DEE-LI-SHUS!!! Absolutely trying them this weekend.

  • Thank you, Annie! I will check that site out immediately! :)

  • Lori C

    Sadly these did not turn out for me. My dough was never firm enough to withstand cutting (even with a 5 hour chill time and generously flouring the surface and the top of the dough). I tried turning these into fritters and the oil temp (mine was 350 degrees) was way too high. I did manage to save some but was really frustrated. This is the first recipe from your site that I bombed at!

  • hi, i make noughnuts for my husband, about once a month. now that the children are gone, the doughnuts don.t get eaten as fast. how can i keep them fresh into the next day? I don’t want to make less i just want to keep them fresh.
    thanks joyce

  • Annie

    Doughnuts are best the day they are made. That’s just the nature of them.

  • Stefani

    Since the dough needs to chill for so long, can I make it the night before and then fry then doughnuts up in the morning?

  • Annie

    I don’t see why not.

  • BobR

    These look great.. Thanks for sharing the recipe.

  • Jessica

    These are so yummy! My dough was also very sticky, but I kneaded it with a little extra flour and used lots of flour on my countertops. It worked out just fine for me. Definitely a keeper!!

  • BobR

    These were excellent.. I already have request for another batch. http://comerio.us/pan/donas-calabaza.jpg

  • These look amazing – I will be making them this week-end!

  • Kate

    I’m going to try these out later this week! I don’t know if anyone has done so but the idea about making the dough and chiling overnight would work great with my schedule. Annie, do you think rolling out balls for doughnut holes is the way to go or should I use a scoop or cutter? I don’t know if overhandling the dough trying to hand roll would be an issue or not. I could always test out both methods but thought you might know best :) Thanks so much!

  • Betsy

    So many people said that they “looked good” but they sure need to make them. Pumpkin doughnuts are my favorite! I am a culinary director and tried these for our clients. However, I didn’t have time to allow them to chill so I dropped them by small scoops into hot grease. EXCELLENT!!!! In fact, right away they asked when I was making them again. I agree with Jessica – definitely a keeper.
    Oh, I did cut down the sugar to 3/4 cup but left everything else the same.

  • Annie

    I think either way would be fine, especially if you’re chilling overnight. Enjoy!

  • Nadine

    i have read quite a few pumpkin recipes lately and I’m confused by 1 thing. Pumpkin comes in 2 different sized cans the one that makes 1 pie I think it is like 15. something ounces and the one that makes 2 pies. which can do I get for this recipe? I am dieing to try these. :o)

  • Annie

    The recipe calls for 1 cup of pumpkin, so any can containing at least a cup of pumpkin will be enough.

  • I am on a search for some yummy comfort food after a pretty tough week, and I think that these pumpkin donuts would be perfect! I plan on featuring a picture and a link to this post in my Sunday Links to Love post over at Momof6! Thanks Annie!

  • Julie

    I made these for breakfast this morning. Tossed the hot donuts in the cinnamon sugar mixture. They were fantastic! Will make again! Thanks for sharing!

  • Susan in England

    I made these and fried the first half (quite tricky as the dough was really sticky so needed LOTS of flour and careful handling)- really yummy! The second half of the dough sat in my fridge for two days as I forgot about it (oops!) but I baking it in cupcake cases tonight then glazed them and they went down with my children even better than the original doughnuts! So I would say that yes, the recipe works fine when baked instead of fried although obviously I didn’t use a doughnut pan so they were rather more like muffins than doughnuts!

  • suzette

    I made these this morning and OMG! They are sooo good. I made up the dough last night and refridgerated overnight. They came out delicious and so much better than even our local amish bakery. I thank you so much for posting this. It will be going into my permanant recipe collection :) I, however, cannot make them often or it could be disasterous for my waistline, lol

  • Katie B.

    I made these yesterday and they turned out perfect! This doughnut has so much flavor, and I really like the spices in the glaze. I made the dough but then got busy and wasn’t able to fry them until two days later but they were still great; the extended chill time made the dough really easy to handle, I didn’t have to use as much flour as I thought when rolling them out.

  • ./

    These look great! I’d love to Pin these to my recipes so I can make them some other time. To bad I can’t seem to pin anything on your site despite th fact that you even have a PIN IT button. Such a tease.
    I’d love to come back and explore more, but the chances that I’ll remember this site later are slim.

  • annieseats

    Pinterest recently changed their terms, making many sites that had been pinnable no longer able to be pinned. I have to change the posts manually to make them pinnable again. Feel free to let me know which you are having trouble with so I can fix them.

  • How long did you bake them for? What temp?

  • Sommer

    the dough for these is currently chilling in my fridge and i can’t wait to try them in a few hours! i’m taking the leftovers to work because they will be dangerous staying in my house! i made your pumpkin lattes for my co-workers last week and now these. i’m sure they will all love me thanks to you :)

  • do you have to fry them? is there a way to bake them instead?

  • annieseats

    This recipe should be fried. The dough is probably too soft for baking.

  • allison

    hi annie – i made these over the weekend and they were delicious! i love all things pumpkin. thanks for sharing all of your wonderful recipes.

  • Paula

    Could you possibly share where you found the wonderful ginkgo fabric/paper? beneath the donuts? Ginkgo leaves are a huge part of my husband’s/my love story!

  • annieseats

    It’s from Joann Fabrics.

  • Chris ( pie lady)

    Just made these!!! Wonderful a few were a little thick and not quite done. My fault. Easy, yummy , what more could you ask for! Sent them to work with Hubby.. Too chubby to be left alone with them!!!! Thank you

  • LouAnne Sather

    can the recipe be doubled

  • annieseats

    Sure, enjoy!

  • Liz and Lo

    Annie, we just love this oldie but a goodies of your’s! If it’s okay, we’d like to repost the link on our blog, celesteandpearl.blogspot.com, tomorrow to spread the word. Thanks for all the great inspiration!
    xox Liz and Lo

  • annieseats

    Sure, that’s fine. Thanks!

  • Clare Barlow

    OMG! I made these this morning for the family and everyone loved them! Really, really good. The glaze is amazing, definitely a hit in my house. I’ve already been told to make them for Thanksgiving this Thursday. Thanks so much for posting this recipe!

  • Sarah

    I know that these will be best fresh, but if I make them the night before will they still be pretty good the next day? From experience, do they dry out quickly or stay pretty well?

  • annieseats

    These are still pretty good on subsequent days because the pumpkin helps keep them moist. Enjoy!

  • Missy Collins

    Just made these and they are ssoo yummy! I don’t have biscuit cutters so we used heart shaped cookie cutters. They are cute and delicious :) thank you very much for this yummy recipe