Pumpkin Donuts | Two Plaid Aprons

These fried pumpkin donuts are shaped like little pumpkins, incredibly soft and pillowy, then rolled in a sweet cinnamon sugar coating. They’re the cutest, tastiest fall treat around! Plus, we’ve got a simple spiced pumpkin cream filling recipe included if you want to make these your very own filled pumpkin donuts. Follow along with our easy, photo-guided steps to nail these homemade beauties.

Why These Stand Out

These pumpkin donuts deliver classic fall vibes and a texture that’s just right—soft, fluffy yeasted dough infused with pumpkin and spices, fried to a light golden perfection, then coated with cinnamon sugar that melts in your mouth. If you prefer to bake instead of fry, check out our Easy Baked Pumpkin Donuts for a simple oven method with the same cozy flavors. You can keep them simple or shape them into charming little pumpkins with butcher’s twine for extra personality. The optional spiced pumpkin cream filling turns these donuts into a rich, indulgent treat that’s perfect for special mornings or parties. For a cozy breakfast alternative with a creamy center, try Pumpkin Cream Cheese Muffins. Plus, the ingredients are simple and pantry-friendly—basic pantry staples plus canned or homemade pumpkin. Made in a batch of 12, these donuts freeze beautifully uncoated, so you can always have a pumpkin-scented treat ready to warm your heart.

Ingredients and Substitutions

• ½ cup milk warm (between 95-105°F)
• 1½ teaspoons active dry yeast
• 3¼ cup all-purpose flour fluffed, spooned, and leveled *see notes*
• ⅓ cup granulated sugar
• ½ teaspoon salt
• ½ teaspoon pumpkin spice store-bought or homemade *see notes*
• ⅔ cup pumpkin puree NOT pumpkin pie mix
• 1 large egg
• 3 tablespoons unsalted butter softened
• ½ cup granulated sugar
• ¾ teaspoon ground cinnamon
• 4 ounces cream cheese softened
• ¼ cup pumpkin puree NOT pumpkin pie mix
• ½ teaspoon pumpkin spice *see notes*
• 1 teaspoon vanilla extract (optional)
• 1 cup powdered sugar
• 1 cup heavy cream cold

How to Make Them

1. Sprinkle active dry yeast over warm milk (95–105°F), stir gently, and let bloom until foamy, about 3–5 minutes.
2. Combine all-purpose flour, granulated sugar, salt, and pumpkin spice in the bowl of a stand mixer.
3. Add foamy yeast mixture, pumpkin puree, and egg to the flour mixture.

4. Fit mixer with dough hook and mix on medium-low until dough comes together, then increase to medium-high and knead until smooth and elastic and passing the windowpane test, adding flour 1 tablespoon at a time only if overly sticky.

   

5. Add softened butter and continue kneading on medium speed until fully absorbed (or incorporate by hand).
6. Shape dough into a smooth ball, place in a lightly oiled bowl, cover, and proof in a warm spot until doubled, about 45–60 minutes.
7. Prepare 1–2 sheet pans, 12 parchment squares (about 3×3 inches), and 12 pieces of butcher’s twine (about 25 inches each) while the dough proofs.
8. Punch down the dough, knead briefly, turn onto a lightly floured surface, divide into 12 equal pieces, and roll each into a tight smooth ball.
9. For round donuts: place each dough ball seam-side down on a parchment square.
10. For pumpkin-shaped donuts: work one dough ball at a time—lay a twine piece on the work surface, place the dough smooth-side down in the center, twist the twine over the dough four times to create 8 segments, gently tie the ends, and place on a parchment square; repeat for all dough balls.
11. Proof shaped donuts in a warm, slightly humid spot until nearly doubled, about 45–60 minutes, covering without touching the dough.
12. While the donuts proof, mix granulated sugar and ground cinnamon together in a shallow plate or bowl for the coating.
13. (Optional) For pumpkin cream filling: beat softened cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.
14. (Optional) Add powdered sugar and mix on low until fully incorporated.
15. (Optional) Add cold heavy cream, mix on low until slightly thickened, then whip on medium–high until stiff peaks form; transfer to a piping bag and chill.
16. Pour 1½–2 inches of oil into a pot and heat to 325°F; set up a paper towel–lined plate or rack, spider or tongs, thermometer, and cinnamon sugar nearby.
17. Carefully lower a donut (on its parchment square) into the hot oil, let the parchment release after a few seconds and remove it, then fry the donut 2–3 minutes per side until golden and cooked through, working in small batches to maintain oil temperature.
18. Remove fried donuts and drain on the prepared rack or paper towel–lined plate.
19. If round donuts: while still warm, toss in the cinnamon sugar to coat evenly.
20. If pumpkin-shaped donuts: snip and remove the twine with kitchen shears while hot, then roll the hot donuts in cinnamon sugar.
21. If filling: let donuts cool 10–15 minutes to room temperature before filling.
22. Use a chopstick or the back of a spoon to poke and enlarge a hole in the edge of a round donut or through the pumpkin donut where the twine crossed.
23. Insert a piping tip into the hole and pipe pumpkin cream into each donut until it puffs and filling begins to show at the hole; stop before it overflows.
24. Optionally garnish filled donuts with a small cinnamon stick as a stem.

Pro Tips for Best Results

• Measure flour and liquids accurately. Using a scale is best, but if you scoop, fluff, spoon, and level your flour, you’ll get great results every time.
• Use fresh oil when frying. Old oil can flavor your donuts in ways you don’t want and cause uneven coloring.
• Keep your oil temp steady between 315°F and 335°F. Going too low makes donuts greasy, too hot risks burning outside before cooked inside. For more on controlling oil temperature and fry-time cues, see the Vanilla French Beignets recipe.
• Roll the donuts in cinnamon sugar while still warm. It helps the sugar stick and soak a bit for extra goodness.
• Fill donuts only after they cool. The cream filling includes heavy cream, which melts if the donut is too warm, so be patient! We use the same cool-then-fill approach in our Hazelnut Cream Beignets.

Ways to Customize

• Shape it your way: Go classic round or get festive by shaping them into pumpkins with twine—the frying and coating are the same.
• Mix up fillings: Swap the cream cheese pumpkin filling for mascarpone whipped with powdered sugar, stabilized whipped cream with pumpkin puree, or a maple-flavored pastry cream to suit your mood. For pumpkin cheesecake-style flavor cues, check out this creamy high-protein pumpkin cheesecake.
• Try different coatings: Instead of cinnamon sugar, dust fresh donuts with powdered sugar or drizzle a maple glaze (maple syrup plus powdered sugar) on cooled donuts.
• Adjust the spices: Use store-bought pumpkin pie spice or your own blend of cinnamon, ginger, nutmeg, and cloves/allspice. Double down for stronger spice or tone it down as you like.
• Yeast options: Instant yeast works well here; just skip proofing, adding it straight to the dry ingredients.
• Pumpkin puree: Either canned 100% pumpkin puree or homemade puree works fine. Beware wetter purees may mean adding an extra tablespoon of flour while kneading.
• Dairy-free tweaks: Swap milk with your favorite plant-based milk and butter with vegan alternatives. Use vegan cream cheese for the filling and enjoy subtle changes in flavor and texture that are still delicious.

Storage and Reheating

Keep leftover pumpkin donuts—without filling—in an airtight container at room temp up to 3 days. Make sure they’re cooled before storing to keep them fresh. Filled pumpkin donuts are best eaten the day you make them, so only fill what you plan to enjoy soon.

These fried pumpkin donuts freeze beautifully if you don’t coat them with cinnamon sugar first. For longer storage, keep them in an airtight container or freezer bags for up to 2 months.

The pumpkin cream filling stores in the fridge for up to a week in an airtight container or can be frozen for up to 2 months.

These pumpkin donuts taste best fresh but reheating works wonders to bring them back to life. Microwave them for 10 to 15 seconds in a microwave-safe container to warm and soften.

If frozen, thaw first, then reheat and roll in cinnamon sugar for that perfect finish again.

If you want to fill reheated donuts, let them cool slightly so the cream doesn’t melt away.

Troubleshooting & FAQs

What can I use for pumpkin spice?

If you prefer, plain cinnamon works just fine if you don’t want the full pumpkin spice blend in your pumpkin donuts. However, I highly recommend giving the blend a try to really get that familiar cozy fall flavor.

Why is my dough sticky?

The dough for these pumpkin donuts should feel slightly tacky but not overly sticky. If it is, your flour or humidity might be the culprit. Add flour gradually, a tablespoon at a time, until the dough is manageable.

Can I use instant yeast instead?

Absolutely! Instant yeast works just as well and can go straight into the dry ingredients—skip the proofing step with warm milk and yeast.

Why does my pumpkin cream filling look curdled and separated?

This usually means the cream filling got over-whipped. Like when making whipped cream, going too far can cause the fat to separate and you’ll be on your way to homemade butter. Keep an eye on it and stop whipping as soon as stiff peaks appear. If you’d prefer a more stable option, use a cream-cheese–based filling or an easy cream cheese frosting instead.