Breakfast

Homemade Glazed Pumpkin Donuts

5 from 11 votes
You haven't had a donut until you've had my Glazed Pumpkin Donut recipe — it's perfectly fall, perfectly spiced, and perfectly sweet.
A batch of pumpkin donuts cooling on a rack.

Hi Bold Bakers!

Fall has been taken over by pumpkin-spiced everything! Pumpkin-spiced coffee (and pumpkin-spiced creamer), pumpkin-spiced beer, pumpkin-spiced cheesecake! I think we’re forgetting one of the simplest joys of the fall season: glazed pumpkin donuts.

My homemade pumpkin donut recipe is perfect for those crisp fall mornings when you want something warm, spicy, sweet, and (best of all) fried. While I love a good baked donut, sometimes, when the nights get longer, you need a good fried treat to look forward to in the morning! 

I love this pumpkin donut recipe. It has the perfect amount of warm spices, cinnamon, and pumpkin flavoring, and it’s all enveloped in a glaze that hardens just the right amount, that makes the donuts glossy and sweet on the outside. 

This recipe makes it pretty clear why pumpkins make fall the perfect season for baking!

Store-Bought Vs. Homemade Pumpkin Puree 

This recipe does call for pumpkin puree. When making my homemade puree, I use a “sugar pumpkin,” also known as a “pie pumpkin.” They’re the smaller, orange pumpkins you can find at your grocery or farmers market. Other pumpkins can be used, but the flavor and texture may vary. That’s it! To make your own puree, you just need pumpkin!

If you’re not feeling like taking on the gourds, however, store-bought canned pumpkin puree will do! They both work.

A wire rack full of glazed pumpkin donuts.

What Is Pumpkin Pie Spice?

The phrase “pumpkin pie spice” is thrown around a lot, but what does it even mean?! 

Typically, the combination of spices, which can be used in both sweet and savory dishes, are a combination of cinnamon, nutmeg, closed, ginger, and allspice. You can get this pre-mixed in your grocery’s spice aisle, or you can make your own using my homemade pumpkin pie spice recipe!

What You Need To Make Pumpkin Donuts

  • Measuring cups and spoons
  • Mixing bowls
  • Heavy-bottomed pot
  • Thermometer (optional)
  • Baking sheet lined with paper towels or a wire rack.
  • 3-inch (7.5cm) round cutter
  • 1-inch (2.5cm) round cutter

How To Make Pumpkin Donuts

Is there anything more satisfying than pulling a delicious smelling pumpkin donut out of hot oil and glazing it with a delightful vanilla glaze? Yes — eating them! Here’s how you can make pumpkin donuts (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine your dry ingredients, flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
  2. In another bowl, whisk together the wet ingredients: pumpkin puree, sour cream, eggs, butter, and vanilla extract.
  3. Combine the wet ingredients with the dry thoroughly to make a dough. Cover the dough and let it chill for 15 minutes in the refrigerator.
  4. In the meantime, prepare your frying space! Into a heavy-bottomed pot, pour 3-inches of oil and set it over medium-high heat. Insert your thermometer if you are using one. Next to the stove, place your baking sheet lined with paper towels or a wire rack. Near the rack, place the bowl with the vanilla glaze
  5. Once the dough has chilled enough to firm up, roll it out onto a floured surface to ½ inch (1.5cm) thick and cut using a 3-inch (7.5cm) round cutter. Reroll the scraps to make more circles. Use a 1-inch (2.5cm) cutter to cut the centers of your dough to make the donut shape.
  6. The oil should be roughly 350°F (180°C). Drop 2 or 3 donuts, or 5-6 donut holes, into the oil at a time. Fry for about 2 to 3 minutes until it is lightly browned on one side, then flip and fry until the other side is browned.
  7. Remove the donuts or holes to a wire rack to drain of oil just a little. Immediately, dip both sides of the hot donuts into the vanilla glaze and then set on the rack to finish drying. Repeat the process with the remaining donuts and holes.

The interior of my glazed pumpkin donut recipe!

Gemma’s Pro Chef Tips For Making Pumpkin Donuts

  • You want to be sure that your oil stays around 350°F (180°C) to ensure the donuts cook properly. Keep in mind that when you add the fresh dough, it will change the temperature. Don’t crowd your pot.
  • Glaze your donuts while they’re hot, so the glaze sets well. 
  • Donuts puff up in oil a lot! Make sure you roll them out no thicker than 1/2 inch.
  • Use my Vanilla Donut Glaze.
  • Don’t have Pumpkin pie spice? Make your own Pumpkin Pie Spice.
  • Make your own Pumpkin Puree.
  • Oil is HOT when frying! Make sure you stay safe: place donuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!

How Do I Store Homemade Pumpkin Donuts?

You should enjoy these donuts as soon as they’re cool enough to eat! Donuts are always best when they’re eaten the day they are made, but if you have any leftovers, keep them in an airtight container at room temperature for up to 2 days.

Make More Fall Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Glazed Pumpkin Donuts Recipe

5 from 11 votes
You haven't had a donut until you've had my Glazed Pumpkin Donut recipe — it's perfectly fall, perfectly spiced, and perfectly sweet.
Author: Gemma Stafford
Servings: 14 Donuts
Prep Time 20 mins
Cook Time 20 mins
You haven't had a donut until you've had my Glazed Pumpkin Donut recipe — it's perfectly fall, perfectly spiced, and perfectly sweet.
Author: Gemma Stafford
Servings: 14 Donuts

Ingredients

  • 3 ½ cups (17 ½ oz/497g) all-purpose flour
  • 1 cup (8oz/225g) granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup (8oz/225g) pumpkin puree
  • ½ cup (4oz/115g) sour cream
  • 2 large eggs
  • 2 tablespoons (1oz/28g) butter melted
  • 2 teaspoons vanilla extract
  • Vegetable oil for frying (canola, safflower, etc.)
  • 1 recipe Vanilla Donut glaze

Instructions

  • In a large bowl, combine your dry ingredients: flour, sugar, baking powder, pie spice, and salt.
  • In another bowl, whisk your wet ingredients: pumpkin puree, sour cream, eggs, butter, and vanilla extract.
  • Combine the wet and dry ingredients thoroughly to make a dough. Cover the dough and let it chill for 15 minutes in the refrigerator to firm up.
  • Set up your frying space: pour oil to a 3-inch depth in a heavy-bottomed pot and set over medium-high heat and insert a thermometer, if using. Place a baking sheet next to the stove, either lined with paper towels or a wire rack. Place the bowl with the glaze near the rack.
  • On a floured surface, roll out the donut dough to ½ inch (1.5cm) thick and cut using a 3-inch (7.5cm) round cutter, cut circles of dough. You can reroll the scraps to make more circles.
  • Using a 1-inch (2.5cm) cutter, cut holes in the center of your dough circles.
  • When your oil is hot, roughly 350°F (180°C), drop 2 or 3 donuts (or 5-6 holes) at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned.
  • Remove to the wire rack and immediately dip both sides of the hot donuts in the vanilla glaze and set on the rack to dry before proceeding with the remaining donuts and holes.
  • Enjoy when just cool enough to devour! Donuts are best eaten the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

Submit your own photos of this recipe

3 Images

J Stoutamire

Emily Lines

Gabbie

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Aditi
Aditi
10 months ago

Hi Gemma,
can these donuts be baked?

J Stoutamire
10 months ago

Made this recipe for the 1st time today. I needed something to keep me busy so I didn’t completely stress out on Election Day. I’m hoping we will eat them in celebration rather than in drowning our sorrows. Recipe worked out well, though I think the oil may have been a bit hot as the insides on some are a bit doughy, but still tasted great and certainly didn’t stop my husband or my oldest from each eating one in a blink of an eye.

Gabbie
9 months ago

Oh, these were absolutely delicious Gemma! I cannot tell you how much I enjoyed them. Slightly wonky looking, but homemade and perfect nontheless- they were finished in one night! I have also added a picture! :))

Just had one question: When my donuts were ripped open, they did not have the same orange color as yours did. Could this be because of the type of pumpkin I used?

Thank you for the lovely treat!

Gabbie
9 months ago

Hi Gemma, I was wondering if there was any other ingredient that we could use to replace the sour cream in this recipe? Thank you!

Carla Trueheart
10 months ago

Hi Gemma!

Your latest recipes don’t seem to have videos, or a different video included other than the one listed. Am I missing something? I miss your videos!

Emily Lines
10 months ago

Gemma! These donuts were sure tasty! They were unbelievably soft and delicious. I used a pie pumpkin and followed your video on how to cook a pie pumpkin and it worked perfectly! Thank you for yet another wonderful recipe for fall!!

Maria Serrano
Maria Serrano
10 months ago

Hi!! Is there a video of this recipe?
Can’t wait to try it!
Thanks

Whitiglil
10 months ago

Hi Gemma (and team)!

Will this recipe work in an air fryer? Or will the baked one work in there better? Apple cider donuts? They all look awesome but I’m terrified of frying and don’t have that skill level yet. Thanks in advance!

<3,
~Shirley

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!