Pumpkin Old Fashioned Donuts Recipe
These Pumpkin Old Fashioned Donuts are a cozy fall treat with a tender, cake-like crumb, warm pumpkin spice flavor, and a perfectly crisp, craggy exterior. Made with real pumpkin puree and finished with a sweet vanilla glaze, these homemade donuts are perfect with a cup of coffee on crisp autumn mornings or as a festive seasonal dessert.
Print
Pin
Servings: 12 Donuts
Equipment
- Large mixing bowls
- Rubber spatula
- Donut cutter or round cookie cutters
- Deep fryer or heavy-bottomed pot
- Candy thermometer
- Wire Cooling Rack
- Tongs or slotted spoon
Ingredients
For the Pumpkin Donuts
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup pumpkin puree
- ½ cup sour cream or plain Greek yogurt
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Vanilla Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In another bowl, whisk the sugar and eggs until smooth and slightly thickened. Add the pumpkin puree, sour cream, melted butter, and vanilla extract, then mix until fully combined.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until a soft dough forms. Avoid overmixing to keep the donuts tender.
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps the dough become easier to handle and creates a better old-fashioned donut texture.
- Lightly flour a work surface and roll the dough to about ½-inch thickness. Cut out donuts using a donut cutter or two round cutters, then transfer them to a lined baking sheet.
- Heat the oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the donuts in small batches for about 1 to 2 minutes per side, until golden brown and cooked through. Avoid overcrowding the oil, as it can lower the temperature and make the donuts greasy.
- Transfer the donuts to a wire rack lined with paper towels to drain excess oil.
- For the glaze, whisk together powdered sugar, milk, vanilla extract, and salt until smooth. Adjust the consistency with a little more milk if needed.
- Dip the slightly warm donuts into the glaze, allowing the excess to drip off. Place them back on the rack and let the glaze set before serving.
Notes
- Use pure pumpkin puree instead of pumpkin pie filling for the best flavor and texture.
- Chilling the dough is important because it prevents the donuts from spreading while frying.
- Do not overmix the dough, as this can make the donuts dense instead of soft and cake-like.
- For extra fall flavor, add a pinch of nutmeg, cloves, or ground ginger.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- These donuts are best enjoyed fresh but can be warmed slightly before serving.