Homemade Glazed Pumpkin Donuts

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. Already have an account? 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.

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):

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.