Go Back
Pumpkin Donut Holes Recipe Easy Fall Dessert

Pumpkin Donut Holes

These Pumpkin Donut Holes are soft, warmly spiced, and rolled in sweet cinnamon sugar — the perfect easy fall dessert or breakfast treat. Made with pumpkin puree and cozy spices, they’re ready in just 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Donut Holes
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup pumpkin puree
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
Cinnamon-Sugar Coating
  • 0.25 cup granulated sugar for rolling
  • 1 teaspoon ground cinnamon for rolling

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, combine the pumpkin puree, vegetable oil, and eggs. Mix well until fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Using a muffin scoop or small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake in the preheated oven for 18–20 minutes, or until the donut holes are lightly golden and a toothpick inserted into the center comes out clean.
  7. While the donut holes are baking, mix together the ¼ cup sugar and 1 teaspoon cinnamon in a shallow bowl.
  8. Once the donut holes are done, allow them to cool for a few minutes before rolling them in the cinnamon-sugar mixture while still warm.

Notes

For extra flavor, try adding a pinch of allspice or cloves to the batter. These donut holes are best enjoyed the same day but can be stored in an airtight container for up to 2 days. You can also coat them with powdered sugar instead of cinnamon sugar for a different twist.