Your New Favorite Fall Ritual: Pumpkin Donuts That Taste Like a Hug

Hey there, friends! Beau here from Feastical, and I have to ask: is there anything better than the smell of something sweet and spiced frying up in the kitchen on a crisp autumn morning? It’s the kind of aroma that pulls everyone out of bed, no alarm clock needed. If you’ve been chasing that perfect, cozy fall baking project, the one that feels both impressively homemade and soul-warmingly simple, you’ve just found it. Today, we’re making the undisputed champions of the season: Pumpkin Donuts with Cinnamon Sugar & an optional, but highly recommended, Spiced Cream Filling.

Now, I know what some of you might be thinking: “Beau, donuts? That sounds… involved.” But trust me on this one. We’re keeping it friendly in here. These aren’t just any donuts; they’re fluffy, cakey, golden-brown pillows of pure pumpkin joy, rolled in a crackly cinnamon-sugar jacket. And that spiced cream filling? It’s like the best part of a pumpkin pie decided to get all dressed up and move into a donut. It’s rich, it’s light, and it takes this treat to a whole new level of “wow.”

I’ve made this a double batch because, well, generosity is my love language and these disappear faster than the last leaf on an oak tree. So, grab your favorite mixing bowl, put on that apron (the one with the questionable stains that tell the best kitchen stories), and let’s make some memories. This is more than a recipe; it’s an experience. Let’s dig in!

The Dough-Not-Forget Memory

This recipe always takes me right back to my grandma’s kitchen. She wasn’t a fancy pastry chef; she was a “a little of this, a pinch of that” kind of cook, the kind who measured love with a heaping cup. Every fall, without fail, the first truly chilly weekend would trigger her donut-making instinct. The whole house would fill with the warm scent of yeast, pumpkin, and frying oil—a scent I’d later learn is the official perfume of happiness.

My job, as the eager (and shortest) sous-chef, was to man the cinnamon sugar station. I’d stand there with a brown paper bag, and as soon as a batch of golden donuts came out of the oil and drained for just a second, she’d toss them my way. I’d give that bag a series of enthusiastic, slightly chaotic shakes, coating them in that magical, spiced sugar. The rule was always “one for the plate, one for the chef,” and I took my quality control duties very seriously. That simple, joyful ritual of shaking that bag is where this recipe was born. It’s a taste of nostalgia, and I’m so excited to share that feeling with you.

Gathering Your Pumpkin Donut Dream Team

Here’s everything you’ll need for this double batch of autumnal bliss. Don’t be intimidated by the list—a lot of it is pantry staples! I’ve included my chef-y notes and swaps to make this recipe work for you.

For the Pumpkin Donuts (Makes ~24 Donuts)

• 1 cup warm milk (95–105°F): This wakes up the yeast. Think warm bath temperature, not hot. Too hot and it’ll kill the yeast! Chef’s Tip: No dairy? Unsweetened almond or oat milk work perfectly here.
• 3 tsp active dry yeast: The life of the party! This is what gives our donuts their incredible airy, fluffy texture.
• 6 1/2 cups all-purpose flour: The foundation. I like to fluff my flour with a spoon before measuring to avoid dense donuts.
• 2/3 cup granulated sugar: Just the right amount of sweetness to complement the pumpkin spice.
• 1 tsp salt: Crucial for balancing all the flavors. Don’t skip it!
• 1 tsp pumpkin spice: The flavor MVP. If you’re out, make your own with a blend of cinnamon, ginger, nutmeg, and allspice.
• 1 1/3 cups pumpkin puree (not pie mix): This is key! Make sure you grab pure pumpkin puree, not the pre-sweetened pie filling. The cans look very similar, so double-check that label!
• 2 large eggs: They bind everything together and add richness.
• 6 tbsp unsalted butter, softened: For that melt-in-your-mouth tenderness. Chef’s Insight: Let it sit out for an hour before you start. Soft butter incorporates way easier into the dough.
• Optional twist: 1 tsp vanilla extract or 1/4 tsp ground nutmeg: I almost always add the vanilla for a deeper, warmer flavor profile. The extra nutmeg is for my spice lovers!

For the Cinnamon Sugar Coating

• 1 cup granulated sugar: We’re creating that classic, crackly shell.
• 1 1/2 tsp ground cinnamon: The perfect partner for sugar. Adjust to your taste!
• Optional: 1/4 tsp allspice: This is my little secret for an extra layer of warm, complex spice. Highly recommend!

For the Spiced Pumpkin Cream Filling (Optional but Amazing!)

• 8 oz cream cheese, softened: The base of our filling. Full-fat gives the best texture and flavor.
• 1/2 cup pumpkin puree: Doubling down on that pumpkin goodness.
• 1 tsp pumpkin spice: To keep the spice theme going strong.
• 2 tsp vanilla extract (optional): I add this for a flavor boost, but it’s still great without.
• 2 cups powdered sugar: Sweetens and helps thicken the filling.
• 2 cups cold heavy cream: This is what we whip to fold in, creating that light, fluffy, pipeable cloud of cream.

Let’s Make Some Magic: Step-by-Step Donut Domination

Okay, team! Let’s walk through this together. Read through all the steps once before you start—it’s like scouting the trail before a hike. You’ve got this!

1. Wake Up the Yeast: In a small bowl or measuring cup, stir your yeast into the warm milk. Let it sit for 5-10 minutes. You’re waiting for it to get foamy and creamy on top—this is called “proofing” and it’s your sign that the yeast is alive and ready to make your dough rise. If nothing happens, your yeast might be old or your milk was too hot. Start over!
2. Combine the Dry Crew: In the bowl of your stand mixer fitted with a dough hook (you can do this by hand, it’ll just be a workout!), whisk together the flour, sugar, salt, and pumpkin spice. This ensures everything is evenly distributed so you don’t get a pocket of salt in one bite!
3. Bring It All Together: Pour the foamy yeast mixture, pumpkin puree, eggs, and softened butter into the dry ingredients. Chef’s Hack: If you forgot to soften your butter, just cut it into small pieces—it’ll incorporate as you mix.
4. Knead to Perfection: Turn your mixer on low to combine, then increase to medium speed. Let it knead for 8-10 minutes. The dough will be slightly sticky but should pull away from the sides of the bowl. If it’s super sticky, add a tablespoon of flour at a time until it manages. You’re looking for a smooth, elastic dough ball.
5. The First Rise: Grease a large bowl with a little oil or butter. Place your beautiful dough ball in the bowl, turning it once to coat it. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise until doubled in size, about 1 hour. (I like to turn my oven on to its lowest setting for 1 minute, turn it OFF, and then place the bowl in the warm oven.)
6. Shape Your Donuts: Once risen, punch the dough down to release the air. Turn it out onto a lightly floured surface. Roll it out to about a 1/2-inch thickness. Use a donut cutter or a 3-inch round cutter (a drinking glass works in a pinch!) for the outer shape and a 1-inch cutter for the holes. Re-roll the scraps to cut more. Place the donuts and holes on parchment-lined baking sheets.
7. The Second Rise: Cover the shaped donuts loosely with plastic wrap or a towel and let them rise again for 30-45 minutes. They won’t quite double, but they should look puffy.
8. Fry Time! While they rise, heat 2-3 inches of a neutral oil (like vegetable or canola) in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer! This is non-negotiable for perfect donuts. Too cold and they’ll be greasy; too hot and they’ll burn outside before cooking inside. Fry in batches of 2-3 donuts at a time for about 1-2 minutes per side, until deep golden brown. Use a slotted spoon or spider strainer to flip and remove them. Drain on a wire rack set over a baking sheet or on paper towels for a minute.
9. Cinnamon Sugar Coat: While the donuts are still very warm (but cool enough to handle), toss them in the cinnamon sugar mixture. I do this in a bowl, but my grandma’s brown paper bag method is still my favorite for maximum, even coverage. The warmth helps the sugar stick beautifully.
10. Make the Filling (If using): In a large bowl, beat the softened cream cheese, 1/2 cup pumpkin puree, pumpkin spice, and vanilla until smooth and combined. Gradually beat in the powdered sugar. In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin-cheese mixture until no white streaks remain. Be gentle to keep it airy! Transfer to a piping bag fitted with a round tip (like a Bismarck tip).
11. Fill ‘Em Up: Once the donuts are completely cool, use a skewer or small knife to poke a hole in the side. Insert the piping tip and squeeze gently, filling until you feel the donut weight slightly in your hand. A little bit of cream might peek out—that’s a good thing!

How to Serve These Pumpkin Masterpieces

Presentation is part of the fun! For a classic, homey feel, pile these donuts high on a rustic wooden board or a simple cake stand. They look incredible all jumbled together, with their crackly cinnamon-sugar coats. Don’t forget the donut holes! Serve them in a small bowl nearby—they’re the cook’s treat, but it’s nice to share.

These are best served the day they’re made, ideally within a few hours of frying when they’re at their peak of fluffy perfection. They pair perfectly with a hot cup of coffee, a cold glass of milk, or a steamy chai latte. For a next-level autumn brunch, serve them alongside a savory frittata and some crispy bacon to balance all that sweet, spiced goodness. Honestly, there’s no wrong way to serve a fresh, homemade donut.

Mix It Up! Delicious Variations on a Theme

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite twists:

• Chocolate Drizzle: Skip the filling and drizzle melted chocolate or a simple powdered sugar glaze over the cinnamon-sugar coated donuts.
• Apple Cider Glaze: Reduce 1 cup of apple cider down to about 1/4 cup. Mix it with 2 cups of powdered sugar and a pinch of cinnamon to create a thin glaze. Dip the warm donuts in this instead of the cinnamon sugar.
• Maple Bourbon Cream: For the filling, replace the vanilla with 1-2 tablespoons of real maple syrup and a splash of bourbon (optional) for a sophisticated grown-up twist.
• Baked Option: Want to avoid frying? You can try baking these! Preheat oven to 350°F (175°C). Bake on a greased or parchment-lined sheet for 8-10 minutes, until springy to the touch. They’ll be more like donut-shaped rolls, but still delicious! Coat in butter then cinnamon sugar while warm.
• Vegan Swap: Use plant-based milk, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan butter. For the filling, use vegan cream cheese and chilled coconut cream (the solid part from a can of full-fat coconut milk) instead of heavy cream.

Beau’s Kitchen Confidential

This recipe has evolved so much since those first shaky-bag sessions with my grandma. I’ve learned that the temperature of your ingredients truly matters—cold eggs can re-solidify your softened butter, and too-hot milk will leave you with a flat dough. Patience during the rises is your greatest tool. I once tried to rush the second rise because friends were coming over, and I ended up with delicious, but decidedly dense, pumpkin pucks. They were still eaten, but the lesson was learned!

Also, a funny story: the first time I made the cream filling, I got a little overzealous with the piping bag. I filled one donut so much that it literally burst open when someone took a bite, sending a plume of spiced cream across the room. We still laugh about it. So, pro-tip: fill with confidence, but also with a little restraint!

Donut Dilemmas? We’ve Got Answers.

Q: My dough didn’t rise. What happened?
A: The most common culprits are old yeast (always check the expiration date!) or liquid that was too hot and killed the yeast. Your liquid should be warm to the touch, not scalding. Also, make sure your rising spot is warm and draft-free.

Q: My donuts are raw inside but dark outside.
A: This means your oil was too hot! It cooked the outside before the heat could travel to the center. Let the oil come back down to 350°F between batches and keep a close eye on that thermometer. The temperature will drop when you add cold dough, so adjust your burner as needed.

Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate it overnight. The next morning, let it sit on the counter for 30 minutes to take the chill off, then roll, cut, and proceed with the second rise. This actually develops even more flavor!

Q: My cream filling is runny. How can I fix it?
A: This usually happens if your heavy cream wasn’t cold enough or if you overmixed when folding. To fix it, pop the entire bowl into the freezer for 15-20 minutes, then re-whip it. It should firm up nicely.

Pumpkin Donuts with Cinnamon Sugar

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• Author: BeauCollier

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Description

Pumpkin Donuts That Taste Like a Hug

Fluffy, cakey, golden-brown donuts rolled in cinnamon sugar, with an optional spiced cream filling. Perfect for fall mornings, brunches, or any cozy moment. Makes ~24 donuts (double batch).

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Ingredients

Scale 1x2x3x

For the Donuts

• 1 cup warm milk (95–105°F / 35–40°C)

• 3 tsp active dry yeast

• 6 ½ cups all-purpose flour

• 2/3 cup granulated sugar

• 1 tsp salt

• 1 tsp pumpkin spice

• 1 1/3 cups pumpkin puree (not pie filling)

• 2 large eggs

• 6 tbsp unsalted butter, softened

• Optional: 1 tsp vanilla extract or ¼ tsp ground nutmeg

Cinnamon Sugar Coating

• 1 cup granulated sugar

• 1 ½ tsp ground cinnamon

• Optional: ¼ tsp allspice

Spiced Pumpkin Cream Filling (Optional)

• 8 oz cream cheese, softened

• ½ cup pumpkin puree

• 1 tsp pumpkin spice

• 2 tsp vanilla extract (optional)

• 2 cups powdered sugar

• 2 cups cold heavy cream

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Instructions

1. Proof the Yeast

• Stir yeast into warm milk. Let sit 5–10 minutes until foamy.

2. Mix Dry Ingredients

• In a large bowl or stand mixer, whisk flour, sugar, salt, and pumpkin spice.

3. Combine Wet Ingredients

• Add foamy yeast, pumpkin puree, eggs, and softened butter to dry ingredients. Mix until a sticky dough forms.

4. Knead

• Knead 8–10 minutes until smooth and elastic. Add flour 1 tbsp at a time if too sticky.

5. First Rise

• Grease a bowl, place dough inside, cover, and let rise in a warm, draft-free spot until doubled (~1 hour).

6. Shape Donuts

• Punch down dough. Roll to ½-inch thickness. Cut donuts (3-inch cutter) and holes (1-inch cutter). Place on parchment-lined baking sheets.

7. Second Rise

• Cover loosely and let rise 30–45 minutes until puffy.

8. Fry Donuts

• Heat 2–3 inches of neutral oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on a wire rack or paper towels.

9. Cinnamon Sugar Coat

• While warm, toss donuts in cinnamon sugar mixture for an even, crackly coating.

10. Make Filling (Optional)

1. Beat cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.

2. Gradually add powdered sugar.

3. Whip cold heavy cream to stiff peaks. Fold gently into pumpkin mixture.

11. Fill Donuts (Optional)

• Poke a hole in cooled donuts and pipe in filling until slightly firm to the touch.

Notes

• Chocolate Drizzle: Skip filling, drizzle melted chocolate or glaze on top.

• Apple Cider Glaze: Reduce 1 cup cider to ¼ cup, mix with 2 cups powdered sugar + pinch cinnamon. Dip donuts warm.

• Maple Bourbon Cream: Add 1–2 tbsp maple syrup + splash bourbon to filling.

• Baked Version: Bake at 350°F (175°C) for 8–10 mins; coat in butter + cinnamon sugar while warm.

• Vegan Option: Use plant milk, flax eggs (1 tbsp + 3 tbsp water per egg), vegan butter; replace cream with whipped coconut cream.

Final Thoughts: More Than Just a Donut

So there you have it, friends—your new favorite fall ritual, from my kitchen to yours. These pumpkin donuts are more than just a treat; they’re an invitation to slow down, to create, and to fill your home with the kind of warmth that lingers long after the last bite is gone.

Whether you’re shaking that bag of cinnamon sugar with the chaotic joy of my inner child, meticulously piping that creamy filling, or simply enjoying the quiet satisfaction of a frying donut turning a perfect golden brown, you’re participating in something special. You’re not just baking; you’re weaving a memory, a scent, a taste that will forever smell like autumn.

This recipe is a love letter to the season, to nostalgia, and to the simple, profound joy of sharing something made by hand. So go ahead, dust the flour off your apron, pour yourself a cup of coffee, and take that first glorious bite. You’ve earned it.