My neighbor makes these every October and the smell alone makes me want to run over to her house. These Cinnamon Sugar Pumpkin Donut Holes are soft, pillowy, and taste like fall wrapped up in bite-sized perfection. I made them for my daughter's school Halloween party last year and parents were literally asking if I'd sell them.
The best part is you can either bake or fry them, depending on how much time you have and how indulgent you're feeling. They're one of those pumpkin treats that disappears so fast you'll wonder if you actually made enough. I now triple the batch every time because my family eats them straight off the cooling rack.
Why You'll Love This Recipe
Cinnamon Sugar Pumpkin Donut Holes are the perfect answer when you need fall baked goods pumpkin style that feel special but aren't complicated. This pumpkin donut holes recipe uses real pumpkin puree, creating moist, tender pumpkin doughnuts that stay soft for days.
My sister made these pumpkin munchkins for Thanksgiving morning and everyone forgot about the fancy pastries she bought. They work as pumpkin snacks for kids' lunchboxes, fall donut holes for brunch spreads, or just because you're craving something cozy. Plus, this is one of those easy donut holes recipes where you can make the dough ahead and fry or bake them fresh when you're ready.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- How to Make Cinnamon Sugar Pumpkin Donut Holes
- Aliana's Top Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Cinnamon Sugar Pumpkin Donut Holes
- FAQs About Cinnamon Sugar Pumpkin Donut Holes
- More Recipes You'll Love
- Related
- Pairing
- More DESSERT
What You'll Need
Just simple pantry ingredients create these pumpkin doughnut holes that taste bakery-quality. I always make sure I have pumpkin puree on hand during fall specifically for recipes with pumpkin like this one.
Main Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Coating
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons melted butter (for rolling)
Optional Extras
Make these as pumpkin spice donut holes by adding an extra teaspoon of pumpkin pie spice. You can also make gluten free pumpkin donut holes by using a 1:1 gluten-free flour blend. My mom likes to add a cream cheese glaze instead of the cinnamon sugar for a different twist on these fall donuts.
The full instructions are right in the recipe card.
How to Make Cinnamon Sugar Pumpkin Donut Holes
Make the Dough
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix or your pumpkin doughnut holes will be tough. The dough will be slightly sticky, which is perfect for what to make with pumpkin puree.
Shape the Donut Holes
Lightly flour your hands and roll the dough into 1-inch balls. Place them on a parchment-lined baking sheet. This baked donut holes method is easier and less messy than frying, though both work great. If you're making pumpkin donut holes baked, you're almost done. If frying, set them aside while you heat the oil.
Bake or Fry
For Baked: Preheat oven to 350°F (175°C). Bake for 12 to 15 minutes until golden and a toothpick comes out clean. These pumpkin donut holes baked style are lighter but still incredibly fluffy.
For Fried: Heat 2 to 3 inches of oil in a heavy pot to 350°F (175°C). Fry the donut holes in batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels. Pumpkin donut holes fried have that classic donut shop texture that's impossible to resist.
Can I make these ahead of time?
Yes! Shape the dough into balls, place on a baking sheet, and freeze for up to 2 months. Bake or fry directly from frozen, adding 2 to 3 minutes to the cooking time. Perfect for easy pumpkin donut holes whenever you want them.
Coat in Cinnamon Sugar
While the donut holes are still warm, brush them with melted butter, then roll in the cinnamon-sugar mixture until completely coated. This is what makes them cinnamon donut holes perfection. The sugar sticks to the butter and creates this incredible sweet crust.
Aliana's Top Tip
The secret to perfect cinnamon sugar pumpkin donut holes is not overmixing the batter.
Mix just until the ingredients come together and you still see a few flour streaks, then stop.
Overmixed dough creates dense, tough donut holes instead of light, fluffy ones.
Also, make sure your oil temperature stays consistent if you're frying.
Too cool and they'll absorb oil and be greasy; too hot and they'll burn on the outside while staying raw inside.
My husband learned this the hard way and ended up with pumpkin hockey pucks instead of tender pumpkin munchkins.
Use a thermometer and you'll be fine.
Ingredient Substitutions & Variations
Swap the pumpkin puree for sweet potato puree for a different take on these fall donut recipes. You can make these as pumpkin spice doughnuts by using store-bought pumpkin spice blend instead of individual spices. For mini cinnamon sugar pumpkin muffins, bake the batter in a mini muffin tin at 350°F for 10 to 12 minutes. Add a maple glaze instead of cinnamon sugar for pumpkin butter uses in a glaze. These also work as cinnamon pumpkin mini muffins if you don't want to roll them into balls.
Storage & Reheating Instructions
Store leftover cinnamon sugar pumpkin donut holes in an airtight container at room temperature for up to 3 days. They're best eaten fresh, but you can refresh them by warming in a 300°F oven for 5 minutes. Freeze un-coated donut holes for up to 3 months. Thaw, warm slightly, then coat in cinnamon sugar right before serving. The coating doesn't freeze well, so always add it fresh.
Follow Aliana on Pinterest →What to Serve With Cinnamon Sugar Pumpkin Donut Holes
These work perfectly with hot coffee, apple cider, or chai lattes for a cozy fall breakfast. Serve them alongside pumpkin baked goods like muffins and scones for a complete brunch spread. They're also great as pumpkin treats at Halloween parties, Thanksgiving morning, or any time you want mini food recipes that feel special. My family loves them with vanilla ice cream for dessert.
FAQs About Cinnamon Sugar Pumpkin Donut Holes
Can I use canned pumpkin for this recipe?
Yes! Just make sure you're using pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices. This is one of the best recipes with pumpkin puree because it highlights the pumpkin flavor.
How do I know when the oil is hot enough?
Use a thermometer to check for 350°F, or drop a small piece of dough in, if it sizzles and rises to the surface immediately, you're ready to fry your pumpkin doughnut.
Can I make these dairy-free?
Swap the milk for almond or oat milk and use coconut oil instead of butter. The texture will be slightly different but still good.
Do I have to fry these?
Not at all! The baked version is just as delicious and much easier for donut recipes easy style. Baked pumpkin doughnuts are slightly more cake-like but still amazing.
More Recipes You'll Love
If you loved these cinnamon sugar pumpkin donut holes, you'll want to try my Pumpkin Spice Muffins for another easy pumpkin recipe. Or check out my Apple Cider Donuts for more fall donut recipes. For additional recipes with pumpkin, my Pumpkin Bread with Cream Cheese Swirl is always a hit. You'll find all of these and more pumpkin baking ideas in my DESSERT category.
Made it your way? Tag me on Pinterest @AlianaRecipes; I'd love to see your twist on it!
Related
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Pairing
These are my favorite dishes to serve with Cinnamon Sugar Pumpkin Donut Holes Recipe:
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