Irresistible Pumpkin Donuts with Cream Cheese Frosting: Your Ultimate Fall Treat
These baked Pumpkin Donuts with Cream Cheese Frosting offer a quick and easy way to enjoy a fall favorite without the mess of deep-frying.
Ready in just under 30 minutes, this recipe yields a dozen moist, spiced donuts using a simple muffin tin or dedicated donut pan.
Each donut bakes to a perfectly soft and cakey texture, infused with warm pumpkin pie spices like cinnamon, nutmeg, and ginger.
The tangy cream cheese frosting provides a luscious, smooth topping that balances the sweet and earthy flavors of the pumpkin base.
Utilizing common pantry ingredients such as all-purpose flour, granulated sugar, and pumpkin puree, this recipe is accessible for all skill levels.
Serve these donuts as a special breakfast treat, a festive addition to brunch, or a comforting accompaniment to your afternoon coffee or tea.
Pumpkin Donuts With Cream Cheese Frosting
Bake pumpkin donuts with cream cheese frosting.
Ingredients
For the Pumpkin Donuts
- 2 cups (240g) all-purpose flour, sifted
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) fine sea salt
- 2 teaspoons (4g) pumpkin pie spice, freshly ground
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (1g) ground nutmeg, freshly grated
- 1/2 cup (100g) granulated sugar, superfine
- 1/2 cup (110g) light brown sugar, packed
- 1 cup (240g) canned pumpkin puree, 100% pure pumpkin
- 1 large egg, at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (60g) unsalted butter, melted and cooled
- 1 teaspoon (5ml) pure vanilla extract
For the Cream Cheese Frosting
- 8 ounces (226g) cream cheese, full-fat, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon (5ml) pure vanilla extract
- 1/4 teaspoon (1.25g) fine sea salt
Instructions
For the Pumpkin Donuts
- Preheat oven to 350°F (175°C). Grease two standard 6-cavity donut pans with non-stick cooking spray or softened butter.
- In a large bowl, whisk 2 cups (240g) sifted all-purpose flour, 2 teaspoons (10g) baking powder, 1 teaspoon (5g) baking soda, 1/2 teaspoon (2.5g) fine sea salt, 2 teaspoons (4g) pumpkin pie spice, 1 teaspoon (2g) ground cinnamon, and 1/2 teaspoon (1g) freshly grated nutmeg until combined.
- In a separate medium bowl, whisk 1/2 cup (100g) granulated sugar and 1/2 cup (110g) packed light brown sugar. Add 1 cup (240g) canned pumpkin puree, 1 large egg (at room temperature), 1/2 cup (120ml) whole milk (at room temperature), 1/4 cup (60g) melted and cooled unsalted butter, and 1 teaspoon (5ml) pure vanilla extract. Whisk until mixture is smooth and uniform in color.
- Pour wet ingredient mixture into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix; a few small lumps are acceptable.
- Transfer donut batter into a large piping bag with a wide round tip, or use a Ziploc bag with a snipped corner. Pipe batter evenly into prepared donut pans, filling each cavity two-thirds full.
- Bake donuts for 12-15 minutes at 350°F (175°C) until edges are lightly golden brown and a wooden skewer inserted into the center comes out clean.
- Remove donut pans from oven. Cool donuts in pans for 5 minutes. Invert pans onto a wire rack. Cool completely on wire rack for 30-40 minutes before frosting.
For the Cream Cheese Frosting
- In a large bowl with an electric mixer and paddle attachment, beat 8 ounces (226g) softened full-fat cream cheese and 1/2 cup (113g) softened unsalted butter on medium speed for 2-3 minutes until light, fluffy, and smooth.
- Gradually add 3 cups (360g) sifted powdered sugar, 1 teaspoon (5ml) pure vanilla extract, and 1/4 teaspoon (1.25g) fine sea salt to the cream cheese mixture. Start mixer on low speed, then increase to medium-high.
- Beat frosting for 3-4 minutes on medium-high speed until light, airy, and creamy. If too thick, add milk (1 teaspoon at a time) until desired consistency. If too thin, beat in 1-2 tablespoons more sifted powdered sugar.
- Spread cream cheese frosting over each cooled donut with an offset spatula or knife, or dip donut tops into frosting.
Notes
- Ensure cream cheese and unsalted butter are at room temperature. Let ingredients sit out for 1-2 hours to soften.
- If using one 6-cavity donut pan, bake in two batches. Re-grease pan before baking the second batch.
- Adjust pumpkin pie spice, cinnamon, and nutmeg amounts as desired. Add 1/4 teaspoon ground allspice or ginger to dry ingredients for additional flavor.
- Store frosted donuts in an airtight container in the refrigerator for up to 3 days. Store unfrosted donuts in an airtight container at room temperature for up to 2 days.
Pro Tips for Perfect Pumpkin Donuts Every Time
Ingredient Tips
- Draining Pumpkin Puree:Place 1 cup of canned pumpkin puree in a fine-mesh sieve lined with two layers of cheesecloth. Allow it to drain for at least 30 minutes, or up to 60 minutes for a thicker batter. This removes approximately 2-3 tablespoons of excess water, preventing a dense or gummy donut texture.
- Fresh & Precise Spices:Ensure your ground cinnamon, nutmeg, ginger, and cloves are fresh – ideally less than 6 months old. Measure exactly 1.5 teaspoons of pumpkin pie spice blend or combine 1 teaspoon cinnamon, 0.25 teaspoon nutmeg, 0.25 teaspoon ginger, and 0.125 teaspoon cloves. Fresh spices provide vibrant aroma and depth of flavor.
- Accurate Flour Measurement:Spoon 1.5 cups (180 grams) of all-purpose flour lightly into your measuring cup, then level the top with the back of a knife or straight edge. Avoid scooping directly from the bag, which can compact the flour and add up to 2 tablespoons too much, resulting in dry, dense donuts.
- Cream Cheese & Butter Temperature:Soften 8 ounces of full-fat cream cheese and 8 tablespoons (1 stick) unsalted butter to a precise 68-70°F (20-21°C). They should yield slightly when pressed but not be greasy. This ensures they cream together smoothly in 2-3 minutes, preventing a lumpy frosting.
Technique Tips
- Gentle Batter Mixing:Combine wet and dry ingredients on low speed, mixing just until the last streaks of flour disappear, typically 15-20 seconds. Overmixing develops gluten, leading to tough donuts; the batter should remain slightly lumpy for a tender final texture.
- Optimal Baked Donut Fill:Fill each donut pan cavity 2/3 full (approximately 2 tablespoons of batter) for ideal shape. Bake at 350°F (175°C) for 10-12 minutes, or until edges are lightly golden brown and a toothpick inserted comes out clean.
- Precise Frying Oil Temp:If frying, heat 3-4 inches of neutral oil (like canola) to a consistent 350°F (175°C) using a deep-fry thermometer. A small pea-sized piece of dough should bubble vigorously within 1-2 seconds. Maintaining this temperature prevents greasy donuts.
- Even Fried Donut Cooking:Fry 2-3 donuts at a time for 90 seconds to 2 minutes per side. Turn when the first side reaches a deep golden brown. This ensures thorough, even cooking and a beautiful crust without burning.
- Complete Cooling for Frosting:Allow donuts to cool completely on a wire rack for a minimum of 30 minutes (to about 70°F/21°C). Frosting warm donuts causes the cream cheese frosting to melt and slide off, resulting in a messy presentation.
- Uniform Frosting Application:Transfer frosting to a piping bag with a large round (e.g., Wilton 1A) or star tip (e.g., Wilton 1M). Pipe a uniform swirl, using about 1 tablespoon per donut, for an elegant, controlled application and evenly distributed sweetness.
Common Issues
- Dry, Crumbly Donuts:Fix: For a light, moist crumb, measure flour by weight (1.5 cups = 180 grams) or use the spoon-and-level method. Mix only 15-20 seconds after flour is added, stopping when just combined; this prevents gluten over-development.
- Baked Donuts Spreading:Fix: Ensure 1 cup of pumpkin puree is well-drained (removes 2-3 tablespoons excess moisture). Confirm baking powder is fresh (active for 6-12 months) and measure precisely 1.5 teaspoons for proper structure and rise.
- Greasy Fried Donuts:Fix: Maintain frying oil at precisely 350°F (175°C) with a thermometer. Fry in small batches (2-3 donuts max) to keep oil temperature above 325°F (160°C), ensuring a crispy exterior and minimal oil absorption.
- Lumpy Cream Cheese Frosting:Fix: Soften 8 ounces full-fat cream cheese and 8 tablespoons (1 stick) unsalted butter to 68-70°F (20-21°C). Beat for 2-3 minutes until completely smooth before adding powdered sugar for a silky texture.
- Runny Frosting:Fix: Limit liquid flavorings (e.g., 1 teaspoon vanilla extract). If thin, add 1-2 tablespoons more powdered sugar. For a pipeable consistency, refrigerate frosting for 15-20 minutes, then re-whip briefly.
How to Store, Reheat & Creative Flavor Variations
Ensuring your homemade Pumpkin Donuts With Cream Cheese Frosting stay fresh and delicious is key to enjoying their autumnal charm for longer. Proper storage and reheating techniques will preserve their moist texture and creamy topping, allowing you to savor every spiced bite.
Refrigerator Storage
Duration: 3-4 days in airtight container
Due to the cream cheese frosting, these donuts must be stored in the refrigerator. Place them in a single layer in an airtight glass container, or stack them gently with parchment paper between layers to prevent the frosting from sticking and marring. While refrigerated, the cream cheese frosting will firm up considerably, and the donut itself will retain its moisture fairly well, though it may become slightly denser over time. After day 3, the pumpkin spice flavors might mellow slightly, and the donut texture could begin to dry out around the edges. Always keep them away from strong-smelling foods in the fridge, as they can absorb unwanted odors.
Freezer Storage
Duration: 1-2 months
For longer storage, freezing is an excellent option. To freeze Pumpkin Donuts With Cream Cheese Frosting effectively, first place the frosted donuts on a baking sheet lined with parchment paper, ensuring they are not touching. Flash freeze for 1-2 hours, or until the frosting is completely solid. This crucial step prevents the frosting from smearing. Once solid, individually wrap each donut tightly in plastic wrap, then place them in a heavy-duty freezer bag or an airtight freezer-safe container. This double layer of protection helps prevent freezer burn.
To thaw, transfer the donuts to the refrigerator overnight (about 8-12 hours) or let them sit at room temperature for 1-2 hours. Upon thawing, the donut’s texture might be slightly softer or crumbly, and the frosting may soften a bit more than its original state, potentially weeping a tiny amount of moisture, but the flavor will remain excellent.
Reheating Instructions
- Oven (Recommended):Preheat oven to 300°F. Place refrigerated or thawed donuts on a baking sheet. Reheat for 8-10 minutes. The donuts will feel warm to the touch, and the frosting will be soft and slightly melty. This method gently warms the donut, restoring some of its original moistness and preventing the frosting from becoming overly liquid. Oven is the superior method for taste and texture.
- Microwave (Quick Alternative):Place a single donut on a microwave-safe plate. Heat on medium power for 10-20 seconds. Check for warmth and continue in 5-second increments if needed. Be cautious, as microwaving can quickly overcook the donut, making it rubbery, and can melt the cream cheese frosting into a liquid state very rapidly. This method is acceptable for convenience but may significantly alter the donut’s delicate texture and the frosting’s integrity.
Make-Ahead Tips
You can easily prepare components of these pumpkin donuts in advance to streamline your baking process. The unfrosted pumpkin donuts can be baked up to 2 days ahead of time. Allow them to cool completely, then store them in a single layer in an airtight container at room temperature. The cream cheese frosting can also be made 3-4 days in advance. Store the prepared frosting in an airtight container in the refrigerator. Before frosting, allow it to come to room temperature for about 30 minutes, then re-whip it briefly with an electric mixer until it’s light and fluffy again. This approach allows for fresh assembly right before serving, ensuring optimal taste and presentation.