Pumpkin Pie Donut Holes – Soft, Spiced, and Coated in Cinnamon Sugar

Pumpkin Pie Donut Holes are the perfect bite-sized treat for fall—soft, fluffy, and bursting with pumpkin spice flavor. Rolled in sweet cinnamon sugar or dipped in glaze, these mini donuts taste like a cross between pumpkin pie and your favorite bakery donut. I first made these on a crisp October morning, and the aroma of pumpkin and cinnamon filled the kitchen—it instantly felt like fall. I’ve even tried tossing them in maple glaze once, and it took them to the next level of indulgence. Whether served with your morning coffee, as a party snack, or for a cozy autumn dessert, these pumpkin pie donut holes are easy to make and impossible to resist.

Why You’ll Love This Recipe

These Pumpkin Pie Donut Holes are everything you love about fall in one delicious bite. They’re tender inside, perfectly spiced, and coated in a sugary crust that adds just the right amount of sweetness. You don’t need a fryer to make them—just a mini muffin pan or a simple dough and a skillet. They come together quickly, use simple pantry ingredients, and deliver that warm, comforting pumpkin flavor we all crave during the season.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Forms the base of the donut holes and gives them a tender texture.
Baking powder – Helps the donut holes rise and become light and fluffy.
Pumpkin puree – Adds moisture, flavor, and that classic pumpkin taste.
Brown sugar – Sweetens and deepens the warm flavor with molasses notes.
Egg – Binds the ingredients and gives the donut holes structure.
Milk – Keeps the batter smooth and moist.
Butter (melted) – Adds richness and flavor.
Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves.
Vanilla extract – Enhances the overall flavor.
Salt – Balances the sweetness and brings out the pumpkin flavor.

For the Cinnamon Sugar Coating

Granulated sugar – For rolling the donut holes.
Ground cinnamon – Adds warmth and spice.
Butter (melted) – Helps the sugar stick and adds a golden finish.

Directions

Preheat your oven to 350°F (175°C). Grease a mini muffin pan or prepare a baking sheet if frying.

In a large bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. In another bowl, combine pumpkin puree, brown sugar, milk, melted butter, egg, and vanilla extract until smooth.

Add the wet ingredients to the dry and mix until just combined—do not overmix. Spoon or pipe the batter evenly into the mini muffin cups, filling each about three-quarters full.

Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before coating.

For the coating, mix granulated sugar and cinnamon in a shallow bowl. Dip each donut hole in melted butter, then roll in the cinnamon sugar mixture until evenly coated. Serve warm for the best flavor and texture.

If frying: Heat oil to 350°F (175°C) in a deep skillet. Drop spoonfuls of batter into the oil and fry for 2–3 minutes per side until golden brown. Drain on paper towels, then roll in cinnamon sugar.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 24 donut holes.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Storage/reheating

Store cooled donut holes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at 325°F (160°C) for 5–7 minutes or in the air fryer for a quick crisp-up. For freezing, store uncoated donut holes for up to 2 months and coat them after reheating.

Variations and Customizations

Maple Glazed Donut Holes – Whisk together powdered sugar, maple syrup, and milk for a sweet glaze.

Cream Cheese Filled Donut Holes – Pipe a cream cheese filling into the center after baking for a pumpkin cheesecake twist.

Baked Pumpkin Spice Donuts – Use a regular donut pan for a larger, classic version.

Air Fryer Pumpkin Donut Holes – Cook at 350°F (175°C) for about 8 minutes, turning halfway through.

Chocolate Pumpkin Donut Holes – Add mini chocolate chips or dip in melted chocolate for a decadent finish.

Apple Pumpkin Donut Holes – Fold in diced apples for a fruity autumn flavor.

Vegan Option – Use almond milk, vegan butter, and a flaxseed egg substitute.

FAQs

Can I use pumpkin pie filling instead of puree?

No, it’s already sweetened and spiced, which can make the donuts too sweet. Use pure pumpkin puree.

Can I fry these instead of baking?

Yes! Frying makes them extra crisp on the outside and soft inside.

How do I make them gluten-free?

Use a 1:1 gluten-free flour blend for best results.

Can I make these ahead of time?

Yes, bake and store them, then coat in cinnamon sugar right before serving.

Can I use a donut maker?

Absolutely—it works great for small batches.

What’s the best way to reheat them?

Reheat in the oven or air fryer to keep the coating crisp.

How do I make them less sweet?

Reduce the sugar in the batter slightly or skip the coating and use a light glaze.

Can I use coconut sugar instead of brown sugar?

Yes, it gives a lovely caramel-like flavor.

Can I add nuts?

Yes, chopped pecans or walnuts add texture and richness.

Can I freeze them?

Yes, freeze uncoated donuts and roll them in cinnamon sugar after reheating.

Conclusion

Pumpkin Pie Donut Holes are the perfect fall treat—soft, spiced, and full of cozy flavor. Whether baked or fried, they’re a quick and satisfying way to bring the warmth of pumpkin season into your kitchen. With their fluffy texture, cinnamon sugar coating, and irresistible pumpkin aroma, these little bites are sure to disappear fast. Perfect for breakfast, dessert, or any fall gathering, they’re proof that pumpkin season is the sweetest time of the year.