Pumpkin Donut Holes

I make these pumpkin donut holes every fall—and they never last long. Soft, golden, and spiced just right, they’re a cozy treat filled with warm pumpkin flavor and finished with a dusting of spiced powdered sugar.

Why You’ll Love This Recipe

I love how easy and quick these donut holes are to make. There’s no yeast involved, just mix, scoop, and fry. They come out tender on the inside and lightly crisped on the outside. With real pumpkin, pumpkin pie spice, and a simple spiced sugar topping, they’re everything I crave when pumpkin season hits. These make a perfect fall breakfast or dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts
1 cup low fat buttermilk
1 egg
1/2 cup pumpkin puree
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup dark brown sugar
1 1/2 tbsp baking powder
2 tsp pumpkin pie spice
1 tsp vanilla extract
pinch salt

For the topping
1/4 cup powdered sugar
1 tsp pumpkin pie spice

directions

I start by heating oil in a Dutch oven or deep fryer over medium heat until it reaches 350°F. Meanwhile, I line a baking sheet with paper towels and place a cooling rack on top to drain the finished donut holes.

In a medium bowl, I whisk together the buttermilk, pumpkin puree, vanilla extract, and egg until smooth. Then I whisk in the melted butter. To that mixture, I add the flour, baking powder, pumpkin pie spice, dark brown sugar, and salt, whisking just until fully incorporated—being careful not to overmix.

Once the oil is ready, I use a #50 cookie scoop to portion the batter and gently drop 5–6 donut holes into the oil at a time. To get smooth, round shapes, I dip the scoop in oil before each batch and rinse it between batches.

I fry the donut holes for about 4–5 minutes until they’re deeply golden, turning them every couple of minutes if needed. Then I transfer them to the cooling rack to drain and cool slightly.

While they’re still warm but cool enough to handle, I dust them generously with a mixture of powdered sugar and pumpkin pie spice.

Servings and timing

This recipe yields about 20–22 donut holes, serving around 10 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to switch it up, I’ve rolled the warm donut holes in cinnamon sugar instead of powdered sugar. For an indulgent twist, I sometimes drizzle them with a maple glaze or dip them in melted white chocolate. They also taste great with a bit of nutmeg or clove added to the spice mix for a deeper fall flavor.

storage/reheating

I store the donut holes in an airtight container on the counter for 1–2 days. If I’m keeping them longer, I refrigerate them for up to 3–4 days. To reheat, I pop them in a 300°F oven for about 5 minutes to restore a bit of crispness.

FAQs

Can I bake these instead of frying?

I don’t recommend it for this recipe—frying gives them that classic donut hole texture. Baking will change the structure and likely make them more cake-like and dry.

How do I keep them from absorbing too much oil?

I make sure the oil is exactly 350°F before frying. If it’s too low, the donut holes soak up oil instead of crisping quickly.

Can I use canned pumpkin pie filling?

No, I always stick with plain pumpkin puree—pumpkin pie filling has added sugar and spices that will throw off the balance of the recipe.

What if I don’t have a cookie scoop?

I’ve used two spoons to shape and drop the batter, but the scoop gives a better round shape. I keep the spoons lightly oiled to help prevent sticking.

Can I freeze the donut holes?

Yes, I freeze them after they’ve cooled completely. I store them in a freezer bag for up to a month and reheat in the oven when I want to serve.

Why use buttermilk in the batter?

I find that buttermilk keeps the texture soft and moist while adding a slight tang that balances the sweetness of the pumpkin and spice.

Can I double this recipe?

Absolutely. When I need a larger batch for a crowd, I double all ingredients and fry in multiple batches to keep the oil temperature steady.

How do I know when they’re done inside?

I always fry until they’re deep golden and let them sit on the rack a minute or two. I sometimes break one open to check the center if I’m unsure.

What’s the best oil to use for frying?

I usually go with vegetable or canola oil. They have a neutral flavor and high smoke point, perfect for frying.

Can I use whole milk instead of buttermilk?

I’ve done it in a pinch, but I prefer the result with buttermilk. For a quick substitute, I mix 1 tablespoon of vinegar or lemon juice with 1 cup of whole milk and let it sit for 5 minutes.

Conclusion

These pumpkin donut holes are a fall favorite in my kitchen—warm, soft, and packed with pumpkin spice in every bite. They’re quick to make and even quicker to disappear. Whether I serve them for breakfast or dessert, they always bring that cozy, homemade feel that makes fall baking so special.

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