Moist Baked Pumpkin Donuts Recipe
These baked pumpkin donuts are extra moist and tender, finished with a warm Biscoff (cookie butter) glaze for a rich, spiced flavor. They’re an easy two-stage recipe you can make quickly when you want a fresh, seasonal treat.
Every autumn I bake pumpkin everything for a few weeks, and over time I’ve paired each pumpkin dessert with a favorite topping: cream cheese frosting for pumpkin cake, whipped cream for pumpkin pie, and for these donuts I dip them in warm Biscoff butter. The result is a cozy, fall-forward combination—moist pumpkin cake with a sweet, spiced cookie-butter glaze.
I’ve tested and refined this recipe to deliver consistently tender, moist baked donuts. Below I share the key ingredients, practical tips for success, and a clear, step-by-step recipe so you can recreate them at home.
Key ingredients
The full ingredient list and exact measurements are provided in the recipe card below. Here’s a summary of the most important components and substitutions you can use.
- Pumpkin puree. This provides moisture and pumpkin flavor. Choose a smooth, canned pumpkin puree (not too thick) or a well-textured homemade puree. Too-thick puree can make the donuts heavy.
- Spices. Pumpkin pie spice and cinnamon bring warmth and balance. You can add or swap small amounts of nutmeg, cardamom, or clove—keep stronger spices like clove to very small amounts (no more than 1/8 tsp) so they don’t overpower the flavor.
- Vegetable oil. Neutral oils such as canola or vegetable oil keep these donuts tender and let the pumpkin flavor stand out. I tested melted butter and other oils: a neutral oil gives the lightest texture and best shelf life.
- Biscoff (cookie) butter for glazing. The cookie-butter glaze used here is optional but highly recommended. If you prefer, top the donuts with chocolate ganache, a simple powdered sugar glaze, or cream-cheese icing.
Make it — overview and tips
This is a straightforward, two-stage method: combine wet ingredients in one bowl, dry ingredients in another, then fold them together and bake. The process is quick, and a few practical steps will help you get perfectly textured donuts every time.
- Bring all ingredients to room temperature. This helps the batter mix evenly and yields a more uniform texture.
- Measure flour accurately. If you don’t have a kitchen scale, aerate the flour before spooning it into a measuring cup and level it off with a knife to avoid packing in too much flour.
- After combining the wet ingredients, let the mixture rest for 10–15 minutes. This gives the sugar a chance to dissolve and for the liquids to mingle, which helps lock in moisture during baking.
- Do not overmix once you add the dry ingredients. Stir until the flour is just incorporated — a few small lumps are fine. Overmixing strengthens gluten and will make donuts dense.
- Use a piping bag or a sturdy zip-top bag with the corner snipped off to fill donut pans cleanly and evenly. Fill each cavity about 3/4 full for a nicely domed donut.
- Let the filled pans rest while the oven preheats. This short rest allows the flour to hydrate and the batter to settle, helping the donuts rise evenly and develop a rounded profile.
- Biscoff/cookie butter glaze does not fully set like a sugar or chocolate glaze. Dip warm (but not hot) donuts into thinned cookie butter and sprinkle with crushed Biscoff cookies for texture.
Yields
This recipe makes 15 regular-size donuts or about 36 mini donuts. Mini donuts will bake faster—check them at 12–15 minutes.
Storing
Store glazed donuts at room temperature in an airtight container for up to three days. For longer storage, freeze unglazed donuts: wrap them tightly in plastic wrap and place in a freezer bag for up to four months. Thaw at room temperature before glazing.
Moist Baked Pumpkin Donuts (easy recipe)
Prep time: 10 minutes | Cook time: 18 minutes | Servings: 15 donuts
Author: Dikla Levy Frances
Ingredients
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs, room temperature
- 1 1/2 cups (300 g) sugar
- 1 cup (240 g) pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 cups (240 g) all-purpose flour
- 1 cup cookie butter (Biscoff) for glazing
Instructions
- Grease two 12-cavity donut pans or one pan used twice. Preheat oven to 350°F (175°C) when ready to bake.
- In a large bowl, whisk together the oil, eggs, sugar, and pumpkin puree until smooth. Set the bowl aside for 10–15 minutes, stirring once or twice during the rest period.
- In a separate bowl, sift or whisk the flour, baking powder, salt, and spices until evenly combined.
- Pour the dry mixture into the wet pumpkin mixture and stir gently just until the flour disappears. Small lumps are fine—do not overmix.
- Transfer batter to a piping bag or a sturdy zip-top bag with one corner snipped off. Pipe the batter into the greased donut cavities, filling each about 3/4 full (roughly 1/4 cup per cavity).
- While the oven is heating, let the filled pans rest on the counter—this helps the flour hydrate and produces a better rise.
- Bake at 350°F (175°C) for 15–18 minutes, or until the donuts are puffed and a toothpick inserted into the center comes out clean or with a few moist crumbs. Mini donuts will take about 12–15 minutes.
- Remove pans from the oven and cool for 5–10 minutes in the pans before loosening the edges and removing the donuts to a rack to cool completely.
- When the donuts are at room temperature, warm the cookie butter in short intervals (about 45–60 seconds total) until it becomes smooth and pourable. Dip the top of each donut into the warm cookie butter, shake gently to remove excess, and place on a cooling rack. Finish with crushed cookies if desired.
Notes
- This recipe yields 15 regular donuts or approximately 36 mini donuts.
- Mini donuts bake more quickly—watch them closely and rely on visual cues and a toothpick test rather than time alone.
- Room-temperature ingredients mix more evenly and give a lighter texture.
- Letting the wet mix rest before combining with dry ingredients helps sugar dissolve and improves moisture retention.
- Avoid overmixing to keep the donuts tender. Stir until the flour is just incorporated.
- Store glazed donuts at room temperature for up to three days. Freeze unglazed donuts tightly wrapped for up to four months.