Baked pumpkin cake donuts are one of my favorite fall treats. The way they smell when they are baking in the oven is just heavenly, and I love that they are a relatively no-fuss pumpkin dessert that the whole family will love.

I mentioned that these pumpkin cake donuts smell fantastic while they are in the oven, but the funny thing about these donuts is that they actually get better with time! They taste even better the next day if that’s possible!

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Pumpkin Cake Donuts - A simple recipe that produces a moist, sweet and delicious donut. Add the cinnamon sugar and they are to die for!

That said, when you store these donuts you don’t want to put them in a plastic bag. I tend to put cookies and other desserts in gallon zip lock bags, but with these, they may become soggy that way. I recommend a paper-towel lined plastic container to store them.

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I baked these pumpkin cake donuts in this great little donut pan that you can pick up on Amazon. Baked donuts are so easy to make and I’ve found that I use this pan quite often, especially around the holiday season.

If you love pumpkin but aren’t a huge fan of cinnamon, you can adjust the amount of cinnamon in the sugar topping. You can reduce the cinnamon to 1 tablespoon or even make it 3 tablespoons if you REALLY LOVE cinnamon! Dropping it completely is a choice too.

This is a really simple recipe but truly so delicious. It brings all that delicious pumpkin spice flavor that everyone loves this time of year, and it’s the perfect companion for a hot cup of coffee on a chilly fall morning.

Calling all pumpkin fanatics! If you think my baked pumpkin donuts look great, don’t leave my blog until you’ve grabbed the recipe for my famous pumpkin crunch cake and the best pumpkin cookies you’ll ever eat.

Also, be sure to share this recipe with your friends on Facebook by clicking the blue share button on this post. It’s that time of year, so share the pumpkin-love. :)

4.40 from 38 ratings

Baked Pumpkin Cake Donuts

Author: Crissy Page
Servings: 2 dozen
Prep: 15 minutes
Cook: 18 minutes


  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 15 oz. can pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups +2 tablespoons all-purpose flour


  • 1 stick melted
  • 1 cup granulated sugar
  • 2 tablespoons cinnamon


  • Preheat oven to 350 degrees. Spray donut pans with non-stick cooking spray.
  • In a large bowl add all ingredients through the baking powder, beat with mixer on medium speed until smooth. Add the flour stirring until smooth.
  • Fill the wells of the donut pans about 3/4 full. Bake donuts 15 to 18 minutes, or until a toothpick inserted comes out clean.
  • Remove donuts from the oven, after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
  • While donuts are still warm, but no longer fragile, quickly dip them  on each side in the melted butter, then gently shake them in a bag with the sugar and cinnamon mixture.


Best if not stored in a plastic bag they may become soggy.
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Course: Desserts

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4.40 from 38 votes (36 ratings without comment)

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Recipe Rating:


  1. 5 stars
    These are amazing! I actually made them with a gluten free flour (King Arthur Blend) and they taste bakery made-

  2. 5 stars
    Great recipe. Flavors say fall and the texture was perfect. The only change I made was to skip dipping them in butter. I found as long as the donuts were still warm, the cinnamon sugar adhered no problem.

  3. Can these be made in an electric donut maker? If so, how long would I bake them? I can’t wait to try them.

    I made the Soft Pumpkin Cookies (Melt in your mouth) last night. This is a keeper for me. My family really likes them. I actually made 112 cookies. I had left over icing from another recipe similar to yours and they turned out GREAT! About a third got icing.

    It’s nice that you give tips on your recipes. That’s a great help. THANK YOU for posting this recipe. I’m going to try some of your other recipes, too.

  4. Margo Draa says:

    I have made the cake before & my family loves it. Can’t wait to try the fudge. Thank you for your recipes. I will make this cake for my Small Group Bible Study next Thursday evening. Have you tried the low fat & low cal muffins using one cake mix & one 15onz can pumpkin. That’s all mix with mixer very thick fill papers or greased tins 3/4 bake 350 about 20 mins. so good. Choc cake mix is great, spice cake, carrot, really what ever you desire. With Choc you don’t taste pumpkin at all.

  5. The donuts are delish! But I noticed the next day, when I went to grab one, they were wet and goopy. Have any tips for keeping them dry? I let them completely cool before storing too. As much as I’d love to eat all 18 at once, is there a way to save some leftovers without them sweating? Thanks!

  6. These recipes sound delicious. I have made the pumpkin cake before & love it. Will be making the donuts with my grandson this week.

  7. Is it okay if I don’t have a donut pan? Is there something else that would work?

    1. The donut pan is only to give the donut shape. Use any pan that will retain the round shape, even if it doesn’t have a center divider to make the donut hole.

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