If autumn had a flavor, this would be it. These iced pumpkin spice donuts are soft, warmly spiced, and finished with a sweet vanilla glaze that cracks ever so slightly when you take a bite. They’re cozy, comforting, and the perfect excuse to brew a fresh cup of coffee or tea on a crisp morning.
I don’t know about you, but the moment I see pumpkin puree at the store, I can’t resist grabbing a can (or three). It doesn’t matter if it’s still warm outside—I’m ready to fill my kitchen with the aroma of cinnamon, nutmeg, and vanilla. These donuts are one of those recipes that make you stop, take a deep breath, and smile.
Author: Susan Gillard
Published: Nov 20, 2025
Why You’ll Love These Donuts
Perfectly spiced with cinnamon, ginger, and pumpkin pie spice
Full of real pumpkin puree for soft texture and deep flavor
Finished with a sweet, creamy vanilla glaze that soaks just a little into each bite
No mixer needed—just two bowls and a whisk
Cozy and nostalgic, like a warm hug in donut form
Perfectly spiced with cinnamon, ginger, and pumpkin pie spice
Full of real pumpkin puree for soft texture and deep flavor
Finished with a sweet, creamy vanilla glaze that soaks just a little into each bite
No mixer needed—just two bowls and a whisk
Cozy and nostalgic, like a warm hug in donut form
Ingredients You’ll Need:
Here’s what goes into making these little bites of fall joy:
Flour, baking powder & baking soda – to give your donuts structure and rise.
Warm spices – cinnamon, ginger, and pumpkin pie spice for that classic fall flavor.
Pumpkin puree – the star of the show! Use fresh or canned, just make sure it’s 100% pumpkin (not pumpkin pie filling).
Brown sugar – keeps the donuts moist and adds a touch of caramel sweetness.
Eggs – to bind everything together.
Oil & milk – for tenderness and moisture.
Vanilla extract – rounds out the flavor beautifully.
Glaze – confectioners’ sugar, milk (or cream), and a splash of vanilla.
Prepping the Pumpkin & Spices
Canned pumpkin puree is perfect here, but if you’ve ever roasted your own, you’ll know how rich and velvety it can be. Either way, the secret to really bringing out the flavor is pairing it with plenty of spice. Don’t be shy—pumpkin loves cinnamon and ginger. The mix will make your kitchen smell like you’ve stepped straight into Susan Gillard’s Cozy Kitchen Cookbook (which will be out next fall).
My #1 Trick for Perfect Donuts
Fill your donut pans almost to the top for tall, bakery-style donuts. Bake them at 350°F for just about 11 minutes—long enough to set, but not so long that they dry out. The moment they’re cool enough to handle, dip them into that silky vanilla glaze. Let it set for a few minutes, and you’ll have donuts that look as good as they taste.
What To Do With Leftover Pumpkin
Pumpkin puree rarely comes in the exact amount you need, but don’t worry—I’ve got you covered. Here are some cozy ideas for using it up:
Stir a spoonful into your morning oatmeal with a dash of cinnamon.
Add it to pancake batter for an autumn breakfast twist.
Freeze in ice cube trays to toss into soups, stews, or smoothies later.
Or, of course, bake another batch of these donuts—you’ll be glad you did.
These iced pumpkin spice donuts are more than just a recipe—they’re a cozy tradition waiting to happen. Share them with neighbors, bake them with grandkids, or keep a plate all to yourself (I won’t tell). Either way, they’re guaranteed to bring a little extra warmth to your day.
Iced Pumpkin Spice Donuts
Description
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger1 teaspoon store-bought or homemade pumpkin pie spice
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1 cup (227g) fresh or canned pumpkin puree
1/3 cup (80ml) milk
1 teaspoon pure vanilla extract
Donut Glaze
2 cups (240g) confectioners’ sugar, sifted
1/3 cup (80ml) heavy cream, half-and-half, or whole milk
1/2 teaspoon pure vanilla extract
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (177°C). Lightly grease your donut pan with nonstick spray and set aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well blended.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla until smooth.
Step 4: Bring the Batter Together
Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined—don’t overmix.
Step 5: Fill the Pan
For neatness, transfer the batter into a large zip-top bag and snip off one corner. Pipe the batter into the donut cavities, filling each about halfway.
Step 6: Bake
Bake for 10–11 minutes, or until the tops spring back when lightly touched. For mini donuts, bake 8–9 minutes. Allow to cool in the pan for 2 minutes before transferring to a cooling rack. Re-grease the pan and bake the remaining batter if needed.
Step 7: Make the Brown Sugar Icing
In a medium saucepan, combine the butter, brown sugar, and milk over medium heat. Stir until smooth and bring to a gentle simmer for 1 minute. Remove from heat and whisk in vanilla and confectioners’ sugar until thick and glossy. Add a tiny pinch of salt to balance the sweetness if desired.
Step 8: Ice the Donuts
Let the icing rest for 5 minutes to thicken slightly. Dip the tops of each donut, letting the glaze drip back into the pan, then place on a wire rack set over a baking sheet. If the glaze becomes too thick while dipping, stir in a splash of milk or rewarm gently.
Step 9: Add Optional Toppings
Sprinkle on chopped walnuts, pecans, or a dusting of pumpkin pie spice. For variety, try toasted coconut, toffee bits, or cinnamon sugar.
Step 10: Serve & Store
Enjoy while the glaze is still soft, or let it set for about an hour so the donuts can be stacked or transported. Leftovers keep tightly covered at room temperature for 1–2 days, or in the refrigerator up to a week.
Notes:
Make Ahead: Freeze baked donuts (plain or iced) for up to 3 months. Thaw overnight in the fridge, and warm briefly before serving.
Milk Choices: Any milk works—dairy or non-dairy. Whole milk gives the icing the richest flavor.
Pumpkin Pie Spice Swap: If you don’t have a jar, mix ¼ teaspoon each of ginger, nutmeg, cloves, and allspice, plus the recipe’s cinnamon.
✨ These donuts are baked, not fried, so they’re easy enough for a weekday treat but special enough for a cozy fall gathering.
Books to read with this recipe
