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A stack of glazed pumpkin donut holes on a plate, perfect for a fall treat.

Pumpkin Donut Holes

These pumpkin donut holes are a delightful treat, perfect for any occasion. They are easy to make and have a wonderful pumpkin spice flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 donut holes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Donut Holes
For the Glaze

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, about 1-2 inches apart.
  6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the donut holes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  8. While the donut holes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  9. Once the donut holes are completely cool, dip them into the glaze or drizzle the glaze over them.
  10. Let the glaze set before serving.

Notes

Store leftover donut holes in an airtight container at room temperature for up to 2 days.