Pumpkin Pie Cake Donuts with Cream Cheese Glaze

Sick of dishing out the same old pumpkin pie year after year? This recipe takes those scrumptious flavors and packs them into hearty cake donuts.

Sick of dishing out the same old pumpkin pie year after year? This recipe takes those scrumptious flavors and packs them into hearty cake donuts drizzled with rich cream cheese glaze, satisfying your most intrinsic Thanksgiving cravings.

Pumpkin Pie Cake Donuts with Cream Cheese Glaze

Yields | 12 donuts |

Pumpkin Pie Cake Donuts

  • 1¾ cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1½ tsp salt
  • 1½ cups canned pumpkin purée
  • ¼ cup vegetable oil
  • ¼ cup melted butter
  • 3 eggs
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • ⅛ cup whole milk
  • 1 tsp vanilla extract
  • ¾ cup powdered sugar

| Preparation Pumpkin Pie Cake Donuts | Preheat oven to 350°F. Grease two nonstick donut pans; set aside. In a bowl, whisk together flour, baking powder, cinnamon and salt; set aside. In a separate bowl, combine remaining ingredients. Add flour mixture to pumpkin mixture and fold together until just mixed. Fill donut pans with batter until each mold is almost full. Bake in oven for 12 to 14 minutes. Remove from oven and let stand 1 minute; turn pan over on a wire rack and leave donuts to cool to room temperature. Once cooled, drizzle with cream cheese glaze.

| Preparation Cream Cheese Glaze | In a large bowl, add all ingredients and whisk together until smooth.

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Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

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