Why You’ll Love This Recipe

I like this recipe because it’s simple, flexible, and full of seasonal flavor. The pumpkin puree keeps the donut holes moist, while the pumpkin spice adds just the right amount of warmth. I also enjoy that I can make them in the air fryer for a quick option or bake them in the oven when I want a larger batch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Batter
1/2 cup butter
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice

For the Cream Cheese Dip (Optional)
8 ounces cream cheese
1 cup powdered sugar
2 tablespoons milk

Directions

1. I start by combining melted butter, brown sugar, egg, and vanilla in a large bowl, mixing until smooth. I then stir in pumpkin puree and buttermilk.

2. In another bowl, I whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

3. I gently add the dry ingredients to the wet mixture, stirring until just combined.

4. I spoon the batter into a silicone donut hole pan, filling each cavity about three-quarters full.

5. In the air fryer, I cook them at 350°F for 6–8 minutes until golden. For oven baking, I bake at 350°F for 12–15 minutes.

6. Once cooked, I roll the warm donut holes in melted butter and then coat them in cinnamon sugar.

7. For the dip, I beat softened cream cheese with powdered sugar and milk until creamy.

Servings and Timing

This recipe makes 12 donut holes. It takes about 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I add mini chocolate chips to the batter for extra sweetness. If I want a lighter version, I skip rolling the donut holes in butter and sugar. For a dairy-free option, I use non-dairy butter, milk, and cream cheese. I also like swapping the cream cheese dip for a maple glaze when I want a different finish.

Storage/Reheating

I store leftover donut holes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the air fryer or oven at 300°F for a few minutes until soft again. These can also be frozen for up to 2 months—just thaw and reheat before serving.

FAQs

Can I make these donut holes without an air fryer?

Yes, I bake them in the oven at 350°F for 12–15 minutes.

Can I make the batter ahead of time?

Yes, I prepare the batter and refrigerate it for up to 24 hours before baking.

Can I use fresh pumpkin instead of canned puree?

Yes, I cook and mash fresh pumpkin, but I make sure to blot excess moisture.

Can I make these gluten-free?

Yes, I substitute the flour with a gluten-free 1:1 baking blend.

Do I need to roll them in butter and sugar?

No, but it adds flavor and texture. I sometimes skip it for a lighter version.

Can I use different spices?

Yes, I swap pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves.

Can I make these vegan?

Yes, I use dairy-free butter, non-dairy milk, and a flax egg.

Can I freeze pumpkin donut holes?

Yes, they freeze well for up to 2 months. I reheat them before serving.

What can I use instead of cream cheese dip?

I like using a maple glaze, vanilla glaze, or even melted chocolate.

How do I keep them soft?

I store them in an airtight container and warm them slightly before eating.

Conclusion

Pumpkin Donut Holes are one of my favorite cozy treats to make at home. They’re quick, fluffy, and full of autumn flavor, making them perfect for breakfast, brunch, or a sweet afternoon snack. I love serving them with the optional cream cheese dip for an extra indulgent touch.