Few things bring comfort quite like the smell of warm, freshly fried doughnuts wafting through the kitchen on a crisp autumn morning. Pumpkin old fashioned doughnuts are a seasonal twist on the classic treat, infused with pumpkin puree, cozy spices, and a tender crumb that practically melts in your mouth. Unlike yeasted doughnuts, old fashioned doughnuts have a denser, cake-like texture with delightful nooks and crannies that hold onto glazes or dustings of sugar. These doughnuts strike the perfect balance of sweetness, spice, and nostalgia, making them an irresistible addition to your fall baking repertoire. Whether you’re enjoying them with a hot cup of coffee or serving them at a holiday brunch, this recipe is bound to become a seasonal favorite.
Why You’ll Love This Recipe
Pumpkin old fashioned doughnuts aren’t just delicious—they’re also incredibly satisfying to make. Here’s why you’ll love them:
Rich pumpkin flavor: The pumpkin puree keeps the dough moist while delivering that signature autumn taste.
Warm spices: Cinnamon, nutmeg, ginger, and cloves add layers of flavor that complement the pumpkin perfectly.
Perfect texture: With their slightly crispy edges and tender, cake-like interior, these doughnuts are both hearty and indulgent.
Homemade goodness: Unlike store-bought versions, these doughnuts are made fresh, allowing you to control sweetness and spice levels.
Versatile: They can be glazed, sugared, or enjoyed plain—each bite feels like a cozy fall hug.
In short, this recipe combines the best aspects of traditional old fashioned doughnuts with the cozy essence of pumpkin spice, creating a treat you’ll look forward to year after year.
Ingredients
The ingredients for pumpkin old fashioned doughnuts are simple and pantry-friendly, but each one plays an important role in creating the perfect balance of flavor and texture.
All-purpose flour – Provides structure and stability.
Pumpkin puree – Adds moisture and earthy sweetness. (Be sure to use pure pumpkin, not pumpkin pie filling.)
Granulated sugar – For sweetness and balance.
Brown sugar – Adds depth with a touch of molasses flavor.
Baking powder & baking soda – Leavening agents that help the doughnuts rise.
Salt – Enhances the other flavors.
Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves.
Eggs – Help bind the ingredients and add richness.
Buttermilk – Contributes tang and tenderness.
Unsalted butter – For richness and flavor.
Vanilla extract – Enhances the warm, sweet notes.
Oil for frying – A neutral oil like canola or vegetable works best.
Tip: You’ll find the exact measurements in the recipe card below for easy reference.
Directions
Making pumpkin old fashioned doughnuts may take a little time, but the results are absolutely worth it. Follow these steps for success:
Prepare the dough: In a medium bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, and pumpkin pie spice. In a separate large bowl, cream together the butter, sugars, and pumpkin puree until smooth. Add the eggs and vanilla, then mix until combined. Slowly incorporate the dry ingredients, alternating with buttermilk, until a soft dough forms.
Chill the dough: Cover and refrigerate the dough for at least 1 hour. This makes it easier to handle and shape.
Shape the doughnuts: On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a doughnut cutter (or a round cutter with a small circle for the center) to cut out doughnuts and holes.
Heat the oil: In a heavy-bottomed pot, heat the oil to 350°F (175°C). Use a thermometer for accuracy, as the right temperature ensures proper frying.
Fry the doughnuts: Carefully add a few doughnuts to the hot oil at a time. Fry each side for about 1–2 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Glaze or coat: Once slightly cooled, you can dip the doughnuts in a simple glaze (powdered sugar + milk + vanilla) or toss them in cinnamon sugar.
These doughnuts are best enjoyed warm, but they’re equally delicious once cooled.
Servings and Pairing
This recipe makes about 12–14 doughnuts plus doughnut holes, depending on the size of your cutter. Each doughnut is rich enough to satisfy but not so heavy that you can’t enjoy more than one.
Pairing Ideas:
Coffee: A dark roast or pumpkin spice latte complements the warm flavors perfectly.
Hot Apple Cider: A classic autumn pairing that highlights the pumpkin spice.
Milk: A simple, comforting choice that balances the sweetness.
Vanilla Ice Cream: For an indulgent dessert, sandwich a scoop of ice cream between two doughnut halves.
Whether served at breakfast, brunch, or as an afternoon treat, these doughnuts pair beautifully with seasonal beverages and desserts.
Variations
Pumpkin old fashioned doughnuts are versatile, and there are plenty of ways to customize them:
Baked version: If you’d like a lighter option, bake the doughnuts at 350°F for 12–15 minutes instead of frying.
Glazed options: Try a maple glaze, chocolate glaze, or spiced glaze for different flavor profiles.
Add-ins: Mix mini chocolate chips, chopped pecans, or dried cranberries into the dough.
Mini doughnuts: Use a mini cutter for bite-sized treats—perfect for parties.
Filled doughnuts: Skip the hole and fill the doughnuts with cream cheese frosting or pumpkin butter.
These variations make it easy to keep the recipe exciting and adaptable for different occasions.
Storage/Reheating
Pumpkin old fashioned doughnuts are best enjoyed fresh, but you can store them for later:
At room temperature: Keep in an airtight container for up to 2 days.
In the fridge: Store for up to 5 days, though they may lose some texture.
In the freezer: Freeze unglazed doughnuts in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating Tips:
Warm in the microwave for 15–20 seconds.
Re-crisp in a 300°F oven for 5–7 minutes.
Avoid reheating glazed doughnuts too long, as the glaze can melt.
With proper storage and reheating, you can enjoy these doughnuts beyond the day they’re made.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance, cover it, and refrigerate until ready to roll and fry.
Do I have to fry them?
No, you can bake them, but keep in mind that the texture will be more like a pumpkin cake doughnut rather than a traditional old fashioned fried version.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices, which will throw off the recipe. Stick to pure pumpkin puree.
What oil is best for frying doughnuts?
A neutral oil like canola or vegetable oil works best. Avoid olive oil, as its flavor can overpower the doughnuts.
How do I keep them from getting greasy?
Make sure the oil temperature stays around 350°F. If it’s too low, the doughnuts will absorb excess oil.
Conclusion
Pumpkin old fashioned doughnuts are the perfect blend of nostalgic comfort and seasonal flavor. With their golden crust, tender crumb, and cozy pumpkin spice essence, they’re bound to become a fall tradition in your kitchen. Whether you enjoy them fresh from the fryer with a hot cup of coffee or dress them up with a sweet glaze for a festive gathering, these doughnuts are as delightful to make as they are to eat. So this fall, roll up your sleeves, heat up some oil, and treat yourself to the irresistible charm of homemade pumpkin old fashioned doughnuts.
Print
Pumpkin Old Fashioned Doughnuts
- Total Time: 1 hour 25 minutes
- Yield: 14 servings
- Diet: Vegetarian
Description
Warm, cozy, and full of pumpkin spice flavor, these homemade pumpkin old fashioned doughnuts are crisp on the outside, tender on the inside, and perfect for fall mornings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Oil for frying (canola or vegetable)
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream butter, granulated sugar, brown sugar, and pumpkin puree until smooth.
- Add eggs and vanilla, mixing until fully combined.
- Slowly add the dry ingredients, alternating with buttermilk, to form a soft dough.
- Cover and chill dough for 1 hour.
- On a floured surface, roll dough to ½ inch thick. Cut with a doughnut cutter.
- Heat oil to 350°F (175°C). Fry doughnuts 1–2 minutes per side until golden.
- Drain on paper towels and coat with glaze or cinnamon sugar.
Notes
- Use a thermometer to keep oil at 350°F for best results.
- Do not overcrowd the pan—fry in small batches.
- For a lighter version, bake at 350°F for 12–15 minutes.
- Add extra spice or mix-ins like mini chocolate chips for a twist.
- Prep Time: 1 hours 10 mins
- Cook Time: 15 mins