This recipe for pumpkin donut holes is one of those discoveries that turns an ordinary morning into something memorable. I first made these on a blustery October weekend when I had a can of pumpkin puree in the pantry and a craving for something warm and spiced that I could share with friends. The resulting bites were tender in the center, slightly cakey on the inside, and finished with a crisp, sugary cinnamon coating that made everyone reach for seconds. Over the years I have tweaked the mix of spices and the technique for forming the pieces so they bake evenly and hold their shape.

I love how forgiving this method is: the batter is thick and easy to portion, the baking process is fuss-free because you bake on sheets instead of frying, and the cinnamon-sugar topping keeps the outside delightfully textured. These are excellent for breakfast with coffee, for packing into lunchboxes, or for displaying on a holiday dessert table. When guests arrive, the small size means people keep popping them into their mouths, and the pumpkin flavor sings without being overpowering.

Ingredients

• All-purpose flour: 3 cups. I use King Arthur or another reliable brand for consistent texture. Flour provides structure and a tender crumb when combined with the wet ingredients.
• Sugar: 1 cup granulated. Sugar sweetens and helps the outside caramelize lightly during baking. You can use cane or regular granulated sugar without changing the chemistry.
• Baking powder: 2 teaspoons. This is the leavening agent that gives lift to each bite; ensure it is fresh for the best rise.
• Pumpkin pie spice: 2 teaspoons. A blend of cinnamon, ginger, nutmeg, and cloves. I prefer to use store-bought for convenience or make your own for a brighter flavor.
• Salt: 1 teaspoon. Balances sweetness and amplifies the pumpkin notes; use table salt or kosher salt adjusted to taste.
• Buttermilk: 1/2 cup. Adds tang and moisture; if you do not have it, make a substitute by adding 1/2 tablespoon lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
• Pumpkin puree: 1 cup canned, such as Libby’s. Use pure pumpkin, not pumpkin pie filling, for consistent sweetness and texture.
• Vanilla extract: 1 teaspoon. Rounds out the flavors and enhances the pumpkin aroma.
• Egg: 1 large. Binds the batter and contributes to structure and color.
• Unsalted butter: 2 tablespoons melted, plus 1/4 cup melted for the topping. Adds richness and helps the pieces brown at the edges.
• Topping sugar: 3/4 cup granulated mixed with 1 tablespoon ground cinnamon for the coating. The cinnamon-sugar gives each bite a familiar, nostalgic finish.

Instructions

Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with silicone baking mats or parchment paper. This ensures even baking and makes cleanup simple. If you only have one baking sheet, you will bake in two batches. Combine dry ingredients: In a large bowl whisk together 3 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, and 1 teaspoon salt. Whisking aerates the mixture and evenly distributes the leavening and spices so each piece bakes uniformly. Mix wet ingredients: In a separate bowl stir together 1/2 cup buttermilk, 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 large egg, and 2 tablespoons melted unsalted butter. Combine until smooth; there may be some thickness from the pumpkin but the mixture should be homogeneous. Combine wet and dry: Pour the wet ingredients into the dry and stir just until combined. The batter will be thick. Avoid overmixing to prevent tough pieces; stir until no large pockets of dry flour remain. Portion and shape: Grease your hands lightly with a little butter or neutral oil and scoop approximately 1 tablespoon of batter at a time. Roll each scoop gently into a smooth ball. Place dough balls about 2 inches apart on the prepared baking sheets to allow for even air circulation. Bake: Bake one sheet at a time in the preheated oven for 14 to 15 minutes. They are done when a toothpick inserted into the center comes out clean and the tops spring back lightly. Rotate the sheet once halfway through if your oven has hot spots. Cool before topping: Allow the baked pieces to cool on the baking sheet for 5 minutes. While they rest, combine 1/4 cup melted butter with 3/4 cup sugar and 1 tablespoon ground cinnamon in a shallow bowl for the coating. Coat: When the pieces are warm but not piping hot, toss each one in the cinnamon-sugar and place on a cooling rack to set. The warm surface helps the sugar adhere and creates a light crust.

Storage Tips

Store cooled pieces in an airtight container at room temperature for up to two days to preserve tenderness. For longer storage refrigerate up to five days but allow them to come to room temperature or warm briefly in a low oven before serving to regain softness. To freeze, lay uncoated pieces on a sheet pan until firm, then transfer to a sealed freezer bag for up to three months. When ready to serve, thaw in the refrigerator overnight and reheat for 5 to 8 minutes at 300 degrees Fahrenheit, then roll in the cinnamon-sugar just before serving for the best texture.

Ingredient Substitutions

If you do not have buttermilk, make a quick substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and let it sit for 5 minutes. For a dairy-free version, use plant-based milk plus 1/2 tablespoon vinegar and swap butter for melted coconut oil; the texture will be slightly different but still pleasant. You can replace granulated sugar in the batter with coconut sugar 1:1 for a deeper flavor. For gluten-free, use a reliable 1-to-1 gluten-free flour blend but expect a slightly denser bite.

Serving Suggestions

Serve warm with a small ramekin of spiced maple glaze or alongside plain Greek yogurt for dipping. For a brunch spread pair with strong coffee, chai tea, or cider. Garnish the plate with a dusting of powdered sugar, a sprig of fresh rosemary for contrast, or a drizzle of warmed salted caramel for a holiday touch. These also work well on dessert platters with mini muffins and biscotti for a varied selection.

Cultural Background

Pumpkin spice flavors are rooted in North American harvest traditions where pumpkin and warming spices were used to celebrate autumn abundance. The concept of small fried or baked sweet dough has many global cousins, from beignets to sfenj, and these baked pumpkin bites adapt that idea to a seasonal American flavor profile. They reflect a modern, home-kitchen approach to comfort baking: familiar spices, canned pantry goods, and minimal fuss.

Seasonal Adaptations

In the fall, increase pumpkin pie spice to 2 1/2 teaspoons and add 1/4 teaspoon nutmeg for extra warmth. For winter parties, fold in 1/3 cup chopped toasted pecans to the batter for crunch. In spring, substitute canned pumpkin with apple butter and use 1 teaspoon ground cinnamon for a lighter note. Swap the cinnamon-sugar for lemon glaze in summer to brighten the flavor.

Meal Prep Tips

Make the batter the night before and refrigerate in a covered bowl for up to 24 hours; bring it to room temperature before shaping to make portioning easier. Bake in the morning or right before guests arrive, and coat the pieces just before serving to maintain the crisp coating. If transporting to an event, pack the coated pieces in a single layer in a shallow box lined with parchment and separate layers with wax paper to prevent sticking.

These pumpkin bites are a small, joyful way to celebrate seasonal flavors and share them with others. Try making a double batch next time and freeze half so you always have a cozy treat ready for unexpected guests.