Why Make This Recipe
Pumpkin Snickerdoodle Donut Holes are a delightful treat that perfectly mix fall flavors with a classic dessert. They are light, fluffy, and packed with the warm essence of pumpkin and spices. This recipe is ideal for anyone who enjoys cozy, sweet snacks, and they make a fun addition to any gathering or breakfast table. Plus, they are simple to make and fun to eat, making them great for families and friends!
Table of Contents
Table of Contents
How to Make Pumpkin Snickerdoodle Donut Holes
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar (for rolling)
- 2 tsp cinnamon (for rolling)
Directions:
- Preheat the oven to 350°F (175°C). Grease a donut hole pan.
- In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared donut hole pan, filling each cavity about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let the donut holes cool for a few minutes before rolling them in a mixture of granulated sugar and cinnamon.
- Enjoy your pumpkin snickerdoodle donut holes!
How to Serve Pumpkin Snickerdoodle Donut Holes
These donut holes are best served warm, right after rolling them in cinnamon sugar. You can enjoy them on their own or pair them with a cup of coffee or hot chocolate for a cozy treat. They also make a lovely dessert at parties, where guests can enjoy them as a finger food.
How to Store Pumpkin Snickerdoodle Donut Holes
To keep your donut holes fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just place them in a freezer bag, and they will stay good for up to a month. When you’re ready to enjoy, simply thaw them and reheat in the oven for a few minutes.
Tips to Make Pumpkin Snickerdoodle Donut Holes
- Make sure your pumpkin puree is pure and not pumpkin pie filling, as the latter contains added sugars and spices.
- Be careful not to overmix the batter; mix just until combined for the fluffiest donut holes.
- For an extra treat, add chocolate chips to the batter before baking.
Variation
You can easily switch up these donut holes by adding different spices such as ginger or allspice for a unique flavor. Another variation is to incorporate nuts like chopped pecans or walnuts for added crunch.
FAQs
Pumpkin Snickerdoodle Donut Holes – FAQs
1) Can I make these donut holes gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour that already contains xanthan gum. If your blend doesn’t include it, add ¼ tsp xanthan gum per cup of flour to help the donut holes hold their shape.
- Mix gently: GF batters toughen quickly—stir just until combined.
- Hydrate the flour: Let the batter rest 5–10 minutes before scooping to reduce grittiness.
- Bake check: Start checking at 9–10 minutes; GF versions often bake a touch faster. A toothpick should come out clean.
- Moisture tip: If your blend is very absorbent, add 1–2 Tbsp milk to keep the crumb soft.
2) Can I fry these instead of baking?
Yes. Heat oil to 350°F (175°C), scoop 1 Tbsp portions, and fry 2–3 minutes until deep golden. Drain well, then toss warm donut holes in cinnamon sugar. Fried versions are richer and slightly crisper.
3) How do I make them dairy-free?
Use neutral oil (already in recipe) and swap any milk in the sugar-coating step (if using butter) for melted dairy-free butter or a light brush of oil so the cinnamon sugar adheres. Everything else stays the same.
4) How can I lighten the recipe (less sugar/oil)?
- Replace up to ¼ cup oil with unsweetened applesauce.
- Reduce total sugar by ¼–⅓ cup; flavor stays balanced thanks to pumpkin + spices.
- Roll in a lighter mix: ¼ cup sugar + 1½ tsp cinnamon for the coating.
5) Storage, freezing, and reheating tips?
Store at room temp in an airtight container for up to 3 days. Freeze (without sugar coating) in a single layer, then bag for up to 1 month. Reheat at 300°F (150°C) for 6–8 minutes, then toss warm donut holes in fresh cinnamon sugar.
6) The sugar isn’t sticking—what should I do?
Roll the donut holes while they’re warm. If they’ve cooled, brush lightly with melted butter (or oil) and re-roll in cinnamon sugar for perfect coverage.
More Delicious Recipes to Try Next
Whether you’re craving more pumpkin treats, festive holiday desserts, or no-bake bites, here are some of my most popular recipes you’ll absolutely love exploring next:
- Cozy Pumpkin Favorites: Pumpkin Snickerdoodle Cookies | Pumpkin Blondies | Pumpkin Pie Truffles
- Holiday Cakes & Rolls: Vanilla Christmas Cake Roll | Pecan Pie Dump Cake | Lemon Cream Cheese Dump Cake
- Easy No-Bake Treats: No-Bake Orange Creamsicle Truffles | No-Bake Coconut Pecan Praline Cookies | Watermelon Gummies | Homemade Gushers
- Crowd-Pleasing Sweets: Magic Lemon Cobbler | Pistachio Knafeh Cheesecake | Peppermint Snowball Cookies | Christmas Bread
Try my festive creations like Pineapple Christmas Balls, Caramel Apple Bark, and Blue Cheese Stuffed Pears.
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