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Baked Pumpkin Spice Donuts with Cream Cheese Frosting

09/30/2025 | Bonia Bakery |

There’s something about fall that just makes me want to bake everything pumpkin spice. 🍂 Between the crisp air, crunchy leaves, and cozy sweaters, pumpkin treats feel like the unofficial mascot of the season. And while pumpkin bread and pies usually get all the attention, these baked pumpkin spice donuts are here to shake things up in the most delicious way.

They’re soft, fluffy, and perfectly spiced with cinnamon and nutmeg—basically the kind of treat that makes you want to curl up with a blanket and a hot coffee. And the best part? They’re baked, not fried, which means they come together in a snap (no fussing with hot oil!).

But let’s be real: the cream cheese frosting is where the magic really happens. You can go two ways here—frost them once they’ve cooled for that classic thick swirl, or spread the icing on while they’re still warm so it melts into this dreamy, glazed finish. Both are equally irresistible, and both will leave you with sticky fingers and a very happy sweet tooth.

This recipe makes eight donuts, which in my opinion is the perfect amount—one to enjoy immediately, one for later, and a few to share (if you’re feeling generous). Whether you’re baking these for a cozy fall morning, a weekend brunch, or just because pumpkin spice season is too short to waste, they’re guaranteed to bring a little extra joy to your day.

So grab your whisk, your donut pan, and your pumpkin puree—it’s time to make the fluffiest, spiciest, most autumn-approved doughnuts ever. 🎃✨

Baked Pumpkin Spice Donuts with Cream Cheese Frosting

Makes: 8 donuts

Ingredients

For the donuts:

  • 7 tablespoons whole milk
  • 1/3 cup pumpkin purée
  • 7 tablespoons granulated sugar
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • 3/4 cup + 2 tablespoons all-purpose flour

For the cream cheese frosting:

  • 1 1/2 tablespoons unsalted butter, softened
  • 1 1/2 ounces cream cheese (about 3 tablespoons)
  • 1/2 cup + 2 tablespoons powdered sugar (add more if you want a thicker frosting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the milk, pumpkin purée, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until smooth.
  3. Add the flour and stir until a thick batter forms.
  4. Divide the batter evenly into 8 donut molds.
  5. Bake for 25–30 minutes, or until the donuts are risen, cooked through, and lift easily from the pan.
  6. While the doughnuts bake, make the frosting: beat together the butter, cream cheese, and powdered sugar until smooth and creamy. Add extra powdered sugar if you’d like a thicker consistency.
  7. Let the donuts cool completely before spreading with frosting—or frost them while still warm for a light glaze effect.
  8. Enjoy your homemade pumpkin spice donuts fresh, with coffee, tea, or a cozy blanket.

Storage Tips

  • Room temperature: If unfrosted, the doughnuts can be stored in an airtight container at room temperature for up to 2 days.
  • Refrigerated: Once frosted, keep them in an airtight container in the fridge for 3–4 days. Let them come to room temperature before enjoying (the frosting softens nicely).
  • Freezer: Unfrosted doughnuts can be frozen for up to 2 months. Just wrap them tightly and thaw before adding frosting.