Name: Baked Pumpkin Donuts with Cinnamon Sugar and Cream Cheese Glaze Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box spice cake mix; 1 15-ounce can pumpkin puree (not pumpkin pie filling); 1 tablespoon pumpkin pie spice; ¼ cup sugar; 1 tablespoon cinnamon; 2 ounces cream cheese, softened; 1 ¼ cups powdered sugar; ½ teaspoon maple extract or 1 teaspoon vanilla extract; 1 tablespoon milk

Jump to Recipe·4 from 6 reviews

I absolutely adore sharing this Baked Pumpkin Donuts with Cinnamon Sugar and Cream Cheese Glaze Recipe because it perfectly combines the cozy warmth of pumpkin and autumn spices with a delightful cinnamon sugar crunch and a luscious cream cheese glaze. Every bite feels like a little moment of happiness, soft and tender on the inside with a sweet finish that’s impossible to resist. It’s my go-to when I want to bring a seasonal twist to an easy, baked treat that’s just as much fun to make as it is to eat.

Why You’ll Love This Baked Pumpkin Donuts with Cinnamon Sugar and Cream Cheese Glaze Recipe

What really gets me excited about this recipe is the beautiful balance of flavors — the pumpkin adds a mild earthiness and moisture that keeps the donuts incredibly tender, while the cinnamon sugar coating gives you that perfect sweet spice that instantly evokes fall. Then, the cream cheese glaze tops it all off with a smooth, tangy sweetness that plays so well against the warm spices. It’s like all the best parts of pumpkin pie, donut-style, but so much lighter and less heavy.

I also appreciate how straightforward this recipe is. It uses a spice cake mix, which means a lot less fuss with measuring a dozen spices, but adding pumpkin and pumpkin pie spice makes it feel homemade and spirited. Plus, piping the batter from a zip-lock bag into the donut pan is such a simple trick that makes clean-up a breeze. These donuts are fantastic for weekend breakfasts, holiday brunches, or even afternoon coffee breaks. I honestly think they’ll become your new seasonal obsession.

Ingredients You’ll Need

The image shows two white bowls placed side by side on a white marbled surface. The left bowl contains four layers: a bottom layer of light beige flour covering most of the bowl, topped with a bright orange layer of mashed pumpkin on the top right, a small pile of dark brown spice powder near the center, and a wooden spoon resting inside the bowl on the right edge. The right bowl shows a single smooth mixture of all the ingredients, with swirling patterns in a thick, creamy orange-brown dough, and the same wooden spoon still resting on the right side. Photo taken with an iphone --ar 4:5 --v 7

All you need are some basic pantry staples and a few fresh ingredients to bring this recipe to life. Each component is chosen to enhance the texture, flavor, and that gorgeous fall color you expect from pumpkin treats.

Spice cake mix: Provides a foundation full of warm spices so you don’t have to mix them yourself.
Pumpkin puree: Adds moisture, richness, and the classic pumpkin flavor without extra sweetness.
Pumpkin pie spice: Boosts the autumnal spice notes for extra depth.
Sugar: Used in the cinnamon sugar coating for that sweet crunch.
Cinnamon: The star spice for the coating, adding warmth and aroma.
Cream cheese (softened): Key for the glaze, giving a tangy creaminess that balances the sugar.
Powdered sugar: Sweetens and thickens the glaze perfectly.
Maple or vanilla extract: Infuses the glaze with subtle flavor complexity; maple for a richer fall vibe.
Milk: Thins the glaze to the perfect consistency for dipping.

Directions

Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly. If you have more than one pan, prepping multiple at once will speed up the baking process.

Step 2: In a large mixing bowl, combine the spice cake mix, pumpkin puree, and pumpkin pie spice. Stir everything together until you have a smooth, slightly thick batter. To make filling the pan easier and less messy, transfer the batter to a large zip-lock bag, squeeze out excess air, and seal it.

Step 3: Snip off about a half-inch from one of the bottom corners of the bag, creating a makeshift piping bag. Gently pipe the batter into each donut well, filling about two-thirds full to give room for rising. Slide the pan into your preheated oven and bake for 12 to 14 minutes. The donuts should spring back lightly when touched and a toothpick inserted into one will come out mostly clean.

Step 4: Let the baked donuts cool in the pan for 5 to 10 minutes before transferring them carefully to a wire rack to finish cooling. This step helps them hold shape and firm up slightly before coating.

Step 5: For the cinnamon sugar, whisk the sugar and cinnamon together in a small bowl. When the donuts are slightly cooled but still warm, toss them gently in the mixture so they get a light, even coating that settles into every nook.

Step 6: Prepare the cream cheese glaze by beating the softened cream cheese with powdered sugar, your choice of maple or vanilla extract, and milk until smooth and creamy. If it feels too thick, warming it in the microwave for 10-15 seconds helps loosen it up for easy dipping. Carefully dip each cooled donut into the glaze and set back on the rack. For an extra festive touch, sprinkle a bit more cinnamon sugar on top before the glaze sets. Let the donuts cool completely so the glaze firms beautifully.

Servings and Timing

This recipe yields approximately 12 donuts, making it perfect for a small gathering or to share with family throughout the week. The prep time is about 10 minutes to mix and pipe the batter, bake time runs roughly 12 to 14 minutes, and you’ll want to allow around 10 to 15 minutes for cooling and glazing. Altogether, you’re looking at about 25 to 30 minutes from start to finish, making it an excellent choice when you want a quick, impressive homemade treat.

How to Serve This Baked Pumpkin Donuts with Cinnamon Sugar and Cream Cheese Glaze Recipe

The image shows several round donuts placed on a white marbled surface. Each donut has two layers: a thick, dense, golden-brown base and a smooth, light beige glaze covering the top layer. The glaze appears slightly shiny with a dusting of fine light brown powder, likely cinnamon or sugar, giving a textured look. The donuts are closely arranged, with the focus on the center donut which looks slightly raised above the others. The overall scene is warm and inviting with soft lighting highlighting the textures. photo taken with an iphone --ar 4:5 --v 7

I love serving these donuts warm, just out of the oven, paired with a steaming cup of coffee or chai tea for a cozy morning or afternoon snack. The warmth brings out all the delightful pumpkin and spice notes, and the cooling glaze is still luscious and gooey. For an elevated brinner (breakfast for dinner), these donuts accompany scrambled eggs and fresh fruit beautifully to add a sweet contrast.

If you’re hosting guests, consider arranging the donuts on a pretty platter with a dusting of powdered sugar or a sprinkle of finely chopped toasted pecans for texture. Adding a small bowl of extra cream cheese glaze or cinnamon sugar on the side turns it into an interactive treat station that everyone will adore. These also pair wonderfully with warm apple cider or a maple latte — any cozy, fall-inspired beverage will do.

I’ve found these donuts work perfectly for a holiday party, birthday breakfast, or even a casual weekend gathering. Serving them at room temperature keeps the glaze slightly firmer, which can be great for stacking or transporting to an event. No matter the season, I recommend plating them with smaller portions — one donut per person is usually just right since they’re rich, but feel free to offer seconds!

Variations

One of my favorite things about this recipe is how easy it is to make your own with simple twists. For instance, swapping the spice cake mix for a gluten-free cake mix creates a great option for gluten-sensitive friends without losing any flavor or texture. If you want to make the glaze vegan, try using dairy-free cream cheese and a plant-based milk like almond or oat. It really holds up nicely and stays creamy.

For a fun flavor change, I sometimes add a teaspoon of ground ginger or clove to the pumpkin batter for an even more aromatic spice profile. You can also replace cinnamon sugar with a mixture of cardamom and sugar for a unique spin. If you prefer an extra moist donut, adding a splash of maple syrup into the batter complements the pumpkin wonderfully.

Don’t feel limited to baking! If you want to try something different, lightly pan-frying the doughnuts in a bit of oil instead of baking can add a crispy exterior reminiscent of classic fried donuts, though the baked version is my personal favorite for lighter, less oily results.

Storage and Reheating

Storing Leftovers

If you have any leftovers (not that there will be many!), store them in an airtight container at room temperature for up to 2 days. To keep the glaze intact and prevent the cinnamon sugar from getting soggy, I recommend placing parchment paper between stacked donuts. If your kitchen is warm, storing them in the fridge will keep the cream cheese glaze fresh for up to 4 days, but bring them to room temperature before serving for best flavor.

Freezing

These baked pumpkin donuts freeze beautifully. I like to freeze them unglazed by wrapping each donut tightly in plastic wrap and placing them in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge or on the counter for a few hours. Then reapply the cinnamon sugar and cream cheese glaze freshly for that just-made magic.

Reheating

To reheat, pop the donuts in a microwave for 10 to 15 seconds to warm them gently without melting the glaze too much. You can also warm them briefly in a 300°F oven for about 5 minutes wrapped in foil to avoid drying out. Avoid overheating as the glaze can become too runny, losing its perfect texture. Once warmed, enjoy immediately for that soft, cozy bite.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend using pumpkin pie filling because it’s already sweetened and spiced, which can throw off the flavor balance and texture of the donuts. Stick with plain canned pumpkin puree to keep your donuts tasting just right.

Is it necessary to use a donut pan, or can I use muffin tins?

While a donut pan shapes the batter perfectly, you can absolutely use a muffin tin if that’s what you have on hand. Just expect a thicker “donut muffin,” and consider filling the wells a little less to allow for rising and baking evenly.

Can I make these donuts ahead of time?

Definitely! You can bake them a day ahead, store them in an airtight container, and add the glaze fresh just before serving. This keeps the glaze from softening too much and helps maintain the donuts’ texture.

How can I make this recipe vegan?

Swap the cream cheese for a vegan cream cheese brand, use a dairy-free milk alternative, and make sure your spice cake mix is egg- and dairy-free. Some brands fit these needs, or you can use a vegan cake mix for the base.

What can I substitute if I don’t have pumpkin pie spice?

No worries if you’re out of pumpkin pie spice — make your own blend with ground cinnamon, nutmeg, ginger, cloves, and allspice. About half a teaspoon each of cinnamon and ginger, with a pinch of the others, will mimic the flavor nicely.

Conclusion

I hope you’ll give this Baked Pumpkin Donuts with Cinnamon Sugar and Cream Cheese Glaze Recipe a try because it’s one of my absolute favorites for ushering in that warm, inviting autumn feeling. It’s simple to prepare, bursting with comforting flavors, and perfect for sharing with loved ones. Once you taste that spiced pumpkin softness paired with the sweet cinnamon crunch and silky glaze, I’m confident you’ll be making these donuts again and again.