As the leaves change color and a crisp chill fills the air, there’s one thing that instantly comes to mind – pumpkin-flavored everything! Fall is synonymous with the warm, comforting flavors of pumpkin, and what better way to celebrate the season than with homemade Pumpkin Biscoff Donuts?
Why You’ll Love This Pumpkin Biscoff Donuts Recipe
These delectable treats are a delicious combination of spiced pumpkin goodness with the irresistible sweetness of Biscoff cookies, creating a delightful dessert that’s perfect for autumn. For the first time, there is no longer a reason to visit Krispy Kreme stores, whether you’re a seasoned baker or a novice in the kitchen, this homemade doughnut recipe will have you savoring the flavors of fall in no time.
- Flavor Fusion: These donuts are the perfect blend of pumpkin spice and Biscoff cookies, resulting in a heavenly combination that’s both sweet and spiced. For the Biscoff lovers out there, check out my Biscoff Cheesecake, Biscoff Brownies, and Biscoff Cookies recipes.
- Homemade Goodness: Making donuts from scratch like these Chocolate Glazed Donuts is incredibly rewarding, and you’ll love the sense of accomplishment that comes from crafting these delicious treats at home.
- Fall Aesthetics: The warm, orange hue of these Pumpkin Biscoff Donuts and their aromatic spices will fill your kitchen with the cozy ambiance of autumn.
- Perfect for Sharing: Whether it’s a family gathering, potluck, or a cozy night in, these donuts are sure to be a hit with friends and family.
The complete recipe for this Biscoff iced doughnut recipe including measurements can be found below on the recipe card.
- Vegetable Oil
- Large Eggs, room temperature
- Granulated white sugar. You can also use light brown sugar instead.
- Pumpkin Puree. Leftover Pumpkin puree can be used to make this delicious Pumpkin Cake, these Pumpkin Scones, or this Coffee Pumpkin Cake.
- Pumpkin Pie Spice
- Ground Cinnamon
- Baking Powder
- All-purpose Flour
- Biscoff spread – these lotus Biscoff donuts get their distinguished flavor from the icing. But those who are not Biscoff cookie lovers can dip the donuts with dark chocolate ganache, or even white chocolate ganache. Or just a dust of powdered sugar.
Substitutions and Other Flavor Combinations
- Flour: You can use whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free version.
- Spices: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, cloves, and allspice.
- Pumpkin: The pumpkin puree can be replaced by unsweetened unflavored apple sauce.
How to Make Pumpkin Biscoff Donuts
- In a large bowl, mix the vegetable oil, pumpkin puree, eggs, and sugar.
- Mix the flour, baking powder, and spices in a separate bowl.
- Add the dry ingredients mixture over the wet ingredients and mix to blend
- Fill two donut pans 3/4 full with donut batter and bake. Remove from the oven and allow to cool for about 10 minutes before inverting to a cooling rack (wire rack).
- Warm the cookie butter in a deep bowl, then dip each donut into the warm Biscoff cookie butter icing. Sprinkle some Biscoff crumble on top.
- Don’t Overmix: Overmixing the batter can result in tough donuts, so be gentle when combining the wet and dry ingredients. For this reason, stick to a mixing bowl and a hand whisk, and don’t use a stand mixer.
- Piping Bag Trick: Use a piping bag or a plastic bag with the corner snipped off to easily and neatly fill the donut pan.
- Cool Before Glazing: Make sure the donuts have cooled slightly before dipping them into the glaze to prevent them from sliding off.
- Make sure all of the ingredients are at room temperature before mixing the donut batter.
- Biscoff butter, AKA lotus biscoff’s cookies even though it is a UK product here in the United States is easily found in most grocery stores.
Store these Pumpkin Biscoff Donuts in an airtight container at room temperature for up to 2-3 days. You can also freeze them for longer storage. Just tightly wrap them with plastic wrap to prevent freezer burn.
Absolutely! You can make the donuts ahead of time and glaze them just before serving to keep them fresh and the glaze looking its best.
Yes, you can use fresh pumpkin puree if you prefer. Simply roast a small pumpkin, remove the skin, and puree the flesh until smooth.
You can crush Biscoff cookies by placing them in a zip-top bag and gently crushing them with a rolling pin or the back of a spoon.
No, the butter is too thin to be fried. But you can use this Potato Donuts recipe, just replace the potato with pumpkin puree and fill the donuts with some cookie butter. For more decadent recipes check out this Brioche Donuts recipe, or this Bavarian Cream Donuts.
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Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. Would love to see your creations!
Pumpkin Biscoff Donuts Recipe
Tender and moist donuts dipped in cookie butter
- 1/2 Cup Vegetable Oil (100 g/ 3.5 oz)
- 3 Large Eggs, room teperature
- 1 1/2 Cups Sugar (300 g / 11 oz)
- 1 Cup Pumpkin Puree (240 g /8.5 oz)
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 1/2 tsp Baking Powder
- 2 Cups AP Flour (240 g / 8.5 oz)
- 1 Cup Cookie Butter
Preheat oven to 350F, grease two standard donut pans.
In a large bowl, place the oil, eggs, sugar, and pumpkin puree and mix until smooth.
In a separate bowl sift the flour, baking powder, and spices and mix to combine.
Add the flour mix to the pumpkin mix and stir just to incorporate.
Fill the greased pans 3/4 full (about 1/4 cup) and bake for 15-18 minutes or until a toothpick comes out clean.
Remove pans from the oven and allow 5-10 minutes to cool in the pan before loosening the edges and removing from the pan.
When the donuts have reached room temperature, warm the cookie butter in the microwave until smooth and liquid (about 45-60 seconds).
Dip the top of each donut in the warm cookie butter and gently shake to remove excess. Place on a cooking rack and sprinkle with crushed cookies
- Make sure the ingredients are at room temperature.
- Do not over-mix the batter, mix just until the flour has been incorporated. A few lumps are okay.
- Store at room temperature for up to three days or freeze for up to four weeks, wrapped tightly in a plastic wrap.