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Pumpkin Biscoff Donuts Recipe

Tender and moist donuts dipped in cookie butter

Course Dessert
Cuisine American
Keyword biscoff donuts
Prep Time 10 minutes
Cook Time 18 minutes
Servings 15 Donuts
Author Dikla

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F, grease two standard donut pans.

  2. In a large bowl, place the oil, eggs, sugar, and pumpkin puree and mix until smooth.

  3. In a separate bowl sift the flour, baking powder, and spices and mix to combine.

  4. Add the flour mix to the pumpkin mix and stir just to incorporate.

  5. Fill the greased pans 3/4 full (about 1/4 cup) and bake for 15-18 minutes or until a toothpick comes out clean.

  6. Remove pans from the oven and allow 5-10 minutes to cool in the pan before loosening the edges and removing from the pan.

  7. When the donuts have reached room temperature, warm the cookie butter in the microwave until smooth and liquid (about 45-60 seconds).

  8. 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

Recipe Notes

  • 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.