🧾What You’ll Need

Ingredients

It should come as no surprise that the ingredient list is verrrry short. Here’s what you need to know! And remember, full ingredient amounts can be found below in the recipe card.

(Links are affiliate links and I earn a small commission from qualifying purchases.)

• Spice cake mix: I most often use Duncan Hines Spice Cake Mix for these cookies because that’s what’s easily available to me, but you can use another brand or even another flavor. Check the FAQ section for Variations.
• Pumpkin puree: Make sure to check the label! You need pure pumpkin puree, not pumpkin pie filling. I’ve used Libby’s, various store brands, and organic options from Trader Joe’s and Whole Foods, and all have worked out fine.
• Mini semi-sweet chocolate chips: For these cookies, mini chocolate chips work best. You’ll have lots of tiny bits of chocolate in each bite, and they help break up the cakey parts of the cookie. You can definitely substitute regular chocolate chips, if that’s what you’ve got.

Equipment

The equipment needed for these cookies is almost as easy as the ingredients. You’ll likely have these items in your kitchen, but here’s a few tips to consider. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Baking sheets and parchment paper: Use good-quality aluminium baking sheets to help your cookies bake evenly, and line them with parchment paper for zero clean-up.
• Cookie scoop: I like to use a medium cookie scoop (size #40, to make sure all my cookies turn out the same size.

📸Photo Tutorial: How to Make Cakey Pumpkin Chocolate Chip Cookies

This EASY photo tutorial will help you make perfect pumpkin cookies! Full instructions are included in the recipe card above.

1. Prepare to bake: Set your oven to 350° F, and prep your baking sheets with parchment paper.
2. Add cake mix: Sift the cake mix into a large bowl to break up larger clumps of flour.
3. Add pumpkin: Scoop the pumpkin puree into the bowl.

4. Stir: Combine the cake mix and pumpkin until all the flour has been incorporated, forming a thick, sticky dough.
5. Add mini chips: Set aside a few tablespoons of mini chocolate chips, and add the remaining chips to the pumpkin cookie dough.

6. Stir: Mix the dough until the chips are stirred in well.
7. Make cookie dough balls: Scoop generous spoonfuls of dough onto the baking sheets, leaving a few inches in between.

8. Finish the cookie dough balls: Press a pinch of mini chocolate chips on top of each cookie ball, pressing down a bit to flatten out the dough. Smooth out the top of each cookie ball with moistened fingers. (This is optional, but it helps the cookies bake up rounder and prettier.)
9. Bake: Bake the cookies at 350° F for 15-17 minutes, until they’ve puffed, lost the raw shine in the center, and when you press them gently, you get a little soft resistance.
10. Cool: Cool completely on a wire rack, then serve!

🤎 Homemade Caramel Sauce Recipe

If you’ve never made homemade caramel sauce before, get ready to be shocked at HOW MUCH BETTER it is than store-bought! Most jarred caramel is (literally!) a pale imitation of real caramel sauce – it’s an ultra-sweet, watered-down, vaguely yellowish sauce with just a hint of caramel flavor. Bo-ring!

Now compare that to this homemade caramel sauce: a thick, luscious sauce that slowly slides off the tip of a spoon, with a rich and creamy texture and the complex flavor of darkly toasted sugar and caramelized butter. Yes please!

This sauce is good enough to eat by itself with a spoon ( and believe me, I do!) but it’s also incredibly versatile. It’s perfect for drizzling over ice cream, swirling into brownie batter, adding to pie filling, or using as a dip for fresh fruit.

You’ll need about 30 minutes and a few simple ingredients to make this sauce. Don’t worry if you’ve never made caramel before – we’ll walk you through the process of making caramel sauce step by step, with photos and lots of tips for getting that perfect caramel flavor and consistency.

🧾What You’ll Need

Ingredients

You’ll only need 7 simple ingredients to make this caramel sauce recipe! Here are a few things to keep in mind as you gather your ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Corn syrup: Keeps the sauce from getting grainy. If light corn syrup isn’t available in your area, you can swap in glucose syrup or golden syrup.
• Granulated sugar: Combining granulated sugar with corn syrup makes a homemade caramel sauce that’s perfectly sweet.
• Heavy cream: Adding cream to the sauce gives it a thick, luscious texture with fantastic flavor!
• Unsalted butter and salt: Be sure to use unsalted butter so you can control the saltiness of the caramel. If you only have salted butter, use it and omit the excess salt from the recipe.
• Vanilla extract: To round out the flavor of the caramel, use a little vanilla extract to add depth.

Equipment

You just need a couple basic baking staples to make this homemade caramel sauce! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Candy thermometer: To make perfect homemade caramel, a candy thermometer is a must! If you don’t have a thermometer yet and need some help picking out the best kind, check out this comprehensive thermometer guide.
• Heavy bottomed saucepan: I use a 4-quart heavy bottomed saucepan to make this caramel. Heavy bottomed pans help conduct heat better so the caramel cooks evenly and is less likely to burn!
• Pastry brush: Using a wet pastry brush to remove excess sugar around the inside of the pan will help to prevent sugar crystals from forming.
• Storage containter: Don’t forget you’ll need something to store your sauce in. I like to use a glass jar with a hinged lid, but you could also use a plastic container. This recipe makes about 30 oz, so make sure your container is large enough, or split it up into several smaller jars.

📸Photo Tutorial: How to Make Caramel Sauce

This homemade caramel sauce recipe comes together in just 30 minutes! Full instructions are included in the recipe card above.

1. Make sugar mixture: Combine 1/4 cup (2 fl oz) water, 1/2 cup (5.5 fl oz) corn syrup, and 2 cups (14 oz) sugar in a saucepan over medium heat. Stir well to dissolve the sugar.

1. Remove excess sugar: Brush down the sides of the pan with a wet pastry brush to remove any excess sugar crystals (this helps to prevent crystallization). Continue stirring.
2. Bring to a boil: Once the mixture starts to boil, stop stirring and insert a candy thermometer.

1. Cook: Cook until fragrant and the color becomes a medium amber (between 340 and 350ºF, approximately 15-25 minutes). If you want visual reassurance, you can check the color of the caramel as it cooks by periodically dropping spoonfuls of caramel on a white plate.
2. Add remaining ingredients: Once the caramel is the desired temp/color, carefully add 1 1/2 cups (12 fl oz) room temperature heavy cream, 1/2 cup (4 oz) softened unsalted butter, and 1 teaspoon salt. The mixture will splutter and steam a bit at first, this is normal.
3. Finish the caramel: Once the dairy is added, you should stir regularly as the mixture cooks. Heat it until it reaches 232ºF (about 6-8 minutes). Remove from the heat and add in the vanilla. Cool until warm, then serve.
4. Enjoy!

💡Tips and FAQs for Success

Make perfect caramel every time with these pro tips!

🍷 Sweet & Simple Pears Poached In Red Wine

Looking for the perfect ending to an elegant meal? Need a recipe that won’t take all day to make? Red Wine Poached Pears are your new dessert secret weapon! With their jewel-like color and complex flavor, this is a striking recipe that’s deceptively simple to make.

The idea behind poached pears is beyond simple: just simmer peeled pears in sweet, flavorful liquid, and in half an hour or so, they’ll develop a wonderfully tender texture and aromatic flavor. In our classic Poached Pear recipe, we keep things simple by using water and adding cinnamon, anise, and vanilla flavors.

However, if you want to get a little fancy, you can easily swap wine for the water. This one little change makes a BIG difference. The pears absorb some of the wine’s flavor and color, turning a festive, deep red color on the outside.

You can serve these pears in their own sweet-tart juices, or dress them up with soft whipped cream, a sprinkle of cinnamon, or a pair them with a slice of pound cake.

Ingredients

These beautiful pears only need a few ingredients, and very minimal supplies. Here are my top tips to keep in mind as you shop for this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Pears: Use pears that are ripe but still firm – if your pears are too soft, they’re more liable to fall apart while poaching. I recommend using Bosc or Anjou pears if possible, but other varieties will also work – see the best pears to use for poaching section below.
• Red Wine: The pears will take on the wine’s flavor, so my top tip is to use a red wine you enjoy drinking! Look for a fruity, medium-bodied red that won’t be too overpowering – think Pinot Noir, Merlot, or Zinfandel. Read more about the best wine to use below.
• Sugar: All you’ll need is regular granulated sugar to make the red wine sauce for the pears.
• Citrus juices: Orange and lemon juice brighten up the red wine syrup, adding a punch of flavor and keeping it from becoming too cloying or sweet. Whenever possible, I highly recommend using freshly squeezed citrus juices, but bottled is okay in a pinch.
• Vanilla extract: a touch of vanilla rounds out the flavor of the poaching liquid. Use a high-quality vanilla extract to get the best results.
• Cinnamon sticks: Cinnamon sticks provide a lovely, warm flavor to the red wine sauce. If you don’t have cinnamon sticks you can substitute 1/2-1 tsp ground cinnamon.

Equipment

• Saucepan: You’ll want to use a large saucepan that can accommodate 5 pears standing upright in the pan with the lid on. I like this 6 quart saucepan from Cuisinart.
• Vegetable peeler: A vegetable peeler makes quick work of peeling the pears.

💡 Tips and FAQs  

• For the best flavor, serve these pears warm or at room temperature.
• Red wine poached pears pair really nicely with whipped cream, pudding or ice cream.
• Feel free to experiment with adding more warm fall spices like cardamom, nutmeg and allspice. You can also try different extracts like almond, lemon or orange.

📋 How to Make Red Wine Poached Pears

Here’s an overview of how to make Red Wine Poached Pears! Full instructions are included in the recipe card.

1. Start by peeling the pears. Make sure to leave the stem on the pears.
2. In a medium sized saucepan over medium high heat, add the red wine, sugar, orange juice, lemon juice, vanilla extract and cinnamon sticks and bring to a boil. Make sure to stir occasionally so the sugar dissolves.

3. Once the wine mixture boils, add your pears. Place them in the saucepan with the stem side pointing upward. Bring the heat down to low and cover. Cook for about 30 minutes, or until the pears are tender.
4. Let the pears cool completely before serving. You can serve them with whipped cream and cinnamon, or vanilla ice cream. Enjoy!

🍐 Vanilla Poached Pears with Caramel Sauce

Apples might get a lot of attention come autumn (we see you, apple pie) but to me, pears are the unsung heroes of fall baking.

Pears pair beautifully with fall flavors like cinnamon and nutmeg, and they add a delicious, unexpected flavor to desserts that typically feature apples: think tart tatin, spiced cupcakes, and even pies.

🧾 What You’ll Need

Ingredients

The ingredients for Poached Pears are fairly simple. Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Pears: Use pears that are ripe but still firm – if your pears are too soft, they’re more liable to fall apart while poaching. I recommend using Bosc or Anjou pears if possible, but other varieties will also work – see the best pears to use for poaching section below.
• Sugar: We’re using regular granulated sugar in both the poaching liquid and the caramel sauce.
• Spices: Cinnamon sticks provide a lovely, warm flavor to the the pear juices. If you don’t have cinnamon sticks you can substitute 1/2-1 tsp ground cinnamon. I also use star anise, which has a very sweet, licorice-like flavor. Feel free to omit the star anise if you don’t care for the taste.
• Vanilla: Use a high-quality vanilla extract to get the best results. You could also use a split vanilla bean pod instead, if you have that on hand.
• Cream and butter: You don’t need cream or butter to make poached pears, but you will need them if you want to make the accompanying caramel sauce. I recommend using heavy cream and unsalted butter if possible.

Equipment

• Saucepan: You’ll want to use a large saucepan that can accommodate 5 pears standing upright in the pan with the lid on. I like this 6 quart saucepan from Cuisinart.
• Vegetable peeler: A vegetable peeler makes quick work of peeling the pears.
• Silicone spatula: Silicone spatulas are my preferred tool when working with sticky recipes like caramel.

💡 Tips and FAQs

• The pears can be served warm, at room temperature, or even cold.
• You only need a little caramel sauce on these pears, since they are already sweet from being poached in sugar syrup.
• Warm up the caramel sauce before adding it to the pears – it’s easiest to drizzle when warm.
• If the pears won’t stand up straight when poaching, slice off a thin sliver from the bottom so they sit flat.

📋 How to Make Poached Pears Step-by-step

Here’s a step-by-step breakdown of how to make poached pears with caramel sauce. You can find easy-to-print instructions in the recipe card.

To Poach The Pears

1. Wash and peel the pears.
2. Place the pears in a large pot with the water.
3. Add the sugar, cinnamon, anise, and vanilla.
4. Bring to a boil, then reduce the heat to low. Allow the pears to simmer for 30-40 minutes until the pears are tender when pierced with a knife.

To Make The Caramel Sauce

1. In a medium saucepan, heat the granulated sugar over medium heat.
2. Stir constantly until the sugar forms clumps and turns into a thick amber colored liquid.
3. Once the sugar is melted, immediately add the butter, and stir until melted and combined. After the butter and sugar are combined, cook for a minute without stirring.
4. Slowly add the heavy cream. Be sure to add it little by little so that it combines smoothly. Let it boil for another minute, then remove it from the heat. Finally, stir in the salt.

🍽️ What to Serve with Poached Pears

Although Poached Pears taste delicious plain, they’re also extremely versatile, so get creative with one of these variations:

• Serve them with a sauce like Cinnamon Syrup or Honey Cinnamon Caramel.
• They would taste delicious with soft whipped cream or vanilla ice cream.
• Experiment with adding other flavors to the poaching liquid. You can add different spices like nutmeg, cardamom or allspice, flavoring extracts like cinnamon or almond, or add a bit of alcohol like rum or brandy to the liquid.
• And, let’s not forget the presentation! You could slice them on top of yogurt, pancakes, oatmeal or ice cream. We also love these pears with a soft and light panna cotta.
• Wrap poached pears in puff pastry, like in this recipe for Puff Pastry-Wrapped Pears with Chocolate Espresso Sauce.

🧾 What You’ll Need

Here’s the lowdown on the ingredients and equipment you’ll need to make pumpkin marshmallows at home! (Links are affiliate links and I earn a small commission from qualifying purchases.)

Ingredients

• Unflavored powdered gelatin: Gelatin is the backbone of marshmallows, so this ingredient is not optional! This recipe calls for unflavored powdered gelatin, like Knox brand. You cannot substitute flavored gelatin like Jell-O brand – it will not work.
• Granulated sugar: Granulated sugar is another must-have ingredient. It’s used to make the sugar syrup in the marshmallows, so it can’t be omitted or substituted.
• Light corn syrup: Like Karo brand. If you can’t find light corn syrup, you can substitute glucose syrup on a 1:1 basis. Golden syrup can also be used, but it’s not my first choice since it does add a flavor of its own.
• Cinnamon & spices: I like to use a blend of fall spices like cinnamon, ginger, nutmeg, and cloves. You can substitute 2 tsp of pumpkin pie spice if you prefer.
• Pumpkin puree: Make sure you are using pumpkin puree and not pumpkin pie filling – the canned pie filling has added sugar and other ingredients. I typically use Libby’s brand pumpkin puree, which is fairly thick. If you are using another brand, or homemade puree, and it’s fairly liquidy/thin, you’ll want to drain out some of the excess liquid before you use it, otherwise your marshmallows might be too soft when set.
• Orange gel food coloring: For an authentic pumpkin color, I use either Americolor Pumpkin (go figure!) or Americolor Orange mixed with a bit of Ivory to deepen it.
• Chocolate candy coating: The chocolate coating is entirely optional, but it does make the marshmallows more of a stand-alone treat. You can use semi-sweet chocolate or chocolate chips, but candy coating is my choice for the easiest, most foolproof option.

Equipment

• Mixer: You will need some kind of mixer to properly beat the marshmallow mixer. I recommend a stand mixer if possible, but a hand mixer will work if that’s what you have. You will probably have to lengthen the beating time if using a hand mixer.
• Saucepan: Any medium saucepan will work, but if you have one with a spout that makes pouring much easier.
• Candy thermometer:A thermometer is a must for this recipe. You don’t need to spend a fortune on one, though — a basic thermometer like this is perfect. If you are new to using a thermometer, check out my guides for how to use a thermometer, how to test and calibrate a thermometer, and how to adjust candy recipes for high altitude cooking.
• Pumpkin cookie cutter: If you want to cut your marshmallows into pumpkin shapes, pick up a 2-3 inch pumpkin cookie cutter.

📋 Instructions

This is a quick overview of how to make pumpkin marshmallows at home. Grab the full instructions and easily print them out using the recipe card down below.

1. Bloom the gelatin

• Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle powdered gelatin on top of the cold water and whisk it in. Let it sit for 5 minutes, so the gelatin absorbs the water. 

2. Cook the sugar syrup

• Combine water, granulated sugar, and light corn syrup in a medium saucepan, and place the pan over medium-high heat. Stir while the sugar dissolves.
• Once the sugar mixture comes to a boil, insert a candy thermometer and let it cook, without stirring, until the mixture reaches 240°F.

3. Whip the gelatin and sugar together

• When the sugar syrup is ready, start running your mixer on low speed, and carefully pour the hot sugar syrup into the bowl of gelatin in a slow, steady stream.
• Once all of the sugar syrup is added, gradually raise the mixer speed to medium-high. Beat the marshmallow mixture for 8 to 10 minutes until it becomes glossy, white, voluminous, and very thick. 

4. Add pumpkin puree

• While the marshmallows are mixing, stir together pumpkin puree, the spices, and salt in a small bowl.
• When the marshmallow mixture is finished, add a few drops of orange food coloring to the bowl and beat it in. Then gently stir in the pumpkin puree until it’s fully combined.

5. Let the marshmallows set up

• Scrape the marshmallow into a 9×13 pan that has been sprayed with nonstick cooking spray. (Tip: I’ve found that I don’t need to line my pan with anything if I spray well with nonstick spray. If you are nervous about marshmallow removal, you can first line the pan with plastic wrap or foil sprayed with nonstick spray.)
• Let the marshmallows set up at room temperature overnight, or for at least 8 hours.

6. Cut up the marshmallows

• When the marshmallows are set, flip them out of the pan and cut them into small squares with a sharp chef’s knife sprayed with nonstick spray. You can also use a pumpkin-shaped cookie cutter to make pumpkin marshmallows.

7. Dip them in chocolate (optional)

• If you want to do the optional chocolate step, melt the chocolate candy coating in a medium bowl in the microwave. 
• Use dipping tools or a fork to dip a marshmallow into the chocolate, then set the dipped marshmallow onto a parchment-lined baking sheet. While the chocolate is still wet, scatter orange sprinkles across the top. Once all of the marshmallows are dipped, refrigerate the baking sheet briefly to set the chocolate.

💡 Tips for Perfect Marshmallows

• Be sure to whip the marshmallow mixture for the full 8-10 minutes so it reaches maximum fluffiness. Under-whipping can result in dense, sticky marshmallows that don’t set properly.
• Avoid overbeating once stiff peaks form.
• Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Work quickly after pouring the marshmallows into the pan to prevent premature hardening around the edges.
• Let marshmallows fully set uncovered for at least 8 hours at room temperature. Don’t refrigerate them during the setting process.
• Be warned: the marshmallow mixture is STICKY! It can also be a beast to clean up. The easiest way to clean your pans and bowls is to soak them in hot soapy water. The sugar syrup will gradually dissolve in the water, no scrubbing required.
• If you’re making these in advance, wait to cut them until you’re ready to package or serve them. Keeping the candy as a giant slab will keep them fresher than individual marshmallows.

🧾 What You’ll Need

Ingredients

The good news: you probably already have most, if not all, of the ingredients you’ll need to make these homemade donuts! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Milk and water: Whole milk will give you the most tender dough, but any fat percentage will work. I have only tested this recipe with dairy milk, so cannot advise on non-dairy alternatives.  The amount of water and milk in the dough are interchangeable so long as you have 1 1/3 cups of liquid. However, do not replace the milk in the pudding filling! 
• Sugar: This recipe uses granulated sugar in both the dough and cinnamon-sugar coating.
• Yeast This recipe calls for active dry yeast. I use and recommend Bob’s Red Mill Yeast, or Red Star Yeast. You can buy yeast in bulk or in pre-measured packets. If you opt to use the premeasured packets, please keep in mind that each packet contains 2 1/4 tsp. This recipe only needs 2 tsp of yeast, so you will will use slightly less than one full packet. If you are newer to working with yeast, make sure you read my yeast tips below before beginning.
• Eggs: This recipe uses 1 whole egg and 2 egg yolks, to make supremely tender donuts. Here’s my full guide to separating egg yolks and whites if you need a refresher.
• Flour: “Regular” flour, aka all-purpose, is what we’re using to give the donuts their structure. I recommend actually weighing the flour (and all of your ingredients!) for a more accurate result, but you can also spoon it into the measuring cup and gently level it off.
• Butter: Your butter should be at room temperature to make this recipe. This means it’s pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that but omit the additional salt in the recipe.
• Frying oil: You can use canola or vegetable oil for frying the donuts.
• Cinnamon: The donuts are rolled in a mix of ground cinnamon and sugar. You can swap in pumpkin pie spices for the cinnamon if you’d like.
• Pumpkin Pie Spice Pudding: This is the base of the filling for the donuts. I used Kraft Jell-O Pumpkin Spice Pudding. It’s seasonal, but you should be able to find it in most grocery stores on the baking aisle near other types of instant pudding. If you can’t find it, butterscotch pudding or vanilla pudding with additional cinnamon might be good substitutes. They won’t have that signature pumpkin pie flavor, but they will still provide a creamy fall-flavored filling.

Equipment

• Slotted spoon: Lifting freshly fried donuts from hot oil can be tricky but a slotted spoon will save you a lot of hassle. A slotted spoon can accommodate the doughnut’s size and allows excess oil to drip off.
• Cooling rack: You’ll want to use a cooling rack of some type so that the excess oil can drip off of the donuts while they cool. I I really like using a wire cooling rack.
• Stock pot:I like to fry donuts in a large stock pot. I can usually fry 2-3 doughnuts at a time.
• Mixer: You will need some kind of mixer to make the dough for these donuts. I highly recommend using a stand mixer for this recipe. You will also need a small hand mixer or whisk to make the pudding filling.
• Thermometer: If you’re going to be deep frying, an accurate thermometer is a MUST. You don’t need to spend a fortune on one, though — a basic thermometer like this is perfect. A thermometer helps you monitor the temperature of the frying oil, so you’ll have successful donuts every time. If you are new to using a thermometer, check out my guides for how to use a thermometer and how to test and calibrate a thermometer correctly.
• Cutter: Sharp circle cutters are the best for making donuts. I use and recommend this versatile set of round cutters. I use it for donuts, cookies, tart dough, and more.
• Piping bag & tip: I like these disposable piping bags (I wash them and re-use them to reduce waste!). You can also use a gallon-size zip-top bag with a hole cut in the corner.
• Rolling pin: I love and recommend this French-style rolling pin.

📋 Instructions

Here’s an overview of how to make Pumpkin Cream Filled Donuts! Full instructions are included in the recipe card down below.

Make the Dough

1. In the bowl of a stand mixer, combine the warm milk and water, 2 TBSP of granulated sugar and yeast. Whisk together on a low speed until just incorporated, then turn off the mixer and let sit for 5 minutes, until frothy. IMPORTANT: if after 5 minutes it looks exactly the same as it did before, don’t proceed – it means your yeast is dead, and your dough won’t rise! Read our yeast troubleshooting tips, and when in doubt, buy new yeast so you know it’s fresh.
2. Next, add the eggs, remaining granulated sugar and vanilla, and mix until incorporated.
3. Swap the mixer attachment for a dough hook. Add the flour and salt, and begin kneading until the dough starts to come together.
4. Add in the unsalted butter and continue kneading for an additional 5 minutes, until a smooth dough forms.

1. Remove the dough from the stand mixer and roll it into a ball. Place the dough ball back into the mixing bowl and cover tightly with plastic wrap.
2. Let the dough rise for 1 hour or until doubled in size.
3. Turn the dough out onto a clean, floured surface and roll it out to ½” thickness.
4. Cut 3-inch circles of dough and place them on parchment-lined baking sheets with at least ½” between them. You can re-roll the scraps to make more doughnuts, but use a light hand so your dough doesn’t become tough. Let the cut doughnuts rise for about 1 hour, until they’ve doubled in size.

Make the Pumpkin Cream Filling

• While the donuts are going through their second rise, prepare the pumpkin filling.
• In a medium sized mixing bowl, combine pumpkin spice pudding mix and milk. Whisk together for 2 minutes, until it starts to set. Set the filling aside for now.

💭 Variations

Pumpkin donuts are endlessly customizable, so get creative with different flavors and textures! Here are some ideas to get you started:

• Use a different flavor of instant pudding like butterscotch, cheesecake or vanilla. You could also use your favorite homemade pastry cream.
• Top the donuts with a glaze, streusel, crumble, or just powdered sugar instead of cinnamon sugar.
• Serve with a dollop of fresh whipped cream or ice cream.
• Spice up your cinnamon sugar topping with some added flavors likes nutmeg, cloves, allspice, cardamom or pumpkin pie spice.

🍩 Donut FAQs