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- 1 cup pure pumpkin puree - 4 oz cream cheese, softened - 1/4 cup granulated sugar - 1/4 cup brown sugar The main ingredients give these donut holes their rich flavor. Pumpkin puree adds moisture and a warm taste. Cream cheese makes them creamy and soft. The sugars balance sweetness, making each bite delightful. - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 2 teaspoons ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger The dry ingredients help form the structure of the donut holes. Flour provides the base, while baking powder and baking soda make them rise. Spices like cinnamon, nutmeg, and ginger bring cozy, autumn flavors. - 1/4 cup vegetable oil - 2 large eggs - 1/4 cup powdered sugar (for coating) Vegetable oil keeps the donut holes moist and tender. Eggs bind the mixture together, giving it a fluffy texture. Finally, powdered sugar adds a sweet coating, making these treats even more tempting. - Preheat your oven to 350°F (175°C) and lightly grease a donut hole pan. This helps the donut holes come out easily. - In a mixing bowl, combine 1 cup of pure pumpkin puree, 4 oz of softened cream cheese, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, and 1/4 cup of vegetable oil. Mix these until smooth. This mix will give the donut holes their creamy texture and rich flavor. - In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt. These dry ingredients add flavor and help the donut holes rise. - Gradually mix the dry ingredients into your wet mixture. Stir until just combined. Be careful not to overmix, as that can make the donut holes tough. - Use a cookie scoop or spoon to fill each section of the donut hole pan about 3/4 full with the batter. This gives them room to rise. - Bake in the preheated oven for 12-15 minutes. Check them by inserting a toothpick into the center. If it comes out clean, they are done. - Allow the donut holes to cool for a few minutes in the pan. Then, transfer them to a wire rack to cool completely. Once cooled, roll the donut holes in 1/4 cup of powdered sugar to coat them lightly. This adds a sweet finish to each bite. Enjoy! To make the best pumpkin cream cheese donut holes, avoid overmixing your batter. When you mix too much, the donut holes become tough instead of light. Mix until just combined, and that’s it! To check if they are done, insert a toothpick into one. If it comes out clean, they are ready. If there is batter on the toothpick, bake for a few more minutes. If you don’t have pumpkin puree, you can use mashed sweet potatoes. They give a similar taste and texture. For cream cheese, Greek yogurt works well too, but it may change the taste a bit. Feel free to adjust the spices. If you love cinnamon, add more! If nutmeg is not your thing, leave it out. Cooking should be fun and fit your taste. These donut holes shine when served warm. Roll them in powdered sugar for a sweet touch. You can also drizzle leftover cream cheese mix over the top for added flavor. Try serving them with a small bowl of melted chocolate for dipping. You can also garnish with a sprinkle of cinnamon or chopped nuts. These options make your treats even more special! {{image_2}} You can make these donut holes even better with some fun flavor twists. Adding chocolate chips gives a nice, sweet surprise inside each bite. Nuts like walnuts or pecans add a crunchy texture too. If you want to change the spices, try adding allspice or cardamom. These spices give a warm, cozy taste that works well with pumpkin. If you need gluten-free options, you can use almond flour or a gluten-free blend. These flours will still give you the tasty donut holes you love. For vegan choices, swap out the eggs with flax eggs. To replace cream cheese, use a vegan cream cheese spread. Both options keep the flavors rich and satisfying. You can change these donut holes into pumpkin cream cheese muffins. Just pour the batter into muffin tins instead of donut holes. This gives a new look and texture. For serving, think about creative plating. Use a colorful plate or add a sprinkle of cinnamon on top. A drizzle of melted chocolate or a dollop of whipped cream can make it special. To keep your donut holes fresh, store them in an airtight container. You can refrigerate them for up to five days. If you want to save them longer, freeze the donut holes. Place them in a freezer bag, removing as much air as you can. They can last for three months in the freezer. When you're ready to enjoy them, reheat in the oven at 350°F (175°C) for about 5-10 minutes. This will help restore their soft texture. You can also microwave them for 15-20 seconds, but they may get a bit chewy. At room temperature, these tasty treats stay fresh for about two days. After that, they may begin to dry out. Always check for signs of spoilage. If you notice a strange smell or mold, it’s best to toss them. If you plan to serve these donut holes at a party, make them a day in advance. This way, you can save time on the big day. Store them in an airtight container to keep them soft. For busy mornings, grab a few donut holes for a quick breakfast or snack. They pair well with coffee or milk, making them a perfect treat on the go. Yes, you can use fresh pumpkin. Fresh pumpkin gives a great flavor. To prepare it, first, cut the pumpkin in half and remove the seeds. Then, roast it in the oven until soft. Scoop out the flesh and mash it until smooth. Make sure to measure out one cup for the recipe. To check if the donut holes are done, use a toothpick. Stick it into the center of a donut hole. If it comes out clean, they are ready. You can also look for a golden-brown color on the outside. They should feel firm but springy when you press them gently. If you don’t have powdered sugar, you can use granulated sugar. Another option is to mix granulated sugar with a bit of cinnamon for extra flavor. You can also use crushed nuts for a crunchy coating. Get creative with what you have at home! These pumpkin cream cheese donut holes are a delight. We covered ingredients, preparation, and baking steps. Tips helped ensure a light texture and offered tasty variations. You can also store leftovers easily for later. Experiment with substitutions or create new flavors to enjoy. Now, take this recipe, share it, and make these treats for friends and family. You'll impress everyone with your baking skills! Enjoy every bite and make it your own.

Pumpkin Cream Cheese Donut Holes

Indulge in the ultimate fall treat with these delightful Pumpkin Cream Cheese Donut Holes! Made with pure pumpkin puree and creamy cheese, these fluffy bites are perfect for a cozy gathering or a sweet snack. Easy to make and coated in powdered sugar, they're sure to impress. Ready to whip up these seasonal delights? Click through for the full recipe and enjoy a delicious taste of autumn!
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Ingredients
  

1 cup pure pumpkin puree

4 oz cream cheese, softened

1/4 cup granulated sugar

1/4 cup brown sugar

1/4 cup vegetable oil

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

1/4 cup powdered sugar (for coating)

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a donut hole pan.

    In a mixing bowl, combine the pumpkin puree, cream cheese, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

      Beat in the eggs one at a time, ensuring they are fully incorporated into the mixture.

        In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

            Use a cookie scoop or spoon to fill each section of the donut hole pan about 3/4 full with the batter.

              Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

                Allow the donut holes to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.

                  Once cooled, roll the donut holes in powdered sugar to coat them lightly.

                    For an optional touch, drizzle any leftover cream cheese mixture over the top as a glaze or serve with a small bowl of melted chocolate for dipping.

                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 donut holes