Pumpkin and Oreos. Need I say more? These Easy Pumpkin Donuts with Oreo Crumble are just as delicious as they sound. They are super light and fluffy, with a light glaze and crushed Oreo cookies.
Easy Pumpkin Donuts with Oreo Crumbles Are Loaded With Flavor
Bursting with spices including nutmeg, ginger, cinnamon, and cloves, these baked pumpkin donuts have all of the flavors you’d expect from pumpkin bread, and the chocolate cookie crunch makes these undeniably delicious.
An Easy To Make Treat
Easy Pumpkin Donuts with Oreo Crumble uses basic pantry ingredients and a few easy-to-follow steps. You only need two bowls – one for wet ingredients and one for dry – no mixer necessary and you bake, not fry them, for a much easier clean-up and less mess!
FAQ’s
Can I use Pumpkin Pie Filling?
No, only pumpkin puree works for this recipe
What kind of Oreos Do This Baked Pumpkin Donut Recipe Use?
This recipe uses the classic chocolate flavor, but I also make them with golden Oreos, which are also delicious. Make sure not to get double stuffed since there’s too much cream and will make the Oreo topping too creamy and lose its crunch. In the fall you can find spiced Oreo cookies, which I haven’t tried, but would be delicious!
How Do You Store Easy Pumpkin Donuts with Oreo Crumble?
Stored in an air-tight container, they will last about two days. However, they’re best eaten the first day otherwise the Oreos will start to get too moist and a bit soggy. Instead, freeze them and add the glaze and cookies when you are ready to eat them.
Ingredients
- DONUTS
- 2 cups all-purpose flour or to make gluten-free use a 1:1 flour
- ½ cup sugar + 2 Tbsp
- 1 tsp baking powder
- ¼ baking soda
- 2 eggs – room temperature
- 1 cup sour cream – full-fat sour cream really gives a more moist texture to these donuts. You can also use unsweetened vanilla yogurt or a combination of both.
- 1 cup pure pumpkin puree – make sure it’s not pumpkin pie filling!
- 1 stick of butter, melted and cooled. Make sure to let it fully cool
- ¼ cup brown sugar – I use light brown sugar
- 1/4 tsp Nutmeg – gives it that nutty, warm flavor
- 1/2 tsp Cinnamon
- 1/4 tsp Cloves – these are optional, but they really kick the flavor up a notch!
- 1/4 tsp Ginger
- Salt
- GLAZE
- 1 cup Powdered Sugar
- 1 tbsp Milk
- 1/4 tsp Vanilla
- 12 Crushed Oreo Cookies – with the cream removed
Instructions
- Preheat oven to 350 degrees
- Whisk flour, sugar, baking powder, baking soda, and spices- mix in a medium bowl and set aside
- Whisk eggs, pumpkin, sour cream, melted butter, and brown sugar -in a large bowl. Make sure to really mix this well so everything is completely combined
- Add flour to the wet mixture and mix until just combined. Overmixing will make the donuts tougher and not as fluffy
- Scoop the batter into a pastry bag or larger Ziploc bag, and snip off the tip with scissors.
- Pipe the batter into individual greased donut pans – I use the silicone ones, they allow the donut to pop out and not get stuck.
- Bake in the oven for 15 minutes at 3450 degrees
- Cool for 15 minutes on a wire rack
- During this time, make the glaze
- Mix the powdered sugar with the vanilla and milk until it forms a thick glaze
- Dip the top of each donut into the glaze
- Sprinkle the Oreo crumbs on top of each donut and allow to dry. I like to mix up bigger chunks with fine crumbles.
Easy Pumpkin Donuts with Oreo Crumble
Ingredients
- DONUTS
- 2 cups flour – Make sure to only use all-purpose. I haven’t tested it with any other flour
- ½ cup sugar + 2 Tbsp
- 1 tsp baking powder
- ¼ baking soda
- 2 eggs – room temperature
- 1 cup sour cream – full-fat sour cream really gives a more moist texture to these donuts. You can also use unsweetened vanilla yogurt or a combination of both.
- 1 cup pure pumpkin puree – make sure it’s not pumpkin pie filling!
- 1 stick of butter melted and cooled. Make sure to let it fully cool
- ¼ cup brown sugar – I use light brown sugar
- ¼ tsp Nutmeg – gives it that nutty warm flavor
- ½ tsp Cinnamon
- ¼ tsp Cloves – these are optional but they really kick the flavor up a notch!
- ¼ tsp Ginger
- Salt
Instructions
- GLAZE
- Powdered Sugar
- Milk
- Vanilla
- Crushed Oreo Cookies – These will be broken up to make the topping
- Instructions
- Preheat oven 350
- Whisk flour, sugar, baking powder, baking soda, and spices- mix in a medium bowl and set aside
- Whisk eggs, pumpkin, sour cream, melted butter, and brown sugar -in a large bowl. Make sure to really mix this well so everything is completely combined
- Add flour to the wet mixture and mix until just combined. Overmixing will make the donuts tougher and not as fluffy
- Scoop the batter into a pastry bag or larger Ziploc bag, and snip off the tip with scissors.
- Pipe the batter into individual greased donut pans – I use the silicone ones, they allow the donut to pop out and not get stuck.
- Bake 15-20 minutes and make sure to keep an eye on these so they don’t get too dark and overcook.
- Cool for 15 minutes on a wire rack
- During this time, make the glaze
- Mix the powdered sugar with the vanilla and milk until it forms a thick glaze
- Dip the top of each donut into the glaze
- Sprinkle the Oreo crumbs on top of each donut and allow to dry. I like to mix up bigger chunks with fine crumbles.
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