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Pumpkin Pie Cake Doughnuts

Categories: Breakfast

Submitted by: Marcy Goldman

If you adore old fashioned cake doughnuts, this recipe has your name on it. The Clabber Girl Baking Powder goes a long way to transform a simple dough into a crisp and tender doughnut that touts the essence of Thanksgiving in one whiff of a fresh batch. M


  • 2 tbsp. canola oil
  • 2/3 c. sugar
  • 2 lg. eggs
  • 2 tsp. vanilla extract
  • 1/2 c. pumpkin puree
  • 1/3 c. buttermilk
  • 1/2 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. Clabber Girl Baking Soda
  • 2 1/2 tsp. Rumford Baking Powder
  • 1/2 tsp. salt
  • 3-4 c. all-purpose flour
  • Pumpkin Pie Sugar Toss (Pumpkin Pie Cake Doughnuts)
    • 1/4 tsp. cloves
    • 1 1/4 c. sugar
    • 2 tsp. cinnamon
    • 1/2 tsp. Mace (Spice)
    • 1/4 tsp. allspice
    • 1/4 tsp. nutmeg


Dough Preparation: In the bowl of an electric mixer cream the shortening with the sugar briefly and then blend in the eggs, vanilla, and buttermilk. Fold in spices, Rumford Baking Powder, Clabber Girl Baking Soda, salt, flour, and blend well to make a soft but stable dough (add more flour if required).

Let dough rest 15 minutes. Turn out onto a floured surface and roll dough to 1/2-inch thickness. Cut doughnuts using a doughnut cutter. If you do not have a doughnut cutter, you may use two separate sized cookie cutters for the doughnuts inner and outer rings.

Pumpkin Pie Sugar Preparation: Combine the sugar and spices in a bowl and set aside.

Heat the oil to 375 - 385 degree F. Add doughnuts in gently, a few at a time, frying until golden or deep brown on each side (about 20-30 seconds a side). Drain well and then toss doughnuts into spiced sugar.