How to Make Pumpkin Spice Ghost Donuts Your Friends Will Crave

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Have you ever wanted to surprise your friends with a seasonal treat that’s as fun to look at as it is to eat? These Pumpkin Spice Ghost Donuts are exactly that a perfect fall twist on a classic favorite that will have everyone asking for the recipe. With the warm, cozy flavors of pumpkin spice and a playful ghostly design, this recipe is one you’ll want to bookmark and bake again and again.

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In this guide, I’ll walk you through exactly how to make these irresistible Pumpkin Spice Ghost Donuts that combine the best of fall flavor with flaky, tender dough. Whether you’re hosting a Halloween party or just craving a festive snack, this recipe brings pumpkin spice magic to your table.

Why I Can’t Stop Making These Cookies

  • Quick and easy enough for a weekday treat, yet impressive for guests
  • The unique pumpkin spice blend adds warmth and depth to every bite
  • Pantry-friendly ingredients mean you probably have everything on hand
  • Kid-friendly thanks to the mild spice and fun ghost shapes
  • Perfect for fall and Halloween celebrations, bringing seasonal charm

What Type of Pumpkin Should I Use?

For this recipe, canned pumpkin puree is your best bet. It’s smooth, consistent, and easy to measure. Use plain pumpkin puree, not pumpkin pie filling, since the latter contains added sugars and spices. If you’re using fresh pumpkin, roast it until soft, then puree and drain excess moisture by straining through cheesecloth. Ensure your pumpkin is well-drained and cooled before adding it, as excess liquid can affect the dough texture.

Avoid using frozen pumpkin puree if possible. If you do use it, thaw it fully in the refrigerator overnight and drain any excess water before using. Fresh pumpkin puree adds an earthy flavor but may require a bit more careful moisture control.

Options for Ingredient Alternatives

  • Swap unsalted butter for coconut oil if you want a dairy-free option; chill dough 30 minutes before baking
  • Use almond milk, oat milk, or another milk alternative in place of regular milk
  • White chocolate chips can be swapped for dark or semi-sweet chocolate chips for a richer taste
  • Pure vanilla extract can be replaced with maple extract or almond extract for a twist
  • For a fruity touch, substitute pumpkin spice with a cinnamon and nutmeg blend and add dried cranberries or chopped apple pieces

The Biggest Challenges While Baking

  • Folding in the pumpkin puree and chocolate chips carefully last helps preserve the dough texture
  • Make sure butter is softened, not melted, to achieve tender crumb without greasiness
  • Avoid overmixing once the flour is added, mix just until combined to keep donuts light
  • If dough feels dry, add milk one tablespoon at a time until pliable but not sticky
  • Chill the dough for at least 30 minutes before shaping for easier handling and better shape retention

Storage & Freezing Instructions

These donuts are best enjoyed fresh, but will keep at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. To freeze, layer donuts between sheets of parchment paper inside an airtight container or freezer bag. Freeze for up to 3 months. For make-ahead dough, shape the donut rounds and freeze on a baking sheet; once firm, transfer to a bag. Thaw in the fridge overnight before baking as usual.

Estimated Nutrition

For the entire batch of approximately 12 donuts:

  • Calories: Around 1800 total
  • Fat: 90 grams
  • Carbohydrates: 210 grams
  • Protein: 24 grams

Per donut (if serving 12):

  • Calories: 150-160
  • Fat: 7-8 grams
  • Carbohydrates: 17-18 grams
  • Protein: 2 grams

Ingredients

  • 2 cups all-purpose flour (240 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 cup pumpkin puree, well-drained (120 ml)
  • 1/2 cup unsalted butter, softened (113 g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk (60 ml), plus 1-2 Tbsp if needed
  • 1 cup white chocolate chips (170 g)
  • Powdered sugar for dusting or simple white glaze (optional)

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
  3. In a separate bowl, cream the softened butter until fluffy. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet, mixing gently until just combined. Add milk as needed to form a soft dough that holds together but isn’t sticky.
  5. Gently fold in the white chocolate chips, being careful not to overwork the dough.
  6. Chill dough in the refrigerator for 30 minutes to make it easier to handle.
  7. Roll out the dough on a floured surface to about 1/2 inch (1.27 cm) thick. Use a ghost-shaped cookie cutter to cut out donuts and place them at least 1 inch (2.5 cm) apart on the prepared baking sheet. Bake for 12–15 minutes or until edges are lightly golden. Cool completely before decorating or dusting with powdered sugar.

Tips, Variations & Serving Ideas

  • Try swapping in mini chocolate chips or chopped pecans for texture
  • Drizzle a simple glaze made from powdered sugar and milk over cooled donuts for a festive shine
  • Underbake by 1-2 minutes for soft, gooey centers
  • Use natural food coloring to tint your glaze for extra spooky fun
  • Serve with warm apple cider or pumpkin spice latte for the ultimate seasonal snack
  • Store leftovers in an airtight container layered with parchment paper to keep donuts fresh
  • Roll some dough scraps into small balls and bake separately for quick pumpkin spice bites

FAQs

Q: Can I make these donuts gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, but note that texture may be slightly different.

Q: Do I have to use white chocolate chips?
A: No, you can use dark or semi-sweet chocolate chips or omit them altogether if you prefer.

Q: How should I store leftover donuts?
A: Keep them in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.

Q: Can I freeze the baked donuts?
A: Yes, freeze fully cooled donuts in an airtight container with layers of parchment paper for up to 3 months.

Save This for Later (Pinterest)

If you love cozy fall flavors and cute seasonal treats, save this Pumpkin Spice Ghost Donuts recipe to your Pinterest boards. Your friends will thank you when you share these charming, crave-worthy autumn donuts!

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