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Pumpkin Spice Cake Donuts with Vanilla Chai Icing

Prep Time:

20 minutes

Bake Time:

15 minutes

Total Time:

45 minutes


12 donuts




For the donuts:

  • ½ cup vegetable oil

  • 1½ cups dark brown sugar?

  • 1½ cups pumpkin purée

  • 1½ teaspoons pumpkin pie spice

  • 1½ teaspoons salt

  • 1½ teaspoons baking powder

  • 1¾ cups + 2 tablespoons all-purpose flour

For the icing:

  • 2½ cups powdered sugar

  • 6 tablespoons strongly brewed chai tea

  • 1½ teaspoons vanilla extract

  • ¼ teaspoon ground cinnamon



  • Sprinkles

Tools Needed

Stand Mixer

Donut Pan

Piping Bag

Piping Tip

Cooling Rack

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Bake with Me


Adapted from King Arthur Baking

  1. Make the donuts: Preheat the oven to 350°F. Lightly grease two standard donut pans.

  2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.

  3. Transfer batter into a piping bag with a round tip. Fill the wells of the donut pans about 3/4 full.

  4. Bake the donuts for 15 to 18 minutes, or until they spring-back to the touch.

  5. Remove the donuts from the oven, and let rest in donut pan for about 5 minutes. Then, loosen their edges, and transfer them to a wire rack for cooling.

  6. Make the icing: Whisk sugar, tea, vanilla, and cinnamon in a medium bowl until smooth. Add an additional ½ cup of powdered sugar for a thicker icing, if desired.

  7. While the donuts are still warm, dip the tops of the donuts into the icing, letting it drip off the sides. Top with sprinkles and enjoy.


Dessert, Halloween, Cake

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