And lastly, don’t make the donut holes too big. Oversized balls take longer to cook and often end up doughy in the center. I’ve found that one tablespoon of dough per donut hole creates the perfect bite—small enough to cook quickly and evenly.
Serving Suggestions
I love serving these pumpkin pie donut holes slightly warm because the cinnamon sugar coating melts just a little and creates an incredibly comforting experience. Pairing them with a hot cup of coffee or chai latte turns them into the perfect fall morning treat. The spice blends together with the warm donut aroma beautifully.
For gatherings, I like arranging them in a big rustic bowl with cinnamon sticks tucked around for decoration. They look festive and homemade, and people always reach for them immediately. They’re also wonderful to bring to potlucks or holiday parties because they travel well and stay soft for hours.
If I’m feeling indulgent, I’ll drizzle a simple vanilla glaze over the top or even serve them with whipped cream or caramel sauce. These donut holes are mild enough to pair with richer flavors, yet spiced enough to stand out. A little caramel drizzle, in particular, turns them into a dessert that tastes bakery-worthy.
You can even serve them as part of a fall breakfast spread with muffins, fruit, and warm apple cider. They add such a fun, seasonal touch, and guests always comment on how adorable and delicious they are. They’re simple, comforting, and perfect for any fall celebration.
Variations & Customizations
One of my favorite variations is adding mini chocolate chips to the dough. I gently fold them into the batter right before shaping, and the little bursts of chocolate add richness that complements the pumpkin flavor beautifully. They melt slightly during frying, creating these little pockets of goodness inside each donut hole.
Another version I love is rolling the finished donut holes in a pumpkin spice sugar blend instead of plain cinnamon sugar. This amplifies the fall flavor and adds a warm, cozy aroma that feels like pure October. You can adjust the spice levels to your preference—more cinnamon for warmth, more nutmeg for earthiness, more ginger for zest.
You can also stuff the donut holes. I’ve tried placing a tiny cube of cream cheese in the center of the dough ball before frying, and it creates this lovely, tangy surprise inside. It reminds me a bit of pumpkin cheesecake but in donut form. Just make sure to seal the dough completely around the filling.
And finally, if you want to make a healthier version, the air fryer works wonderfully. The donut holes don’t get quite as crunchy, but they stay tender and flavorful. A light spray of oil helps them brown, and the cinnamon sugar still sticks beautifully after cooking.
How to Store, Freeze & Reheat
To store leftover donut holes, I let them cool completely before placing them in an airtight container lined with a paper towel. They keep well at room temperature for up to two days. The paper towel prevents excess moisture from softening the sugar coating too much.
For longer storage, these donut holes freeze surprisingly well. I arrange them on a baking sheet, freeze them until solid, then transfer them to a freezer bag. When I want a quick snack, I thaw a few at room temperature or heat them in the air fryer for a couple of minutes. They taste freshly made.
Reheating is simple. The air fryer works best for bringing back the slightly crisp exterior—just two or three minutes at 350°F does the trick. The microwave softens them more, which isn’t my favorite texture, but it works in a pinch. After reheating, I sometimes re-roll them in a little extra cinnamon sugar to refresh the coating.
If you’re planning ahead for a party, you can even shape the dough balls in advance and refrigerate them for up to 24 hours. When you’re ready, fry or air fry as usual, and the donut holes come out perfect every time.
Nutrition Information
These donut holes are definitely a sweet treat, but they’re also relatively light for fried donuts because the recipe is so simple. The pumpkin pie mix adds some vitamin A and fiber, and the self-rising flour keeps the ingredients list short and clean. They’re small, so one or two make a satisfying little bite without feeling too heavy.
If you want to make them lighter, air frying cuts out most of the oil while still giving you a wonderful texture. You can also reduce the cinnamon sugar coating if you prefer a lower-sugar option, though I personally think the coating is worth every calorie.
For those watching sodium or sugar levels, be mindful of the pumpkin pie mix you choose. Different brands vary significantly in sweetness and sodium content. Checking the label lets you control the final flavor and nutritional profile more accurately.
While these donut holes may not be a “health food,” they certainly deliver joy, coziness, and seasonal comfort—and sometimes, that kind of nourishment is just as important as the numbers on the nutrition chart.
FAQ Section
Can I use plain pumpkin purée instead of pumpkin pie mix?
I don’t recommend it. Plain purée lacks sweetness and spices, and the texture becomes dense. Pumpkin pie mix gives the best flavor and structure with no extra steps.
Can I bake these instead of frying?
Yes, you can bake them at 375°F for 10–12 minutes. The texture becomes more like soft cake bites, but they’re still delicious and easy.
Why is my dough too sticky?
You may have added slightly too much pumpkin mix. Just sprinkle in a little flour—one teaspoon at a time—until the dough becomes scoopable but still soft.
What oil is best for frying?
I prefer vegetable or canola oil because they have neutral flavors and high smoke points. Avoid oils with strong flavors like olive oil.
Can I double the recipe?
Absolutely. I’ve doubled and even tripled it with great results. Just mix each batch of dough separately to maintain the right consistency.
Conclusion
Making these 2 Ingredient Pumpkin Pie Donut Holes always brings me so much joy. They’re unbelievably simple, wonderfully fragrant, and irresistibly delicious—like tiny, warm bites of fall comfort. Whether you fry them for that classic donut texture or air fry them for a lighter version, they always come out charming, cozy, and crowd-pleasing. I hope they become one of your go-to fall treats the way they have in my kitchen, filling your home with warmth and your table with smiles.