No-Knead Pumpkin Doughnuts: The Easiest Fall Baking Recipe You'll Ever Make

Learn how to make soft, fluffy no-knead pumpkin doughnuts at home! Easy step-by-step recipe with pro tips, storage advice, and the best fall flavors.

My first pumpkin recipe for the season and I cannot be more excited to share this one with you as the recipe and requires very little effort from you. If you love the smell of cinnamon and pumpkin spice filling your kitchen but dread the thought of kneading sticky dough for twenty minutes, then this recipe is for you. These no-knead pumpkin doughnuts are soft, pillowy, warmly spiced, and require nothing more than a bowl, a spatula, and a little patience while the dough rises. No stand mixer, no kneading, no fuss — just cozy, bakery-style pumpkin doughnuts you can make any weekend this fall or anytime to be honest.

This recipe borrows its easy, stir-and-wait technique from the beloved no-knead cinnamon roll method, they are the most fluffy, sticky, gooey and soft once baked – the dough gets its structure from being rested until puffy, then finished with a little extra flour. Which produces rolls just as soft as a traditional kneaded brioche. We’ve taken that same forgiving approach and turned it into fried (or baked) pumpkin doughnut, complete with a cinnamon-sugar coating or a maple glaze, depending on your mood. I prefer the glaze.

Whether you’re searching for an easy fall breakfast idea, a Halloween-week treat, or a Pinterest-worthy pumpkin dessert to bring to a potluck, these doughnuts check every box: minimal effort, maximum pumpkin spice flavor, and a texture that’s fluffy on the inside with just the right amount of chew on the outside. So let us get to it.

What Are Pumpkin Doughnuts?

Pumpkin doughnuts are a seasonal twist on the classic doughnut, made by folding real pumpkin puree and warming spices — cinnamon, nutmeg, ginger, cloves, and sometimes allspice or cardamom — directly into the dough or batter. Unlike a plain yeast brioche like doughnut, pumpkin doughnuts get their signature tender crumb and slightly orange hue from the pumpkin itself, which also adds natural moisture so the doughnuts stay soft for days. There are two broad styles of pumpkin doughnuts:

Cake-style pumpkin doughnuts, which use baking powder or baking soda as the leavening agent, are mixed quickly like a muffin batter, and are usually baked in a doughnut pan, some recipes do fry the doughnuts as well giving a crustier outside and fluffier inside.
Yeasted pumpkin doughnuts, like the ones in this recipe, use yeast to create a light, airy, bread-like texture similar to a classic glazed doughnut, but with pumpkin and pumpkin pie spice mixed into the dough.

This recipe falls into the second category, but with a major shortcut: instead of a traditional yeasted dough that needs to be kneaded until smooth and elastic, we use the no-knead method to get all the flavor and fluffiness with a fraction of the effort.

What Are No-Knead Recipes?

“No-knead” is exactly what it sounds like: a way of making yeasted dough without the traditional step of kneading it by hand or in a stand mixer. Instead of developing gluten through repeated stretching and folding, no-knead recipes rely on time and hydration to do the work for you. Here’s how it works: the dough is mixed until just combined, left wetter and stickier than a traditional dough, and then given a long rest (usually an hour, though some methods rest overnight in the fridge). During that rest, the yeast ferments slowly and gluten strands form naturally as the flour hydrates, resulting in a soft, extensible dough without any hands-on effort. This is the same principle behind Jim Lahey’s famous no-knead bread, and it’s the technique that makes recipes my no-knead pumpkin cinnamon rolls so approachable for beginner bakers. The payoff: a dough that’s forgiving, nearly impossible to overwork, and produces a soft, tender crumb — perfect for doughnuts that need to stay pillowy soft rather than dense or tough.

Ingredients Needed for No-Knead Pumpkin Doughnuts?

For the dry ingredients we need all purpose flour, instant dry yeast (you could fresh or active dry as well), sugar (brown works better here), salt and pumpkin spice powder (check out my homemade recipe here or just use store bought). For the wet ingredients we need pumpkin puree, butter (I always use salted), vanilla, egg, milk and warm water (milk is a good choice too). A note on pumpkin puree: make sure you’re using plain canned pumpkin, not pumpkin pie filling, which already contains added sugar and spices that will throw off the recipe’s balance.

Equipment Needed to Make These Doughnuts?

One of the best things about this recipe is how little specialized equipment it requires, a large mixing bowl — for stirring the dough by hand; no stand mixer required, though you can use one with a paddle attachment if you prefer, wooden spoon or rubber spatula — for mixing the sticky dough, plastic wrap or a clean kitchen towel — to cover the bowl while the dough rises, rolling pin — for rolling out the dough before cutting, doughnut cutter or two round cutters (a 3-inch and a 1-inch cutter work well) — a large glass and a small bottle cap or piping tip work in a pinch, baking sheet lined with parchment paper — for the second rise, heavy-bottomed pot or Dutch oven — for frying, if you’re going the traditional route, slotted spoon or spider strainer — for removing doughnuts from the oil, wire cooling rack set over a baking sheet or paper towels — to drain excess oil. Having a candy thermometer helps maintain the temperature of the oil while frying.

Pro Tips for Making No-Knead Pumpkin Doughnuts:

Don’t fear the sticky dough. The wetter, stickier texture is what gives these doughnuts their soft, tender crumb. Adding too much extra flour will make them dense.
Check your yeast temperature. Milk that’s too hot (above 120°F) can kill the yeast, while milk that’s too cool will slow the rise significantly. Aim for warm-bath temperature — comfortably warm on your wrist.
Pat the pumpkin puree dry. Canned pumpkin can vary in moisture content. If your dough seems unusually wet after adding all the flour, blot the pumpkin puree with a paper towel before mixing, or add flour a tablespoon at a time until the dough just comes together.
Keep your oil temperature steady. Oil that’s too hot will brown the doughnuts before the inside cooks; oil that’s too cool will make them greasy and heavy. A thermometer is worth the investment.
Fry the holes too. Doughnut holes cook faster (about 30-45 seconds total) and make a great quality-control taste test before frying the full batch.
Coat doughnuts while they’re still warm. Cinnamon sugar sticks best to warm, buttered doughnuts, and glaze sets up nicely on doughnuts that have cooled just slightly.
Let the second rise fully finish. Skipping or rushing this step is the most common reason no-knead doughnuts turn out dense instead of light and airy.

How to Store Leftover Pumpkin Doughnuts?

Pumpkin doughnuts are best enjoyed the day they’re made, but they’ll keep well for a few days with proper storage: Room temperature: Store cooled, uncoated doughnuts in an airtight container for up to 2 days. If they’re already coated in cinnamon sugar or glaze, layer them between sheets of parchment paper to prevent sticking. Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving, since cold doughnuts lose some of their softness. Freezer: Freeze uncoated, unglazed doughnuts in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and reheat before coating or glazing. Reheating: A few seconds in the microwave (10-15 seconds) revives that fresh-from-the-fryer softness. For a slightly crisp exterior, reheat in a 300°F oven for 5 minutes instead.

Best Ways to Serve Pumpkin Doughnuts?

These doughnuts are delicious on their own, but a few serving ideas can turn them into a full fall spread: With coffee or chai: The warm spices in these doughnuts pair beautifully with a pumpkin spice latte, chai tea, or plain black coffee to balance the sweetness. As a dessert board: Arrange doughnuts and doughnut holes on a platter with small bowls of cinnamon sugar, maple glaze, and cream cheese dip for a build-your-own doughnut bar at a fall gathering. Warm with a drizzle: Serve slightly warmed with a fresh drizzle of maple glaze or a dusting of powdered sugar right before eating. Halloween or fall party treat: Skewer doughnut holes for an easy grab-and-go dessert at parties, or set out a full batch alongside apple cider for a classic autumn spread. Breakfast pairing: Serve alongside scrambled eggs and crispy bacon for a sweet-and-savory fall brunch.

Looking for more inspiration in pumpkin recipes to bake?

Now that we have covered how to make these No knead pumpkin doughnuts, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.