These baked Pumpkin Chocolate Chip Donuts are soft, full of pumpkin spice flavor, and packed with mini chocolate chips. Dipped in a creamy chocolate glaze and topped with colorful sprinkles, these are a fun treat for a fall breakfast.
The recipe and post for chocolate chip pumpkin donuts were first published in October 2017. The post was updated in September 2026.
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My oldest son and I are the biggest pumpkin fans in our house, so you can bet we get excited when fall gets here! Every time I walk through the grocery store, I pick up a few extra cans of pumpkin. I love finding new ways to bake with it, especially when chocolate is involved.
Up first, homemade pumpkin donuts! I like them soft and tender, so I always add pumpkin and sour cream to the batter. Cinnamon and nutmeg give them that warm fall flavor, and then for this batch I added mini chocolate chips because pumpkin and chocolate belong together.
Then comes my favorite part! I dip the donuts in a creamy chocolate glaze and finish them with colorful sprinkles. They are so good with a cup of coffee or a salted caramel pumpkin latte on a cozy fall morning.
Why You'll Love This Baked Pumpkin Donut Recipe
- Soft and tender. Pumpkin puree and sour cream keep these baked donuts soft and moist, never dry or crumbly.
- Pumpkin and chocolate combo. Warm spices give that classic pumpkin spice flavor, while mini chocolate chips and a creamy chocolate glaze take them over the top.
- Easy to bake. No frying or special equipment needed! Just mix the batter, fill the donut pan, and bake.
- Fun for fall. Add a few sprinkles and these treats are ready for breakfast, brunch, or your next fall get-together.
Main Ingredients
These homemade donuts have two simple parts: the cake batter and the chocolate glaze. And the best part? You can make both from scratch with simple ingredients you probably already have in your kitchen!
- Unsalted Butter: Start with softened butter so it creams easily with the sugar and adds a soft texture.
- Brown Sugar: Adds sweetness and a little extra flavor to the batter.
- Egg: Binds the ingredients and adds a rich flavor.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling. The canned pie filling has added sugar and spices that can affect a recipe. I prefer Libby's canned pumpkin for baking.
- Sour Cream: Keeps the donuts soft and moist while adding a little tang to balance the sweetness.
- Cinnamon and Nutmeg: Add a warm, cozy flavor. You can also use pumpkin pie spice if you prefer.
- Baking Powder and Baking Soda: Help the batter rise and keep it light and fluffy.
- All-Purpose Flour: Gives the batter structure. Use a kitchen scale for the most accurate measurements.
- Mini Chocolate Chips: The smaller chips are just the right size for these donuts and give you a little chocolate in every bite.
- Semisweet Chocolate Chips: Melt these with cream to make a creamy chocolate ganache for dipping. For a vanilla glaze, use white chocolate chips.
- Heavy Whipping Cream: Makes the glaze smooth and creamy and helps it set.
- Sprinkles: Pick your favorite! A few colorful sprinkles make these treats extra fun.
How To Make Pumpkin Chocolate Chip Donuts
These pumpkin spice donuts with chocolate come together in just a few easy steps. For full instructions, see the printable recipe card below.
- Make the batter. Beat the butter and sugar in a large mixing bowl until creamy, then mix in the egg, pumpkin, and sour cream. Stir in the dry ingredients, then gently fold in the chocolate chips.
- Bake the donuts. Pipe half the batter into a greased donut pan. Bake until the tops spring back when pressed, then let them cool in the pan for a few minutes. Transfer to a wire rack. Regrease the pan and bake the remaining batter.
- Make the chocolate glaze. Microwave the chocolate chips and cream, stirring until smooth and creamy.
- Dip and decorate. Dip the tops of the cooled donuts into the glaze, then add sprinkles while the chocolate is still wet. Let the glaze set before storing.
BruCrew Tips
- Use a piping bag. It makes filling the donut pan much easier and helps you get an even amount of batter in each cavity. A plastic Ziploc bag works
- Spray the pan well. Use plenty of nonstick baking spray so the donuts release easily after baking. I like Baker's Joy for this.
- Don't overbake the donuts. Check them toward the end of the baking time and remove them when a toothpick comes out clean.
- Allow rest time. Let them cool in the pan for a few minutes, then gently loosen the edges with a knife before transferring them to a wire rack.
- Cool completely. The donuts need to be completely cool so the glaze stays on top instead of melting off.
Donut Variations
- Make mini donuts. Use a mini pan for bite-sized treats. You can also bake the batter in a mini muffin pan instead.
- Toss them in a cinnamon sugar mixture. Skip the glaze and dip the warm donuts in melted butter, then coat them in cinnamon sugar.
- Add cream cheese frosting. Buy a can of cream cheese frosting or make a homemade icing with cream cheese, powdered sugar, and vanilla extract.
Storing and Freezing
Store leftover donuts in an airtight container at room temperature for 2-3 days or in the refrigerator for longer. If chilled, let them come to room temp for the best texture.
You can also freeze the donuts, glazed or unglazed, for 2-3 months. Place them between layers of parchment paper in a freezer-safe container or bag. Thaw before serving.
More Fall Donut Ideas
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Recipe
Chocolate Chip Pumpkin Donuts
These baked Pumpkin Chocolate Chip Donuts are soft, full of pumpkin spice flavor, and packed with mini chocolate chips. Dipped in a creamy chocolate glaze and topped with colorful sprinkles, this is a fun treat for fall breakfast.
Ingredients
For the Donuts
- ½ cup unsalted butter, softened
- ⅔ cup packed light brown sugar
- 1 large egg
- 1 cup pumpkin
- ⅔ cup sour cream
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 2 cups all purpose flour (240g)
- 1 cup mini chocolate chips
For the Glaze
- ½ cup semisweet chocolate chips
- 3 tablespoons heavy whipping cream
- sprinkles
Instructions
- Preheat the oven to 375°F. Spray a donut pan with nonstick baking spray.
- Beat the butter and sugar until creamy. Add the egg, pumpkin, and sour cream and beat again.
- Stir together the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Slowly mix it into the pumpkin mixture. Gently stir in the chocolate chips.
- Divide the batter in half. Spoon half the batter into the prepared donut pan. The cavities will be full. Bake for 15 minutes.
- Remove the pan from the oven and let the donuts sit for 2-3 minutes in the pan before removing them gently with a butter knife. Place on a wire rack to cool completely.
- Wipe the donut pan out with a paper towel, and then spray it again. Fill it with the remaining batter and bake again.
- Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Heat for 30 seconds. Stir until creamy.
- Dip the tops of the donuts in the chocolate and top with sprinkles while wet. Let set completely. Store in a tightly sealed container.
Notes
- Use a piping bag. It makes filling the donut pan much easier and helps you get an even amount of batter in each cavity. A plastic Ziploc bag works too.
- Spray the pan well. Use plenty of nonstick baking spray so the donuts release easily after baking. I like Baker's Joy for this.
- Don't overbake the donuts. Check them toward the end of the baking time and remove them when a toothpick comes out clean.
- Allow rest time. Let them cool in the pan for a few minutes, then gently loosen the edges with a knife before transferring them to a wire rack.
- Cool completely. The donuts need to be completely cool so the glaze stays on top instead of melting off.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 484Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 9gCholesterol: 50mgSodium: 318mgCarbohydrates: 68gFiber: 4gSugar: 32gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Ashley Schaefer says
Do you think pumpkin pie spice would work in place of the other spices or would it not go well with the chocolate?
Jocelyn says
You could definitely use pumpkin pie spice instead of the other spices, if that's what you have on hand. Either one works, I have just found that the pumpkin pie spice isn't as strong as using the other ones together. I hope you enjoy the donuts!