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Chocolate Pumpkin Spider Donuts

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 Add these Chocolate Pumpkin Spider Donuts to your Halloween parties and watch all the kids grab a spooky treat! Soft baked donuts decorated with chocolate, sprinkles, and edible eyes are a fun breakfast this time of year! 

A white plate with chocolate pumpkin donuts decorated like spiders and spiderwebs piled on it

A few years ago I decided to boycott dusting for the month of October. As I was putting out the skeleton bones, spiders, and gravestones they kind of looked out of place on the clean shelves.

Last year I added some plastic rats to our decor. Let’s face it. Bones and rats look much better when there is a layer of dust surrounding them.

So, for now, I am letting the dust pile up on everything. The spiders have free rein of our ceiling corners. Well, for now anyway.

A chocolate spider donut stacked on top of a chocolate donut with a white spider web decoration

I sure hope the real spiders and bugs don’t think I am inviting them to come live with me for Halloween. Because that would not be cool. Not cool at all.

I’m only ok if spider donuts, Peanut Butter Cup Cookie Spiders, and these Pudding Filled Dirt Cupcakes topped with gummy worms are in our kitchen. Come November 1st, I am going to be very thankful to use our vacuum and cleaning supplies again. 

All the dust and cobwebs in our house must have me on spider alert because this year I couldn’t get the idea for these cute Halloween spider donuts out of my head. Did I seriously just call spiders cute????

A chocolate spider donut on a teal board with a plate of spider donuts behind it

Let’s talk about these chocolate spider donuts for a minute. Using Greek yogurt or sour cream make these baked donuts bake up super soft and fluffy.

How to make Chocolate Pumpkin Spider Donuts:

  1. Spray a large and a mini donut pan with nonstick baking spray. I like to use Baker’s Joy, but any spray that has flour added will work.
  2. Beat the softened butter and sugars until light and creamy. Add the egg, vanilla, yogurt, and pumpkin and beat again. PRO TIP: Make sure you buy pumpkin puree, NOT pumpkin pie mix.
  3. Stir together the dry ingredients and mini chocolate chips. Add them alternately with the buttermilk until a soft dough forms.
  4. Spoon the batter into a large ziplock bag and cut one corner off. Make sure the hole is big enough for chocolate chips to get through too.
  5. Squeeze the donut batter into the donut cavities filling them halfway. Bake and cool.
  6. Dip the tops of the cooled donuts in melted chocolate. Add licorice legs, candy eyes, and chocolate sprinkles to the tops of the mini chocolate donuts.
  7. Drizzle melted white chocolate on the large donuts in a spider web pattern.

Make sure to store the chocolate glazed donuts in a sealed container, so they stay soft and fresh.

CLICK HERE TO PIN THIS RECIPE FOR LATER!

A chocolate spider donut on a teal board with a plate of spider donuts behind it

More easy Halloween treats:

A chocolate donut decorated with a white chocolate spider web with a mini chocolate spider donut on top of it

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Yield: 14 small donuts and 6 large donuts

Chocolate Pumpkin Spider Donuts

Chocolate Pumpkin Spider Donuts

 Add these Chocolate Pumpkin Spider Donuts to your Halloween parties and watch all the kids grab a spooky treat! Soft baked donuts decorated with chocolate, sprinkles, and edible eyes are a fun breakfast this time of year! 

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 2/3 cup plain Greek yogurt
  • 1 cup canned pumpkin puree
  • 1/3 cup buttermilk
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup dark cocoa powder
  • 2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 2 cups chocolate melts
  • 1/4 cup white chocolate melts
  • chocolate sprinkles
  • candy eyes
  • black shoe string licorice

Instructions

  1. Preheat oven to 425 degrees. Spray a mini and large donut with nonstick baking spray.
  2. In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside.
  3. In another mixing bowl, beat the butter and sugars until creamy. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well.
  4. Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand.
  5. Spoon the batter into a large plastic bag and cut the tip off. Pipe the batter into the prepared donut pans, filling the cavities at least half full.
  6. Bake the mini donuts 4-5 minutes and the large donuts 8-9 minutes. Let cool for a few minutes and then remove to a wire rack to cool completely.
  7. Melt the chocolate melts according to the package directions. Dip the tops of the donuts in the melted chocolate.
  8. Attach the licorice legs and eyes in the chocolate on the mini donuts. Top with chocolate sprinkles.
  9. Melt the white chocolate melts and spoon into a ziplock bag. Cut one corner off and drizzle over the large donuts in a web pattern and let set. Store in a sealed container.

Notes

*If you only have one donut pan, the recipe will make 10 large donuts or 24 mini donuts.

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Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 218mgCarbohydrates: 34gFiber: 2gSugar: 20gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Halloween Recipes
Two pictures of chocolate pumpkin spider donuts collaged together with a teal text box

*The post for Chocolate Pumpkin Spider Donuts was first published September 30, 2012. The photos and post were updated and republished October 6, 2020.

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Comments

  8. SallysBakingAddiction says

    completely adorable Jocelyn! I love chocolate and pumpkin. Halloween is my favorite holiday ever 🙂

    I’d enjoy my chobani with granola for breakfast at my work desk! That’s what I usually eat everyday!

    Reply

  9. Hayley @ The Domestic Rebel says

    Oh my goodness! These are so stinkin’ cute, Jocelyn! I don’t even think I’d have time to even THINK about dusting if these were around because I’d be eating them all up 🙂 love it!! And I’d totally use my Chobani yogurt in some donuts like these–I can’t wait to make them!

    Reply

  10. Aimee says

    Jocelyn, these are so adorable. I love that you made web donuts too!! You are so crazy talented!!! I’m going to try substituting greek yogurt, love that idea!

    Reply

  21. Chobani says

    How fun are THESE! Great substitution…we definitely know what we’ll be making for Halloween. 😉 Hope you had a wonderful weekend!

    Amy
    @Chobani

    Reply

  22. 4Sisters says

    Jocelyn…these are adorable!! I love how YOU can make even spiders look so cute 🙂 We enjoy yogurt for breakfast or snacks around here. I’m thinking I should start baking with it really soon!

    Becca @ Crumbs and Chaos

    Reply

  30. Joan Hayes says

    Jocelyn, these are absolutely adorable! I have to make a treat for Grace’s class on Friday and I know what I’m making!!!! These! Pinned, and I follow you everywhere! (Just don’t report me for stalking)

    Reply

  39. Ashley @ Kitchen Meets Girl says

    These might be the cutest thing I have EVER seen–and I’m not even a big Halloween fan! My kiddo is SO into spiders right now–he would go crazy for these!! As for the yogurt, I’d probably use it in a breakfast bread/muffin (or these donuts!).

    Reply

  44. Pint Sized Baker says

    Love these little guys. I really do have to make some donuts… One of these days.
    I like to eat my Chobani with granola and dried fruit. Sometimes fresh fruit. Sometimes sliced almonds and flax. Yeah, I make a “meal” out of it!

    Reply

  55. Sarah says

    My boys love real spiders and would especially like these chocolate ones! I LOVE the chobani kids banana-vanilla. Perfect size and flavor!

    Reply

    • Jocelyn says

      You could still bake them in a mini muffin pan and just watch your time. Try 8-10 minutes for a mini muffin pan and 18-20 for a large muffin:-)

      Reply

  62. Something Swanky says

    Oh Jocelyn! These are just out of control cute!! And you made the table-backdrop-thingy! I’ve been excited to see it!!! It’s gorgeous! I’ve been wondering if you can use bead board to make different color backdrops by sanding and spraying? Maybe I’ll get around to it one day… 🙂

    Reply

  63. Ginger says

    I’ll be featuring YOU tomorrow morning at 7 am central time. Thank you so much for linking up to {wow me} wednesday at GingerSnapCrafts.com

    Ginger 🙂

    Reply

Trackbacks

  6. […] I spooned the warm Nutella into a plastic baggie with a tip cut off.  I love using plastic baggies for any kind of drizzle because it is one less thing I have to wash after baking.  Plastic bags are perfect for drizzling melted chocolate chips onto baked things like these Chocolate Pumpkin Donuts too. […]

    Reply

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