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 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.
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????
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:
- 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.
- 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.
- Stir together the dry ingredients and mini chocolate chips. Add them alternately with the buttermilk until a soft dough forms.
- 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.
- Squeeze the donut batter into the donut cavities filling them halfway. Bake and cool.
- 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.
- 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.
More easy Halloween treats:
- Peanut Butter Zombie Eyeballs
- Chocolate Dipped Halloween Apple Rings
- Halloween Oreo Stuffed Rice Krispie Treats
- No Bake Halloween Cheesecake Parfaits
- Dirt Marshmallow Pops
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- 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 melting wafers
- 1/4 cup white chocolate melting wafers
- chocolate sprinkles
- candy eyes
- black shoe string licorice
- Preheat oven to 425 degrees. Spray a mini and large donut with nonstick baking spray.
- In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside.
- In another mixing bowl, beat the butter and sugars until creamy. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well.
- Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand.
- 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.
- 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.
- Melt the chocolate wafers according to the package directions. Dip the tops of the donuts in the melted chocolate.
- Attach the licorice legs and eyes in the chocolate on the mini donuts. Top with chocolate sprinkles.
- Melt the white chocolate wafers 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.
*If you only have one donut pan, the recipe will make 10 large donuts or 24 mini donuts.
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Amount Per Serving: Calories: 275Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 230mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Chocolate Pumpkin Spider Donuts was first published September 30, 2012. The photos and post were updated and republished October 6, 2020.