These bite-sized pumpkin-spiced donuts are finished with a cinnamon cream cheese glaze, creating perfectly poppable pumpkin roll donuts—ideal for breakfast or a cozy snack.
If you asked my coworkers what I love most, many would say donuts—and they wouldn’t be wrong. Fresh, homemade donuts are a revelation, and these pumpkin roll donuts are both simple and irresistible. They capture all the warm flavors of fall in a small, handheld treat.
These mini donuts are essentially the breakfast version of the classic pumpkin roll—moist, spiced, and topped with a creamy cinnamon cream cheese glaze that mimics the roll’s filling. They pair wonderfully with a morning cup of coffee or tea.
I use a 12-cavity mini donut pan for this recipe because it bakes a dozen donuts in under ten minutes. The donut batter requires only a few ingredients and is very forgiving—vanilla is optional but adds a nice depth of flavor. The glaze remains soft and creamy, just like pumpkin roll filling, rather than setting firm like a traditional icing.
These mini pumpkin roll donuts are easy to make and fun to serve. They’re best enjoyed the day they’re made, but will keep for 2–3 days if stored properly. Donut lovers, rejoice—these are a quick, seasonal treat that’s hard to resist.
Pumpkin Roll Donuts
Print
Rate
15
9
24
60 mini donuts
Amy D
Ingredients
Donuts
- 1 box spice cake mix
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract (optional)
Cinnamon Cream Cheese Glaze
- 2 ounces cream cheese (softened to room temp)
- 1 Tablespoon butter (softened to room temp)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 Tablespoon corn syrup
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a medium bowl, combine the spice cake mix, pumpkin puree, and vanilla extract. Mix until smooth. Prepare mini donut pans with nonstick baking spray.Transfer the batter to a disposable pastry bag (or a zip-top bag with the corner snipped) and pipe the batter into each donut cavity. Bake at 350°F for 8–9 minutes, or until the donuts are puffed and spring back lightly when touched. Cool on a wire rack for 5–7 minutes before removing from the pans.
-
For the glaze: in a small bowl, beat together the cream cheese, butter, vanilla extract, and corn syrup until light and creamy. Add the cinnamon and powdered sugar, then whisk until combined and smooth.
-
Once the donuts are completely cool, dip the tops into the cinnamon cream cheese glaze. Serve immediately.
Notes
Nutrition
Did You Make this Recipe?
Please leave a review or a photo—I’d love to hear your feedback!