Pumpkin-shaped donuts stuffed with cookie butter 🤎🎃✨ Ingredients Pumpkin Donuts: • 1 cup canned pumpkin puree • 4 tbsp unsalted butter (melted) • ¼ cup vegetable oil • ½ cup granulated sugar • ½ cup brown sugar • ¼ cup whole milk (room temperature) 2 large eggs (room temperature) • 1 tsp vanilla extract • 1¾ cups all-purpose flour • 1 tsp baking powder • ¼ tsp baking soda • 2 tsp ground cinnamon • ½ tsp ground nutmeg • ½ tsp ground ginger • ¼ tsp ground allspice • ¼ tsp ground cloves • ½ tsp salt Cookie butter filling: • ¾–1 cup cookie butter Sugar Spice Coating: • 4 tbsp unsalted butter (melted) • ½ cup granulated sugar • 2 tsp ground cinnamon • ½ tsp ground nutmeg • ¼ tsp vanilla extract Pumpkin Donuts: -Preheat the oven to 350°F. Grease two or three 6-count donut pans well. -In a large bowl, whisk together the pumpkin puree, melted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract vigorously for about 1 minute. -Add the dry ingredients to the wet ingredients; flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Mix until just combined and the batter thickens slightly. Do not overmix. -Spoon or pipe the batter into the donut pans, filling each cavity about ¾ full. Use a cookie scoop (3 Tbsp) for each donut, though some pans may need up to ¼ cup. -Tap the pans on a towel-lined counter about 10 times to even out the batter. -Bake for 10–14 minutes, or until the donuts are golden and a toothpick inserted into the center comes out with a few moist crumbs. -Let the donuts cool in the pans for 5 minutes, then transfer them to a wire rack. Biscoff Cookie Butter Filling: -Place ¾–1 cup Biscoff cookie butter in a microwave-safe bowl. -Microwave for 10 seconds and stir. Continue heating in 5-second increments, stirring between each, until the cookie butter is smooth, glossy, and pourable. Be careful not to overheat it. -Transfer the melted cookie butter to a piping bag. -Once the donuts are cool enough to handle, turn them upside down. Using a small piping tip, skewer, or the end of a straw, make an opening in the bottom center of each donut. -Carefully wiggle the tool slightly inside the donut to create a small pocket for the filling, while keeping the outside of the donut intact. -Pipe approximately 2–3 teaspoons of Biscoff into each donut, or as much as the cavity will comfortably hold. The goal is a generous pocket of cookie butter rather than just a thin layer. Sugar Spice Coating: -In a small bowl, melt the butter and stir in the vanilla. -In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger. -While the donuts are still slightly warm, lightly brush them with or dip them in the melted vanilla-butter. -Roll the donuts in the sugar-spice mixture until fully coated. Recoat if necessary. -Serve warm or at room temperature. Enjoy! #pumpkinseason #donuts #bakingrecipe #fallbaking #cooldesserts — @lori_ilcのTikTok