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Pumpkin Spice Latte Doughnuts #FTW!

Like many of you right about now, I am mourning the end of summer. Yes, there are a few more weeks 'til fall officially begins. And as I sit here writing this the forecast calls for temps in the "low" 90s. But once Labor Day passes and the school/after-school/weekend routine shifts gears, summer truly feels over.

That said, there are some bright spots to lift my mood—and even help me look forward to the change of season:

  1. Sweaters
  2. Halloween
  3. Apple-picking
  4. Sweaters
  5. Crunchy leaves
  6. Comfort food

But the mother of all things "fall" is the return of Starbucks' Pumpkin Spice Latte. Seriously, if this drink doesn't scream autumn-in-a-cup, I don't know what does.

If you are unfamiliar with pumpkin spice latte (or as die-hard fans call it: "PSL"), this insanely popular coffee drink is flavored with notes of pumpkin, cinnamon, nutmeg and cloves. In addition to cult-like status, PSL has inspired tons of copycat recipes, as well as riffs on every type of treat imaginable – from cheesecakes to whoopee pies, cookies to popsicles and M&Ms.

I thought I'd toss my hat into the ring with the ultimate coffee accompaniment:


Even if you're not a fan of PSL, I promise you will love these doughnuts.

They are super moist, SUPER easy (baked, not fried!) and insanely delicious.

Filled with pumpkin, spices and a shot of brewed coffee, they are finished with a turn in an irresistible coffee-sugar coating.

Fall? I'm ready for ya.

Recipe: Pumpkin Spice Latte Doughnuts

Yields: Approximately 16 doughnuts


  • 2 eggs
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/3 cup vegetable oil
  • 1/4 cup brewed coffee
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • pinch of ground ginger
  • 1 1/2 sticks unsalted butter
  • 1 cup sugar
  • 2 tablespoons instant coffee or espresso


  1. Preheat oven to 350 degrees Fahrenheit. Grease three 6-cavity doughnut pans.
  2. In the bowl of an electric mixer, whisk the eggs till just combined. Add the sugar, pumpkin, vegetable oil and coffee and whisk again till well blended. Add the flour, baking powder, salt and spices, and whisk until well blended.
  3. Spoon or pipe the batter evenly into your prepared pans and bake for 10-12 minutes, or until springy to the touch and light golden brown around the edges. While doughnuts are baking, melt the butter and combine the espresso and remaining 1 cup sugar in a dish or plate.
  4. Remove doughnuts from pan and invert onto a wire rack. Let cool enough to handle (but still warm). Working with one doughnut at a time, dip into melted butter (allowing any excess to drip off) and generously coat all sides with the coffee-sugar mixture. Return to rack to cool completely.

Images via Sheri Silver

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