Krispy Kreme brings back its Pumpkin Spice Original Glazed Doughnut for a limited four-day run from August 27-30, 2026. This is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Krispy Kreme’s Pumpkin Spice Original Glazed Doughnut special
The Pumpkin Spice Original Glazed Doughnut stands out for its signature yeast-raised doughnut base infused with warm pumpkin spice and finished with Krispy Kreme’s classic sweet glaze. The heart of this treat is the spiced, aromatic dough—delivering the cozy flavors of pumpkin, cinnamon, nutmeg, and clove in a pillowy, airy texture. This copycat version uses a specific 1 part pumpkin puree to 6 parts flour ratio to balance flavor and structure, while a warm glaze ensures the signature glossy finish and locks in moisture, just like the limited-time store original.
Ingredients
- 3 cups all-purpose flour
- 1 cup enriched wheat flour
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 3/4 cup whole milk
- 1/4 cup unsalted butter
- 2 large eggs
- 1/2 teaspoon salt
- as needed vegetable oil (for frying)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons water (for glaze)
Tools you’ll need
- Stand mixer or large mixing bowl
- Rolling pin
- Doughnut cutter (or two round cutters)
- Deep fryer or heavy pot
- Thermometer (for oil)
- Wire rack
- Parchment paper
- Slotted spoon or spider
How to make it
- Activate the yeast: Warm the milk to about 105–110°F (not hotter, or it may kill the yeast). Dissolve the yeast with a pinch of sugar in the milk and let it stand until foamy, about 5–10 minutes. This step ensures the yeast is active, which is crucial for the dough’s rise and lightness.
- Mix the dry ingredients: In a large bowl, combine 3 cups all-purpose flour, 1 cup enriched wheat flour, 1/2 cup granulated sugar, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Combining spices throughout the flour helps even distribution in the dough.
- Make the dough: Add 1/2 cup pumpkin puree, 2 large eggs, 1/4 cup melted unsalted butter, and the activated yeast mixture to the bowl. Mix until a sticky dough forms. The pumpkin puree provides moisture, color, and flavor, while eggs and butter give richness and tenderness.
- Knead the dough: Knead by hand or with a dough hook for 5–7 minutes, until smooth and elastic. Proper kneading develops gluten, creating the chewy, airy structure Krispy Kreme is known for.
- First rise: Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–2 hours. Proofing allows the yeast to create bubbles, resulting in a lighter crumb.
- Roll and cut: Turn out the dough onto a floured surface and roll to 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round cutters (about 3″ and 1″). Consistent thickness ensures even frying.
- Second rise: Transfer cut doughnuts onto parchment squares, cover lightly, and let rise again until puffy, 30–45 minutes. A second rise ensures the final doughnuts are airy, not dense.
- Fry the doughnuts: Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Fry doughnuts a few at a time, about 1 minute per side, until golden brown. Maintaining oil temperature is key—too hot burns the outside, too cool results in greasy doughnuts.
- Drain: Use a slotted spoon to transfer doughnuts to paper towels to drain excess oil. This prevents sogginess and keeps the texture light.
- Make the glaze: Whisk together 2 cups powdered sugar, 1 teaspoon vanilla extract, and 3–4 tablespoons water until smooth and pourable. The right consistency will coat but not overpower the doughnut.
- Glaze while warm: Dip each warm doughnut into the glaze, letting excess drip off before placing on a wire rack to set. Glazing warm helps the sugar set with the signature shine and allows it to soak in slightly for moisture.
How close is it to the original?
This copycat recipe gets quite close in flavor and appearance: the pumpkin spice and classic glaze both shine through, and the doughnut is sweet, aromatic, and satisfying. However, at home the doughnut may be a touch denser and less ethereal than Krispy Kreme’s version, mostly due to differences in proofing and frying equipment. According to real reviewers, the seasonal original is anticipated for its cozy spice and sweet glaze, though some find it a bit sweeter and less airy than the standard Original Glazed. Adjusting spice or sugar levels can help tailor this home batch to your liking.
Troubleshooting
- Doughnuts are dense: Likely caused by under-proofing; let your dough rise until doubled both times to ensure lightness.
- Oily or greasy doughnuts: Oil temperature was too low—keep it steady at 350°F for best results.
- Burnt exterior, raw inside: Oil temperature too high. Use a thermometer to monitor and adjust the heat as needed.
- Glaze won’t set or is cloudy: Doughnuts cooled too much before dipping, or glaze is too thick—glaze while still warm and thin the glaze with a bit more water if needed.
Variations
- Bread flour swap: Replace 1–2 cups of all-purpose flour with bread flour for a chewier, lighter crumb—this mimics the airy Krispy Kreme bite.
- Extra spice: Add a pinch of ground clove or ginger to intensify the autumnal flavor.
- Baked version: For a lighter alternative, bake at 375°F for 10–12 minutes—texture will differ, but flavor is still present.
Ingredient substitutes
- Pumpkin puree: Substitute with sweet potato puree if pumpkin is unavailable; flavor will be similar, though slightly earthier.
- Dairy-free: Use plant-based milk and vegan butter to make the doughnut dairy-free.
Storage
Store unglazed doughnuts in an airtight container at room temperature for up to 1 day; glaze just before serving. Glazed doughnuts are best eaten fresh but can be kept up to 24 hours—refresh in a microwave for a few seconds if needed.
FAQ
- Does Krispy Kreme have a pumpkin spice donut?
Yes, but it is available only as a limited-time seasonal item from August 27-30, 2026. - How many calories are in a Krispy Kreme pumpkin spice donut?
Each doughnut contains about 190 calories, with 11g fat, 21g carbs, 10g sugar, and 3g protein (see nutrition analysis). - What are the ingredients in Krispy Kreme pumpkin spice doughnuts?
The main ingredients include all-purpose flour, enriched wheat flour, pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, yeast, sugar, milk, butter, eggs, salt, and a vanilla-scented glaze. - What is the unhealthiest donut?
The unhealthiest options are typically those with high fat and sugar content, deep-fried, and heavily glazed or filled. The Pumpkin Spice Original Glazed is 190 calories per serving, which is moderate for a doughnut.
For more homemade doughnut ideas, check out our treats recipes or browse copycat drinks for a fall pairing.
Sources
- Official limited-time announcement
- Krispy Kreme fall doughnuts
- Pumpkin spice doughnut taste test and nutrition
Ingredients
3 cups all-purpose flour
1 cup enriched wheat flour
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
3/4 cup whole milk
1/4 cup unsalted butter
2 large eggs
1/2 teaspoon salt
as needed vegetable oil (for frying)
2 cups powdered sugar
1 teaspoon vanilla extract
3-4 tablespoons water (for glaze)
Instructions
Warm the milk and dissolve the yeast with a pinch of sugar; let stand until foamy.
In a large bowl, combine flours, sugar, salt, pumpkin pie spice, cinnamon, and nutmeg.
Add pumpkin puree, eggs, melted butter, and the yeast mixture to the dry ingredients; mix until a sticky dough forms.
Knead until smooth and elastic, about 5-7 minutes.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.
Roll out dough to about 1/2-inch thickness and cut into doughnut shapes.
Cover and let the cut doughnuts rise until puffy.
Heat oil to 350°F (175°C) and fry doughnuts until golden brown on both sides.
Drain on paper towels.
Whisk together powdered sugar, vanilla, and water to make the glaze.
Dip warm doughnuts into the glaze, letting excess drip off, and place on a rack to set.
