Baked Cookie Dough Pumpkin Donuts

Print Recipe

Baked Cookie Dough Pumpkin Donuts


  • 1/2 package Cappello's Chocolate Cookie Dough, thawed
  • 1/2 cup Paleo Flour Baking Mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon sea salt
  • 1 large egg + 1 large egg yolk
  • 1/4 cup pumpkin puree
  • 1/3 cup pure maple syrup
  • 2 tablespoons almond milk
  • 2 tablespoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon almond milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt


  • Preheat the oven to 350° F. Grease a 6-well donut pan with cooking spray and set aside.
  • In a medium-sized mixing bowl, whisk together the dry ingredients: the Paleo flour, cinnamon, nutmeg, and salt.
  • In a separate, medium-sized bowl, whisk together the wet ingredients: the eggs, pumpkin puree, maple syrup, almond milk, oil, and vanilla extract.
  • Pour the wet ingredients into the dry and whisk until fully incorporated.
  • Spoon the batter into the greased donut pan, filling each mold almost to the top. Top each donut well with an even sprinkling of Chocolate Chip Cookie Dough.
  • Bake for 18-20 minutes, or until the donuts are set. Remove the pan from the oven and unmold the donuts onto a wire rack. Let cool completely before icing.
  • In a small mixing bowl add all ingredients for the icing.
  • Whisk until combined and drizzle over the tops of the donuts.

Kids Can Do

  • Whisk the dry ingredients
  • Add the cookie dough to the batter
  • Whisk the icing
  • Top the donuts with the icing