Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper

Give your Halloween treats an adult makeover with Bourbon Caramel Glazed Pumpkin Donuts

Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper

I couldn’t do it, I couldn’t let Halloween pass by without giving the adults something of their own. With all my failed experiments for my last treat, I thought perhaps it was time to give bourbon and caramel a break – clearly the two were telling me they had enough.  However not one to give up, I had to give this one last try for my bourbon, caramel, pumpkin and sea salt lovers out there.  I’m glad I did, because oh my these Bourbon Caramel Glazed Pumpkin Donuts are out this world good! 

Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper #SundaySupper couldn’t resist getting our tricks and treats on again for the second year in a row and the only trick with these donuts is convincing your friends that they are actually baked not fried.  

Besides sitting and licking the caramel that dripped off everywhere, my second favorite thing about these is the baking method.  There is no need to get out your fryer and vats of oil.  Plus less guilt means that you can go for seconds!  

Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper Before we move on to the recipe (because I know you’re dying for it at this point – don’t go zombie on me please). Is it donut or doughnut to you? I was thinking about it as I titled the recipe.  I think because I’m a north easterner and grew up with Dunkin’ Donuts, they will always be donuts to me.  

Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper
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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/2 cup brown sugar, packed
  • 1/4 cup cane sugar
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 3/4 cup pumpkin puree
  • 1/3 cup whole milk
  • 2 large eggs
  • For the glaze:
  • 1 cup granulated white sugar
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon
  • 1 teaspoon sea salt
  • 1/4 cup powdered sugar
  • optional: 1 cup chopped pecans and coarse sea salt to top


  1. Heat your oven to 350 degrees and spray 2 6 cavity donut pans (I used one donut pan and one cruller pan) with baking spray.
  2. In a large mixing bowl, combined the flour, baking powder, salt, cinnamon, nutmeg, ginger, clove and sugars.
  3. In a medium mixing bowl, whisk together the melted butter, pumpkin puree, milk and eggs.
  4. Transfer the wet ingredients into the dry, stirring until the flour is completely mixed throughout.
  5. Fill the donut pans 2/3 of the way full with batter and smooth the tops.
  6. Bake for 12-14 minutes or until the donuts are a light golden brown and when a toothpick inserted in the center comes out clean. Let cool in the pans on a cooling rack. Invert from pans and place on rack with a piece of parchment paper underneath.
  7. In a heavy bottomed, medium sized pot over medium heat, place the sugar and melt until the sugar has caramelized and turned a deep amber color. Swirl the pan occasionally to avoid hot spots and to make sure all the sugar has caramelized.
  8. Add the butter and stir until completely melted and away from the heat, stir in the heavy cream. If the caramel seizes, place back on the heat until it is smooth. Stir in the bourbon and sea salt. Let cool for about 5 minutes.
  9. Transfer the caramel to a shallow dish and whisk well with the powdered sugar to form a glaze.
  10. Dip the donuts in the glaze and let set on the cooling rack. Top with chopped pecans and coarse sea salt.
  11. The donuts are best served the day they are made but can be stored for an additional day in an airtight container.
Recipe Type: Dessert


Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper Now let’s take a look at what treats the rest of #SundaySupper has cooked up this week.














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41 thoughts on “Bourbon Caramel Glazed Pumpkin Donuts #SundaySupper

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  12. [email protected] & Trinkets

    Ooh, Susan. These are so decadently amazing!

  13. Katy

    What a great way to make donuts (deep-fat fryers scare me!) and that glaze looks and sounds beautiful! I usually call them doughnuts, but that might be a British thing 😉

  14. Ruthy @ Omeletta

    I love that these are baked! Just the reason I’ll need when I eat five in one sitting.
    And I always think of it as “donut”; even though I’m pretty sure that’s incorrect. Blame it on Dunkin!

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  17. Heather | girlichef

    Stop it. Just stop it! The fact that I cannot reach in and grab myself one of these beauties makes me want to cry. They look ridiculous!

    And I prefer doughnut, but I won’t make a fuss of either…

  18. Laura Dembowski

    I prefer doughnuts, but it’s because I’ve always been really into grammar and English, but no matter what you call these, I want them! I would make sure there was extra glaze on mine 🙂

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  20. Renee

    It’s donut for me, probably because of Dunkin’ Donuts too. And I think I’d be licking the drips of the caramel sauce off the counter too. Yummy!

  21. Stacy

    I’m glad you persevered, Susan, because those doughnuts look fabulous! As for the spelling, I can go either way but tend toward that long version. 🙂

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