I’m so excited to bring you the very first PUMPKIN recipe of the season!!! These pumpkin pie donut holes have the most ridiculously soft, cake-like texture and are bursting with pumpkin pie flavor. The cinnamon-sugar coating isn’t actually sugar at all…but it is SO delicious and reminds of me of powdered sugar donut holes. 🙂 You would literally never guess these deliciously sweet cake donut holes are packed with good-for-you ingredients, protein, and fiber…you simply MUST try them!!!

I have to admit; I find myself slightly baffled at those who are obsessing about pumpkin pie spice EVERYTHING in AUGUST. Like, it’s still summer people. Calm down. 😉 I am all about holding onto summer, warm weather, long evenings, and daylight as long as absolutely possible. That being said, since I often test recipes at least a month in advance before they appear on the blog, I was testing pumpkin recipes in the beginning on September. This still felt a little too early for me, but now that it’s October tomorrow by the time I’m finally sharing this recipe with you I’d say it’s more acceptable.

Recipe Testing

Do you remember these cinnamon sugar donut holes? I thought it’d be so fun to create a similar recipe, but this time pumpkin pie spice flavored! You’ll notice most of the ingredients are similar…but instead of using applesauce, we are using pumpkin this time! We’ll also add in some pumpkin pie spice along with the cinnamon. And, I’m happy to report that if you don’t have/don’t prefer to use the protein powder and coconut flour (since I know not everyone always has those ingredients), I also tested a version using oats!!!!

Pumpkin Pie Donut Holes: Oat Version

The oat version literally just needs THREE main ingredients: oats, dates, and pumpkin!! Then you’ll want to add a touch of cinnamon, pumpkin pie spice, salt, and vanilla for the perfect taste. I wanted to create a version that pretty much everyone can make…and most people have oats on hand!

Protein Powder and Coconut Flour Version

Just like the original version, the other option when making these pumpkin pie donut holes is to use protein powder and coconut flour!! The coconut flour really helps contribute to a cake-like texture, and it’s also packed with fiber. A serving size of 2 tablespoons coconut flour contains 5 grams of fiber!!! And the protein powder obviously adds protein to make these a perfectly well-rounded snack or part of a quick breakfast-on-the-go. I do want to note; my favorite version is definitely this protein powder and coconut flour version, as it definitely tastes the most “cake-like” and has the best taste and texture in my opinion.

Cinnamon “Sugar” Topping

One of my favorite parts about these pumpkin cake donut holes is the cinnamon “sugar” topping they are rolled in!! This adds such a fun element and really contributes to the donut hole taste and appearance. Instead of sugar, I used a small amount of vanilla protein powder mixed with cinnamon and it is SO GOOD. Of course, you could use regular sugar and cinnamon instead, but since these donut holes are naturally sweetened with dates, I loved using protein powder that is naturally sweetened with stevia! The protein powder really looks AND tastes like cinnamon sugar.

Tell me…what pumpkin recipes have you tried yet this fall baking season? I have been testing more pumpkin recipes lately that I’m excited to share with you soon! 🙂

Recipe inspired by this recipe, which was inspired by this recipe! And if you’re looking something chocolate…I almost forgot about this chocolate version!