Old-Fashioned Pumpkin Donut Bars (with Salted Maple Cinnamon Glaze)
These Old-Fashioned Pumpkin Donut Bars are soft, fluffy, and perfectly tender with a delicate crumb and a beautifully golden and crisp exterior that makes every single bite absolutely irresistible. Every bite is packed with that warm, cozy, and deeply comforting spiced pumpkin flavor that feels like a warm little hug in every single bite. Fried until perfectly golden and coated in a salted maple cinnamon glaze that melts into every single crack and crinkle for the most beautiful and irresistible finishing touch — served warm with a hot cup of coffee, these donut bars are the ultimate cozy fall treat you will want to make on repeat all season long!
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Cake Flour: The key ingredient that gives these old-fashioned pumpkin donut bars their signature incredibly soft, fluffy, and perfectly tender texture with that delicate crumb that melts right in your mouth — see the notes section for a homemade cake flour substitute using all-purpose flour and cornstarch if needed throughout.
Baking Powder: Provides the lift needed to make these pumpkin donut bars incredibly light, fluffy, and perfectly tender with a beautiful, even rise and that signature soft and delicate crumb throughout every single bar.
Salt: Balances the sweetness and enhances all the warm cozy spiced pumpkin and salted maple cinnamon glaze flavors throughout every single donut bar.
Pumpkin Pie Spice or Cinnamon: Adds that signature warm, cozy, and deeply comforting fall spice that gives every single bite that irresistible spiced pumpkin flavor that feels like a warm little hug — pumpkin pie spice is recommended for the most classic fall flavor but cinnamon works beautifully as a substitute throughout.
Granulated Sugar: Sweetens the pumpkin donut bar batter to a perfectly balanced and indulgent finish and helps create that beautifully golden and crisp exterior throughout every single bar.
Brown Sugar: Adds a deep, molasses-like sweetness that enhances the warm cozy spiced pumpkin flavor and keeps the donut bars incredibly soft, fluffy, and perfectly tender throughout every single bite.
Salted Butter: Melted into the donut bar batter for a rich, buttery depth of flavor that enhances the warm spiced pumpkin flavor throughout — also melted into the salted maple cinnamon glaze for a rich, silky, and perfectly smooth consistency that melts beautifully into every single crack and crinkle throughout.
Eggs: The combination of one whole egg and two egg yolks provides structure, richness, and a perfectly tender crumb — the extra egg yolks add a beautiful golden color and a rich depth of flavor that makes these pumpkin donut bars truly irresistible throughout.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances the warm cozy spiced pumpkin flavor throughout the donut bar batter and the salted maple cinnamon glaze throughout every single bite.
Pumpkin Puree: The star ingredient that gives these donut bars their signature warm, cozy, and deeply comforting spiced pumpkin flavor — make sure to use plain pumpkin puree and not pumpkin pie filling which contains added sugar and spices that will affect the flavor balance throughout. The pumpkin puree also adds incredible moisture that keeps the inside of every single donut bar incredibly soft and fluffy throughout.
Sour Cream or Greek Yogurt: Adds richness, moisture, and a subtle tang to the pumpkin donut bar batter that keeps the inside incredibly soft, fluffy, and perfectly tender throughout every single bite.
Avocado Oil: A neutral, high smoke point oil that is ideal for frying the pumpkin donut bars to a perfectly golden and crisp exterior without any unwanted flavor throughout.
Powdered Sugar: The base of the silky salted maple cinnamon glaze that creates a smooth, perfectly sweet, and beautifully dippable coating that melts into every single crack and crinkle of each warm pumpkin donut bar throughout.
Maple Syrup: Added to the salted maple cinnamon glaze for a natural, caramel-like sweetness and a warm maple depth of flavor that pairs absolutely beautifully with the warm cozy spiced pumpkin flavor throughout every single bar.
Milk: Whisked into the salted maple cinnamon glaze to create a smooth, perfectly dippable, and silky consistency that coats every single warm pumpkin donut bar beautifully throughout.
Cinnamon: Added to the salted maple cinnamon glaze for a warm, cozy spice that pairs absolutely beautifully with the maple syrup and the warm spiced pumpkin donut bars for the most perfectly balanced and irresistible fall flavor in every single bite throughout.
Why You’ll Love Old-Fashioned Pumpkin Donut Bars (w/ Salted Maple Cinnamon Glaze):
Soft, Fluffy, And Perfectly Tender: These donut bars are incredibly soft, fluffy, and perfectly tender with a delicate crumb that melts right in your mouth with every single bite — absolutely irresistible from the very first donut bar to the very last.
Golden And Crisp Exterior: Each donut bar fries up with a beautifully golden and perfectly crisp exterior that gives the most satisfying crunch and texture contrast with the soft, fluffy, and tender inside throughout every single bite.
Warm And Cozy Spiced Pumpkin Flavor: Every single bite is packed with that warm, cozy, and deeply comforting spiced pumpkin flavor that feels like a warm little hug and makes these donut bars the most irresistible and uniquely comforting fall treat you will ever make.
Salted Maple Cinnamon Glaze: The salted maple cinnamon glaze melts into every single crack and crinkle of each warm donut bar for the most beautiful, rich, and perfectly sweet and salty finishing touch that ties all the cozy fall flavors together perfectly throughout.
Perfect Sweet And Salty Balance: The warm cozy spiced pumpkin flavor and the perfectly salted maple cinnamon glaze come together for the most perfectly balanced and absolutely irresistible sweet and salty flavor combination in every single bite throughout.
Classic Old-Fashioned Donut Bar Texture: The classic old-fashioned donut bar texture — soft and fluffy inside with a beautifully golden and crisp exterior — makes these pumpkin donut bars the most satisfying and deeply nostalgic fall treat that everyone will absolutely love throughout.
Served Warm For The Best Experience: These donut bars are at their absolute best served warm straight from the glaze with a hot cup of coffee — the exterior is perfectly golden and crisp and the inside is warm, soft, and bursting with that deeply comforting spiced pumpkin flavor throughout.
Perfect For Any Occasion: Whether it is a cozy fall morning, a weekend brunch, a special breakfast treat, or any time a pumpkin spice craving hits, these old-fashioned pumpkin donut bars are always the ultimate crowd-pleasing fall treat that everyone will absolutely love.
Tips for Making Old-Fashioned Pumpkin Donut Bars (w/ Salted Maple Cinnamon Glaze):
Use Cake Flour For The Best Texture: Cake flour is essential for creating that signature soft, fluffy, and perfectly tender old-fashioned donut bar texture with a delicate crumb — see the notes section for a homemade cake flour substitute using all-purpose flour and cornstarch if needed throughout.
Use Pumpkin Puree — Not Pumpkin Pie Filling: Make sure to use plain pumpkin puree and not pumpkin pie filling — pumpkin pie filling contains added sugar and spices that will affect the flavor balance and texture of the donut bars throughout.
Don't Be Tempted To Add More Flour: The dough will be very soft and sticky after mixing and that is completely intentional — do not add more flour as the moisture from the pumpkin puree and sour cream is what keeps the donut bars incredibly soft and fluffy on the inside throughout.
Chill The Dough For At Least 1 Hour: Refrigerate the dough for at least 1 hour — and ideally 2 hours — before rolling and cutting — chilling firms up the soft and sticky dough and makes it much easier to roll out and cut into bars without it sticking everywhere throughout.
Prepare The Glaze While The Dough Chills: Make the salted maple cinnamon glaze during the refrigerator chill time so it is perfectly smooth and ready to dip the warm donut bars the moment they come out of the oil — having it ready ahead of time makes the whole process much smoother throughout.
Cut The Parchment Paper Squares Before The Dough Is Ready: Cut out 16 small parchment paper squares and spread them across 2–3 baking sheets while the dough is chilling — this makes it much easier and quicker to transfer the shaped donut bars to the oil once ready to fry throughout.
Flour Everything Generously: Flour your work surface, hands, and rolling pin very generously before rolling out the dough — the dough is very soft so do not be afraid to use plenty of extra flour to prevent it from sticking throughout.
Roll The Dough To The Right Dimensions: Roll or pat the chilled dough out into a large rectangle approximately 3"x24" and 1/2" thick — the right thickness is essential for donut bars that are perfectly golden and crisp on the outside and soft and fluffy on the inside throughout.
Flour The Bench Scraper Or Knife Before Cutting: Dip the bench scraper or knife in flour before each cut to prevent the dough from sticking and create the cleanest and most precise cuts — each donut bar should be approximately 1.5"x3" throughout.
Make The Classic Indentation Before Frying: Use a floured bench scraper or knife to gently press a light indentation down the center of each bar lengthwise — press as far down as you can without cutting through for that signature classic old-fashioned buttermilk bar look throughout.
Start Frying Bottom Side Down: Place each donut bar into the hot oil with the bottom side down and the indentation side facing up — this is the most important step for achieving that beautiful classic buttermilk bar look and the most even golden fry on every single bar throughout.
Use Parchment Paper Squares For Easy Transfer: Carefully transfer the parchment paper squares with the donut bars on them slowly into the hot oil — after 10–15 seconds the parchment paper will naturally release and can be pulled away without misshaping the bars throughout.
Use A Thermometer For The Oil: The oil should be between 360F–370F before frying — too low and the donut bars will absorb too much oil and be greasy, too hot and they will brown too quickly on the outside before cooking through. Maintain this temperature throughout the entire frying process for the best result.
Fry Only 2–3 At A Time: Fry only 2–3 donut bars at a time to keep the oil temperature consistent and give you enough room to flip them easily without crowding the pot throughout.
Fry Each Side For 1.5–2 Minutes: Fry each side for 1.5–2 minutes until deeply golden brown — the deep golden color is what creates that beautifully crisp exterior that contrasts so perfectly with the soft and fluffy inside throughout.
Dip In The Glaze While Still Warm: Dip the top side of each donut bar into the salted maple cinnamon glaze while it is still warm straight from the oil — dipping while warm allows the glaze to melt into every single crack and crinkle for the most beautiful and irresistible finishing touch throughout.
Place On A Cooling Rack To Set The Glaze: Place the glazed donut bars on a cooling rack positioned on top of a baking sheet to let the glaze set — this prevents the glaze from pooling underneath and creates the most beautifully glossy and evenly coated finish on every single bar throughout.
Serve Warm For The Best Experience: These old-fashioned pumpkin donut bars are at their absolute best served warm straight from the glaze with a hot cup of coffee — the exterior is perfectly golden and crisp and the inside is warm, soft, and bursting with that deeply comforting spiced pumpkin flavor throughout every single bite.
How to Store Old-Fashioned Pumpkin Donut Bars (w/ Salted Maple Cinnamon Glaze):
Best Served Fresh: These old-fashioned pumpkin donut bars are at their absolute best served warm and fresh the day they are made. The exterior is perfectly golden and crisp, the inside is incredibly soft and fluffy, and the salted maple cinnamon glaze is at its most silky and glossy right after dipping throughout.
Room Temperature (Short-Term): The glazed donut bars can sit covered at room temperature for up to 1 day. The exterior will soften slightly as they sit but they will still be incredibly delicious and bursting with warm cozy spiced pumpkin flavor throughout.
Refrigerator: Store leftover glazed donut bars in an airtight container in the refrigerator for up to 2 days. Keep in mind the texture will soften slightly after storing — letting them sit at room temperature for 10–15 minutes before serving brings back some of that soft and fluffy texture throughout.
To Reheat: Warm individual donut bars in the microwave for 15–20 seconds until warmed through for the best soft and fluffy texture — the oven at 325F for 5–8 minutes also works well for bringing back a slightly crisp exterior throughout.
Freezer: Freeze individual unglazed fried donut bars in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and dip in a fresh batch of salted maple cinnamon glaze before serving for the best result throughout.
Make Ahead (Dough): The dough can be made and stored covered in the refrigerator for up to 1 day before rolling, cutting, and frying — the longer chill time actually makes the dough even easier to work with and results in the most perfectly shaped and golden donut bars throughout.
Make Ahead (Salted Maple Cinnamon Glaze): The salted maple cinnamon glaze can be made in advance and stored covered at room temperature or in the refrigerator. Whisk before using and warm slightly if needed to bring back a smooth and perfectly dippable consistency before dipping the warm donut bars throughout.
FAQs:
Q: Can I make these old-fashioned pumpkin donut bars ahead of time?
A: Yes. The dough can be made and stored covered in the refrigerator for up to 1 day before rolling, cutting, and frying — the longer chill time actually makes the dough even easier to work with and results in the most perfectly shaped and golden donut bars. The salted maple cinnamon glaze can also be made in advance and stored covered at room temperature until ready to use throughout.
Q: Can I use all-purpose flour instead of cake flour?
A: Yes. See the notes section at the bottom of the recipe card for a homemade cake flour substitute using all-purpose flour and cornstarch. Keep in mind that cake flour is strongly recommended for the softest, fluffiest, and most perfectly tender old-fashioned donut bar texture with that signature delicate crumb throughout.
Q: Can I use cinnamon instead of pumpkin pie spice?
A: Yes. Cinnamon works beautifully as a substitute for pumpkin pie spice in the donut bar batter — it will give a slightly simpler but still incredibly warm and cozy fall flavor that pairs perfectly with the pumpkin puree throughout.
Q: Why is the dough so sticky?
A: The very soft and sticky dough is completely intentional — do not be tempted to add more flour. The moisture from the pumpkin puree and sour cream is what keeps the donut bars incredibly soft, fluffy, and perfectly tender on the inside. The dough will firm up in the refrigerator and become much easier to work with after chilling throughout.
Q: Why do I need to chill the dough before rolling and cutting?
A: Chilling the dough for at least 1 hour — and ideally 2 hours — firms up the very soft and sticky dough and makes it much easier to roll out and cut into bars without it sticking to everything. The longer chill time also makes the dough even easier to work with and results in the most perfectly shaped donut bars throughout.
Q: Why do I start frying the donut bars bottom side down?
A: Placing each donut bar into the hot oil with the bottom side down and the indentation side facing up is the most important step for achieving that beautiful classic old-fashioned buttermilk bar look and the most even golden fry on every single bar throughout.
Q: What is the purpose of the indentation down the center of each bar?
A: Pressing a light indentation down the center of each bar with a floured bench scraper or knife gives the donut bars that signature classic old-fashioned buttermilk bar look that is so recognizable and absolutely stunning on every single bar throughout.
Q: Why do I need to use a thermometer for the oil?
A: Maintaining the correct oil temperature of 360F–370F throughout the entire frying process is the key to perfectly golden, cooked-through donut bars every single time — too low and they will absorb too much oil and be greasy, too hot and they will brown too quickly on the outside before cooking through throughout.
Q: Can I bake these donut bars instead of frying them?
A: These old-fashioned pumpkin donut bars are specifically designed for frying and are not recommended for baking — the frying process is what creates that signature beautifully golden and crisp exterior with the soft and fluffy inside that makes these donut bars truly irresistible throughout.
Q: Can I freeze these donut bars?
A: Yes. Freeze individual unglazed fried donut bars in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven at 325F until warmed through, and dip in a fresh batch of salted maple cinnamon glaze before serving for the best result throughout.
Love this? Check out my other fall breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these old-fashioned pumpkin donut bars (w/ salted maple cinnamon glaze). Happy baking!
