Chocolate Pumpkin Spider Donuts


Chocolate Pumpkin Spider Donuts
Prep Time: 15 minutes
Cook Time: 4 minutes
Yield: 24 mini donuts or 10 large donuts

Chocolate pumpkin donuts with a chocolate coating and a fun candy twist.


1/2 c. butter, softened
1/3 c. brown sugar
1/3 c. sugar
2 tsp. vanilla
1 egg
2/3 c. plain yogurt
1 c. canned pumpkin puree
1/3 c. buttermilk
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 c. dark cocoa powder
2 c. flour
2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 c. mini chocolate chips
2 c. chocolate chips
1/4 c. white chocolate chips
1 1/2 tsp. shortening, divided
chocolate sprinkles
candy eyes
black licorice


In a large bowl, sift together the baking powder, baking soda, cocoa powder, flour, pumpkin pie spice, and salt. Set aside. In another mixing bowl, beat the butter and sugars until creamy. Add the egg, vanilla, yogurt, pumpkin and buttermilk and blend well. Slowly add the flour mixture until just mixed. Stir in the chocolate chips by hand.

Spoon the batter into a large plastic bag and cut the tip off. Spray the donut pans with non stick spray. Pipe the batter into a mini and large donut pan, filling the cavities at least half full. Preheat the oven to 425* Bake the mini donuts 4-5 minutes and the large donuts 8-9 minutes. Let cool for a few minutes and then remove to a wire rack to cool completely.

In a microwave combine the chocolate chips and 1 tsp. shortening. Heat for 30 seconds and stir. Repeat until melted and smooth. Dip the tops of the donuts in the chocolate. Sprinkle with chocolate sprinkles. Attach eyes and licorice legs with chocolate. Melt the white chips and 1/2 tsp. shortening the same way and drizzle over the large donuts in a web pattern. Makes 24 small donuts and 10 large donuts. Store in a sealed container.

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