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Baked Pumpkin Chocolate Chip Donuts

I have some wonderful news to share with you… Do you remember my Be an Overcomer post a few weeks ago?  I dedicated it to my sweet father who’s been battling cancer but, we got some wonderful news yesterday!!  His docs have declared him in remission.  I am beyond grateful and just thought I’d share the good news 🙂

One other cool thing… that Blackberry Barista Balsamic Marscapone Tartlette and I are off to Seattle next week!   I was so happy to receive the news and I can hardly wait…  a total Foodie Mecca for me- Attending IFBC,  having extra with the Girard Chefs, and of course all kinds of amazing food!  YAY 🙂

Girards Announcement on

Okie Doke.

Now, onto our delicious Pumpkin recipe… Pumpkin has got to be in my top 5 baking flavors ever.

I love it!

To start off our pumpkin season, I’m happy to introduce y’all to my Baked Pumpkin Chocolate Chip Donuts.

Baked Pumpkin Chocolate Chip Donuts by

I hope you enjoy these Baked Pumpkin Chocolate Chip Donuts on in your autumn baking this year!

Yield: 18

Baked Pumpkin Chocolate Chip Donuts

I hope you enjoy these Baked Pumpkin Chocolate Chip Donuts on in your autumn baking this year!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


  • 3 eggs or 1 whole egg and 4 egg whites to reduce fat/cholest
  • 3/4 C white sugar
  • 3/4 C brown sugar
  • 1/4 C butter, softened
  • 1/4 C fat free vanilla greek yogurt
  • 14 oz pumpkin puree
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1 3/4 C flour
  • 1/2 C mini semi-sweet chocolate chips
  • 1/2 C semi-sweet chocolate chips for drizzle


  1. Preheat oven to 350 degrees.
  2. Coat donut pan generously with cooking spray.
  3. In a large mixing bowl beat eggs until light and fluffy (approx 2 min)
  4. Add white and brown sugar; mix well.
  5. Add butter and greek yogurt; mix.
  6. Add pumpkin puree, mix.
  7. In a small mixing bowl combine dry ingredients.
  8. Add all dry ingredients all at once and mix until 80% incorporated.
  9. Add mini chocolate chips.
  10. Stir by hand- just until combined.
  11. Do not over mix.
  12. Spoon batter into a gallon sized ziplock freezer bag, snip 1/4 inch off one corner.
  13. Squeeze batter into pan, filling each mold 2/3 the way full.
  14. Cook 10-12 minutes until the center springs back with light touch.
  15. Rest one minute in pan, turn out onto cooling rack to completely cool.
  16. Repeat with remaining batter (my pan only cooks 6 at a time).
  17. Once all donuts are cooled.
  18. Place 1/2 C chocolate chips in microwave safe bowl, microwave 30 sec, stir well.
  19. Microwave 15 seconds, stirring well until all lumps are melted.
  20. Repeat if nessesary.
  21. Use a fork to drizzle chocolate across the tops of donuts.
  22. Allow chocolate to set.
  23. Enjoy!


Baked Pumpkin Chocolate Chip Donuts by


You’re going to be in Pumpkin Heaven with these little babies.

Oh man. They’re super good… I hope you enjoy my Baked Pumpkin Chocolate Chip Donuts in your autumn baking this year!


Happy Thursday and Happy Pumpkin Season 🙂

xoxo~ Ruthie

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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  3. Crystal says:

    That’s awesome news on your dad!!! Yay!!

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