You can bring home a bag of donuts from the coffee shop on the corner, but you can't take that lovely bakery aroma with you—unless you do the baking at home, that is. So skip the trip and make these baked cake-style donuts in your own kitchen. Added benefits include filling your entire living space with the aroma of cinnamom, nutmeg, and all the other signature notes of pumpkin spice, plus a silky and sweet coffee glaze to top it all off.

To make the donuts

1. Preheat the oven to 375F. Lightly grease the wells of a donut pan with baking spray (see notes).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Set aside.
3. In a large bowl, combine the egg, sugar, buttermilk, oil, pumpkin puree, and vanilla bean paste or extract. Stir together until fully combined. Add the flour mixture into the wet ingredients and use a rubber spatula to fold together until just combined.
4. Scoop the batter into a large piping bag or zip top bag for easy handling. Cut the tip off the end of the bag and pipe the batter into the donut wells, filling each well completely. Alternatively, use a spoon to transfer the batter to the donut wells.
5. Bake the donuts for 10-12 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. Let donuts cool in the pan for 5 minutes, then invert onto a wire rack to continue cooling to room temperature. While the donuts cool, prepare the glaze.

To make the coffee glaze

1. In a bowl, combine the powdered sugar, milk, coffee liqueur, vanilla bean paste or extract, and espresso powder. Whisk well to thoroughly combine.
2. Carefully dip the top of each cooled donut into the coffee glaze and return to a wire rack to allow the glaze to set. Repeat until all donuts have been glazed. Serve and enjoy!

Farm Team Tips

If you prefer not to use coffee liqueur, it can be replaced with your choice of milk or black coffee (can be warm or cold).

If using a standard donut pan with 6 wells, you'll need to bake in batches (the recipe yields 10 donuts total) unless you happen to have multiple pans on hand.

Keep any leftover donuts stored in an airtight container for up to 2 days, preferably at room temperature to keep them from drying out.