Pumpkin Spice and Oreo Graveyard Donuts

Halloween is here and it wouldn’t be much fun without some creepy graveyard donuts. For today’s recipe, I wanted to re-create a comfort food with the season’s favorite ingredient: Pumpkin. While the mix might startle you, pumpkin and Oreos go hand in hand like dates and peanut butter (if you haven’t tried that, please do). It’s all about trying new thing and letting that fear go.


  • 1 1/4 regular flour

  • 1 tsp. apple cider vinegar

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1/4 tsp. salt

  • 1/4 cup pumpkin puree (unsweetened)

  • 1/2 cup coconut sugar

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 1/2 tsp. ginger powder

  • 1/4 cup grape-seed oil (or any veggie oil)

  • 1 tbsp. vanilla extract or powder.

  • 1/3 cup almond milk

Frosting + Garnish

  • 1 cup raw cashews

  • 2 cups of water

  • 1/4 cup oreo cream (Yes, I had to scrape every cookie. It’s fun!)

  • 1 tsp. vanilla extract or powder

  • 2 cups Crushed Oreos (chocolate part only)

  • 2 tbsp. almond milk



Heat up the oven to 350 degrees. Add the apple cider to the almond milk and let sit for 5 minutes. Mix all the dry ingredients. Add the oil, pumpkin and vanilla to the almond milk and vinegar. Slowly pour the wet ingredients to the dry ingredients and mix until combined. Don’t over-mix. Pour batter into greased donut mold and bake for about 20 minutes or until toothpick comes out clean.

For the frosting, soak the cashews in the water for 20 minutes. Rinse and blend the cashews in the blender. Add in the almond milk, vanilla and Oreo cream. A thick paste should form. Be sure to scrape the edges of the blender if the mixture gets stuck.

Frost the donuts when they are completely cooled and store in the fridge. To create the graveyard look, crush the chocolate part of the Oreo until it forms a grainy consistency. Spread into a plate and place the donuts on top. Decorate with some edible flowers.