Hey y'all! If you're craving a treat that's full of cozy fall flavors, these Pumpkin Cheesecake Doughnuts with Spice will hit the spot. They're fluffy, lightly fried doughnuts filled with creamy cheesecake goodness and a warm blend of pumpkin pie spices. Whether you're hosting a holiday brunch, looking for a weekend bake, or just want a sweet snack, this recipe is pure comfort food magic. Let's get cooking!
Why You'll Love This Pumpkin Cheesecake Doughnuts with Spice Recipe
- The irresistible combination of spiced pumpkin and tangy cheesecake is the ultimate fall indulgence.
- They're perfect for impressing guests at brunch, breakfast, or dessert tables.
- Easy-to-follow steps make these homemade doughnuts totally approachable, even for beginners.
- The doughnuts are incredibly soft, fluffy, and filled with creamy, luscious cheesecake filling.
- Customizable with your favorite spices or toppings to suit every taste bud!
Pumpkin Cheesecake Doughnuts with Spice Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup canned pumpkin puree
- ⅓ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup whole milk, warmed to 110°F
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Vegetable oil, for frying (about 4 cups)
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- For the Spiced Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Pumpkin Cheesecake Doughnuts with Spice Directions
Step 1: Make the Doughnut Dough
- In a small bowl, combine the warmed milk and active dry yeast. Let sit for 5-7 minutes until foamy.
- In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the pumpkin puree, melted butter, egg, and the yeast-milk mixture. Stir until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.
Step 2: Cut and Fry the Doughnuts
- Punch down the risen dough. Roll out to ½-inch thickness on a lightly floured surface.
- Cut out rounds with a 2 ½-inch cookie cutter. Re-roll scraps as needed.
- Place the rounds on a parchment-lined tray, cover with a towel, and let rest for 30 minutes.
- In a heavy-bottomed pot, heat oil to 350°F. Fry 3-4 doughnuts at a time for 1.5-2 minutes per side until golden brown.
- Transfer to a paper towel-lined tray to drain excess oil.
Step 3: Prepare the Cheesecake Filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract together until fluffy and smooth.
- Spoon the filling into a piping bag fitted with a round tip.
Step 4: Fill and Coat the Doughnuts
- Once the doughnuts are cool enough to handle, use a skewer to poke a hole in the side of each.
- Pipe cheesecake filling into each doughnut until just full.
- Mix the spiced sugar coating ingredients in a shallow bowl. Roll each filled doughnut in the spiced sugar.
Notes for Perfect Pumpkin Cheesecake Doughnuts with Spice
- Make sure your oil stays at 350°F for even, non-greasy frying. Learn more about proper frying techniques here.
- Let the cream cheese soften fully for lump-free, smooth filling.
- If you don’t have a piping bag, use a resealable plastic bag with the tip cut off.
Variations for Pumpkin Cheesecake Doughnuts with Spice
- Chocolate Chip Filling: Add mini chocolate chips to the cheesecake mixture for a fun twist.
- Baked Version: Bake the doughnuts at 375°F for 12-15 minutes instead of frying for a lighter option.
- Maple Glazed: Drizzle the finished doughnuts with a quick maple glaze for extra sweetness.
Equipment Needed for Pumpkin Cheesecake Doughnuts with Spice
- Mixing bowls
- Stand mixer or hand mixer
- Rolling pin
- 2 ½-inch round cookie cutter
- Heavy-bottomed pot or deep fryer
- Slotted spoon
- Piping bag or resealable plastic bag
- Cooking thermometer
Storage Instructions for Pumpkin Cheesecake Doughnuts with Spice
Store leftover doughnuts in an airtight container in the refrigerator for up to 3 days. For best texture, allow them to come to room temperature before enjoying. These doughnuts do not freeze well once filled, but unfilled doughnuts can be frozen for up to 2 months, then thawed and filled before serving.
Serving & Pairing Suggestions
- Serve warm with a mug of cinnamon-spiced coffee or chai.
- Pair with a scoop of vanilla ice cream for an indulgent dessert.
- Dust with extra powdered sugar and serve alongside fresh berries for a colorful brunch platter.
Pro Tips for the Best Pumpkin Cheesecake Doughnuts with Spice
- Don’t overfill the doughnuts to avoid messy spills and keep the filling perfectly creamy (see tips from King Arthur Baking).
- Allow doughnuts to cool slightly before filling, as hot doughnuts can melt the cheesecake mixture.
- For prettiest sugar coating, toss doughnuts in spiced sugar while still warm so it sticks well.
FAQ: Pumpkin Cheesecake Doughnuts with Spice
- Can I use fresh pumpkin instead of canned pumpkin puree?
- Yes! Just make sure to roast and puree your pumpkin until smooth, and strain out excess water for best results. See more about making homemade pumpkin puree here.
- What’s the best way to keep the doughnuts fresh?
- Store in an airtight container in the fridge and let come to room temperature for the best texture before eating.
- Can I make these Pumpkin Cheesecake Doughnuts with Spice ahead of time?
- You can make the dough and cheesecake filling a day ahead and assemble just before serving for ultimate freshness.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (including rising and resting)
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
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1Preheat oven to 350°F (175°C) and grease a doughnut pan.
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2In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
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3In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
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4Combine wet and dry ingredients until just mixed. Do not overmix.
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5In a small bowl, beat cream cheese with powdered sugar until smooth. Transfer to a piping bag.
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6Fill each doughnut mold halfway with batter, pipe a small ring of cheesecake filling in the center, then cover with more batter. Bake for 18-20 minutes or until golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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