Go Back Email Link
+ servings
Pumpkin Cheesecake Doughnuts
Print Recipe
5 from 2 votes

Pumpkin Cheesecake Doughnuts

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breads & Donuts, Doughnuts, Pumpkin Cheesecake Doughnuts, Pumpkin Spice
Servings: 14 doughnuts
Calories: 440kcal
Author: Mike Johnson


For the Brioche Dough:

  • 250 g milk lukewarm
  • 50 g granulated sugar
  • teaspoon active dry yeast
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon fine sea salt
  • 565 g all-purpose flour
  • 100 g unsalted butter diced and softened

For the Pumpkin Cheesecake Filling:

  • 280 g pumpkin puree (reduced to 200g-see below)
  • 450 g cream cheese softened
  • 100 g powdered sugar
  • ½ teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon
  • teaspoon pumpkin pie spice
  • pinch of fine sea salt

For the Pumpkin Spice Sugar:

  • 200 g granulated sugar
  • teaspoon pumpkin pie spice

For the Pumpkin Cheesecake Doughnuts:

  • canola oil for frying


To Make the Brioche Doughnuts:

  • In the bowl of a stand mixer or in a large mixing bowl, mix together the milk, yeast, and 2 tablespoons (25 grams) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just barely combined.
  • Using the hook attachment, beat on medium speed for about 5 minutes until a soft dough forms. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until the dough is smooth and elastic and pulling away from the sides of the bowl. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
  • Tip the dough into a large, lightly greased bowl, cover with clingfilm and allow to rise until doubled in size, about 60-90 minutes. Alternatively, you can refrigerate the dough and allow it to rise overnight (The dough is much easier to handle when thoroughly chilled.)

To Make the Pumpkin Cheesecake Filling:

  • In a medium saucepan, cook the pumpkin puree over medium heat until it begins to reduce and thicken up, about 5 minutes. Allow to cool before proceeding.
  • In large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and 200g of the cooled reduced pumpkin puree. Add the powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and pinch of salt, and beat until smooth and well combined.

To Make the Pumpkin Spice Sugar:

  • In a medium bowl, whisk together the granulated sugar and pumpkin pie spice until well combined. Set aside until needed.

Frying and Assembly:

  • Shape the doughnuts: Turn the dough out onto a well floured surface. Weigh the dough, and divide into 14 equal weight portions; each piece of dough should weigh about 75g. Roll each portion into a tight ball and then slightly flatten the ball into a disc shape. Place the doughnuts on a baking sheet lined with parchment paper, leaving an adequate space between each one, then cover with plastic wrap. (You will need two baking sheets.)
  • Allow the doughnuts to proof for 20 minutes (this will take longer if your dough is cold but just check after 20 minutes to see how they are doing). When you poke them lightly with your finger, it should leave a small indentation.
  • While the doughnuts are proofing, heat the canola oil to 350°F (180°C) in a deep fryer or a large heavy-bottomed pot (cast iron works great). Line a baking sheet with a double layer of paper towels for draining the doughnuts.
  • Fry the doughnuts: Once the oil has come to temperature, gently lower the doughnuts (no more than 2-3 at a time) into the hot oil. Fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon, remove the doughnuts to the paper towel-lined baking sheet to remove any excess oil, and then transfer to a cooling rack. Repeat the process with the rest of the doughnuts.
  • As soon as the doughnuts are cool enough to handle, toss them in the pumpkin spice sugar one at a time to evenly coat them. Return the doughnuts to the cooling rack and allow to cool completely, about 30 minutes. In the meantime, transfer the pumpkin cheesecake filling to a piping bag.
  • Poke a hole in the side of each doughnut and fill with the pumpkin cheesecake filling. The doughnuts should be served as soon as they are filled. They are best the same day they are made.


Serving: 1doughnut | Calories: 440kcal | Carbohydrates: 60g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 292mg | Potassium: 180mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3743IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg