Mouthwatering Pumpkin Spice Cheesecake Doughnuts

Fall baking always makes me happy. There’s something about the smell of cinnamon and nutmeg that just feels like home. But sometimes I want something a little different from the usual pumpkin bread or pie. That’s when I turn to these pumpkin spice cheesecake doughnuts.

I love how these combine three of my favorite things – the warm spices of fall, creamy cheesecake, and fresh doughnuts. They’re baked, not fried, which means less mess in my kitchen and I don’t have to worry about hot oil with the kids around. Plus, I can make the batter the night before and just pop them in the oven while we’re getting ready for school.

Want something fancy for brunch? These work. Need a sweet treat for your coffee? Perfect. Honestly, I’ve served these for everything from weekend breakfasts to book club meetings, and they disappear every single time.

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What Kind of Flour Should I Use?

This recipe calls for a combination of bread flour and all-purpose flour, which creates the perfect texture for these doughnuts. The bread flour gives you that chewy, substantial bite that makes these doughnuts satisfying, while the all-purpose flour keeps them from getting too dense. If you only have one type of flour on hand, you can use all bread flour for a chewier result or all all-purpose flour for a slightly more tender doughnut. Just make sure your flour is fresh – old flour can make your doughnuts taste flat and affect how well the yeast works.

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Options for Substitutions

These doughnuts are pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Bread flour: You can use all-purpose flour for the entire recipe if you don’t have bread flour. Your doughnuts will be slightly less chewy but still delicious.
• Pumpkin puree: In a pinch, you can substitute with sweet potato puree or even mashed banana, though the flavor will change. Make sure whatever you use has a similar thick consistency.
• Pumpkin pie spice: Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ginger, and a pinch of cloves and allspice.
• Pumpkin spice cream cheese: Regular cream cheese works fine – just add an extra 1/2 teaspoon of pumpkin pie spice to the filling to get that seasonal flavor.
• Whole milk: You can use 2% milk or even buttermilk for a slight tang. If using buttermilk, reduce the salt by half.
• Heavy cream: For the filling, you can substitute with half-and-half, though the texture will be slightly less rich and creamy.
• Instant yeast: Active dry yeast works too – just dissolve it in the warm milk first and let it foam for 5 minutes before adding to the flour mixture.

Watch Out for These Mistakes While Cooking

The biggest mistake when making yeasted doughnuts is not letting the dough rise properly – if your kitchen is cold, place the bowl in a slightly warm oven (turned off) or near a heat source to help the yeast do its job.

Oil temperature is critical for success, so use a thermometer to keep it between 350-375°F; too hot and your doughnuts will brown quickly on the outside while staying raw inside, too cool and they’ll absorb excess oil and become greasy.

Don’t skip the second rise after shaping your doughnuts – they should look puffy and almost doubled in size before hitting the oil, which usually takes 30-45 minutes depending on room temperature.

When filling with the cream cheese mixture, make sure it’s at room temperature and smooth to avoid lumps, and fill the doughnuts right before serving since the moisture can make them soggy if they sit too long.

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What to Serve With Pumpkin Spice Cheesecake Doughnuts?

These rich, indulgent doughnuts are perfect with a hot cup of coffee or spiced chai latte to balance out all that creamy sweetness. I love serving them as a special weekend breakfast treat alongside some crispy bacon or breakfast sausage for a sweet and savory combo that really hits the spot. They also make an amazing dessert for fall gatherings – just arrange them on a platter with some fresh apple slices and maybe a small bowl of caramel sauce for extra dipping. Since they’re already pretty decadent with that cheesecake filling, a simple glass of cold milk is sometimes all you need to round out this cozy autumn treat.

Storage Instructions

Keep Fresh: These pumpkin spice doughnuts are best enjoyed within 1-2 days of making them. Store them in an airtight container at room temperature, and they’ll stay soft and delicious. The cream cheese filling means they shouldn’t sit out too long, so pop them in the fridge if your kitchen is warm.

Refrigerate: Since these beauties have cream cheese filling, they’ll need to live in the fridge after the first day. Keep them covered in the refrigerator for up to 4 days. The doughnuts might lose a bit of their fluffy texture, but the flavors will still be amazing.

Serve: Let refrigerated doughnuts sit at room temperature for about 15-20 minutes before serving to bring back some of their soft texture. You can also warm them very gently in the microwave for 10-15 seconds if you prefer them slightly warm, but be careful not to melt the filling!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4700-5400
• Protein: 65-80 g
• Fat: 180-220 g
• Carbohydrates: 670-760 g

Ingredients

For the doughnuts:

• 3 cups bread flour
• 1 cup all-purpose flour (baker’s corner)
• 1/3 cup granulated sugar (baker’s corner)
• 2 1/4 tsp instant yeast
• 1 1/4 tsp kosher salt
• 1 tsp pumpkin pie spice (stonemill)
• 3/4 cup whole milk
• 1 large egg
• 1 egg yolk
• 1/2 cup canned pumpkin (baker’s corner 100% pure)
• 1 tsp vanilla extract (5 grams)
• 6 tbsp unsalted butter (countryside creamery, softened, cut in cubes)
• Vegetable oil (carlini or other neutral oil), for frying

For the pumpkin cheesecake filling:

• 2 packages (8 oz each) pumpkin spice cream cheese spread (happy farms)
• 1/2 cup powdered sugar (baker’s corner), sifted
• 1/2 cup heavy cream (120 ml)
• 1/2 tsp vanilla extract (stonemill)
• 1/2 tsp pumpkin pie spice (stonemill)
• 1/8 tsp kosher salt

For the sugar coating:

• 1/2 cup granulated sugar (baker’s corner)
• 2 tsp pumpkin pie spice (stonemill)

Step 1: Prepare the Dough Base

• 3 cups bread flour
• 1 cup all-purpose flour (Baker’s Corner)
• 1/3 cup granulated sugar (Baker’s Corner)
• 2 1/4 tsp instant yeast
• 1 1/4 tsp kosher salt
• 1 tsp pumpkin pie spice (Stonemill)

In a large bowl, whisk together the bread flour, all-purpose flour, granulated sugar, instant yeast, kosher salt, and pumpkin pie spice to evenly distribute the dry ingredients.

Set this mixture aside; it will be incorporated with wet ingredients later.

Step 2: Combine Wet Ingredients and Make the Dough

• 3/4 cup whole milk
• 1 large egg
• 1 egg yolk
• 1/2 cup canned pumpkin (Baker’s Corner 100% Pure)
• 1 tsp vanilla extract (5 grams)
• 6 tbsp unsalted butter (Countryside Creamery, softened, cut in cubes)
• dry ingredient mixture (from Step 1)

In a small saucepan, heat the whole milk on medium-low heat until lukewarm, about 30 seconds (75-80°F).

In the bowl of a stand mixer, beat together the large egg, egg yolk, canned pumpkin, and vanilla extract.

Pour the lukewarm milk into the mixer bowl, then add the flour mixture from Step 1.

Add the softened, cubed unsalted butter last.

Using the dough hook attachment, mix on low speed until the mixture is combined, then increase to medium speed and knead for 10-15 minutes until the dough is elastic and pulls away cleanly from the sides of the bowl.

To test readiness, stretch a small piece of dough: if you can see light through it without it tearing, your dough is ready (this is the ‘windowpane test’).

Step 3: Proof the Dough and Shape Doughnuts

• vegetable oil (Carlini or other neutral oil), for greasing

Transfer the kneaded dough to a large, lightly greased bowl and cover with a tea towel or cling film.

Let the dough rise in a warm spot for 45 minutes to 1 hour or until doubled in size.

(Alternatively, cover and refrigerate overnight for a slow rise.) While the dough is rising, prepare two baking sheets by lining them with parchment paper and lightly greasing them.

Once the dough has risen, punch it down to deflate and turn onto a well-floured work surface.

Divide into 14 equal pieces, about 75 grams each, and shape into tight, round balls.

Arrange the balls on a prepared baking sheet, leaving a 2-inch gap between each, then gently flatten them slightly.

Cover and proof for another 20-30 minutes at room temperature (or about 1 hour if the dough was refrigerated overnight).

Step 4: Make Pumpkin Cheesecake Filling

• 2 packages (8 oz each) pumpkin spice cream cheese spread (Happy Farms)
• 1/2 cup powdered sugar (Baker’s Corner), sifted
• 1/2 tsp pumpkin pie spice (Stonemill)
• 1/2 tsp vanilla extract (Stonemill)
• 1/8 tsp kosher salt
• 1/2 cup heavy cream (120 ml)

While the doughnuts are proofing, prepare the pumpkin cheesecake filling.

In a mixing bowl, use a hand or stand mixer fitted with the whisk attachment to beat the pumpkin spice cream cheese spread, sifted powdered sugar, pumpkin pie spice, vanilla extract, and kosher salt until super light and fluffy.

Add the heavy cream and continue beating on medium speed until smooth and creamy, about 2 minutes.

Cover and refrigerate the filling until ready to use.

I like to chill my filling well—it pipes so much more neatly this way.

Step 5: Fry the Doughnuts

• vegetable oil (Carlini or other neutral oil), for frying

Heat 2 inches of vegetable oil in a deep fryer or large, heavy pot to 350°F.

While the oil is heating, set up a cooling rack over a parchment- or paper towel-lined baking sheet.

Fry the proofed dough balls in batches of 2 or 3 for about 2 minutes per side, or until deep golden brown.

Use a slotted spoon to transfer each doughnut to the prepared cooling rack to drain and cool.

To ensure even browning, avoid overcrowding the pot.

Step 6: Coat Doughnuts in Pumpkin Spice Sugar

• 1/2 cup granulated sugar (Baker’s Corner)
• 2 tsp pumpkin pie spice (Stonemill)
• fried doughnuts (from Step 5)

Mix granulated sugar and pumpkin pie spice in a shallow bowl until well blended.

While the doughnuts are still a bit warm but not hot, roll them in the pumpkin spice sugar mixture to coat them evenly all over.

I like to toss them twice for extra flavor and a beautiful sparkle.

Step 7: Fill the Doughnuts and Serve

• pumpkin cheesecake filling (from Step 4)
• coated doughnuts (from Step 6)

Transfer the chilled cheesecake filling (from Step 4) to a piping bag fitted with a pastry tip.

Use a chopstick or small knife to poke a hole in the side or top of each cooled doughnut to create an opening.

Gently pipe in the pumpkin cheesecake filling until each doughnut feels slightly heavier but not bursting.

Serve immediately or store as desired.

Mouthwatering Pumpkin Spice Cheesecake Doughnuts

Delicious Mouthwatering Pumpkin Spice Cheesecake Doughnuts recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 5050 kcal

Ingredients

  

For the doughnuts:

• 3 cups bread flour
• 1 cup all-purpose flour (Baker's Corner)
• 1/3 cup granulated sugar (Baker's Corner)
• 2 1/4 tsp instant yeast
• 1 1/4 tsp kosher salt
• 1 tsp pumpkin pie spice (Stonemill)
• 3/4 cup whole milk
• 1 large egg
• 1 egg yolk
• 1/2 cup canned pumpkin (Baker's Corner 100% Pure)
• 1 tsp vanilla extract (5 grams)
• 6 tbsp unsalted butter (Countryside Creamery, softened, cut in cubes)
• Vegetable oil (Carlini or other neutral oil), for frying

For the pumpkin cheesecake filling:

• 2 packages (8 oz each) pumpkin spice cream cheese spread (Happy Farms)
• 1/2 cup powdered sugar (Baker's Corner), sifted
• 1/2 cup heavy cream (120 ml)
• 1/2 tsp vanilla extract (Stonemill)
• 1/2 tsp pumpkin pie spice (Stonemill)
• 1/8 tsp kosher salt

For the sugar coating:

• 1/2 cup granulated sugar (Baker's Corner)
• 2 tsp pumpkin pie spice (Stonemill)

Instructions

 

• In a large bowl, whisk together the bread flour, all-purpose flour, granulated sugar, instant yeast, kosher salt, and pumpkin pie spice to evenly distribute the dry ingredients. Set this mixture aside; it will be incorporated with wet ingredients later.
• In a small saucepan, heat the whole milk on medium-low heat until lukewarm, about 30 seconds (75-80°F). In the bowl of a stand mixer, beat together the large egg, egg yolk, canned pumpkin, and vanilla extract. Pour the lukewarm milk into the mixer bowl, then add the flour mixture from Step 1. Add the softened, cubed unsalted butter last. Using the dough hook attachment, mix on low speed until the mixture is combined, then increase to medium speed and knead for 10-15 minutes until the dough is elastic and pulls away cleanly from the sides of the bowl. To test readiness, stretch a small piece of dough: if you can see light through it without it tearing, your dough is ready (this is the 'windowpane test').
• Transfer the kneaded dough to a large, lightly greased bowl and cover with a tea towel or cling film. Let the dough rise in a warm spot for 45 minutes to 1 hour or until doubled in size. (Alternatively, cover and refrigerate overnight for a slow rise.) While the dough is rising, prepare two baking sheets by lining them with parchment paper and lightly greasing them. Once the dough has risen, punch it down to deflate and turn onto a well-floured work surface. Divide into 14 equal pieces, about 75 grams each, and shape into tight, round balls. Arrange the balls on a prepared baking sheet, leaving a 2-inch gap between each, then gently flatten them slightly. Cover and proof for another 20-30 minutes at room temperature (or about 1 hour if the dough was refrigerated overnight).
• While the doughnuts are proofing, prepare the pumpkin cheesecake filling. In a mixing bowl, use a hand or stand mixer fitted with the whisk attachment to beat the pumpkin spice cream cheese spread, sifted powdered sugar, pumpkin pie spice, vanilla extract, and kosher salt until super light and fluffy. Add the heavy cream and continue beating on medium speed until smooth and creamy, about 2 minutes. Cover and refrigerate the filling until ready to use. I like to chill my filling well—it pipes so much more neatly this way.
• Heat 2 inches of vegetable oil in a deep fryer or large, heavy pot to 350°F. While the oil is heating, set up a cooling rack over a parchment- or paper towel-lined baking sheet. Fry the proofed dough balls in batches of 2 or 3 for about 2 minutes per side, or until deep golden brown. Use a slotted spoon to transfer each doughnut to the prepared cooling rack to drain and cool. To ensure even browning, avoid overcrowding the pot.
• Mix granulated sugar and pumpkin pie spice in a shallow bowl until well blended. While the doughnuts are still a bit warm but not hot, roll them in the pumpkin spice sugar mixture to coat them evenly all over. I like to toss them twice for extra flavor and a beautiful sparkle.
• Transfer the chilled cheesecake filling (from Step 4) to a piping bag fitted with a pastry tip. Use a chopstick or small knife to poke a hole in the side or top of each cooled doughnut to create an opening. Gently pipe in the pumpkin cheesecake filling until each doughnut feels slightly heavier but not bursting. Serve immediately or store as desired.