Pumpkin Spice Cheesecake Doughnuts Recipe

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The Comfort of Pumpkin Spice Cheesecake Doughnuts Recipe

There’s something truly special about the warm, golden aroma of pumpkin spice wafting through the kitchen on a lazy weekend morning. I love how these Pumpkin Spice Cheesecake Doughnuts Recipe perfectly capture that cozy feeling—each bite soft yet lightly crisp, with a creamy velvet center that makes you want to pause and savor.

When I first made these doughnuts, I was drawn to how accessible they are. You don’t need fancy equipment, and the step-by-step process is straightforward—but the results feel indulgent and boutique-worthy. You’ll notice how the pumpkin’s natural sweetness blends wonderfully with classic autumn spices and the tangy cream cheese filling, making these doughnuts a delightful change from the usual.

If you’re hunting for a treat that brings comfort and just a little festive flair, this Pumpkin Spice Cheesecake Doughnuts Recipe will become your new favorite. Let me walk you through the details, so you end up with doughnuts that shine in both flavor and texture.

Ingredient Guide

• All-purpose flour: Provides structure with a tender crumb; cake flour can make doughnuts even lighter.
• Granulated sugar: Sweetens and helps achieve a delicate, crisp exterior.
• Baking powder: Your leavening agent to keep doughnuts airy and soft.
• Salt & spices (cinnamon, nutmeg, ginger, cloves): These warm spices bring that iconic pumpkin pie aroma and depth.
• Unsalted butter (melted): Adds richness and moisture; feel free to swap for melted coconut oil for a twist.
• Eggs: Bind ingredients and add lift.
• Pumpkin puree: Naturally velvety and moist, it’s the heart of the doughnuts’ flavor.
• Whole milk: Balances texture; if needed, plant-based milks work well too.
• Vanilla extract: Rounds out flavors with a sweet, fragrant note.
• Cream cheese (for filling): Softened to perfection, it adds that tangy contrast that makes these doughnuts shine.
• Powdered sugar: Used in both filling and glaze for smooth sweetness.
• Heavy cream: Whisked into the filling to create a luscious texture.
• Glaze ingredients: Simple powdered sugar, milk, vanilla, and just a pinch of salt make a perfect sweet coating.

Prep Before You Begin

Before diving in, I recommend gathering everything and doing a quick mise en place—it’ll keep your workflow calm and smooth. Set your deep fryer or heavy pot on medium-high heat so it can reach 375°F steadily. Measure out your spices carefully; even a pinch too much or too little changes the flavor balance dramatically.

How to Make Pumpkin Spice Cheesecake Doughnuts Recipe

1. Whisk together the dry ingredients—flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves—in a large bowl. The spices add that aromatic warmth you’ll immediately recognize.
2. Combine the wet ingredients separately: melted butter, eggs, pumpkin puree, milk, and vanilla. Stir gently until smooth and velvety, ensuring there are no lumps.
3. Gradually add the wet mixture to the dry ingredients, folding just until combined. Avoid overmixing here—you want a smooth batter but not one too dense or tough when fried.
4. Heat oil to a steady 375°F using a candy thermometer. Consistent temperature is key for crisp, golden doughnuts without greasy spots.
5. Pipe or spoon the batter into 3-inch rounds onto parchment paper. I find piping bags help shape even rounds that transfer neatly to the oil—a little kitchen confidence booster.
6. Fry doughnuts in small batches, 2–3 minutes on each side, until you see a gorgeous deep golden brown. The doughnuts will puff slightly, and the scent will be intoxicating.
7. Drain doughnuts on wire racks lined with paper towels. Let them cool completely before filling—warm doughnuts will melt the cream cheese filling, and we want that luscious, creamy center intact.

8. Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and pipeable—this simple filling is where the tart richness shines.
9. Fill cooled doughnuts using a piping bag fitted with a small tip. I gently pierce the doughnut side and squeeze in the filling until you feel the slight resistance.
10. Whisk glaze ingredients together until smooth, adjusting milk quantity for a luscious but not runny consistency.
11. Dip each doughnut into the glaze, letting excess drip off before placing it on the cooling rack to set.
12. Garnish with a sprinkle of chopped pecans and a dusting of cinnamon while the glaze is still wet—adds that final touch of texture and sparkle.

Creative Variations for Pumpkin Spice Cheesecake Doughnuts Recipe

• Swap the pumpkin puree for sweet potato for a slightly earthier sweetness that works beautifully with the spices.
• Try adding a drizzle of melted caramel or a light dusting of cocoa powder on top for an extra indulgence.
• Add finely chopped crystallized ginger into the batter for a spicy pop that plays well with the pumpkin.
• Skip the glaze and coat doughnuts in cinnamon sugar immediately after frying for a classic finish.
• Use maple syrup instead of vanilla in the glaze for a deeper, woodsy flavor.
• For a boozy twist, stir a tablespoon of Limoncello or bourbon into the glaze to brighten the profile.

Storage, Freezing & Reheating

• Keep doughnuts stored in an airtight container at room temperature for up to 2 days to preserve the cream cheese filling texture.
• For longer storage, freeze unfilled doughnuts wrapped tightly in plastic and foil for up to 3 months.
• Reheat frozen doughnuts gently in a 325°F oven for about 10 minutes; fill and glaze fresh after reheating for best flavor.
• Glazed doughnuts are best enjoyed fresh but can be refrigerated for up to 1 day; bring to room temp before serving.

Pumpkin Spice Cheesecake Doughnuts Recipe FAQs

• Can I bake these instead of frying? Absolutely. Bake in 350°F oven for about 12-15 minutes or until golden, though frying gives that classic doughnut crispness.
• What if I don’t have a deep fryer? A deep, heavy pot works just as well—just monitor the oil temperature carefully with a thermometer.
• How do I make the cream cheese filling thicker? Chill the filling for 30 minutes; it firms up nicely for piping.
• Can I use canned pumpkin pie filling? I recommend pure pumpkin puree for better flavor control, but if you do use the pie filling, reduce the spices in the dry mix.
• How do I store filled doughnuts? Store in a single layer airtight container in the fridge and consume within 2 days for best freshness.

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