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Pumpkin Spice Cheesecake Doughnuts Recipe

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4.7 from 141 reviews

These Pumpkin Spice Cheesecake Doughnuts combine the warm flavors of autumn spices and creamy cheesecake filling with a tender, fried doughnut base. Perfectly spiced and glazed, they offer a delightful seasonal treat with a rich cream cheese center and a smooth vanilla glaze.

Ingredients

Doughnut Batter

  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.33 cup unsalted butter, melted
  • 2 large eggs
  • 0.75 cup pumpkin puree
  • 0.5 cup whole milk
  • 1 tsp vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream

Glaze

  • 1.5 cups powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Optional Garnish

  • Chopped pecans
  • Cinnamon powder

Instructions

  1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves until well combined.
  2. Mix Wet Ingredients: In a separate bowl, combine the melted unsalted butter, eggs, pumpkin puree, whole milk, and vanilla extract. Stir until the mixture is smooth and evenly blended.
  3. Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients, stirring gently just until a smooth batter forms. Avoid overmixing to maintain a tender doughnut texture.
  4. Heat the Oil: In a heavy pot or deep fryer, heat oil to 375°F (190°C), using a candy thermometer to ensure consistent temperature for perfect frying.
  5. Shape Doughnuts: Spoon or pipe approximately 3-inch rounds of batter onto parchment paper for easy transfer into the hot oil.
  6. Fry Doughnuts: Carefully transfer the doughnut rounds to the hot oil in small batches. Fry each side for 2-3 minutes until golden brown and cooked through.
  7. Drain and Cool: Remove fried doughnuts with a slotted spoon and place them on wire racks lined with paper towels to drain excess oil. Allow them to cool completely to room temperature.
  8. Prepare Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, vanilla extract, and heavy cream together until smooth and pipeable. Transfer to a piping bag fitted with a small tip.
  9. Fill Doughnuts: Using the piping bag, inject the cream cheese filling into the cooled doughnuts, creating a creamy center inside each one.
  10. Make Glaze: Whisk together powdered sugar, milk (starting with 3 tablespoons, adding more as needed), vanilla extract, and a pinch of salt until smooth and pourable to form the glaze.
  11. Glaze Doughnuts: Dip each filled doughnut into the glaze, making sure to coat evenly. Place them back on the wire cooling rack to allow the glaze to set.
  12. Garnish: While the glaze is still wet, sprinkle chopped pecans and a dash of cinnamon over the top for added texture and flavor.

Notes

  • Maintain oil temperature consistently at 375°F for evenly cooked doughnuts without excess oil absorption.
  • Do not overmix the batter to keep doughnuts light and fluffy.
  • Make sure doughnuts are completely cooled before filling to prevent filling from melting.
  • Adjust glaze consistency by adding milk gradually to get a smooth yet thick coating.
  • Use fresh pumpkin puree for best flavor; canned pumpkin puree works well too.
  • Store doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://oliviabakes.com/pumpkin-spice-cheesecake-doughnuts-recipe/