Pumpkin Spice Cheesecake Doughnuts Recipe

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Warm & Familiar Pumpkin Spice Cheesecake Doughnuts Recipe

There’s something truly comforting about baking with pumpkin and warm spices—it instantly feels like home, no matter the season. I love when the kitchen fills with that cozy, spicy aroma, and these Pumpkin Spice Cheesecake Doughnuts deliver that in every bite. Soft doughnut rounds with a tender crumb, bursting with pumpkin’s earthy sweetness, paired with a velvety cream cheese filling—what’s not to love? You’ll notice how the spices—cinnamon, nutmeg, ginger, and cloves—are balanced just right to create layers of warmth without overpowering the pumpkin. These doughnuts are fried to a crisp-edged golden perfection, then dipped in a smooth vanilla glaze that adds just the right touch of sweetness. Trust me, once you try this Pumpkin Spice Cheesecake Doughnuts Recipe, it’ll quickly become a fall favorite you reach for year-round. What makes this recipe special is how approachable it is. Whether you’re new to frying doughnuts or a seasoned pro, every step is crafted to help you succeed and enjoy the process. Plus, piping that luscious cheesecake filling into each doughnut? Pure joy—and totally worth the little effort.

Ingredient Breakdown

• All-purpose flour: The base for a tender, slightly chewy doughnut structure.
• Granulated sugar: Adds sweetness and helps create a beautiful crust during frying.
• Baking powder: Gives lift and lightness for those airy doughnuts.
• Salt & spices (cinnamon, nutmeg, ginger, cloves): Build the signature pumpkin spice flavor profile.
• Unsalted butter (melted): Brings richness and moistness to the batter.
• Eggs: Provide structure and smooth out the batter’s texture.
• Pumpkin puree: Adds natural sweetness and moisture, plus that lovely fall character.
• Whole milk: Balances the batter consistency and enriches flavor.
• Vanilla extract: Enhances all other flavors with a warm, sweet note.
• Cream cheese: For the luscious filling that cuts through the spices with tangy creaminess.
• Powdered sugar & heavy cream: Sweeten and smooth the filling and glaze to silky perfection.
• Milk & vanilla in glaze: Create a shiny, sweet coating essential for that finishing touch.

Before You Start

Preparation is your best friend here. I always recommend measuring and organizing ingredients first—that mise en place makes the process calm and manageable. You’ll want your butter melted but cooled, cream cheese softened, and your oil heated and maintained at the right temperature before frying. Having parchment ready for batter rounds helps with easy transfer, and cooling racks keep your doughnuts crisp, not soggy. Trust me, these small prep steps save frustration and keep things running smoothly.

How to Make Pumpkin Spice Cheesecake Doughnuts Recipe

1. Whisk together dry ingredients: In a large mixing bowl, blend flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This dry mix builds the warm flavor foundation of your doughnuts and ensures even spice distribution.
2. Mix wet ingredients: In a separate bowl, combine melted butter, eggs, pumpkin puree, milk, and vanilla until silky smooth. The pumpkin adds moisture and richness, giving those doughnuts their soft, tender crumb.
3. Combine wet and dry: Gradually add the wet mix to the dry, stirring gently just until smooth. Overmixing can toughen the dough, so be gentle—notice how the batter becomes thick yet velvety, perfect for frying.
4. Heat oil to 375°F: Use a deep fryer or heavy pot with a candy thermometer to keep temperature steady. This is crucial to achieve crisp, golden doughnuts without greasy heaviness.
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Cook Like a Pro
Keep the oil temperature steady between batches to avoid oily or undercooked doughnuts. Use a slotted spoon or spider to gently lower dough and flip gently for even browning. Once fried, drain on wire racks to prevent sogginess—never on paper towels alone.
5. Form doughnut rounds: Pipe or spoon 3-inch batter rounds onto parchment paper. This helps you transfer gently into hot oil without losing shape. I find piping the batter a bit like piping cookies—fun and precise.
6. Fry the doughnuts: Place the rounds carefully into the hot oil, frying 2-3 minutes per side until a rich golden brown develops. You’ll smell fragrant spices and see that beautiful crust forming.
7. Drain and cool: Use wire racks lined with paper towels to catch excess oil. Let the doughnuts cool completely; if they’re warm, the filling and glaze won’t set properly.
8. Prepare cream cheese filling: Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and pipeable. This filling creates the luscious contrast to the spiced doughnut exterior.
9. Fill the doughnuts: Use a piping bag with a small tip to carefully inject the cream cheese mixture inside each doughnut. You’ll love that soft, creamy bite with every indulgent mouthful.
10. Make the glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Adjust milk to get a thick yet dippable glaze—you want it to coat but not drip off completely.
11. Glaze and garnish: Dip each filled doughnut into the glaze, let excess drip, then place on a cooling rack. While glaze is wet, sprinkle with chopped pecans and a light dusting of cinnamon for texture and an extra pop of fall flavor.

Flavor Variations for Pumpkin Spice Cheesecake Doughnuts Recipe

• Maple Drizzle: Swap the vanilla glaze for a warm maple glaze to amplify that autumn vibe.
• Chai-Spiced Twist: Add cardamom and black tea powder to the doughnut batter for an exotic twist.
• Chocolate Glaze: Dip doughnuts in a rich dark chocolate ganache instead of vanilla glaze.
• Savory Pumpkin: Cut sugar slightly, add a pinch of cayenne and smoked paprika, and fill doughnuts with a herbed cream cheese.
• Pecan Crunch: Toast pecans and mix into the cream cheese filling for a delightful textural contrast.
• Orange Zest Boost: Add fresh orange zest to the glaze to bring out a bright, fragrant citrus note.

Storage, Freezer & Reheat Tips

• Room temperature: Store in an airtight container for up to 2 days; filling may soften doughnuts but flavors deepen beautifully.
• Refrigerate: Keep in an airtight box for up to 4 days. Bring to room temp before serving for best texture.
• Freeze: Wrap individually in plastic wrap and store in freezer bags for up to 2 months. Thaw overnight in fridge.
• Reheat: Warm gently in a 300°F oven for about 5 minutes or microwave briefly (10-15 seconds) to revive glaze softness and filling creaminess.

Pumpkin Spice Cheesecake Doughnuts Recipe FAQs

• Can I bake these instead of frying? Yes! Bake at 375°F on a greased doughnut pan for about 12-15 minutes until lightly golden and springy. The filling can be added after cooling.
• What if I don’t have pumpkin puree? You can substitute with sweet potato puree or canned pumpkin pie filling (reduce sugar slightly if sweetened).
• How do I keep the cream cheese filling from leaking? Make sure the doughnuts are completely cooled before filling and use a small piping nozzle to control the flow.
• Can I make the glaze thicker or thinner? Absolutely. Add more powdered sugar to thicken or a splash more milk to thin out to your preferred consistency.
• What oil is best for frying doughnuts? Neutral oils like canola, vegetable, or sunflower oil work well due to their high smoke points and clean taste.

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