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Pumpkin Spice Cheesecake Doughnuts Recipe

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4.8 from 74 reviews

Delight in these Pumpkin Spice Cheesecake Doughnuts, featuring a tender pumpkin-infused doughnut filled with a rich, creamy cheesecake center and topped with a sweet vanilla glaze. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these doughnuts deliver a cozy and indulgent autumn treat that’s crispy on the outside and soft inside.

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: chopped pecans and cinnamon for garnish

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and ground cloves until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk melted unsalted butter, eggs, pumpkin puree, whole milk, and vanilla extract until smooth and well blended.
  3. Form Batter: Gradually pour the wet ingredients into the dry mixture, stirring gently until a smooth, cohesive batter forms without overmixing.
  4. Heat Oil: Heat oil in a deep fryer or heavy pot to 375°F (190°C), monitoring the temperature with a candy thermometer to maintain consistent heat.
  5. Prepare Doughnut Shapes: Pipe or spoon the batter onto parchment paper in approximately 3-inch rounds to facilitate transferring into the hot oil.
  6. Fry Doughnuts: Carefully transfer doughnut rounds into the hot oil in small batches. Fry each side for 2-3 minutes until the doughnuts turn golden brown and puff up.
  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 softened cream cheese, powdered sugar, vanilla extract, and heavy cream together until the mixture is smooth, creamy, and pipeable.
  9. Fill Doughnuts: Using a piping bag with a small tip, carefully inject the cream cheese filling into the center of each cool doughnut.
  10. Make Glaze: Whisk together powdered sugar, milk (start with 3 tablespoons and add more if needed), vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
  11. Glaze Doughnuts: Dip each filled doughnut into the glaze, covering the top evenly, then place back onto the wire rack to allow the glaze to set.
  12. Garnish: While the glaze is still wet, sprinkle chopped pecans and a light dusting of cinnamon on top for added flavor and texture.

Notes

  • Maintain the oil temperature at 375°F to ensure a crispy exterior without absorbing excess oil.
  • Use parchment paper to shape batter rounds for easy transfer and uniform sizing.
  • Do not overmix the batter to keep doughnuts light and tender.
  • The cream cheese filling can be refrigerated if made ahead, but pipe it into the doughnuts when they are fully cooled.
  • Adjust the glaze consistency by adding milk gradually to achieve the desired thickness.
  • For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.

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