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Pumpkin Spice Cheesecake Doughnuts

Pumpkin Spice Cheesecake Doughnuts
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Spice up your fall with these delectable Pumpkin Spice Cheesecake Doughnuts! These fluffy doughnuts are crafted from a rich pumpkin brioche, generously dusted with pumpkin spice sugar, and filled with a luscious pumpkin spice cheesecake cream. Perfect for breakfast or dessert, they’re sure to impress at any gathering. Enjoy them warm or as a delightful afternoon snack. With easy-to-follow instructions and accessible ingredients, this recipe is suitable for bakers of all skill levels. Get ready to indulge in a seasonal treat that captures the essence of autumn!

Ingredients

Scale
  • 3 cups bread flour
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup whole milk
  • 1 large egg
  • 1 egg yolk
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, softened and cubed
  • Vegetable oil for frying
  • 2 packages pumpkin spice cream cheese spread
  • 1/2 cup powdered sugar, sifted
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Mix bread flour, all-purpose flour, granulated sugar, instant yeast, salt, and pumpkin pie spice in a bowl.
  2. In another bowl, whisk together warm milk, egg, egg yolk, canned pumpkin, and vanilla extract.
  3. Combine the wet and dry ingredients while mixing on low speed until well incorporated.
  4. Add softened butter cubes and knead until the dough is smooth and elastic (about 5–7 minutes).
  5. Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1 hour).
  6. Punch down the dough, roll it out to about 1/2 inch thickness, and cut into shapes.
  7. Heat vegetable oil in a frying pot over medium heat to about 350°F (175°C). Fry doughnuts until golden brown (about 2–3 minutes each side).
  8. Prepare the filling by beating together cream cheese and sifted powdered sugar until smooth.
  9. Whip heavy cream with vanilla extract until soft peaks form and fold into the cream cheese mixture.
  10. Fill each cooled doughnut with the cheesecake mixture through one side.
  11. Mix granulated sugar with pumpkin pie spice in a shallow dish and roll each filled doughnut until coated.

Nutrition

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