Welcome to the ultimate fall baking experience! These Pumpkin Spice Cheesecake Doughnuts are everything you love about the season, rolled into one incredible treat. Imagine a soft, cakey pumpkin spice doughnut, baked to perfection, then generously filled with a rich, tangy cream cheese filling. It’s the perfect fusion of two classic autumn desserts, and it’s surprisingly simple to make right in your own kitchen. Say goodbye to bakery lines and hello to your new favorite homemade delight.
Why This Is the Best Pumpkin Spice Cheesecake Doughnuts Recipe
You’ve found the definitive recipe for Pumpkin Spice Cheesecake Doughnuts, and here’s why it stands out. Unlike complicated fried versions, our recipe calls for baking the doughnuts, which results in a wonderfully tender, cake-like texture that perfectly complements the creamy filling. We’ve also perfected the balance of spices in the batter and the tang in the cheesecake filling, ensuring every bite is a harmonious blend of warm spice and cool creaminess. This is more than just a doughnut; it’s an experience designed to make your autumn days cozier and more delicious.
Key Ingredients You’ll Need
This recipe uses simple, accessible ingredients to create a truly show-stopping dessert. Here’s what you’ll need to gather before you start.
For the Pumpkin Spice Doughnuts:
- All-Purpose Flour: Provides the structure for our tender, cakey doughnuts.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, for authentic flavor.
- Spices: A classic blend of cinnamon, nutmeg, ginger, and cloves gives these doughnuts their signature pumpkin spice warmth.
- Leavening Agents: Both baking powder and baking soda are used to ensure the perfect rise and a light texture.
- Brown Sugar & Granulated Sugar: A combination of both adds moisture, sweetness, and depth of flavor.
- Egg: Binds the ingredients together.
- Milk & Melted Butter: Add richness and moisture for a tender crumb.
For the Cheesecake Filling & Glaze:
- Cream Cheese: Full-fat, block-style cream cheese, softened to room temperature, is essential for a smooth, lump-free filling. It reminds me of the filling in this classic New York Cheesecake recipe.
- Powdered Sugar: Sweetens and thickens the filling and the glaze.
- Vanilla Extract: Enhances the other flavors.
- Milk or Cream: Used to thin the glaze to the perfect drizzling consistency.
How to Make Pumpkin Spice Cheesecake Doughnuts Step-by-Step
Making these doughnuts is a straightforward process. We’ll break it down into three easy stages: making the doughnuts, preparing the filling, and adding the glaze. Just follow these simple instructions for perfect results every time.
Step 1: Prepare and Bake the Doughnuts
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a standard doughnut pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the spices until well combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, egg, milk, and melted butter until smooth.
- Mix Batter: Pour the dry ingredients into the wet ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fill the Pan: Transfer the batter to a piping bag or a large zip-top bag with the corner snipped off. This makes filling the doughnut pan neat and easy. Pipe the batter into each doughnut cavity, filling them about two-thirds full.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center of a doughnut comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cooling is crucial before filling!
Step 2: Make the Cheesecake Filling
- Beat Cream Cheese: In a medium bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and creamy.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed at first, then increase to medium-high until the mixture is light and fluffy.
- Prepare for Filling: Transfer the cheesecake filling to a piping bag fitted with a small, round tip (like a Bismarck tip) for easy injection.
Step 3: Fill and Glaze the Doughnuts
- Fill the Doughnuts: Once the doughnuts are completely cool, insert the piping tip into the side of each doughnut in a few different spots and gently squeeze to fill the center with the cheesecake mixture. You’ll feel the doughnut get heavier as it fills.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, a splash of milk, and a hint of vanilla. Add milk one teaspoon at a time until you reach your desired drizzling consistency.
- Decorate: Drizzle the glaze over the filled doughnuts. For an extra touch of autumn, you can sprinkle them with a little extra cinnamon or finely chopped pecans before the glaze sets. For another festive treat, you might also love this candy corn fudge.
Expert Tips for Success
Want to ensure your doughnuts are bakery-quality? Follow these simple tips from our kitchen.
- Do Not Overmix: Overmixing the batter develops gluten, which can lead to tough, dense doughnuts. Mix only until the flour is just incorporated.
- Room Temperature Ingredients: For the smoothest cheesecake filling, make sure your cream cheese is fully softened to room temperature before mixing.
- Cool Completely: You must let the doughnuts cool completely before filling them. A warm doughnut will melt the cheesecake filling, creating a mess.
- Easy Filling Trick: If you don’t have a piping bag, you can use a small knife to poke a hole in the side of the doughnut and carefully spoon the filling into a zip-top bag, snip the corner, and fill.
Variations and Substitutions
While this recipe is fantastic as is, feel free to make it your own! For a different flavor profile, consider adding a pinch of cardamom to the spice mix. If you don’t have all the individual spices, you can substitute with 2 teaspoons of a pre-made pumpkin pie spice blend. For a richer glaze, substitute the milk with heavy cream. If you’re looking for another easy dessert, this Pear Dump Cake is a real crowd-pleaser.
Storing Your Homemade Doughnuts
Because of the cream cheese filling, these Pumpkin Spice Cheesecake Doughnuts must be stored in the refrigerator. Place them in an airtight container in a single layer. They will stay fresh and delicious for up to 3 days. We do not recommend freezing these doughnuts, as the texture of the filling can change upon thawing.
Absolutely! If you don’t have a doughnut pan, you can bake the batter in a standard muffin tin. They’ll be more like muffins or cupcakes. Bake for 18-22 minutes and cool completely before coring out the center and filling.
Yes, you can bake the doughnuts a day in advance and store them in an airtight container at room temperature. However, for the best freshness and texture, we recommend filling and glazing them shortly before serving.
Due to the cream cheese filling, these doughnuts must be refrigerated. Store them in a single layer in an airtight container for up to 3 days.
You should always use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of the doughnuts.
The easiest and cleanest method is to use a piping bag fitted with a long, narrow tip (often called a Bismarck tip). This allows you to inject the filling directly into the center of the doughnut without splitting it.
Absolutely! If you don’t have a doughnut pan, you can bake the batter in a standard muffin tin. They’ll be more like muffins or cupcakes. Bake for 18-22 minutes and cool completely before coring out the center and filling.
Yes, you can bake the doughnuts a day in advance and store them in an airtight container at room temperature. However, for the best freshness and texture, we recommend filling and glazing them shortly before serving.
Due to the cream cheese filling, these doughnuts must be refrigerated. Store them in a single layer in an airtight container for up to 3 days.
You should always use 100% pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and sweetness of the doughnuts.
The easiest and cleanest method is to use a piping bag fitted with a long, narrow tip (often called a Bismarck tip). This allows you to inject the filling directly into the center of the doughnut without splitting it.
Enjoy Your Homemade Fall Treat!
There you have it—a simple yet spectacular recipe for Pumpkin Spice Cheesecake Doughnuts that will fill your home with the scent of autumn and your heart with joy. We know you’ll love making and sharing these delightful treats. If you try this recipe, please leave a comment below and let us know how it turned out! For more delicious seasonal recipes, be sure to follow us on Pinterest.
Pumpkin Spice Cheesecake Doughnuts
Pumpkin Spice Cheesecake Doughnuts: The Ultimate Autumn Treat
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard doughnut pan.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate large bowl, whisk the pumpkin puree, egg, milk, and melted butter until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Transfer the batter to a piping bag and pipe into the prepared doughnut pan, filling each cavity about two-thirds full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- In a medium bowl, use an electric mixer to beat the softened cream cheese until completely smooth.
- Add the powdered sugar and vanilla extract. Beat on low speed to combine, then increase to medium-high and beat until light and fluffy.
- Transfer the filling to a piping bag fitted with a small round or Bismarck tip.
- Once the doughnuts are completely cool, insert the piping tip into the side of each doughnut and gently squeeze to fill the center with the cheesecake mixture.
- In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract to make the glaze. Add more milk as needed to reach a drizzling consistency.
- Drizzle the glaze over the filled doughnuts and let it set before serving.
Notes
Tip 2: Don't overmix the doughnut batter! Mix only until the ingredients are just combined for the most tender texture.
Tip 3: Store any leftover doughnuts in an airtight container in the refrigerator for up to 3 days.
