These Pumpkin Spice Cheesecake Doughnuts are the ultimate fall treat—pillowy pumpkin brioche doughnuts dusted with pumpkin spice sugar and filled with creamy pumpkin spice cheesecake. They’re festive, indulgent, and guaranteed to impress family, friends, or anyone lucky enough to snag one.

Pumpkin Spice & Everything Nice

October officially marks pumpkin season, and what better way to celebrate than with a homemade doughnut shop experience right in your kitchen? These doughnuts are soft, fluffy, and packed with pumpkin flavor in every bite. Think pumpkin brioche, warm spice sugar, and a luscious cheesecake filling. It’s fall baking at its very best.

While the idea of making doughnuts from scratch may sound intimidating, don’t let it scare you off. With a little patience, you’ll find the process rewarding and surprisingly approachable. Whether you’re checking this off your baking bucket list or just craving a cozy fall dessert, this recipe is worth it.

The Flavor Breakdown

These doughnuts are pumpkin-forward from start to finish. Here’s what makes them special:

• Pumpkin Brioche Doughnuts – Made with pumpkin puree, eggs, butter, and a touch of spice for a soft, golden, and fluffy base.
• Pumpkin Spice Cheesecake Filling – Light, creamy, and full of warm fall flavor thanks to pumpkin spice cream cheese and whipped cream.
• Pumpkin Spice Sugar Coating – A simple sugar-and-spice blend that adds the perfect finishing touch.

Tips for Success

• Windowpane Test – To check if your dough is kneaded enough, stretch a small piece. If it becomes thin and translucent without tearing, it’s ready.
• Degas Properly – Punch down the dough after proofing to avoid large air bubbles.
• Don’t Crowd the Oil – Fry in small batches so the oil stays hot and the doughnuts cook evenly.
• Mind the Temperature – Keep oil at 350°F. Too hot and they’ll burn, too cool and they’ll soak up oil.
• Prep for Filling – Poke a small hole with a knife or chopstick before piping in the cheesecake filling—it makes things much easier.

Make Ahead Option

Want to save time? Prepare the brioche dough the day before and let it ferment in the refrigerator overnight. This not only makes the process easier but also develops deeper flavor in the doughnuts.

Pumpkin Spice Cheesecake Doughnuts Recipe

Ingredients

For the Pumpkin Brioche:

• 3 cups (375 g) bread flour
• 1 cup (125 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 2 ¼ tsp (7 g) instant yeast
• 1 ¼ tsp (7 g) kosher salt
• 1 tsp pumpkin pie spice
• ¾ cup (180 g) whole milk, lukewarm
• 1 large egg + 1 egg yolk
• ½ cup (122 g) canned pumpkin puree
• 1 tsp vanilla extract
• 6 tbsp (85 g) unsalted butter, softened and cubed
• Neutral oil, for frying

For the Pumpkin Cheesecake Filling:

• 16 oz pumpkin spice cream cheese
• ½ cup (60 g) powdered sugar, sifted
• ½ cup (120 ml) heavy cream
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice
• ⅛ tsp kosher salt

For the Pumpkin Spice Sugar:

• ½ cup (100 g) granulated sugar
• 2 tsp pumpkin pie spice

Instructions

1. Make the Brioche Dough:
   In a large bowl, whisk together the flours, sugar, yeast, salt, and pumpkin spice. In a stand mixer, combine eggs, pumpkin puree, vanilla, and warm milk. Add dry ingredients and softened butter. Knead on medium speed for 10–15 minutes, until dough is smooth and elastic. Test with the windowpane method.
2. First Rise:
   Transfer to a greased bowl, cover, and let rise until doubled, about 1 hour (or refrigerate overnight).
3. Shape Doughnuts:
   Punch down the dough, divide into 14 equal pieces (about 75 g each), and shape into smooth balls. Place on parchment-lined baking sheets, cover, and let rise another 20–30 minutes.
4. Fry the Doughnuts:
   Heat 2 inches of oil in a deep pot to 350°F. Fry 2–3 doughnuts at a time, about 2 minutes per side, until golden brown. Transfer to a cooling rack.
5. Coat in Sugar:
   While still warm, toss the doughnuts in pumpkin spice sugar.
6. Make the Filling:
   In a mixer, beat cream cheese, powdered sugar, pumpkin spice, vanilla, and salt until fluffy. Add heavy cream and whip until smooth. Transfer to a piping bag.
7. Fill the Doughnuts:
   Poke a small hole in each doughnut and pipe in the cheesecake filling.

Serve fresh and enjoy the perfect bite of pumpkin-spiced, cream-filled bliss.