Pumpkin Spice Cheesecake Doughnuts Recipe tastes like a mash-up of your favorite pumpkin pie, New York cheesecake, and a fresh bakery doughnut all in one bite. It works perfectly for fall brunches, bake sales, or cozy weekends, and you can finish a batch in about 2 hours including rising time. I tested these on my neighbors and they still talk to me, so I call that a win.
Why Make This Pumpkin Spice Cheesecake Doughnuts Recipe at Home
Homemade pumpkin spice cheesecake doughnuts taste fresher, lighter, and more fragrant than anything from a box or drive-thru. You control the spice level, the sweetness, and how generous you feel with that creamy cheesecake filling.
You also skip mystery ingredients and use pantry staples you probably already own. Plus, nothing beats the smell of warm pumpkin spice doughnuts drifting through the house while everyone hovers around the cooling rack pretending to be patient.
“These pumpkin spice cheesecake doughnuts taste like a fancy bakery treat but feel cozy and homemade at the same time, absolutely irresistible. ★★★★★”
Ingredients You Need
You can make this Pumpkin Spice Cheesecake Doughnuts Recipe with simple baking staples and a few fall favorites. I will note easy swaps and shortcuts as we go.
For the yeast doughnuts
- 3 cups (360 g) all-purpose flour
- Use a reliable brand like King Arthur or Gold Medal for consistent texture.
- 1 packet (2 1/4 tsp) instant yeast or rapid-rise yeast
- Instant yeast saves time since you skip proofing in water.
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Or use 2 to 2 1/2 tsp pumpkin pie spice instead of the four separate spices.
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, warm to about 110°F
- You can use 2 percent milk, but whole milk gives a softer crumb.
- 1/3 cup (75 g) canned pumpkin puree
- Use plain pumpkin puree, not pumpkin pie filling.
- 1/4 cup (57 g) unsalted butter, melted and slightly cooled
- Neutral oil for frying
- Use canola, vegetable, or peanut oil. Avoid olive oil since it tastes too strong.
For the cheesecake filling
- 8 oz (225 g) cream cheese, softened
- Use full-fat brick style cream cheese, not the whipped tub.
- 1/2 cup (60 g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 to 3 tbsp heavy cream or milk
- Heavy cream gives a richer filling, milk works in a pinch.
For the pumpkin spice sugar coating
- 3/4 cup (150 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- Or use 2 tsp pumpkin pie spice instead of the individual spices.
Helpful equipment
- Stand mixer with dough hook
- You can mix by hand, but a mixer saves your arms.
- Large mixing bowls
- Rubber spatula
- Rolling pin
- Doughnut cutter or 3 inch round cutter plus a 1 inch cutter for the center
- Parchment paper
- Baking sheets
- Heavy pot or Dutch oven for frying
- Deep fry thermometer
- Slotted spoon or spider skimmer
- Cooling rack
- Piping bag with round tip or zip-top bag with a corner snipped off
Tips & Mistakes
- Use warm, not hot, milk so you keep the yeast alive and happy.
- Measure flour by weight or spoon and level to avoid dense, heavy doughnuts.
- Mix the dough until it feels smooth and slightly tacky, not sticky and wet.
- Let the dough rise in a warm, draft-free spot so it doubles in size in about 60 minutes.
- Cut doughnuts with a sharp cutter and avoid twisting so the edges puff nicely.
- Heat oil to 350°F and keep it there so doughnuts cook through without burning.
- Fry only a few doughnuts at a time so the oil temperature stays stable.
- Drain doughnuts on a rack, not on paper towels, so they keep a light texture.
- Cool doughnuts slightly before filling so the cheesecake mixture does not melt.
- Chill the cheesecake filling so it pipes easily and holds its shape.
- Do not overfill or the doughnuts split; aim for a gentle puff of filling.
- Coat doughnuts in pumpkin spice sugar while still warm so the sugar sticks well.
How to Make Pumpkin Spice Cheesecake Doughnuts Recipe
Step 1: Mix the pumpkin spice dough
Add flour, instant yeast, sugar, salt, cinnamon, nutmeg, ginger, and cloves to the bowl of a stand mixer. Whisk to combine the dry ingredients. In a separate bowl, whisk warm milk, eggs, pumpkin puree, and melted butter.
Pour the wet mixture into the dry ingredients. Attach the dough hook and mix on low until the dough comes together, about 2 to 3 minutes. Increase to medium speed and knead until the dough feels smooth, elastic, and slightly tacky, about 6 to 8 minutes.
Step 2: Let the dough rise
Lightly oil a large bowl and place the dough inside. Turn the dough once so it coats lightly in oil. Cover the bowl with plastic wrap or a clean towel.
Set the bowl in a warm spot and let the dough rise until it doubles in size, about 60 to 75 minutes. If your kitchen runs cool, place the bowl near the oven while it preheats for another dish or near a sunny window.
Step 3: Prepare the cheesecake filling
While the dough rises, beat the softened cream cheese in a medium bowl until smooth and creamy. Add powdered sugar, vanilla, and salt, then beat until the mixture looks fluffy and lump free. Add 2 tablespoons of heavy cream or milk and beat again.
Check the consistency and add another tablespoon of cream if you want a looser filling. Spoon the cheesecake mixture into a piping bag fitted with a round tip or into a zip-top bag. Chill the bag in the fridge so the filling firms up slightly while you shape and fry the doughnuts.
Step 4: Shape the doughnuts
Line two baking sheets with parchment paper and lightly dust them with flour. Punch down the risen dough to release air, then turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thickness.
Cut doughnuts with a 3 inch cutter and cut out centers with a 1 inch cutter if you want classic rings. Place the cut doughnuts and holes on the prepared baking sheets, spacing them slightly apart. Gather the scraps, gently knead them together, roll again, and cut more doughnuts.
Step 5: Second rise
Cover the shaped doughnuts loosely with lightly oiled plastic wrap or a clean towel. Let them rise at room temperature until they look puffy and slightly larger, about 30 to 40 minutes. They should feel airy when you lift one gently.
During this time, mix the pumpkin spice sugar coating. Stir granulated sugar, cinnamon, nutmeg, ginger, and cloves in a shallow bowl until fully combined. Set the bowl near your frying station.
Step 6: Heat the oil
Pour 2 to 3 inches of neutral oil into a heavy pot or Dutch oven. Clip a deep fry thermometer to the side. Heat the oil over medium heat until it reaches 350°F.
Adjust the heat as needed to keep the temperature between 340°F and 360°F. Keep kids and pets out of the area because hot oil demands full attention.
Step 7: Fry the doughnuts
Carefully lift a few doughnuts off the parchment and slide them into the hot oil. Fry 1 to 2 minutes on the first side until deep golden, then flip and fry another 1 to 2 minutes. Use a slotted spoon or spider skimmer to lift them out.
Place fried doughnuts on a cooling rack set over a baking sheet. Let them cool for 1 to 2 minutes so they feel warm but not scorching. Repeat with remaining doughnuts and doughnut holes, and keep an eye on the oil temperature between batches.
Step 8: Coat in pumpkin spice sugar
While the doughnuts still feel warm, roll them in the pumpkin spice sugar mixture. Turn them so the sugar covers all sides. Place coated doughnuts back on the cooling rack.
If the sugar stops sticking well, warm the next batch of doughnuts in a low oven for a few minutes and try again. You can also sprinkle extra sugar on top for a thicker crust.
Step 9: Fill with cheesecake
Once the doughnuts cool to just slightly warm or room temperature, grab the chilled cheesecake filling. Use a small paring knife or the tip of the piping tip to poke a hole in the side of each doughnut. Wiggle gently to create a small pocket inside.
Insert the piping tip into the hole and squeeze in the cheesecake filling until you feel the doughnut plump up. Stop before the filling bursts out the sides. Wipe any extra filling and repeat with remaining doughnuts.
Variations I've Tried
Stuff the doughnuts with half cheesecake filling and half pumpkin butter for a double pumpkin hit. Swirl a spoonful of caramel sauce into the cheesecake mixture for pumpkin caramel cheesecake doughnuts. Add mini chocolate chips to the cheesecake filling for a pumpkin spice chocolate chip twist.
Skip the filling and drizzle the doughnuts with a simple vanilla glaze if you want a lighter treat. Use maple extract instead of vanilla in the cheesecake filling and add a pinch of flaky salt on top for a maple pumpkin cheesecake vibe.
How to Serve Pumpkin Spice Cheesecake Doughnuts Recipe
Serve these pumpkin spice cheesecake doughnuts slightly warm so the dough tastes soft and the cheesecake filling feels cool and creamy. Pair them with hot coffee, chai, or a big mug of hot chocolate for peak cozy points. They also shine on a brunch board with fresh fruit, yogurt, and scrambled eggs.
If you host a fall gathering, pile the doughnuts on a big platter and dust with extra cinnamon sugar right before serving. Kids love the doughnut holes, so keep those nearby as a bonus treat.
How to store
- Store leftover pumpkin spice cheesecake doughnuts in a single layer in an airtight container in the fridge for up to 3 days.
- Chill them for at least 30 minutes before stacking so the cheesecake filling firms up and the doughnuts hold their shape.
- Freeze unfilled doughnuts in a freezer bag for up to 2 months, then thaw at room temperature and fill with fresh cheesecake mixture.
- Reheat chilled doughnuts in a 300°F oven for 5 to 8 minutes until just warm, then let them sit a minute so the cheesecake filling settles again.
Pumpkin Spice Cheesecake Doughnuts Recipe
Ingredients
Instructions
- In the bowl of a stand mixer, whisk together the flour, instant yeast, granulated sugar, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk the warm milk, eggs, pumpkin puree, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Using the dough hook, mix on low speed until the dough comes together, 2–3 minutes, then increase to medium and knead until smooth, elastic, and slightly tacky, 6–8 minutes.
- Lightly oil a large bowl, place the dough inside, and turn once to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes.
- While the dough rises, beat the softened cream cheese in a medium bowl until smooth and creamy.
- Add the powdered sugar, vanilla, and salt and beat until fluffy and lump free.
- Beat in 2 tablespoons of heavy cream or milk, adding up to 1 more tablespoon if needed to reach a smooth, pipeable consistency.
- Transfer the cheesecake mixture to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off) and chill while you shape and fry the doughnuts.
- Line two baking sheets with parchment paper and lightly dust with flour. Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough to about 1/2 inch thickness. Cut doughnuts with a 3-inch cutter, then cut out centers with a 1-inch cutter if making rings. Place doughnuts and holes on the prepared sheets.
- Gently gather the scraps, knead once or twice, roll again, and cut more doughnuts.
- Cover the shaped doughnuts loosely with lightly oiled plastic wrap or a clean towel and let rise until puffy, 30–40 minutes.
- Meanwhile, stir together the granulated sugar, cinnamon, nutmeg, ginger, and cloves in a shallow bowl for the pumpkin spice sugar coating and set near your frying station.
- Pour 2–3 inches of neutral oil into a heavy pot or Dutch oven and heat to 350°F, monitoring with a deep-fry thermometer.
- Working in small batches, carefully slide a few doughnuts into the hot oil. Fry 1–2 minutes per side until deep golden, turning once.
- Remove with a slotted spoon or spider skimmer and drain on a cooling rack set over a baking sheet. Repeat with remaining doughnuts and holes, keeping the oil between 340°F and 360°F.
- While the doughnuts are still warm but cool enough to handle, roll them in the pumpkin spice sugar mixture until evenly coated. Return to the cooling rack.
- When the doughnuts are just slightly warm or at room temperature, use a small paring knife or the tip of the piping tip to poke a hole in the side of each doughnut and gently create a small pocket inside.
- Insert the piping tip into the hole and squeeze in the chilled cheesecake filling until the doughnut feels plump, stopping before it splits. Repeat with remaining doughnuts and serve.
Notes
Approximate per 1 of 12 filled doughnuts: 320–360 calories; fat 18–22 g; saturated fat 9–11 g; carbohydrates 36–42 g; fiber 1–2 g; sugars 16–20 g; protein 6–8 g; sodium 220–280 mg. Values will vary based on frying oil absorption, exact sizes, and ingredient brands.
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