Pumpkin Spice Cheesecake Doughnuts: 10 Reasons to Love

Jump to Recipe

Some autumn mornings, the craving for something cozy and unexpected takes me right out of bed usually accompanied by kids begging for “something special.” That’s when pumpkin spice cheesecake doughnuts become my little kitchen secret. Pumpkin spice cheesecake doughnuts aren’t just festive and fun; they solve the doughnut shop dilemma and bring a taste of the season right to your table. I know the juggling act of fall schedules and busy weekends. That’s why I’m sharing my best shortcut for making pumpkin spice cheesecake doughnuts at home, without a pastry degree or fancy gadgets. Ready for your house to smell like a bakery?

Pumpkin Spice Cheesecake Doughnuts: Why You’ll Love This Recipe

• Saves time with quick rising and make-ahead options
• Baked-in pumpkin for extra nutrients (and hidden veggies)
• Pumpkin spice sugar coating makes your kitchen smell like a dream
• Cheesecake filling is rich and creamy big hit for family and guests alike
• Flexible enough to bake with kids or prepare ahead for parties

Pumpkin Spice Cheesecake Doughnuts Ingredients

• Bread flour and all-purpose flour: I love the chewiness bread flour gives the dough. Once my daughter swapped some for whole wheat, and the doughnuts turned out a bit dense but still delicious. You can use all all-purpose if you’re out of bread flour. The texture just changes a little.
• Pumpkin puree: Canned pumpkin adds moisture and color. If you ever have leftover roasted pumpkin, mash it and use it here. I sometimes sneak this into pancake batter too.
• Pumpkin spice: The real hero. If you run out, you can blend cinnamon, nutmeg, and cloves yourself. Pumpkin spice instantly triggers autumn coziness for me.
• Baker’s yeast: Instant yeast gets us fluffy doughnuts without a fuss. No proofing needed. If you only have active dry, dissolve it in the warmed milk first, then continue with the recipe.
• Happy Farms Pumpkin Spice Cream Cheese Spread: Stores were out last year, so I used regular cream cheese with extra spice. No worries if you do the same.
• Basic pantry staples: granulated sugar, powdered sugar, heavy cream, eggs, vanilla, salt, unsalted butter
• Carlini Vegetable Oil or neutral oil for frying (I’ve tried avocado oil and it worked fine)

All measurements are in the recipe card below for easy reference. You can even mix the filling a day ahead and keep it chilled, so you’re ready to fill warm doughnuts in a snap.

How to Make Pumpkin Spice Cheesecake Doughnuts

Mix the Dry Pumpkin Spice Cheesecake Doughnuts Ingredients

In a large bowl, whisk together the bread flour, all-purpose flour, granulated sugar, instant yeast, salt, and pumpkin pie spice. Fluffing flour first prevents dense doughnuts. This is a trick I learned after a few lumpy batches.

Warm the Milk for Pumpkin Spice Cheesecake Doughnuts

Heat the milk gently until it’s just lukewarm, around 75-80°F. Dip your finger in it should feel like bathwater. If milk is too hot, it can kill the yeast and ruin the rise. I text reminders to myself now.

Combine Wet Pumpkin Spice Cheesecake Doughnuts Ingredients

In the stand mixer bowl, add eggs, egg yolk, pumpkin puree, vanilla, and milk. Add the dry mixture and the softened butter cubes. Each cube blends best when soft. If I’m rushed, I warm them between my palms.

Knead the Pumpkin Spice Cheesecake Doughnut Dough

Let the dough hook mix on low until combined, then raise to medium and knead for 10-15 minutes. The dough should clear the sides and feel elastic. Tip: Do the “windowpane test” (stretch a bit. If it’s see-through, it’s perfect). I ignored this once, and my doughnuts were chewy and dense.

First Rise for Pumpkin Spice Cheesecake Doughnuts

Place dough in a greased bowl, cover, and let rise until doubled. This is usually 45-60 minutes. Or, for busy mornings, pop it in the fridge overnight. The dough gets even fluffier and flavorful.

Shape the Pumpkin Spice Cheesecake Doughnuts

Punch down, transfer to a floured surface, and divide into 14 pieces (about 75 grams each). Roll into balls, set on a greased sheet, and gently flatten. Give them space. They puff as they rise.

Second Rise for Pumpkin Spice Cheesecake Doughnuts

Cover and proof for 30 minutes. If you refrigerated the dough, let it come to room temp and rise a bit longer. I use this time to make coffee or help with homework.

Fry Pumpkin Spice Cheesecake Doughnuts

Heat oil to 350°F. Fry doughnuts in batches, 2-3 at a time. Flip after about 2 minutes per side, aiming for a deep golden brown. Transfer to a paper towel-lined cooling rack. The sizzle and sweet aroma mean you’re nearly there.

Coat and Fill Pumpkin Spice Cheesecake Doughnuts

While still warm, toss doughnuts in your pumpkin spice sugar mixture for full autumn goodness. Poke a hole in the side of each, then pipe in the fluffy cheesecake filling (I usually hand this part off to eager little helpers).

Pumpkin Spice Cheesecake Doughnuts Pro Tips

• Let the dough rise overnight in the fridge to save time and build flavor. Just let it warm up before shaping
• Don’t overcrowd the fryer. Oil temp drops, and doughnuts absorb more oil
• If your filling is runny, beat it longer with the mixer to stiffen it
• Using a digital thermometer keeps oil temp steady and doughnuts perfectly cooked. My favorite is the affordable ThermoPro model

Pumpkin Spice Cheesecake Doughnuts Serving Suggestions

• Serve fresh on a lazy weekend with mugs of hot coffee or chai
• Pack them as a treat for a kid’s harvest party (always disappears quickly)
• Make a “doughnut sundae” with a scoop of vanilla ice cream and caramel drizzle for adults
• My mother calls these “too pretty to eat” when I serve on a vintage cake stand

Pumpkin Spice Cheesecake Doughnuts Storage & Make-Ahead

Cool pumpkin spice cheesecake doughnuts thoroughly before storing in an airtight container at room temp for 1 day or refrigerate for 3 days. To freeze, arrange in a single layer, freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight and reheat at 300°F for 8 minutes. Leftovers make amazing French toast bites. My family loves this unexpected treat.

Closing Thoughts

Pumpkin spice cheesecake doughnuts capture fall in every bite. They are sweet, creamy, and deeply aromatic. Your kitchen will fill with the smell of pumpkin and spice, inviting everyone to gather. Give them a try, and let me know how your batch turns out. Wishing you cozy baking and full hearts this season.

Pumpkin Spice Cheesecake Doughnuts FAQs

Can I bake pumpkin spice cheesecake doughnuts instead of frying?
Yes, you can bake them at 350°F for about 12-15 minutes until golden. They’ll be lighter but less crisp than fried. I’ve baked them on busy weekday mornings.

How can I make pumpkin spice cheesecake doughnuts nut-free for allergies?
Just double-check your labels to ensure no cross-contamination. All the main ingredients listed are typically nut-free. We’ve served these at nut-free school events with no issues.

Can I make pumpkin spice cheesecake doughnuts ahead of time?
Yes, prep the dough a day ahead and refrigerate overnight. You can also make the cheesecake filling in advance. This is my go-to when prepping for brunch.

Is there a way to lighten up pumpkin spice cheesecake doughnuts?
Reduce the sugar by a couple of tablespoons and swap full-fat cream for light cream or Greek yogurt in the filling. The flavor is still delicious, just a tad less rich.

Why are my pumpkin spice cheesecake doughnuts greasy?
Usually, the oil is too cold or the doughnuts are overcrowded. Use a thermometer to keep oil at 350°F and fry in small batches. My first batch ever learned this the hard way, but now I always trust my thermometer.