Pumpkin Spice Cheesecake Doughnuts
Spice things up this fall with these fluffy pumpkin brioche doughnuts. Filled with creamy pumpkin cheesecake and rolled in pumpkin spice sugar, they’re the ultimate seasonal indulgence.
Equipment
- Stand Mixer
- Mixing Bowls
- Piping Bag with Tip
- Frying Pot or Deep Fryer
- Cooling Rack
- Baking Sheets
Ingredients
Pumpkin Brioche
- 3 cups bread flour
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 2¼ tsp instant yeast
- 1¼ tsp kosher salt
- 1 tsp pumpkin pie spice
- ¾ cup whole milk lukewarm
- 1 egg large
- 1 egg yolk
- ½ cup canned pumpkin 100% pure
- 1 tsp vanilla extract
- 6 tbsp unsalted butter softened and cubed
- vegetable oil for frying
Pumpkin Cheesecake Filling
- 16 oz pumpkin spice cream cheese spread 2 x 8 oz packages
- ½ cup powdered sugar sifted
- ½ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp pumpkin pie spice
- ⅛ tsp kosher salt
Pumpkin Spice Sugar Coating
- ½ cup granulated sugar
- 2 tsp pumpkin pie spice
Instructions
- In a large bowl, mix flour, sugar, yeast, salt, and pumpkin pie spice.
- Warm milk until lukewarm (75–80°F).
- In mixer bowl, combine eggs, pumpkin, vanilla, and lukewarm milk. Add flour mixture and butter. Mix with dough hook on low, then medium speed for 10–15 minutes.
- Transfer dough to greased bowl. Cover and let rise 45–60 minutes or until doubled, or refrigerate overnight.
- Punch down dough, divide into 14 pieces (75g each), shape into balls, flatten, and place on greased baking sheets. Let proof 20–30 minutes (or 1 hour if chilled).
- Heat oil to 350°F. Fry doughnuts 2–3 at a time for ~2 minutes per side until golden. Cool on a rack.
- Mix pumpkin spice sugar ingredients. Roll cooled doughnuts in mixture to coat.
- Beat cream cheese, powdered sugar, pumpkin pie spice, vanilla, and salt until fluffy. Add cream and beat until smooth. Transfer to piping bag and fill cooled doughnuts.
Notes
Use a chopstick or small knife to poke a hole before piping filling. Dough can be proofed overnight in fridge for easier prep.