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Pumpkin Spice Cheesecake Doughnuts

Indulge in the ultimate autumn treat with these Pumpkin Spice Cheesecake Doughnuts. Featuring a tender, spiced pumpkin cake base filled with creamy cheesecake and coated in cinnamon sugar, these baked doughnuts capture the essence of fall in every delicious bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 doughnuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract for filling
  • pinch of salt for filling
  • 1/2 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating
  • 1/4 cup unsalted butter melted for coating

Equipment

  • Two standard doughnut pans
  • Electric mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Piping bag or zip-lock bag
  • Wire cooling rack
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C) and generously grease two standard doughnut pans with butter or cooking spray.
  2. Prepare cheesecake filling by beating softened cream cheese until smooth and fluffy, 2-3 minutes. Add powdered sugar, egg yolk, vanilla, and salt, beating until combined. Transfer to piping bag.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a separate bowl, whisk together pumpkin puree, melted butter, eggs, milk, and vanilla until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  6. Fill each doughnut cavity 1/3 full with pumpkin batter, creating an even bottom layer.
  7. Pipe a ring of cheesecake filling around the center of each doughnut, staying 1/2 inch from edges.
  8. Top with remaining pumpkin batter, filling each cavity 3/4 full to just cover the cheesecake filling.
  9. Bake for 18-22 minutes until tops spring back when touched and toothpick comes out with few moist crumbs.
  10. Cool in pans for 5 minutes, then turn out onto wire rack.
  11. While warm, brush with melted butter and roll in cinnamon sugar mixture. Serve warm or at room temperature.

Notes

Ensure cream cheese is fully softened for smooth filling. Don't overfill doughnut cavities to prevent overflow. Best enjoyed within 2 days of baking. Store covered at room temperature.