Pumpkin Spice Cheesecake Doughnuts Recipe

Pumpkin Spice Cheesecake Doughnuts Recipe kicks off the season with a cozy, sweet twist that hits all the right notes. If you’ve ever wondered how to blend that warm pumpkin spice flavor with creamy cheesecake goodness in a doughnut form, this recipe has your name on it. I promise, these doughnuts will make your kitchen smell like a fall festival and your taste buds throw a party.

Why You Should Try Pumpkin Spice Cheesecake Doughnuts Recipe

You might think pumpkin spice is just for lattes, but these doughnuts take that flavor to a whole new level. The cheesecake filling adds a smooth, tangy surprise inside each bite, making it more than just your average doughnut. Plus, baking these means no greasy mess, which is a win in my book. Ever had a doughnut that felt like a hug in dessert form? That’s exactly what this recipe delivers.

Variations I’ve Tried

I’ve played around with a few tweaks here and there, and honestly, this recipe is pretty forgiving. Sometimes, I swap out the pumpkin pie spice for a mix of cinnamon and nutmeg if I’m out of the usual blend. Adding a drizzle of maple glaze on top? Game changer. If you want a bit of crunch, sprinkle some toasted pecans or walnuts over the glaze. For a less sweet option, just dust with powdered sugar instead of glazing.

Ingredients You’ll Need

Here’s a quick rundown of what you’ll gather before the doughnut magic begins:

• 1 cup pumpkin puree (canned or homemade, your call)
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

For the cheesecake filling:

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

How I Make Pumpkin Spice Cheesecake Doughnuts

Here’s the step-by-step that I follow, and trust me, it’s easier than it looks:

1. Preheat your oven to 350°F (175°C) and grease your doughnut pan.
2. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla, and oil until smooth.
3. In another bowl, mix flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. For the cheesecake filling, beat cream cheese, sugar, egg, and vanilla until creamy.
6. Spoon a tablespoon of pumpkin batter into each doughnut cavity, then add a teaspoon of cheesecake filling on top.
7. Cover with another tablespoon of pumpkin batter to seal the cheesecake inside.
8. Bake for 15-18 minutes or until a toothpick comes out clean.
9. Let the doughnuts cool for 5 minutes before removing them from the pan.
10. Mix powdered sugar, milk, and vanilla to make the glaze, then dip the doughnuts while still slightly warm.

Pro Tips for Pumpkin Spice Cheesecake Doughnuts

Want to skip any doughnut disasters? Here’s what I’ve learned from my kitchen experiments:

• Don’t overmix the batter; it keeps your doughnuts light and fluffy.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• Use a piping bag or a zip-top bag with the corner cut off to fill the doughnut cavities neatly.
• If you want a stronger pumpkin flavor, add a bit more pumpkin pie spice, but don’t go overboard.
• Let the doughnuts cool slightly before glazing to avoid a glaze meltdown.

Leftovers

If you have any doughnuts left (which is rare), store them in an airtight container at room temperature for up to two days. They’re best fresh but warming them for a few seconds in the microwave revives that soft texture. You can also freeze them without glaze for up to a month, then thaw and glaze before serving.

Common Mistakes to Avoid

Here’s what I’ve seen trip up even the most enthusiastic bakers:

• Overfilling the doughnut pan leads to messy, uneven doughnuts.
• Using cold cream cheese will make the filling lumpy.
• Ignoring the bake time can result in dry doughnuts or gooey centers.
• Skipping the grease or non-stick spray on the pan causes sticking and heartbreak.
• Applying glaze while the doughnuts are too hot makes it run off and disappear.

Nutrition Information

• Calories: 360 kcal
• Carbohydrates: 31 g
• Protein: 5 g
• Fat: 17 g
• Fiber: 2 g
• Sugar: 14 g

These pumpkin spice cheesecake doughnuts pack a punch in flavor and are worth every calorie. Whether you’re making them for a cozy morning or a sweet snack, they hit that sweet spot between fall comfort and indulgence.

Ally Sanders

Pumpkin Spice Cheesecake Doughnuts

Pumpkin Spice Cheesecake Doughnuts are a delicious fall treat combining the flavors of pumpkin spice with creamy cheesecake glaze.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract

• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

 

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
3. In another bowl, mix sugar, pumpkin, milk, egg, and vanilla extract until smooth.
4. Combine wet and dry ingredients and stir until just blended.
5. Pour batter into a greased doughnut pan, filling each cavity about 3/4 full.
6. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
7. Let doughnuts cool completely before glazing.

1. In a bowl, beat cream cheese until smooth.
2. Add powdered sugar, vanilla extract, and milk; mix until smooth and spreadable.
3. Dip the cooled doughnuts into the glaze or spread glaze on top.
4. Allow glaze to set for a few minutes before serving.

Notes

For best results, use fresh pumpkin pie spice. The glaze may be adjusted for consistency by adding more milk or powdered sugar.