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Pumpkin Spice Cheesecake Doughnuts

Golden fried doughnuts infused with pumpkin and warm spices, filled with creamy cheesecake filling and topped with sweet glaze.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 doughnuts
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Doughnut Batter
  • 2 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.33 cup unsalted butter melted
  • 2 eggs large
  • 0.75 cup pumpkin puree
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
Glaze
  • 1.5 cups powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Deep fryer or heavy pot
  • Candy thermometer
  • Mixing bowls
  • Wire cooling racks
  • Piping bags

Method
 

  1. Whisk together flour, sugar, baking powder, salt, and all spices in a large mixing bowl.
  2. Combine melted butter, eggs, pumpkin puree, milk, and vanilla in separate bowl until smooth.
  3. Gradually add wet ingredients to dry ingredients, stirring just until smooth batter forms.
  4. Heat oil to 375°F in heavy pot or deep fryer, maintaining consistent temperature.
  5. Pipe or spoon batter into 3-inch rounds on parchment paper for easy transfer.
  6. Fry doughnuts in small batches 2-3 minutes per side until golden brown.
  7. Drain on wire racks lined with paper towels and cool to room temperature.
  8. Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth and pipeable.
  9. Fill cooled doughnuts with cream cheese mixture using piping bag with small tip.
  10. Whisk glaze ingredients until smooth, adjusting consistency with additional milk.
  11. Dip filled doughnuts in glaze and place on cooling rack to set.
  12. Garnish with chopped pecans and cinnamon while glaze is still wet.

Notes

Store filled doughnuts in refrigerator up to 3 days. Unfilled doughnuts can be frozen up to 1 month. Oil temperature is crucial for proper texture.