Why You’ll Love Pumpkin Spice Cheesecake Doughnuts Recipe
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Combines two fall favorites: pumpkin spice and cheesecake
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Baked, not fried — less mess and a bit healthier
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Filled with a creamy cheesecake surprise in every bite
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Perfectly spiced for autumn cravings
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Easy to make and freezer-friendly
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Great for breakfast, dessert, or a festive snack
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Can be made ahead for convenience
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Customizable with different glazes or toppings
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Kid-approved and perfect for sharing
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An ideal dessert for Thanksgiving or Halloween parties
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Doughnuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup sour cream
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Directions
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Preheat Oven and Prepare Doughnut Pan:
Preheat your oven to 350°F (175°C). Lightly grease a doughnut pan with non-stick spray. -
Make Cheesecake Filling:
In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Set aside. -
Prepare Doughnut Batter:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, whisk the pumpkin puree, milk, sour cream, egg, melted butter, and vanilla extract until smooth. -
Combine Wet and Dry Ingredients:
Gently mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing. -
Fill Doughnut Pan:
Spoon or pipe the batter into the doughnut pan cavities, filling each about halfway. -
Add Cheesecake Filling:
Place a small spoonful of cheesecake filling into the center of each doughnut cavity, pressing it slightly into the batter. -
Bake:
Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted near the edge comes out clean. -
Cool:
Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. -
Make Glaze:
In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Adjust with more milk for desired consistency. -
Glaze Doughnuts:
Dip the cooled doughnuts into the glaze. Allow excess to drip off, then place back on the rack to set.
Servings and timing
Servings: Makes about 6–8 doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling & Glazing Time: 15 minutes
Total Time: About 45 minutes
Variations
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Cinnamon-Sugar Coating: Instead of glaze, brush warm doughnuts with melted butter and toss in cinnamon-sugar.
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Maple Glaze: Replace the vanilla in the glaze with maple extract for a rich fall twist.
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Mini Doughnuts: Use a mini doughnut pan for bite-sized treats — reduce bake time to 8–10 minutes.
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Stuffed Muffins: Use a muffin tin if you don’t have a doughnut pan — baking time may increase slightly.
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Chocolate Drizzle: Add a drizzle of melted white or dark chocolate over the glaze for added flair.
Storage/Reheating
Storage:
Store cooled doughnuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing:
Freeze unglazed doughnuts in a single layer, then transfer to a freezer bag. Freeze for up to 2 months. Thaw at room temperature before glazing.
Reheating:
Warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes until heated through.
FAQs
How do I prevent the cheesecake filling from sinking to the bottom?
Make sure to press the filling gently into the batter without pushing too far down. The batter will rise and help hold the filling in place during baking.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that can alter the texture and taste. Use pure pumpkin puree for best results.
Do I need a doughnut pan?
Yes, for the classic doughnut shape. If you don’t have one, a muffin tin can be used, but they will resemble filled muffins instead.
Can I make these doughnuts gluten-free?
Yes, substitute with a 1:1 gluten-free all-purpose flour blend. Results may vary slightly, but it generally works well.
Can I make them ahead of time?
Absolutely. You can bake the doughnuts a day ahead and glaze them just before serving for the freshest texture.
Can I double the recipe?
Yes, this recipe can be doubled to make a larger batch. Just ensure even mixing and consider using two doughnut pans for convenience.
What’s the best way to fill the doughnut pan?
Use a piping bag or a zip-top bag with the corner snipped off to neatly fill the cavities without mess.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream in this recipe and provides similar texture and tang.
How do I know when the doughnuts are done baking?
They should be lightly golden at the edges, spring back when touched, and a toothpick inserted near the edge should come out clean.
What can I use instead of cream cheese for the filling?
Mascarpone or a thick ricotta can be used as alternatives, though the flavor and texture will be slightly different.
Conclusion
Pumpkin Spice Cheesecake Doughnuts bring together the warm flavors of fall and the indulgent texture of cheesecake in one irresistible bite. Whether you’re baking for guests or treating yourself to a cozy snack, this recipe is simple, satisfying, and bursting with seasonal charm. Once you try them, they’re sure to become a staple in your autumn baking lineup.
Pumpkin Spice Cheesecake Doughnuts
These Pumpkin Spice Cheesecake Doughnuts combine warm fall spices, pumpkin puree, and a creamy cheesecake filling, all topped with a sweet vanilla glaze. Perfect for cozy autumn mornings or festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6-8 doughnuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup sour cream
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick cooking spray.
- In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, whisk together the pumpkin puree, milk, sour cream, egg, melted butter, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about halfway.
- Spoon a small amount of the cheesecake filling into the center of each doughnut batter-filled cavity.
- Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the doughnuts comes out clean.
- Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
- Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Place back on the wire rack to set.
- Serve and enjoy your delicious Pumpkin Spice Cheesecake Doughnuts!
Notes
- Do not overmix the batter to keep the doughnuts light and fluffy.
- Use a piping bag for easier filling of the doughnut cavities and adding cheesecake filling.
- Ensure doughnuts are fully cooled before glazing to prevent the glaze from melting off.
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
