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Pumpkin Spice Cheesecake Doughnuts

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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.

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)
  • 23 tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick cooking spray.
  2. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. In another bowl, whisk together the pumpkin puree, milk, sour cream, egg, melted butter, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  6. Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about halfway.
  7. Spoon a small amount of the cheesecake filling into the center of each doughnut batter-filled cavity.
  8. Bake for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted into the doughnuts comes out clean.
  9. Allow the doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
  11. Dip the cooled doughnuts into the glaze, allowing any excess to drip off. Place back on the wire rack to set.
  12. 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.

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