Pumpkin Cheesecake Brioche Doughnuts Recipe

Introduction

These Pumpkin Cheesecake Brioche Doughnuts combine the best of fluffy, buttery dough with rich pumpkin cheesecake filling. Perfect for fall mornings or a special treat, they are fried to golden perfection and coated in fragrant pumpkin spice sugar.

Ingredients

• 2 1/4 tsp active dry yeast
• 250g whole milk, lukewarm
• 4 Tbsp (50g) sugar
• 565g all-purpose flour
• 1 tsp salt
• 2 eggs, at room temperature
• 1 tsp vanilla bean paste
• 100g unsalted butter, at room temperature
• Neutral oil for frying
• 200g granulated sugar
• 1 ½ tsp pumpkin pie spice
• 280g pumpkin puree (use 200g reduced in the filling, see instructions)
• 450g cream cheese, softened
• 100g powdered sugar
• ½ tsp vanilla bean paste
• 1 tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• Pinch salt

Instructions

1. Step 1: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and let sit for 10–15 minutes until foamy.
2. Step 2: In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, and remaining 2 tablespoons sugar briefly. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low for 2–3 minutes until the dough starts to come together.
3. Step 3: Increase mixer speed to medium and mix for 5 minutes until the dough is soft and smooth but slightly dry looking is okay at this stage.
4. Step 4: Reduce speed to low and add the butter piece by piece, waiting until fully incorporated before adding more. This takes 3–4 minutes. Then increase speed to medium and mix an additional 5 minutes for a very soft, smooth dough.
5. Step 5: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and chill in the fridge for at least 3 hours or overnight. Alternatively, let the dough rise at room temperature.
6. Step 6: Line two baking sheets with parchment paper. Turn dough onto a work surface without flour if possible. Divide into 75g portions and roll each into a tight ball, sealing the bottom well.
7. Step 7: Place dough balls on the baking sheets, slightly flattening them and leaving space between each.
8. Step 8: Proof doughnuts for 20 minutes to 1 hour until they spring back lightly when poked with a finger.
9. Step 9: Heat neutral oil in a large heavy-bottomed pot to 350°F (180°C). Prepare a wire rack over parchment-lined baking sheet for draining.
10. Step 10: Fry doughnuts two at a time for about 3 minutes per side until golden brown. Remove with a slotted spoon and place on the cooling rack.
11. Step 11: Cool doughnuts for 30 seconds then toss in the pumpkin spice sugar mixture. Repeat for all doughnuts. Once cooled, poke a hole in each doughnut and widen it carefully.
12. Step 12: For the pumpkin spice sugar, mix 200g granulated sugar and 1½ tsp pumpkin pie spice in a bowl and set aside.
13. Step 13: To make the pumpkin cheesecake filling, cook 280g pumpkin puree over medium heat in a saucepan, stirring constantly for 4–5 minutes until slightly reduced. Cool, then measure out 200g of the reduced pumpkin.
14. Step 14: In a medium bowl, combine the reduced pumpkin, cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and a pinch of salt. Whisk or mix until smooth and fully incorporated.
15. Step 15: Use a piping bag fitted with a round tip to fill each doughnut with the pumpkin cheesecake filling through the hole.

Tips & Variations

• Use room temperature eggs and butter for easier mixing and better dough texture.
• If you don’t have vanilla bean paste, substitute with vanilla extract.
• Swap pumpkin pie spice for a mix of cinnamon, nutmeg, and clove if preferred or unavailable.
• For a baked version, shape doughnuts in a ring and bake at 350°F (175°C) for 12-15 minutes, then fill as instructed.
• Store leftover sugar-coated doughnuts in an airtight container to keep them soft.

Storage

Store doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat gently in a microwave or oven to soften. The pumpkin cheesecake filling is best consumed within a few days for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Shape and proof the doughnuts just before frying for fresher results.

What if I don’t have a stand mixer?

You can knead the dough by hand, though it will take longer (about 10–12 minutes) to achieve a smooth and elastic texture.

Pumpkin Cheesecake Brioche Doughnuts Recipe

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★★★★★

4.6 from 57 reviews

These Pumpkin Cheesecake Brioche Doughnuts combine the light, fluffy texture of brioche doughnuts with a rich and creamy pumpkin cheesecake filling. Coated in a sweet pumpkin spice sugar, they make an indulgent and festive treat perfect for autumn or any pumpkin lover.

• Author: Mick
• Prep Time: 40 minutes (including mixing and first rise preparation)
• Cook Time: 20 minutes frying + 5 minutes pumpkin reduction + 10 minutes filling prep
• Total Time: 3 hours 15 minutes (including dough chilling and second proofing)
• Yield: 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Doughnuts

• 2 1/4 tsp active dry yeast
• 250g whole milk, lukewarm
• 4 Tbsp (50g) sugar
• 565g all-purpose flour
• 1 tsp salt
• 2 eggs, at room temperature
• 1 tsp vanilla bean paste
• 100g unsalted butter, at room temperature
• Neutral oil for frying

Pumpkin Spice Sugar

• 200g granulated sugar
• 1 ½ tsp pumpkin pie spice

Pumpkin Cheesecake Filling

• 280g pumpkin puree (use 200g reduced in the filling)
• 450g cream cheese, softened
• 100g powdered sugar
• ½ tsp vanilla bean paste
• 1 tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• Pinch of salt

Instructions

1. Activate Yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and let it sit for 10-15 minutes until the mixture is foamy, indicating the yeast is active.
2. Prepare Dough: In a stand mixer fitted with a dough hook, combine the flour, salt, and remaining sugar. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough starts coming together, then increase to medium speed and mix for another 5 minutes until dough is soft and smooth but slightly dry.
3. Incorporate Butter: Reduce mixer speed to low and gradually add softened butter piece by piece, ensuring each piece is fully incorporated before adding the next. This should take 3-4 minutes. Then increase speed to medium and mix for an additional 5 minutes until the dough is very soft and smooth.
4. First Rise: Transfer dough to an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 3 hours or overnight, or alternatively, allow the dough to rise at room temperature.
5. Shape Doughnuts: Line two baking sheets with parchment paper. Turn out the dough onto a work surface without flour if possible. Divide into 75g portions. Roll each portion into a tight ball sealed well at the bottom, place on baking sheets, and flatten slightly, leaving space between each.
6. Second Proof: Let the doughnuts proof for 20 minutes to 1 hour, depending on temperature, until they spring back slightly after a gentle poke.
7. Heat Oil: While doughnuts proof, heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment.
8. Fry Doughnuts: Fry doughnuts two at a time, cooking for 3 minutes per side until golden brown. Use a slotted spoon to transfer them to the wire rack to drain.
9. Coat Doughnuts: Cool doughnuts for 30 seconds, then toss in pumpkin spice sugar mixture. Repeat for all doughnuts.
10. Prepare Pumpkin Spice Sugar: Mix granulated sugar with pumpkin pie spice in a bowl, ready for coating doughnuts.
11. Prepare Pumpkin Puree: In a medium saucepan, cook the pumpkin puree over medium heat while stirring continuously for 4-5 minutes to slightly reduce it. Cool and measure out 200g for filling.
12. Make Cheesecake Filling: In a medium bowl, combine the reduced pumpkin, cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and salt. Stir with a rubber spatula then whisk until fully incorporated and smooth. Alternatively, use a stand mixer with a whisk attachment.
13. Fill Doughnuts: Transfer filling to a piping bag fitted with a round tip. Poke holes into cooled doughnuts with a chopstick, widen the holes gently with a finger, and pipe the pumpkin cheesecake filling inside each doughnut.

Notes

• Ensure the milk is lukewarm to properly activate the yeast without killing it.
• Do not add flour while shaping the doughnuts to keep them light and fluffy.
• The first rise can be done in the fridge overnight for convenience, enhancing flavor development.
• Adjust frying temperature carefully to avoid greasy or undercooked doughnuts.
• Pumpkin puree reduction intensifies flavor and improves filling consistency.
• The filled doughnuts are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

Keywords: Pumpkin Doughnuts, Pumpkin Cheesecake, Brioche Doughnuts, Fried Doughnuts, Autumn Desserts, Pumpkin Spice