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These soft pumpkin cheesecake brioche doughnuts are the ultimate fall treat and a showstopper for sharing with friends or at any special occasion. Buttery brioche dough is fried until golden and fluffy, then filled with spiced pumpkin cheesecake for a rich autumnal twist you can make in your own kitchen.
I made these with my kids on Saturday mornings when the leaves first started turning. Sometimes we dunked them in spiced sugar while still warm for a little extra happiness.
Gather Your Ingredients
- Active dry yeast: gives the doughnuts their signature lift and lightness. Make sure your packet is fresh
- Whole milk: at just-warm temperature helps activate the yeast and tenderizes the dough
- Sugar: for a touch of sweetness and to help the dough brown
- All-purpose flour: keeps the base soft but strong enough to hold filling. Choose unbleached for best flavor
- Salt: enhances every component and balances sweet notes
- Eggs: at room temp provide richness and structure
- Vanilla bean paste: for beautiful flecks and deeper flavor
- Unsalted butter: at room temp makes the brioche decadently tender. Choose European-style if possible
- Neutral oil: like canola or sunflower for clean-tasting fry
- Granulated sugar: to roll the warm doughnuts and bring sparkle
- Pumpkin pie spice: a must for autumn warmth. Go for a fresher blend if you can
- Pumpkin puree: delivers color and moisture. Find a thick puree with only pumpkin listed
- Cream cheese: softened so it blends smooth and delivers a creamy tang
- Powdered sugar: sweetens the filling without any grittiness
- Ground cinnamon: boosts the pumpkin spice effect
- Pinch salt: in the filling to keep everything in perfect balance
How to Make It
- Warm and Bloom the Yeast:
- Sprinkle the active dry yeast over the lukewarm whole milk in a large bowl. Let stand for 5 to 10 minutes until the top looks foamy and smells a bit yeasty. This step is key to ensuring your doughnuts puff up.
- Mix Brioche Dough:
- Add sugar, all-purpose flour, salt, eggs, and vanilla bean paste to the yeast mixture. Mix gently until the dough roughly comes together. Add the softened butter in small cubes and knead until every bit is incorporated. The dough should be shiny, smooth, and elastic after about 8 to 10 minutes. If it seems sticky, dust with a tablespoon of flour and keep kneading.
- First Rise:
- Cover your bowl tightly and let the dough rise in a warm, draft-free spot until doubled in bulk. This usually takes 1 to 2 hours. Depending on room temp it could go a bit faster or slower, so keep an eye out for volume more than the clock.
- Prepare Pumpkin Cheesecake Filling:
- Beat the softened cream cheese with powdered sugar, ground cinnamon, pumpkin pie spice, and a pinch of salt in a large bowl. Beat until completely smooth. Then add the thick pumpkin puree and a splash of vanilla bean paste. Beat again until creamy and blended; taste for sweetness and spice. Chill until ready to fill.
- Portion and Shape Doughnuts:
- Scrape dough onto a floured surface. Divide into 12 to 14 equal pieces. Roll each piece into a tight, smooth ball. Place onto a floured tray and loosely cover. Let them rest and puff for a second rise, about 40 minutes, until they look pillowy.
- Heat Oil and Fry:
- Fill a heavy pot with enough neutral oil so the doughnuts can float. Heat gently to 350 degrees Fahrenheit. Fry 2 or 3 doughnuts at a time. Cook until deep golden and risen, about 2 to 3 minutes per side. Drain on a rack or paper towels while you finish the rest.
- Coat with Sugar and Spice:
- While warm, gently toss the doughnuts in a mix of granulated sugar and pumpkin pie spice so the outside glistens with spiced sugar.
- Fill with Pumpkin Cheesecake Mixture:
- Transfer your cheesecake filling to a piping bag fitted with a round tip. Pierce each cooled doughnut and pipe in a generous amount of filling until you feel some resistance.
My favorite part of this recipe is swirling the spiced filling into the just-fried doughnuts. Warm spices waft through the kitchen making it smell just like my grandmother’s house at the holidays. There is a pure joy in the first bite when the tangy filling bursts from the soft dough.
Flavor Boosters
High in protein and calcium because of the cream cheese and eggs. You can experiment with extra spice or a touch of orange zest in the filling for another layer of flavor.
Serving Suggestions
Make these breakfast stars with coffee or tea or offer as a sophisticated dessert at dinner parties. For dramatic presentation, sprinkle extra cinnamon sugar just before serving or top with a dollop of whipped cream on each doughnut.
Creative Twists
If you prefer, you can swap pumpkin puree for roasted sweet potato or butternut squash puree. Cottage cheese blended smooth makes a tangy alternative to cream cheese for the filling. If you are out of pumpkin pie spice, mix cinnamon, ginger, and nutmeg in equal portions for a homemade blend.
Patience pays off with enriched brioche dough. Dust generously with spiced sugar while the doughnuts are hot for maximum stick.
Common Questions About This Recipe
- → Can I make the dough ahead of time?
Yes, you can prepare the brioche dough in advance. Let it rise in the refrigerator overnight for added flavor and convenience.
- → How do I get a fluffy texture for the doughnuts?
Use room temperature ingredients and allow the dough sufficient time to rise until doubled in size. This creates a tender, fluffy result.
- → Do I need a stand mixer for the dough?
A stand mixer helps knead the brioche dough easily, but you can also knead by hand. It may take a bit longer for the dough to become smooth and elastic.
- → How should I fill the doughnuts?
After frying and cooling, use a piping bag fitted with a round tip to inject the pumpkin cheesecake filling into the center of each doughnut.
- → What oil is best for frying?
Neutral oils with a high smoke point, such as canola or vegetable oil, are ideal for frying doughnuts and maintaining a light flavor.