Pumpkin Cheesecake Brioche Doughnuts (Recipe for Printing)

Celebrate autumn with pumpkin cheesecake brioche doughnuts filled with spiced cream cheese and rolled in sugar. Ideal for Thanksgiving or any fall gathering. Save & click.

# What You Need:

→ Brioche Dough

01 - 2¼ teaspoons active dry yeast
02 - 1 cup whole milk, lukewarm
03 - 4 tablespoons granulated sugar
04 - 4½ cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 large eggs, at room temperature
07 - 1 teaspoon vanilla bean paste
08 - 7 tablespoons unsalted butter, at room temperature
09 - Neutral oil, for frying

→ Pumpkin Cheesecake Filling

10 - 7 ounces pumpkin puree, liquid reduced over heat
11 - 16 ounces cream cheese, softened
12 - ½ cup powdered sugar
13 - ½ teaspoon vanilla bean paste
14 - 1 teaspoon pumpkin pie spice
15 - 1 teaspoon ground cinnamon
16 - Pinch salt

→ Coating

17 - 1 cup granulated sugar
18 - 1½ teaspoons pumpkin pie spice

# How to Make It:

01 - Combine active dry yeast, lukewarm whole milk, and 1 tablespoon of the granulated sugar in a bowl. Let stand for 5–10 minutes until foamy.
02 - In the bowl of a stand mixer fitted with a dough hook, add all-purpose flour, remaining granulated sugar, and salt. Pour in the yeast mixture, eggs, and vanilla bean paste. Mix until a rough dough forms.
03 - With the mixer running on medium-low speed, gradually add unsalted butter, one tablespoon at a time, until fully incorporated. Knead for 10–12 minutes until the dough is smooth and elastic.
04 - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
05 - Turn the dough out onto a lightly floured surface. Divide into 6–8 equal portions and roll each into a smooth ball. Place on a parchment-lined baking tray, cover, and let rise for 45 minutes until puffy.
06 - Heat neutral oil in a deep pot to 350°F (175°C).
07 - Working in batches, fry dough balls for 2–3 minutes per side until deeply golden brown. Remove with a slotted spoon and drain on a wire rack.
08 - Mix granulated sugar and pumpkin pie spice in a shallow bowl.
09 - While still warm, roll doughnuts in the pumpkin spice sugar mixture until evenly coated.
10 - Place pumpkin puree in a small saucepan over medium heat and cook, stirring often, until thickened and reduced to roughly 1 cup. Let cool completely.
11 - In a medium bowl, beat softened cream cheese until smooth. Add reduced pumpkin puree, powdered sugar, vanilla bean paste, pumpkin pie spice, ground cinnamon, and a pinch of salt. Mix until creamy.
12 - Fit a piping bag with a round tip and fill with pumpkin cheesecake mixture. Using a small knife, make a slit in each doughnut and pipe in filling until doughnuts feel slightly heavy.

# Extra Tips:

01 - Ensure oil remains at a consistent frying temperature for best results.
02 - Allow pumpkin puree to cool before combining with cream cheese to prevent splitting.

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