Pumpkin Spice Cheesecake Doughnuts

A warm fall treat with pumpkin and creamy cheese that you can make at home.

introduction

These Pumpkin Spice Cheesecake Doughnuts are soft, moist, and full of fall spice. They have a pumpkin batter and a smooth cream cheese center. They bake in a doughnut pan, so they are easy to make. If you like pumpkin treats, try this chewy pumpkin cookie for another simple option.

why make this recipe

This recipe is quick and uses simple ingredients. You get the taste of pumpkin and a creamy cheesecake center in one bite. They are great for breakfast, snack, or a party. The doughnuts bake fast, so you can enjoy them the same day you make them.

how to make Pumpkin Spice Cheesecake Doughnuts

1. Preheat the oven and grease the doughnut pan.
2. Mix the pumpkin, egg, milk, and vanilla until smooth.
3. In another bowl, mix the dry ingredients.
4. Add the dry mix to the pumpkin mix and stir until just mixed.
5. Blend the cream cheese until smooth.
6. Put batter halfway into each doughnut well, then add small dollops of cream cheese.
7. Cover with more batter.
8. Bake until a toothpick comes out clean.
9. Cool and dust with powdered sugar.
   Work with small spoonfuls to keep the cream cheese center neat.

Ingredients :

1/2 cup canned pumpkin, 1 egg, 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 cup powdered sugar, 1/2 tsp pumpkin pie spice, 1/4 tsp salt, 1/2 cup sugar, 1 1/2 tsp vanilla, 4 oz cream cheese, 5/16 cup milk

Directions :

1. Preheat the oven to 350°F (175°C). Grease a doughnut pan., 2. In a mixing bowl, combine the canned pumpkin, egg, milk, and vanilla until well blended., 3. In another bowl, whisk together the flour, baking powder, powdered sugar, pumpkin pie spice, salt, and sugar., 4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined., 5. In a small bowl, blend the cream cheese until smooth., 6. Fill the doughnut pan halfway with the pumpkin batter, then add small dollops of cream cheese mixture on top., 7. Cover with more pumpkin batter until the pan is full., 8. Bake for 15-20 minutes or until a toothpick comes out clean., 9. Let cool, then dust with powdered sugar before serving.

how to serve Pumpkin Spice Cheesecake Doughnuts

Serve them at room temperature or slightly warm. Dust with extra powdered sugar or a light glaze if you like. They go well with coffee or tea. For a fuller fall spread, serve with a slice of pumpkin pound cake.

how to store Pumpkin Spice Cheesecake Doughnuts

Let the doughnuts cool fully. Store in an airtight container in the fridge for up to 4 days. To keep them soft, put a paper towel under the lid to absorb extra moisture. You can freeze them in a single layer on a tray, then move to a freezer bag for up to 2 months. Thaw in the fridge or at room temperature.

tips to make Pumpkin Spice Cheesecake Doughnuts

• Do not overmix the batter. Mix until just combined.
• Use room temperature cream cheese for smooth filling.
• Fill the pan carefully to keep the cream cheese center from leaking.
• Check at 15 minutes; ovens vary. A toothpick should come out clean.
• Let them cool before dusting powdered sugar.

variation (if any)

• Add chopped pecans on top before baking for crunch.
• Make a simple glaze with powdered sugar and milk instead of dusting.
• Use maple syrup in the batter for a maple-pumpkin flavor.

FAQs

Q: Can I make these without a doughnut pan?
A: Yes. Use a muffin pan and make mini cheesecakes with pumpkin. Bake a little longer.

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin first. Measure 1/2 cup cooked puree.

Q: Can I skip the cream cheese center?
A: Yes. Bake plain pumpkin doughnuts. They will be simpler and bake a bit faster.

Q: How do I know when they are done?
A: A toothpick in the pumpkin part should come out clean. The cream cheese center may stay soft but not liquid.

Q: Can I double the recipe?
A: Yes. Use two pans or bake in batches.

Conclusion

For more ideas and a different take on this flavor, see this detailed recipe: Pumpkin Cheesecake Doughnuts – MikeBakesNYC.

Pumpkin Spice Cheesecake Doughnuts

These soft and moist Pumpkin Spice Cheesecake Doughnuts are filled with creamy cheese and packed with fall spices, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 doughnuts

Course: Breakfast, Dessert, Snack

Cuisine: American, Fall

Calories: 180

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/2 cup canned pumpkin Use pure pumpkin puree, not pumpkin pie filling.
• 1 large egg Room temperature for better mixing.
• 5/16 cup milk Use whole milk for best results.
• 1 1/2 tsp vanilla Pure vanilla extract enhances flavor.

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder For leavening.
• 1/2 cup sugar Regular granulated sugar.
• 1/2 cup powdered sugar For dusting and sweetness.
• 1/2 tsp pumpkin pie spice Can substitute with cinnamon.
• 1/4 tsp salt

Cream Cheese Filling

• 4 oz cream cheese Use room temperature for easy blending.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a doughnut pan.
2. In a mixing bowl, combine canned pumpkin, egg, milk, and vanilla until well blended.
3. In another bowl, whisk together flour, baking powder, powdered sugar, pumpkin pie spice, salt, and sugar.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. In a small bowl, blend the cream cheese until smooth.

Baking

1. Fill the doughnut pan halfway with pumpkin batter, then add small dollops of cream cheese mixture on top.
2. Cover with more pumpkin batter until the pan is full.
3. Bake for 15-20 minutes or until a toothpick comes out clean.
4. Let cool, then dust with powdered sugar before serving.

Notes

Serve these doughnuts warm or at room temperature. They pair well with coffee or tea. For storage, let them cool completely and store in an airtight container in the fridge for up to 4 days.