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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.