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Pumpkin Spice Cheesecake Doughnuts

Pumpkin Spice Cheesecake Doughnuts: Fall’s Sweetest Indulgence

Indulge in these Pumpkin Spice Cheesecake Doughnuts, a delightful blend of rich pumpkin and creamy cheesecake perfect for autumn.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 doughnuts
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Doughnut Batter
  • 2 cups all-purpose flour Swap with gluten-free flour if needed.
  • 2 teaspoons baking powder Make sure it’s fresh for best results.
  • 0.5 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice Consider a homemade blend of cinnamon and nutmeg.
  • 0.5 teaspoon salt Essential for balancing flavors.
  • 1 cup granulated sugar Reduce a bit for less sweetness.
  • 0.5 cup unsalted butter Use dairy-free butter for a non-dairy option.
  • 1 cup canned pumpkin Fresh pumpkin puree offers even better taste.
  • 2 large eggs
  • 1 teaspoon vanilla extract Opt for pure vanilla for best results.
  • 0.5 cup buttermilk Substitute with milk mixed with a tablespoon of vinegar.
For the Cream Cheese Filling
  • 8 ounces cream cheese Ensure it’s at room temperature.
  • 0.25 cup granulated sugar Adjust to taste.
  • 1 large egg yolk
  • 1 teaspoon vanilla extract Elevates flavor of the filling.

Equipment

  • Doughnut pan

Method
 

Step-by-Step Instructions for Pumpkin Spice Cheesecake Doughnuts
  1. In a small mixing bowl, beat cream cheese until smooth and creamy. Gradually add granulated sugar, egg yolk, and vanilla extract, mixing until fully combined. Set aside.
  2. Preheat your oven to 350°F (175°C) and grease a doughnut pan. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
  3. Cream together granulated sugar and softened butter until light and fluffy. Incorporate canned pumpkin, eggs, and vanilla extract, mixing until fully combined.
  4. Alternately add the flour mixture and buttermilk to the pumpkin mixture, starting and ending with dry ingredients. Mix gently until just combined.
  5. Fill each mold in the doughnut pan halfway with batter. Add a spoonful of cream cheese filling in the center, then top off with more batter.
  6. Bake for 12-15 minutes. They are ready when they spring back lightly when touched. Let cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1doughnutCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days; refrigerate for an additional 2-3 days or freeze for up to 3 months.

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