Why Make This Recipe

Pumpkin Spice Cheesecake Doughnuts are a delightful treat that combines the best of both worlds: the rich and creamy taste of cheesecake and the warm, comforting flavor of pumpkin spice. Perfect for breakfast, brunch, or a sweet afternoon snack, these doughnuts are not only delicious but also simple to make. They capture the essence of fall and are sure to put a smile on anyone’s face. Whether you are hosting a gathering or just treating yourself, these doughnuts will impress.

How to Make Pumpkin Spice Cheesecake Doughnuts

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup sugar
1/2 cup canned pumpkin
1/4 cup milk
1 egg
1 teaspoon vanilla extract
4 oz cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions:

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
In another bowl, mix together the sugar, canned pumpkin, milk, egg, and vanilla extract until it’s smooth.
Pour the wet ingredients into the dry ingredients and stir until they are just blended.
Pour the batter into a greased doughnut pan, filling each cavity about 3/4 full.
Bake in the oven for 12-15 minutes or until a toothpick inserted comes out clean.
Let the doughnuts cool completely before glazing them.
In a separate bowl, beat the cream cheese until it is smooth.
Add powdered sugar, vanilla extract, and milk to the cream cheese; mix until it is smooth and spreadable.
Dip the cooled doughnuts into the glaze or spread the glaze on top.
Allow the glaze to set for a few minutes before serving.

How to Serve Pumpkin Spice Cheesecake Doughnuts

These doughnuts are best served fresh. You can enjoy them as they are or pair them with a hot cup of coffee or tea. For an even more indulgent treat, sprinkle some extra pumpkin pie spice or cinnamon on top of the glaze. They are perfect for sharing at gatherings or simply enjoying at home.

How to Store Pumpkin Spice Cheesecake Doughnuts

To keep your doughnuts fresh, store them in an airtight container at room temperature for up to two days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best taste and texture.

Tips to Make Pumpkin Spice Cheesecake Doughnuts

Make sure your cream cheese is softened to room temperature for easier mixing.
For a richer flavor, use fresh pumpkin puree instead of canned.
To prevent sticking, ensure your doughnut pan is well-greased before pouring in the batter.
You can easily double the recipe if you’re making them for a crowd.

Variation

Feel free to add chocolate chips or nuts to the batter for extra texture and flavor. You can also replace the glaze with a simple dusting of powdered sugar for a lighter option.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin can be used. Just make sure to puree it evenly to maintain the right consistency.

What can I do if I don’t have a doughnut pan?
If you don’t have a doughnut pan, you can use a muffin tin instead. Just adjust the baking time accordingly, as they may take a little longer.

Can I freeze these doughnuts?
Absolutely! Once completely cooled, you can freeze the doughnuts in an airtight container for up to three months. Just thaw them at room temperature before enjoying.

Pumpkin Spice Cheesecake Doughnuts

Delightful doughnuts that combine cheesecake richness with comforting pumpkin spice flavors, perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 doughnuts

Course: Breakfast, Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Doughnut Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon pumpkin pie spice
0.25 teaspoon salt
0.5 cups sugar
0.5 cups canned pumpkin
0.25 cups milk
1 large egg
1 teaspoon vanilla extract

Glaze Ingredients

4 oz cream cheese
0.5 cups powdered sugar
0.5 teaspoon vanilla extract
1 tablespoon milk

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
In another bowl, mix together the sugar, canned pumpkin, milk, egg, and vanilla extract until it’s smooth.
Pour the wet ingredients into the dry ingredients and stir until they are just blended.
Pour the batter into a greased doughnut pan, filling each cavity about 3/4 full.

Baking

Bake in the oven for 12-15 minutes or until a toothpick inserted comes out clean.
Let the doughnuts cool completely before glazing them.

Glazing

In a separate bowl, beat the cream cheese until it is smooth.
Add powdered sugar, vanilla extract, and milk to the cream cheese; mix until it is smooth and spreadable.
Dip the cooled doughnuts into the glaze or spread the glaze on top.
Allow the glaze to set for a few minutes before serving.

Notes

For best results, use softened cream cheese. You can substitute fresh pumpkin for canned for a richer flavor. Store in an airtight container at room temperature for up to two days or refrigerate for up to a week. You can freeze the doughnuts for up to three months.