Pumpkin Spice Cheesecake Doughnuts

If there’s a flavor that owns fall like a boss, it’s pumpkin spice. But take that classic combo and drop in a swirl of tangy cheesecake, then stuff it into a doughnut—now you’re talking next-level indulgence. These Pumpkin Spice Cheesecake Doughnuts aren’t just a dessert. They’re a love letter to October mornings, crunchy leaves underfoot, and that slightly spooky magic in the air.

Picture this: golden-baked doughnuts with a dense-yet-fluffy pumpkin crumb, spiced like a candle you’d actually want to eat, and a cheesecake filling that oozes just enough to make a mess worth licking off your fingers. We’re not frying here—this is about comfort, not chaos. No splattering oil or post-binge guilt. These doughnuts are baked, not fried, making them a tad lighter and way easier to pull off on a lazy weekend.

Whether you’re looking to show off at a fall brunch, need a snack for pumpkin carving night, or just want something that’ll pair with your latte like they were soulmates, these doughnuts deliver. And yeah, they look fancy—but the method? Straight-up simple. Think one bowl, a piping bag, and your oven doing all the heavy lifting.

Get ready to make your kitchen smell like a Pinterest board in the best possible way.

Why You’ll Love This Recipe

• Fall flavors done right: Rich pumpkin spice and smooth cheesecake in every bite.
• Baked, not fried: Easier, less mess, and a bit healthier too.
• Impressively easy: Looks gourmet, tastes divine, but anyone can make them.
• Perfect for gatherings: A seasonal showstopper for parties or brunches.
• Freezer-friendly: Make ahead and enjoy fall flavor on demand.
• Kid-approved fun: Great baking project for families during pumpkin season.

Ingredients

For the Doughnuts:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• ¼ cup vegetable oil
• ¼ cup whole milk
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 6 oz cream cheese, softened
• 3 tbsp granulated sugar
• ½ tsp vanilla extract

Optional Topping:

• ½ cup powdered sugar
• 1-2 tbsp milk
• Dash of cinnamon

Instructions/Method

Step 1: Make the Doughnut Batter

1. Preheat your oven to 350°F (175°C). Grease a doughnut pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all spices.
3. In another bowl, mix brown sugar, granulated sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth.
4. Fold the wet mixture into the dry ingredients until just combined. Don’t overmix.

Step 2: Prepare the Cheesecake Filling

1. In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
2. Transfer to a piping bag or zip-top bag with the corner snipped off.

Step 3: Assemble the Doughnuts

1. Fill each doughnut mold about halfway with pumpkin batter.
2. Pipe a small ring of cheesecake filling on top of each.
3. Cover with more pumpkin batter until about ¾ full.

Step 4: Bake

1. Bake for 15–18 minutes or until a toothpick comes out clean (avoid poking the cheesecake center).
2. Cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Optional Glaze

1. Mix powdered sugar with milk and a pinch of cinnamon.
2. Drizzle over cooled doughnuts.

Tips & Variations

Tips:

• Use room temperature cream cheese for the smoothest filling.
• Don’t overfill the doughnut molds—cheesecake needs room to expand.
• Let the doughnuts cool before glazing to prevent a messy melt.

Variations:

• Swap in a maple glaze for deeper fall flavor.
• Add mini chocolate chips to the batter for extra indulgence.
• Use almond flour for a gluten-free option (adjust baking time).

Note:

Avoid using pumpkin pie filling—it’s pre-spiced and overly sweet. Stick to pure pumpkin puree for best results.

Serving Suggestions

Serve these warm with a dusting of cinnamon sugar or a drizzle of glaze alongside a cup of strong coffee or chai. For parties, plate them on a rustic wood board with mini pumpkins for extra fall vibes.

Nutrition Information

Per doughnut (approximate):
Calories: 260
Fat: 12g
Carbohydrates: 34g
Protein: 4g
Sugar: 20g
Fiber: 1g

User Reviews/Comments

Maria J. from Ohio: “These were gone in 15 minutes at my book club! Total hit.”
James L. from NYC: “Made them with almond flour—so good and my gluten-free friends were impressed.”
Emily T. from Oregon: “Tasted like fall in a bite. That cheesecake swirl is EVERYTHING.”

FAQs

Can I make these doughnuts gluten-free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten-free flour blend. Almond flour also works but may change the texture slightly—more moist and crumbly.

Can I fry these instead of baking?
This recipe is formulated for baking, not frying. The batter is too soft for traditional frying methods. Stick with the oven to keep that fluffy texture intact.

How should I store leftover doughnuts?
Store them in an airtight container in the fridge for up to 4 days. Warm in the microwave for 10–15 seconds before eating to bring back that fresh-baked feel.

Can I freeze them?
Absolutely. Freeze unglazed doughnuts in a single layer, then store in a zip-top bag for up to 2 months. Thaw and reheat before serving.

What’s the best way to fill them?
Use a piping bag for precision. You want a decent swirl of cheesecake in the center but not so much that it overflows when baking.

Can I use pumpkin pie spice instead of individual spices?
Yes! Use 2 tsp of pumpkin pie spice to replace the cinnamon, nutmeg, ginger, and cloves. It’s a shortcut that works just fine.

Conclusion

Pumpkin Spice Cheesecake Doughnuts aren’t just another seasonal treat—they’re a celebration of fall, the kind of dessert that turns an ordinary day into something memorable. They look like something you’d find in a boutique bakery but come together with ease in your own kitchen. Baked, not fried, and stuffed with that creamy cheesecake core, these doughnuts are proof that cozy, craveable comfort food doesn’t have to be complicated.

Looking for more info on the pumpkin spice craze? Check out this article on Pumpkin Pie spice to dive deeper into its history and why we can’t get enough of it every fall.

Print