Pumpkin Spice Cheesecake Doughnuts Recipe

Pumpkin Spice Cheesecake Doughnuts Recipe has become my absolute fall obsession, and I’m pretty sure it will be yours too. These doughnuts combine the cozy spices of pumpkin pie with the creamy richness of cheesecake, all wrapped up in a fluffy, baked treat. If you’re a fan of pumpkin spice lattes or pumpkin pie, you’ll want to stick around for this one.

Why You Should Try Pumpkin Spice Cheesecake Doughnuts

Ever had a doughnut that tastes like a hug in dessert form? That’s what these pumpkin spice cheesecake doughnuts do. They’re soft, moist, and bursting with those warm spices we crave when the leaves start falling. Plus, the cheesecake swirl adds a tangy creaminess that cuts through the sweetness perfectly. Trust me, they’re way better than your average doughnut.

Variations I’ve Tried And Loved

I’ve messed around with this recipe more times than I can count. Sometimes I swap out the pumpkin pie spice for a mix of cinnamon and nutmeg if I’m feeling classic. Other times, I toss in some chopped pecans on top for extra crunch. Once, I even added a splash of bourbon to the batter because why not? Each tweak brings something new to the table without losing that comforting pumpkin cheesecake vibe.

Adaly Kandice

Pumpkin Spice Cheesecake Doughnuts

Pumpkin Spice Cheesecake Doughnuts are a delicious fall treat combining the flavors of pumpkin spice with creamy cheesecake in a soft, fluffy doughnut.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter
• 3/4 cup canned pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract

Instructions

 

1. In a small bowl, beat the cream cheese until smooth.
2. Add sugar, egg yolk, and vanilla extract, and mix until completely combined.
3. Set aside.

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a separate large bowl, beat sugar and butter until fluffy.
4. Add pumpkin, eggs, and vanilla extract to the butter mixture and mix well.
5. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.

1. Fill greased doughnut pan halves with doughnut batter about halfway.
2. Add a spoonful of cheesecake filling on top of the batter in each doughnut hole.
3. Top with a little more doughnut batter to cover the filling.
4. Bake for 12 to 15 minutes or until doughnuts spring back when touched lightly.
5. Allow doughnuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Use fresh pumpkin puree for best flavor and texture. Do not overmix the batter to keep doughnuts tender. You can dust doughnuts with cinnamon sugar after baking for extra flavor.

Serving The Pumpkin Spice Cheesecake Doughnuts

These doughnuts are perfect on their own, but if you want to get fancy, try dusting them with cinnamon sugar or drizzling a simple glaze made from powdered sugar and milk. Pair them with a hot cup of coffee or chai tea, and you’ve got yourself an autumn snack that beats any bakery buy.

Tips for Pumpkin Spice Cheesecake Doughnuts

• Make sure your cream cheese is softened to avoid lumps in the swirl.
• Don’t overfill the doughnut molds; the batter will rise and could spill over.
• If you don’t have pumpkin pie spice, mix cinnamon, ginger, nutmeg, and cloves for a close substitute.
• Use a toothpick to swirl gently too much swirling will mix the cheesecake completely into the batter, losing that beautiful marbled effect.

Leftovers and Storage

Store any leftovers in an airtight container at room temperature for up to two days. After that, pop them in the fridge to keep the cheesecake swirl fresh. Reheat briefly in the microwave if you want that just-baked warmth back. Heads up: these doughnuts don’t freeze well because of the cream cheese, so try to eat them fresh.

Common Mistakes to Avoid

• Skipping the cream cheese swirl or mixing it too much can make the doughnuts dry or lose their signature tang.
• Using pumpkin pie filling instead of puree will make the batter too sweet and dense.
• Overbaking dries out the doughnuts; keep an eye on them after 18 minutes.
• Not softening the cream cheese leads to clumps and uneven texture in the swirl.

Nutrition Facts (per serving)

• Calories: 360 kcal
• Carbohydrates: 31 g
• Protein: 6 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 18 g

If you’re craving fall flavors with a twist, these pumpkin spice cheesecake doughnuts hit the spot every time. They’re fun to make, even better to eat, and a great excuse to get your kitchen smelling like a pumpkin patch. Give them a shot and see if they don’t become your new seasonal favorite!