Pumpkin Cheesecake Donuts for a Fall Treat

There’s something about the first hint of cooler weather that gets me itching to bake, and these pumpkin donuts with a cheesecake filling have been living in my head rent-free for months.

I know some people think the whole pumpkin spice thing is overdone, but honestly?

I’m not even sorry about my fall flavor obsession.

Especially when it involves donuts AND cheesecake filling. This is basically the fall treat of my dreams and I’m so excited to finally share it with you all!

My husband, who was initially skeptical about “messing with a perfectly good donut,” ended up eating three after dinner.

So grab your mixing bowls and let’s jump into these pumpkin cheesecake donuts that are absolutely worth heating up the kitchen for.

But don’t forget to try these amazingly delicious pumpkin treats too!

Ingredients for Pumpkin Cheesecake Donuts

For the Donut Dough

Bread flour – This gives donuts that perfect chewy texture! I
All-purpose flour – We use a mix of flours for the perfect balance.
Granulated sugar – Just enough to add sweetness without going overboard since we’ll be adding that yummy coating later.
Instant yeast – This is what makes the donuts rise and get fluffy.
Kosher salt – Don’t skip this! Salt makes all the other flavors pop.
Pumpkin pie spice – That perfect blend of cinnamon, nutmeg, ginger, and cloves that makes your whole house smell amazing.
Whole milk – The fat in whole milk helps create tender donuts.
Eggs – These add richness and help bind everything together.
Canned pumpkin – Make sure to get 100% pure pumpkin, not pumpkin pie filling! The real stuff gives that authentic pumpkin flavor without being too sweet.
Vanilla extract – Just a touch enhances all the other flavors.
Unsalted butter – Adds richness and that melt-in-your-mouth quality.
Vegetable oil – For frying the donut.

For the Cheesecake Filling

Pumpkin spice cream cheese spread – This is seasonal so grab it when you see it! The pumpkin flavor is already built in which makes our lives easier.
Powdered sugar – Sweetens the filling without making it grainy.
Heavy cream – Makes the filling light and fluffy so it pipes easily into the donuts.
Vanilla extract – Balances all those fall spices beautifully.
Pumpkin pie spice – Double the pumpkin flavor, double the fall happiness!
Kosher salt – Just a pinch to balance the sweetness. Trust me on this one!

For the Pumpkin Spice Coating

Granulated sugar – Creates that irresistible sweet crunch on the outside.
Pumpkin pie spice – Because you can never have too much fall flavor! This coating is what makes everyone’s fingers deliciously sticky.

And with many of these ingredients you can also make a pumpkin pie from scratch!

Step By Step: How to Make Pumpkin Donuts with Cheesecake Filling

Step 1: Mix the Dry Ingredients

In your biggest mixing bowl, toss together the flours, sugar, yeast, salt, and pumpkin pie spice.

Set this aside while you work on the wet ingredients.

Step 2: Warm the Milk

Grab a small saucepan and give your milk a gentle warming – we’re talking barely warm. Around 75-80°F if you’re using a thermometer.

Too hot and you’ll kill the yeast.

Step 3: Mix the Ingredients

This is where my stand mixer earns its counter space! In your mixer bowl, combine the eggs, pumpkin puree, vanilla, and that just-right warm milk.

Add your flour mixture from step 1, then toss in those butter cubes.

Step 4: Make the Dough

Hook up your dough hook and start mixing on low until everything gets acquainted. Then crank it up to medium for the real workout – 10-15 minutes of mixing magic.

You’re looking for that perfect dough that pulls away from the sides cleanly.

Do the windowpane test (stretch a small piece – it should stretch thin enough to see light through without tearing) to check if it’s ready.

Step 5: Let the Dough Rise

Transfer your dough to a greased bowl, cover it with a tea towel (or plastic wrap if you’re out of clean towels like I always seem to be), and let it nap in a warm spot.

Give it about an hour to double in size.

If you’re a planner (unlike me most days), you can pop it in the fridge overnight instead!

Step 6: Shape Into Pumpkins

After your dough has puffed up beautifully, give it a gentle punch to deflate.

Transfer to a floured surface and divide into 14 equal pieces about 75g each.

Roll each piece into a tight ball, then use kitchen string to create pumpkin ridges by tying string around each ball.

Space them out on a greased baking sheet, cover them up again, and let them have another little rest for 20-30 minutes.

If you did the overnight refrigerator method, they’ll need about an hour here.

Step 7: Deep Fry Donuts

While those dough pumpkins are getting puffy, heat up about 2 inches of oil to 350°F in a deep pot or fryer.

Set up your cooling station with a rack over a lined baking sheet.

When the oil is ready (I test with a tiny scrap of dough – it should bubble immediately), gently lower 2-3 donuts in at a time.

Let them swim for about 2 minutes per side until they’re golden brown like autumn leaves.

Step 8: Coat Donut With Spice Coating

Mix your sugar and pumpkin pie spice in a bowl, then roll those warm (but not hot) donuts in this mixture while they can still grab onto that sweetness.

Step 9: Make the Filing

While your donuts cool completely, whip up that incredible filling.

Beat the pumpkin spice cream cheese, powdered sugar, spices, vanilla, and salt until fluffy, then add heavy cream and mix until smooth and dreamy.

Step 10: Fill the Donuts

Load the filling into a piping bag, poke a hole in each donut (a chopstick works perfectly), and pipe in the cheesecake filling until it starts to peek out the top.

These pumpkin donuts with that creamy cheesecake center are literally fall in donut form!

Top donuts with cinnamon sticks for an added effect!

Worth every minute of effort when you see those happy faces around the table. Even my husband, who claims to “not have a sweet tooth,” somehow manages to eat three in one sitting!