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Embrace the flavors of fall with Pumpkin Spice Cheesecake Doughnuts, a heavenly Fall Dessert Delight that’s sure to warm your soul. These baked treats marry the rich, spiced notes of pumpkin with a velvety cream cheese filling, finished with a sweet glaze. Ideal for autumn brunches or a cozy treat at home, Pumpkin Spice Cheesecake Doughnuts are your ticket to seasonal bliss.

Why You’ll Love Pumpkin Spice Cheesecake Doughnuts

I can’t resist Pumpkin Spice Cheesecake Doughnuts for their perfect mix of cozy spices and creamy indulgence—a true Fall Dessert Delight. The soft, pumpkin-infused doughnut, paired with a smooth cheesecake center and glossy glaze, makes every bite a celebration. Simple to whip up and gorgeous on any table, these doughnuts steal the show at fall gatherings or quiet coffee moments.

Ingredients for Pumpkin Spice Cheesecake Doughnuts

Here’s what you’ll need for Pumpkin Spice Cheesecake Doughnuts (makes ~6–8 doughnuts):

Doughnuts:

1 cup all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ cup pumpkin puree
¼ cup whole milk
¼ cup sour cream
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

Cheesecake Filling:

4 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract

Glaze:

1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract

Equipment:

Doughnut pan (6–8 cavities)
Mixing bowls
Whisk and spatula
Piping bags or spoons
Wire rack
Non-stick cooking spray

Ingredient Tips:

Pumpkin Puree: Choose pure pumpkin, not pie filling, for authentic taste.
Sour Cream: Ensures moistness; swap with full-fat Greek yogurt if needed.
Cream Cheese: Soften for easy mixing; dairy-free versions suit vegan diets.
Spices: Use fresh spices for vibrant flavor; tweak amounts for preference.
Milk: Whole milk for glaze richness; plant-based milk for vegan options.

Directions for Pumpkin Spice Cheesecake Doughnuts

Let’s create these irresistible Pumpkin Spice Cheesecake Doughnuts!

Preheat and Prep

I set the oven to 350°F (175°C) and lightly grease a doughnut pan with non-stick spray to ensure smooth removal.

Craft the Cheesecake Filling

In a small bowl, I blend 4 oz softened cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until creamy.
I set it aside or pipe into a bag for neat filling.

Mix the Doughnut Batter

In a large bowl, I whisk 1 cup flour, ½ cup sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger.
In another bowl, I combine ½ cup pumpkin puree, ¼ cup milk, ¼ cup sour cream, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
I gently fold the wet mix into the dry, stirring just until combined to keep the doughnuts tender.

Fill and Add Cheesecake

I pipe or spoon the batter into the doughnut pan, filling each cavity halfway.
I add a teaspoon of cheesecake filling to each center, then top with more batter to seal the filling for perfect Pumpkin Spice Cheesecake Doughnuts.

Bake and Cool

I bake for 12–15 minutes until the edges turn golden and a toothpick comes out clean.
After cooling in the pan for 5 minutes, I transfer the doughnuts to a wire rack to cool completely.

Glaze and Serve

I whisk 1 cup powdered sugar, 2–3 tbsp milk, and ½ tsp vanilla extract for a silky glaze, adjusting milk for thickness.
I dip each cooled doughnut into the glaze, let excess drip off, and set on the rack until firm.
I serve these Pumpkin Spice Cheesecake Doughnuts fresh to savor their fall magic.

Nutrition

Prep Time: 20 minutes
Cook Time: 12–15 minutes
Cooling Time: 20 minutes
Total Time: ~50–55 minutes
Yield: ~6–8 doughnuts
Calories: ~280 kcal per doughnut
Macros per Serving: 38g carbs, 4g protein, 12g fat, 1g fiber

Variations for Pumpkin Spice Cheesecake Doughnuts

Try these spins on Pumpkin Spice Cheesecake Doughnuts:

Caramel Glaze: Mix 1 cup powdered sugar with 2–3 tbsp caramel sauce for a sticky Fall Dessert Delight.
Nut Topping: Scatter chopped almonds or hazelnuts on the glaze for a crunchy Fall Dessert Delight.
Mocha Drizzle: Drizzle melted chocolate mixed with ½ tsp espresso powder for a coffee kick.
Vegan Version: Swap cream cheese for vegan, use plant-based milk, and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Bite-Sized Minis: Bake in a mini doughnut pan for 8–10 minutes for poppable treats.

Serving Ideas:

Pair with Layla Cooks’ Boston Cream Cupcakes for a decadent fall dessert spread.
Serve with whipped cream for an extra indulgent Fall Dessert Delight.
Present at a harvest party with a sprinkle of nutmeg for seasonal charm.

Storage

I keep Pumpkin Spice Cheesecake Doughnuts in an airtight container at room temperature for up to 2 days, cooled completely to avoid sogginess. For longer storage, I refrigerate for up to 4 days, using parchment paper between layers to preserve the glaze. To freeze, I freeze unglazed doughnuts on a baking sheet until solid, then store in a freezer-safe bag for up to 1 month. I thaw in the fridge overnight and glaze fresh. To revive, I warm in a microwave (5–10 seconds) or oven (300°F for 5 minutes).

Serving Tips

Presentation: Display Pumpkin Spice Cheesecake Doughnuts on a wooden board or cake stand for a rustic fall vibe.
Garnish: Sprinkle with pumpkin spice or candied ginger for a festive flair.
Pairing: Enjoy with a chai latte, hot cocoa, or apple cider to enhance Pumpkin Spice Cheesecake Doughnuts.
Temperature: Serve fresh or lightly warmed for ultimate comfort.
Portion Size: Offer 1–2 doughnuts per person for a sweet treat.

FAQs About Pumpkin Spice Cheesecake Doughnuts

Here are answers to some common questions about this recipe:

Can I substitute ingredients in this recipe?
Yes, you can make some substitutions based on dietary preferences or ingredient availability. For instance, you can use whole wheat flour instead of all-purpose flour for a healthier option, or Greek yogurt instead of sour cream for added protein. Adjust the spices to your taste, and consider using a dairy-free cream cheese for the filling if you’re lactose intolerant.

How can I make these doughnuts ahead of time?
Prepare the doughnut batter and cheesecake filling ahead of time, but keep them separate until just before baking. Store the batter covered in the refrigerator and the filling in an airtight container. When ready to bake, fill the doughnut pan, add the cheesecake filling, and bake as directed. This method ensures the doughnuts are freshly baked and delicious.

Can I bake these doughnuts instead of using a doughnut pan?
If you don’t have a doughnut pan, you can use a mini muffin tin or regular muffin tin instead. Adjust the baking time accordingly, as mini muffins will bake faster than regular-sized doughnuts. Ensure each cavity is greased well to prevent sticking.

How do I know when the doughnuts are done baking?
The doughnuts are done when the edges are lightly golden and a toothpick inserted into the doughnut comes out clean. Baking times may vary slightly depending on your oven, so start checking for doneness around the 12-minute mark. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

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Conclusion

Whether you’re hosting a cozy gathering or simply treating yourself, these Pumpkin Spice Cheesecake Doughnuts are sure to bring smiles and satisfy your sweet tooth. Try them today and discover your new favorite fall dessert!