If you’re craving a dessert that perfectly marries the rich decadence of cheesecake with the fluffy warmth of brioche doughnuts, look no further. This Pumpkin Cheesecake Brioche Doughnuts Recipe is an absolute showstopper that brings cozy autumn flavors in every bite. Imagine soft, pillowy doughnuts fried to golden perfection, coated in a spiced sugar blend, and stuffed with a luscious pumpkin cheesecake filling that is velvety and packed with spices. These doughnuts aren’t just a treat—they’re an experience that will have you coming back for more, whether it’s for breakfast, dessert, or a snuggly mid-afternoon pick-me-up.
Ingredients You’ll Need
To create these dreamy Pumpkin Cheesecake Brioche Doughnuts, you don’t need a long list of complicated ingredients. Each one plays a starring role—from the yeast that provides the perfect fluff to the warm pumpkin pie spices that evoke that cozy feeling we all adore this time of year.
- Active dry yeast (2 1/4 tsp): The magic behind the dough’s airy rise and tender crumb.
- Whole milk, lukewarm (250g): Helps activate the yeast and enriches the dough.
- Sugar (4 Tbsp or 50g): Sweetens the dough and feeds the yeast for a perfect rise.
- All-purpose flour (565g): The foundation for that soft, buttery brioche texture.
- Salt (1 tsp): Enhances all the flavors and balances the sweetness.
- Eggs (2, room temperature): Add structure and richness to the dough.
- Vanilla bean paste (1 tsp): Deepens flavor with natural sweetness and aromatic warmth.
- Unsalted butter (100g, room temperature): The secret to that melt-in-your-mouth softness and gorgeous crumb.
- Neutral oil for frying: Essential for crisp, golden exteriors without overpowering flavors.
- Granulated sugar (200g): Used to coat the doughnuts for a sweet, crunchy finish.
- Pumpkin pie spice (1 ½ tsp): Infuses warmth and seasonal spice into the sugar and filling.
- Pumpkin puree (280g): Adds natural sweetness and that unmistakable fall flavor, with 200g reserved for the filling.
- Cream cheese, softened (450g): For the creamy, tangy cheesecake filling inside each doughnut.
- Powdered sugar (100g): Sweetens and smooths out the cheesecake center.
- Ground cinnamon (1 tsp): Adds gentle spice to the filling, boosting its depth.
- Pinch of salt: Balances the sweetness and enhances all the flavors in the filling.
How to Make Pumpkin Cheesecake Brioche Doughnuts Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by awakening your yeast with lukewarm milk, giving it sugar to feast on. After letting it get foamy in 10-15 minutes, you’ll know it’s alive and ready to work its magic. Mixing the flour, salt, and sugar before adding eggs, vanilla, and the yeast mixture helps the dough come together. Be patient—initially, it might look a bit dry, but keep mixing, and soon you’ll have a soft, silky dough to work with.
Step 2: Incorporate the Butter
This is the part where the dough transforms into a brioche dream. Adding butter a little at a time while mixing ensures it fully integrates, giving you that rich, tender texture that will make your doughnuts unforgettable. After all the butter is mixed in, continue beating until the dough is incredibly soft and smooth, almost cloud-like.
Step 3: First Rise
Place the dough in an oiled bowl, cover it tightly, and let it rest in the fridge for at least three hours or overnight. This slow rise enhances flavor and texture beautifully. If you’re short on time, a room temperature rise works, but the fridge method is worth the wait!
Step 4: Shape the Doughnuts and Proof
On a parchment-lined surface, divide the dough into 75g portions and roll into tight balls. Flatten them slightly and space them well for the second rise. This proofing period is essential, allowing the dough to puff up and develop that perfect springy texture that gives doughnuts their delightful bounce.
Step 5: Fry to Golden Perfection
Heat neutral oil until shimmering hot (around 350°F or 180°C). Fry the doughnuts in small batches to keep the oil temperature steady, turning after three minutes for an even golden crust. Drain them on a wire rack to keep them crisp, then toss immediately in the fragrant pumpkin pie spiced sugar for that signature crunch and aroma.
Step 6: Prepare the Pumpkin Cheesecake Filling
Simmer the pumpkin puree gently to reduce moisture, concentrating its flavor before mixing it with cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and salt. Whisk until silky smooth—this is the luscious filling that will make every bite feel indulgent and special.
Step 7: Fill and Finish
Once the doughnuts have cooled, poke a hole using a chopstick and gently widen it. Fill each doughnut generously with the pumpkin cheesecake mixture, piping a little extra on top for that beautiful finishing touch. You now have irresistible Pumpkin Cheesecake Brioche Doughnuts ready to enjoy!
How to Serve Pumpkin Cheesecake Brioche Doughnuts Recipe
Garnishes
While the pumpkin pie spice sugar coating is divine on its own, don’t hesitate to add a dusting of powdered sugar or a drizzle of caramel sauce for a glossy, irresistible finish. Chopped toasted pecans or a sprinkle of crushed ginger snaps can add an extra crunchy surprise that elevates each bite.
Side Dishes
Pair these doughnuts with a steaming cup of spiced chai or a creamy latte for the ultimate comforting combo. A scoop of vanilla bean ice cream also works wonders, turning this treat into a dessert that’s perfect for celebrations or those cozy nights in.
Creative Ways to Present
Serve your Pumpkin Cheesecake Brioche Doughnuts on a rustic wooden board surrounded by cinnamon sticks and autumn leaves for festive flair. If you’re hosting, line a tiered dessert stand with these beauties, topping each one with edible gold leaf or a small cinnamon stick to impress your guests with style and flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover doughnuts in an airtight container at room temperature for up to two days. Avoid refrigeration as it will dry them out and dull their flavor. When storing, place a paper towel underneath to absorb any moisture and keep the doughnuts light and fresh.
Freezing
These doughnuts freeze beautifully! Wrap each doughnut individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to two months, perfect for making ahead of a holiday or special occasion.
Reheating
To revive your frozen or leftover doughnuts, thaw at room temperature and then warm them in a 300°F (150°C) oven for about 5-7 minutes. This brief reheating restores their softness and enhances the aroma, making them taste freshly made.
FAQs
Can I bake these doughnuts instead of frying?
While frying gives that classic crisp outside and soft inside, you can bake them at 375°F (190°C) for 10-12 minutes. They will be lighter but still delicious. Just be sure to keep an eye on them so they don’t overbake and lose their brioche softness.
What if I can’t find pumpkin pie spice?
No worries! You can make your own by combining cinnamon, nutmeg, ginger, and cloves. This homemade blend will give you the same warm, cozy flavor that makes this Pumpkin Cheesecake Brioche Doughnuts Recipe so special.
Is it okay to use canned pumpkin puree?
Absolutely. Use pure pumpkin puree, not pumpkin pie filling which has added spices and sugar. Pure pumpkin allows you to control the flavors and sweetness perfectly in your doughnuts and filling.
Can I make the doughnuts vegan?
Some substitutions like plant-based milk, vegan butter, and egg replacers can work, but the brioche dough relies heavily on eggs and butter for texture. Experimenting is fun, but for best results, follow the original recipe for that perfect fluffy softness.
How do I know when the doughnuts are proofed enough?
Gently press your finger against the dough; if the indentation springs back slowly but stays visible, they’re ready to fry. If it bounces back immediately, they need more time; if it doesn’t spring back, they might be overproofed.
Final Thoughts
This Pumpkin Cheesecake Brioche Doughnuts Recipe is one of my all-time favorites because it brings together the best textures and flavors in a way that feels both indulgent and comforting. Whether you’re sharing these treats with family or keeping them all to yourself, they’re sure to brighten up any day with that perfect hint of autumn in every bite. Give this recipe a try, and you might just find your new seasonal obsession!
Print
Pumpkin Cheesecake Brioche Doughnuts Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Pumpkin Cheesecake Brioche Doughnuts combine the tender, buttery richness of brioche doughnuts with a luscious pumpkin cheesecake filling. Coated in a spiced sugar blend reminiscent of pumpkin pie, these doughnuts are perfect for autumn or any time you crave a cozy, festive treat.
Ingredients
Doughnuts
- 2 1/4 tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 100g unsalted butter, at room temperature
- Neutral oil for frying
Pumpkin Spice Sugar
- 200g granulated sugar
- 1 ½ tsp pumpkin pie spice
Pumpkin Cheesecake Filling
- 280g pumpkin puree (use 200g reduced in the filling)
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- Pinch of salt
Instructions
- Activate the yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of sugar. Mix well and leave to sit for 10-15 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and remaining 2 tablespoons of sugar. Mix briefly to blend.
- Combine wet and dry: Add the eggs, vanilla bean paste, and foamy yeast mixture to the dry ingredients. Mix on low speed for 2-3 minutes until the dough starts coming together; it may look dry initially.
- Knead the dough: Increase mixer speed to medium and mix for 5 minutes until the dough is soft and smooth.
- Add butter gradually: Reduce mixer speed to low and add the butter piece by piece, ensuring each piece is fully incorporated before adding the next. This should take 3-4 minutes.
- Final kneading: Once all butter is incorporated, increase speed to medium and mix for an additional 5 minutes until dough is very soft and smooth.
- First rise: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. Alternatively, rise at room temperature.
- Shape the doughnuts: Line two baking sheets with parchment paper. Turn dough onto a work surface without flour if possible. Divide into 75g portions and roll each into a tight ball, sealing the bottom well.
- Arrange on baking sheets: Place dough balls on prepared sheets, flattening slightly and leaving ample space between each for expansion.
- Second rise: Allow doughnuts to proof for 20 minutes to an hour, until a gentle poke leaves an indentation that springs back slowly.
- Prepare oil for frying: Heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a baking sheet lined with parchment paper for draining.
- Fry doughnuts: Test oil temperature with dough scraps. Lower doughnuts two at a time into the hot oil, frying for 3 minutes on one side, then flip and fry another 3 minutes until golden brown.
- Drain and coat: Remove doughnuts with a slotted spoon onto the wire rack. Let cool for 30 seconds before tossing in the prepared pumpkin spice sugar. Repeat for all doughnuts.
- Prepare pumpkin spice sugar: In a bowl, combine granulated sugar and pumpkin pie spice; set aside for coating doughnuts after frying.
- Reduce pumpkin puree: Place 280g pumpkin puree in a medium saucepan and cook over medium heat, stirring constantly for 4-5 minutes until slightly reduced. Allow to cool, then measure out 200g for the filling.
- Make cheesecake filling: In a medium bowl, mix reduced pumpkin with softened cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and a pinch of salt. Stir with a rubber spatula, then whisk until smooth and well combined. Alternatively, use a stand mixer with whisk attachment for a smooth texture.
- Fill doughnuts: Transfer the pumpkin cheesecake filling into a piping bag fitted with a round tip. Poke a hole in the side of each cooled doughnut using a chopstick, widen it gently with your finger, and pipe in the filling. Finish with a small dollop on top of each doughnut.
Notes
- Ensure milk is lukewarm to activate yeast properly without killing it.
- Do not add flour when shaping the doughnuts if possible to maintain dough moisture.
- The first rise can be done overnight in the refrigerator for added flavor development.
- Use a thermometer to maintain oil temperature at 350°F to achieve perfectly cooked doughnuts.
- Be gentle when poking and filling the doughnuts to avoid tearing.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
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