Tired of boring fall treats that leave you feeling a little bit uninspired? You want a baked good that’s not only delicious but also soft, moist, and has a beautiful, rich flavor. You want something that’s sweet, satisfying, and a total crowd-pleaser. That’s where these incredible Pumpkin Cheesecake Brioche Doughnuts come in. It’s the kind of project that makes you a total kitchen legend, even though you just fried some dough. And trust me, once you master this brioche doughnuts recipe, it’s going to become a total staple in your home.
My love for this recipe started on a crisp fall morning. I was in the mood for something warm and comforting, and I had a bunch of pumpkin puree and cream cheese in my fridge. I figured, why not try a new kind of doughnut? I threw in a bunch of warm spices, a little bit of butter, and a few other pantry staples, and the result was a tender, rich, and incredibly easy baked good. It turned a boring weekend morning into something truly special. The best part? The kitchen smelled amazing! Since then, I’ve spent a lot of time perfecting my own version, and I can say with confidence that this pumpkin doughnuts recipe is a total game-changer. It looks incredibly impressive, but it’s so much easier to make than you might think.
Why These Doughnuts Are a Total Game-Changer
You might think a doughnut is just a doughnut, but this recipe is truly something special. It takes a simple baked good and elevates it in a few very important ways.
First, there’s the incredible texture. The contrast between the soft, pillowy brioche and the rich, creamy cheesecake filling is pure perfection. The brioche dough is so tender and flavorful, and the cheesecake filling adds a beautiful, rich depth that makes it irresistible. Second, there’s the unique flavor profile. The earthy, sweet flavor of the pumpkin is a perfect match for the spicy, warm flavor of the cinnamon and the nutmeg. It’s a complex, balanced flavor that’s not too spicy, not too sweet—it’s just right.
Finally, it’s an incredibly forgiving recipe. This homemade doughnuts recipe is a fantastic recipe for a beginner baker. It doesn’t require any fancy techniques or special equipment. You can literally just mix, fry, and fill. It’s so easy, you’ll feel like you’re cheating. This fall dessert recipe is perfect for anyone who loves a good baked good but doesn’t have a lot of time to spend in the kitchen.
Your Dream Team of Ingredients
The best part about this recipe is that it uses a handful of ingredients you can find at any grocery store. You don’t need a trip to a specialty store or a long shopping list. Just a few key players to create a legendary dessert.
- Brioche Dough: This is the most important ingredient. You’ll need a good-quality, brioche dough for a beautiful, rich flavor and a tender, soft texture. You can make it from scratch or you can use a good-quality, store-bought brioche dough.
- Pumpkin Puree: The pumpkin puree is the secret to a beautiful, rich color and a tender, soft texture. Don’t use a pumpkin pie filling! It has a bunch of other stuff in it that you don’t need.
- Cream Cheese: The cream cheese is the secret to a rich, creamy filling. I prefer using a good-quality, full-fat cream cheese for a beautiful, rich flavor and a creamy texture.
- Spices: This is where you can get creative! You’ll need a little bit of cinnamon, a little bit of nutmeg, and a little bit of a little bit of a ginger for a beautiful, warm flavor.
- Other Pantry Staples: You’ll also need a little bit of a powdered sugar, a little bit of a milk, and a little bit of a melted butter.
The Step-by-Step Guide to Doughnut Perfection
This recipe is so straightforward, you’ll be making it with your eyes closed after the first time. The key is to have all your ingredients prepped and ready to go before you start assembling.
Step 1: Make the Brioche Dough
In a small bowl, whisk together the warm milk and a little bit of a tablespoon of sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, or until it’s foamy. In a large bowl, whisk together the flour, a little bit of sugar, a little bit of salt, and a little bit of the warm spices. Pour in the yeast mixture, the melted butter, the pumpkin puree, and a little bit of the egg. Mix it all together until a shaggy dough forms.
Step 2: Make the Cheesecake Filling
In a large bowl, whisk together the softened cream cheese, a little bit of a powdered sugar, a little bit of a little bit of a milk, and a little bit of the pumpkin puree. Whisk everything together until it’s a smooth, thick sauce. Place it in a piping bag and set it aside.
Step 3: Fry the Doughnuts
Heat a large pot with a few inches of oil to 350°F (175°C). Use a sharp knife to cut the brioche dough into small, bite-sized pieces. Fry the doughnuts in batches for about 2-3 minutes on each side, or until they’re golden brown and cooked through. Remove them from the oil and let them cool on a wire rack.
Step 4: Fill and Glaze
Use a sharp knife to make a small hole in the center of each doughnut. Insert the piping bag into the hole and fill it with a little bit of a cheesecake filling. Top them with a little bit of a powdered sugar or a little bit of a simple glaze.
Beyond the Basics: My Favorite Remixes
The classic Pumpkin Cheesecake Brioche Doughnuts are pure perfection, but you can also use them as a base for endless flavor combinations.
- The Different Filling: You can use any filling you have on hand. A little bit of a whipped cream, a little bit of a little bit of a simple syrup, or even a little bit of a pumpkin pie filling would be delicious.
- The Different Spice: You can add a little bit of ginger, a little bit of cloves, or even a little bit of allspice to the filling for a warm, spicy flavor.
- The Different Topping: You can use any topping you have on hand. A little bit of chopped pecans, a little bit of a little bit of a chopped walnuts, or even a little bit of a little bit of a chocolate chips would be delicious.
- The Different Glaze: You can use any glaze you have on hand. A little bit of a simple glaze, a little bit of a pumpkin spice glaze, or even a little bit of a cinnamon glaze would be delicious.
FAQs: Your Doughnut Questions Answered!
Why isn’t my dough rising?
There are a few reasons why your dough isn’t rising. The most common reason is that your yeast is old. Make sure you use a fresh, active dry yeast. You also need to make sure you use warm milk, not hot milk. Hot milk will kill the yeast.
Can I bake these instead of frying?
Yes, you can! Just make sure you increase the baking time. It will take about 20-25 minutes to bake. You can also use a doughnut pan to bake them.
How do I store them?
You can store these doughnuts in an airtight container in the fridge for up to 3 days. It’s best to eat them immediately, but they will still be delicious the next day. You can also freeze them for up to 3 months.
What is the secret to a fluffy doughnut?
The secret to a fluffy doughnut is to use a good-quality brioche dough and to not overmix it. You also need to make sure you use a good-quality, active dry yeast.
So there you have it. A guide to making the most delicious, tender, and beautiful Pumpkin Cheesecake Brioche Doughnuts you’ll ever have. It’s a simple, brilliant idea that solves all your dessert dilemmas. The next time you’re craving something comforting, you’ll know exactly what to make. Go forth and bake! You’ve got this.
Pumpkin Cheesecake Brioche Doughnuts
Equipment
- large pot (for frying)
- Mixing bowls
- Whisk
- piping bag
- Wire rack
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 1/4 tsp active dry yeast
- 3/4 cup warm milk
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 2 tbsp milk
- 3 cups vegetable oil (for frying)
Instructions
- In a small bowl, whisk warm milk and 1 tbsp sugar. Sprinkle yeast over and let sit 5–10 minutes until foamy. In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg, and ginger. Add yeast mixture, melted butter, pumpkin puree, and egg. Mix until a shaggy dough forms, then knead until smooth. Let rise until doubled in size, about 1 hour.
- In a bowl, whisk softened cream cheese, powdered sugar, milk, and pumpkin puree until smooth. Transfer to a piping bag and set aside.
- Heat oil in a large pot to 350°F (175°C). Cut dough into 12 equal pieces and shape into balls. Fry in batches for 2–3 minutes per side until golden brown. Remove and cool on a wire rack.
- Make a small hole in each doughnut. Pipe in the cheesecake filling. Dust with powdered sugar or glaze as desired. Serve immediately.
