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Pumpkin Cheesecake Brioche Doughnuts

Pumpkin Cheesecake Brioche Doughnuts

The Crispy Chef
These Pumpkin Cheesecake Brioche Doughnuts are the ultimate fall dessert — soft, pillowy brioche doughnuts filled with a creamy pumpkin cheesecake filling and dusted with powdered sugar. A decadent treat that’s festive, fun, and surprisingly easy to make!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 doughnuts
Calories 285 kcal

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.

Notes

Make sure to use pumpkin puree, not pumpkin pie filling. You can bake instead of fry by using a doughnut pan and baking at 350°F (175°C) for 20–25 minutes. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Try topping with nuts, chocolate chips, or a flavored glaze for variations.

Nutrition

Calories: 285kcalCarbohydrates: 33gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 190mgPotassium: 105mgFiber: 2gSugar: 10gVitamin A: 3200IUVitamin C: 1mgCalcium: 50mgIron: 1.7mg
Keyword cheesecake filling, Fall dessert, fried brioche, pumpkin doughnuts
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