Pumpkin Cheesecake Brioche Doughnuts Recipe
If you’re looking to fall in love with a dessert that tastes like autumn in every bite, then these Pumpkin Cheesecake Brioche Doughnuts are exactly what you need in your life. Imagine that soft, buttery brioche dough gently fried to a golden perfection, coated in spiced pumpkin sugar, and bursting with a luscious pumpkin cheesecake filling that perfectly balances creamy tang with autumnal warmth. These doughnuts are not only a feast for your taste buds but they also bring that cozy, seasonal magic straight to your kitchen. Whether for a festive brunch or an indulgent afternoon treat, these doughnuts will quickly become a beloved favorite you’ll want to make again and again.
Ingredients You’ll Need
Every recipe shines because of its ingredients, and these Pumpkin Cheesecake Brioche Doughnuts are no exception. The beauty is in the simplicity and quality of each component, which together build those irresistible flavors and textures you’ll savor.
- Active dry yeast (2 ¼ tsp): This magical ingredient helps the brioche dough rise beautifully, giving it that light, pillowy texture.
- Whole milk, lukewarm (250g): Provides moisture and richness to the dough, helping activate the yeast perfectly.
- Sugar (4 Tbsp / 50g): Adds just the right touch of sweetness to balance the spices and tanginess later on.
- All-purpose flour (565g): The sturdy base of the dough that creates the soft crumb you’re craving.
- Salt (1 tsp): Enhances the flavor and balances sweetness for a complex taste.
- Eggs (2, room temperature): Adds richness and helps bind the dough with a beautiful, golden color.
- Vanilla bean paste (1 tsp): Infuses the dough with deep, aromatic sweetness.
- Unsalted butter (100g, room temp): The star of brioche — enriches the dough and adds that melt-in-your-mouth softness.
- Neutral oil: The perfect frying medium to get those doughnuts golden and crisp without overpowering flavor.
- Granulated sugar (200g): For the pumpkin spice sugar coating that brings sweetness and crunch.
- Pumpkin pie spice (1 ½ tsp): The signature warm spice blend that makes this dish unmistakably fall.
- Pumpkin puree (280g): Brings rich autumnal flavor and moisture to the cheesecake filling with a lovely earthy note.
- Cream cheese (450g, softened): Creates the creamy, tangy filling that contrasts beautifully with the sweet doughnuts.
- Powdered sugar (100g): Smoothly sweetens the cheesecake filling without grit.
- Ground cinnamon (1 tsp): Adds warmth and depth to the filling’s flavor profile.
- Pinch of salt: Balances all the sweet and spiced flavors in the filling perfectly.
How to Make Pumpkin Cheesecake Brioche Doughnuts
Step 1: Proofing the yeast
Start by waking up your yeast in lukewarm milk mixed with some sugar. This step ensures your dough rises perfectly light and airy, setting the foundation for tender brioche doughnuts full of spring and softness.
Step 2: Mixing the dough
Use a stand mixer fitted with a dough hook to combine your dry ingredients, then add eggs, vanilla, and your active yeast mixture. Mixing at different speeds helps develop gluten just right, so your dough has structure but stays soft and pliable.
Step 3: Incorporate the butter
Add softened butter gradually at low speed. This step requires patience but the reward is divine: buttery, silky dough that will fry up beautifully. Once all the butter is combined, mix a little longer for extra smoothness.
Step 4: First rise
Transfer your dough to an oiled bowl, cover, and refrigerate for a minimum of 3 hours or overnight. This slow rise aids flavor development and improves texture, giving your dough that subtle brioche sweetness and softness you expect.
Step 5: Shaping and second rise
Turn the dough onto a work surface and divide it into 75-gram portions. Roll each into tight, smooth balls, slightly flattening them on parchment-lined baking sheets. Let them proof again until puffy and springy — this final rise is key to fluffy doughnuts.
Step 6: Prepare the pumpkin spice sugar
Mix granulated sugar and pumpkin pie spice together. This coating will give your doughnuts a burst of seasonal flavor and a delicate crunch that complements the soft dough perfectly.
Step 7: Fry the doughnuts
Heat your neutral oil to 350°F (180°C). Fry the doughnuts two at a time until golden brown, about 3 minutes per side. This frying technique creates a crisp exterior while keeping the inside wonderfully soft and fluffy.
Step 8: Toss in pumpkin spice sugar
Once slightly cooled, toss each warm doughnut in the pumpkin spice sugar, letting the coating cling and melt just a bit into their surface — this makes every bite a delightful mix of crispy, sweet, and spiced.
Step 9: Make the pumpkin cheesecake filling
Gently cook the pumpkin puree to reduce it slightly, intensifying its flavor. Then whisk it together with cream cheese, powdered sugar, vanilla, spices, and a pinch of salt until smooth, creamy, and irresistibly luscious.
Step 10: Assemble and fill
Poke a small hole in each doughnut and fill them generously with the pumpkin cheesecake filling using a piping bag. Top with a little dollop to hint at the creamy goodness inside. This final flourish elevates your doughnuts into an unforgettable treat!
How to Serve Pumpkin Cheesecake Brioche Doughnuts
Garnishes
For an extra wow factor, sprinkle a little extra pumpkin pie spice or a dusting of powdered sugar over your doughnuts. You can also drizzle a warm caramel or maple glaze for that glossy, decadent finish that makes each bite even sweeter and more inviting.
Side Dishes
These doughnuts shine best on their own or paired with a simple cup of spiced chai tea or strong coffee to balance their richness. For a brunch feast, add fresh fruit salad or a platter of mixed nuts to contrast textures and keep the meal balanced.
Creative Ways to Present
Make your Pumpkin Cheesecake Brioche Doughnuts the star by stacking them on a rustic wooden board alongside jars of pumpkin butter, whipped cream, or cinnamon honey. Individual dessert cups with slices of doughnut and a dollop of filling on top also make for charming, shareable treats at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover doughnuts in an airtight container at room temperature for up to 2 days. The brioche dough stays delightfully soft, and the pumpkin cheesecake filling maintains its creamy texture, making them perfect for quick snacks.
Freezing
You can freeze filled doughnuts by first fully cooling them, then wrapping each tightly in plastic wrap and placing them in a freezer-safe bag. Freeze up to 1 month. Thaw overnight in the fridge for best taste experience, maintaining that fresh-baked quality.
Reheating
To revive your doughnuts after storage or thawing, warm them gently in a microwave for about 15-20 seconds or in a low oven for 5 minutes. This brings back softness and warmth without melting the filling excessively.
FAQs
Can I make the brioche dough by hand instead of a stand mixer?
Absolutely! It will take a bit more elbow grease, but kneading by hand is totally doable. Make sure to knead well for 10-15 minutes until the dough is soft, smooth, and elastic.
What if I don’t have pumpkin pie spice?
You can make your own blend easily by mixing ground cinnamon, nutmeg, ginger, and cloves. It adds fresh depth to the sugar coating and cheesecake filling.
Can I bake these doughnuts instead of frying?
You can bake the doughnuts at 350°F (175°C) for about 15-18 minutes until golden. They won’t have the same crispy fried exterior but will remain soft and delicious.
Is fresh pumpkin puree necessary?
While fresh is lovely, canned pumpkin puree is a convenient and equally tasty option. Just ensure it’s 100% pumpkin for the best flavor.
How long can I keep the pumpkin cheesecake filling in the fridge?
The filling should be stored in an airtight container and will keep well for up to 3 days. Always give it a quick stir before using if it has settled.
Final Thoughts
Sharing these Pumpkin Cheesecake Brioche Doughnuts with friends and family is like gifting a warm hug on a plate. The combination of soft, buttery brioche, rich pumpkin cheesecake filling, and aromatic spice sugar is simply irresistible. Don’t hesitate to dive in and make your season extra special with this cherished recipe — I promise it’ll become a delicious tradition you’ll look forward to every year.
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Pumpkin Cheesecake Brioche Doughnuts Recipe
- Total Time: 4 hours 45 minutes (includes chilling and proofing time)
- Yield: 12 doughnuts 1x
- Diet: Vegetarian
Description
Indulge in the rich and festive flavors of these Pumpkin Cheesecake Brioche Doughnuts. Soft, buttery brioche doughnuts are fried to golden perfection, coated in a fragrant pumpkin spice sugar, and generously filled with a creamy pumpkin cheesecake filling. This seasonal treat combines the delicate texture of brioche with the warmth of autumn spices, perfect for fall gatherings or a cozy dessert.
Ingredients
Brioche Dough
- 2 ¼ 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 pumpkin, see instructions)
- 450g cream cheese, softened
- 100g powdered sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- Pinch salt
Instructions
- Activate yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 Tbsp of sugar. Stir well and let it sit for 10-15 minutes until it becomes foamy, indicating the yeast is active.
- Make dough: In the bowl of a stand mixer fitted with a dough hook, mix flour, salt, and remaining 2 Tbsp sugar briefly. Add eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low for 2–3 minutes until dough starts to come together, then increase speed to medium and mix for 5 minutes until soft and smooth.
- Add butter: Lower mixer speed to low, add softened butter in small pieces, waiting for each to fully incorporate before adding the next. This takes 3-4 minutes. Once butter is added, increase speed to medium and mix for another 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 a minimum of 3 hours or up to overnight. Alternatively, rise at room temperature until doubled in size.
- Shape doughnuts: Line two baking sheets with parchment paper. Turn dough onto a work surface without flour if possible. Divide into 75g portions, roll each into a tight ball sealed at the bottom, and place on sheets flattening slightly with space between each.
- Second proof: Let doughnuts proof for 20 minutes to 1 hour until puffed and a light poke leaves a small indentation that springs back slowly.
- Heat oil: Heat neutral oil in a heavy-bottomed pot to 350°F (180°C). Place a wire rack over a parchment-lined baking sheet for draining.
- Fry doughnuts: Fry doughnuts two at a time, cooking 3 minutes per side until golden brown. Remove with a slotted spoon and drain on wire rack briefly.
- Coat doughnuts: Cool doughnuts for 30 seconds, then toss in pumpkin spice sugar to coat evenly. Repeat with remaining doughnuts and let them cool completely.
- Make pumpkin spice sugar: Combine granulated sugar and pumpkin pie spice in a bowl and set aside for coating doughnuts post-frying.
- Prepare pumpkin cheesecake filling: Place pumpkin puree in a saucepan and cook over medium heat, stirring constantly for 4–5 minutes until slightly reduced. Cool and measure 200g of reduced pumpkin. Combine reduced pumpkin with cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and salt. Whisk by hand or using a stand mixer until smooth and well incorporated.
- Fill doughnuts: Transfer filling to a piping bag fitted with a round tip. Poke a hole into the side of each cooled doughnut with a chopstick, widen it gently, and pipe in the pumpkin cheesecake filling. Finish by piping a small dollop of filling on top of each doughnut.
Notes
- For best texture, chill the dough overnight to develop flavor and make dough easier to handle.
- Use neutral oil like vegetable or canola oil for frying as it withstands high heat without affecting doughnut flavor.
- Keep an eye on oil temperature; too hot and doughnuts will brown too quickly without cooking through.
- Ensure pumpkin puree is reduced to concentrate flavor and prevent excess moisture in the filling.
- Store filled doughnuts in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
- Reheat gently in a warm oven if desired, but avoid microwave to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 380 kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Pumpkin cheesecake doughnuts, brioche doughnuts, pumpkin spice sugar, fall desserts, fried doughnuts, pumpkin puree dessert
