Pumpkin Spice Cheesecake Donuts

Cooking Time

20-25 minutes

Prep Time

3.5 hours (includes chilling and resting time)

Serving Size

16 donuts

These golden, sugar-dusted donuts are everything you love about fall — soft, fluffy, and filled with a silky pumpkin spice cheesecake center. Each one is fried to crisp, airy perfection in Wesson Canola Oil, then tossed in a cozy blend of pumpkin spice sugar for that irresistible seasonal flavor. While they look bakery-worthy, they’re easier to make than you might think — a little patience during the dough’s rise time pays off with the ultimate melt-in-your-mouth treat. Perfect for weekend baking, fall gatherings, or whenever you’re craving something sweet and festive.

Recipe creation by @agrooveforfood

CONTAINS:

dairy

Ingredients

Donut Dough

Whole milk, scalded 1/2 cup.

Unsalted butter, softened 1/2 cup.

Sugar 1/4 cup.

Active dry yeast (or instant yeast) 2 1/2 tsp.

Eggs 3 room temperature.

Vanilla extract 1 tsp.

All-purpose flour or bread flour 4 cups.

Pumpkin pie spice 2 tsp.

Salt 1 tsp.

Wesson Canola Oil, for frying 40 oz.

Pumpkin Spice Sugar

Sugar 1 cup.

Pumpkin pie spice 1 1/2 tsp.

Pumpkin Spice Cheesecake Filling

Unsweetened pumpkin purée 120 grams (1 cup).

Cream cheese, softened 280 grams.

Powdered sugar 1 cup.

Vanilla extract or paste 1 tsp.

Pumpkin pie spice 1 1/2 tsp.

Salt 1 pinch.

Milk 1 tbsp, optional (for silkier texture).

Method

Donut Dough

In a medium bowl, whisk together the flour, salt, and pumpkin pie spice. Set aside.

In a large mixing bowl, combine the hot scalded milk, butter, and sugar. Stir until the sugar dissolves and the butter melts, then let it cool until the mixture is warm (not hot). Sprinkle in the yeast and let sit for 10–15 minutes until foamy. (If using instant yeast, skip proofing and add it directly with the flour mixture in the next step).

Once the yeast is active, whisk in the eggs and vanilla extract. Add the flour mixture and stir until a shaggy dough forms. Knead on a lightly floured surface for 10–15 minutes by hand (or 6–8 minutes in a stand mixer with dough hook) until smooth and elastic.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for about 2 hours, or until doubled in size.

Pumpkin Cheesecake Filling

While the dough rises, prepare the filling. In a bowl, beat together pumpkin purée, cream cheese, powdered sugar, vanilla, pumpkin pie spice, sea salt, and optional milk until smooth and creamy. Transfer to a piping bag and refrigerate until ready to use.

Assembly Method

Once the dough has doubled, punch it down to release air. Divide into 12 equal pieces, roll into balls, and gently flatten into discs. Arrange on a parchment-lined baking sheet, leaving space between each. Cover and let them rise again for 1 hour, or until puffy.

Heat Wesson Canola Oil in a heavy-bottomed pot to 350°F (175°C). Fry 2–3 donuts at a time for 2–3 minutes per side until golden brown and puffed. Use a slotted spoon to transfer to a paper towel-lined tray. Be sure to maintain the oil temperature between batches.

While still warm, toss the donuts in the pumpkin spice sugar until evenly coated. Place on a cooling rack and let cool for at least 15 minutes.

Once cooled, poke a small hole in the side of each donut and pipe in the pumpkin cheesecake filling until plump. Serve immediately for the fluffiest texture. Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed the same day.