When the breeze turns crisp and leaves paint sidewalks in amber hues, there’s nothing quite like a sweet treat that captures the soul of autumn. These Pumpkin Spice Cheesecake Doughnuts are exactly that—a warm, fluffy doughnut baked to golden perfection, filled with a luscious swirl of creamy cheesecake, and drizzled with a sweet vanilla glaze, all dusted with buttery graham cracker crumbs. Each bite is a harmonious blend of tender pumpkin notes, cozy spices, and tangy cream cheese that feels like a comforting hug on a chilly morning. As an intermediate-level recipe, it requires just 20 minutes of preparation, a quick 12-minute bake, and a 5-minute rest before you can dive in. At around 200 calories per doughnut, they’re a guilt-worthy pleasure that’s ideal for breakfast nooks, brunch gatherings, or holiday dessert spreads.
I remember the first time I tried making this recipe: the kitchen was filled with the gentle hum of my mixer, and I couldn’t help but sneak a taste of that cheesecake filling before it even made it into the doughnut cavities. That creamy swirl of vanilla-scented perfection nestled inside a pillow-soft pumpkin base felt like a festival of flavors dancing on my tongue. The playful dunk in powdered sugar glaze, followed by a sprinkling of crushed graham crackers, added a delightful crunch that reminded me of campfire s’mores in the coziest way possible. If you’re looking for a homemade dessert that balances fall spices with a sweet, tangy filling, these doughnuts will become your new seasonal obsession. Grab your apron, preheat your oven, and let’s turn your kitchen into a cozy bakery corner!
KEY INGREDIENTS IN PUMPKIN SPICE CHEESECAKE DOUGHNUTS
Every unforgettable recipe starts with the right mix of ingredients. For these doughnuts, we blend pantry staples and seasonal favorites to create the perfect texture and flavor. From spiced dough to creamy filling and sweet glaze, each component plays a crucial role in bringing this fall treat to life.
- All-purpose flour
The backbone of our doughnuts, flour provides structure and ensures a soft, tender crumb that holds up to the cheesecake filling.
- Baking powder
A key leavening agent that gives our doughnuts lift and lightness, creating that airy texture we love.
- Baking soda
Works alongside baking powder to balance acidity and contribute to the perfect rise and subtle browning.
- Ground cinnamon
Infuses each bite with warm, sweet-spicy notes—an essential pumpkin spice staple.
- Ground nutmeg
Adds a distinctive nutty warmth, deepening the spice profile without overpowering.
- Ground cloves
A little goes a long way; these aromatic buds bring a rich, slightly sweet edge to the spice blend.
- Ground ginger
Lends a bright, zesty kick that complements the earthiness of pumpkin.
- Salt
Enhances all the flavors and balances the sweetness so each spice note shines.
- Brown sugar
Adds moisture, rich caramel undertones, and depth to the doughnut batter.
- Granulated sugar
Provides sweetness and contributes to a tender, fine crumb.
- Eggs
Bind ingredients together and help create a light, fluffy interior.
- Pumpkin puree
The star of the show—moist, naturally sweet, and full of autumn flavor.
- Whole milk
Adds richness and helps achieve the perfect doughnut batter consistency.
- Vanilla extract
Rounds out flavors with a sweet, aromatic finish in both batter and fillings.
- Vegetable oil
Keeps doughnuts moist and tender without a heavy texture.
- Cream cheese
The heart of our creamy filling, providing tang and richness when whipped to silky smoothness.
- Powdered sugar
Sweetens the cheesecake filling and forms the base of our glossy vanilla glaze.
- Milk (for glaze)
Thins the glaze to a perfect drizzling consistency.
- Crushed graham crackers
Create a delightful crunchy topping that echoes a classic s’mores vibe.
HOW TO MAKE PUMPKIN SPICE CHEESECAKE DOUGHNUTS
Now that we’ve assembled our fall-inspired lineup, it’s time to roll up our sleeves and turn these ingredients into doughnut magic. Follow these steps to bake, fill, and decorate your way to pumpkin spice heaven.
1. Preheat your oven to 350°F (175°C) and grease your doughnut pan thoroughly so each cake releases easily once baked.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, ginger, and salt until evenly combined.
3. In another bowl, combine the brown sugar, granulated sugar, eggs, pumpkin puree, whole milk, vanilla extract, and vegetable oil. Mix until smooth and free of lumps.
4. Gradually add the dry ingredients into the wet ingredients, using a spatula to stir until just combined; be careful not to overmix, which can lead to dense doughnuts.
5. Fill each cavity of the prepared doughnut pan about halfway with the spiced pumpkin batter, ensuring room for the cheesecake filling.
6. To prepare the cheesecake center, in a separate bowl beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and airy.
7. Place the cheesecake mixture into a piping bag fitted with a small round tip and pipe a dollop of filling into the center of each doughnut cavity.
8. Top with a little more doughnut batter, gently smoothing to cover the cheesecake filling entirely without overflowing.
9. Bake for 10–12 minutes or until the doughnuts are lightly browned on top and spring back when touched.
10. Allow the doughnuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before glazing.
11. To make the vanilla glaze, mix powdered sugar with milk and vanilla extract until smooth and pourable.
12. Drizzle the glaze over the cooled doughnuts and sprinkle with crushed graham crackers for that final crunchy flourish.
SERVING SUGGESTIONS FOR PUMPKIN SPICE CHEESECAKE DOUGHNUTS
Once your doughnuts are glazed and garnished, presenting them beautifully can elevate the entire experience. Whether you’re hosting a brunch or indulging in a solo treat, these ideas will make serving a breeze.
- Rustic Wooden Board Display
Arrange your doughnuts on a wooden board with sprigs of fresh thyme or rosemary. The natural tones highlight the warm colors of the doughnuts, turning a simple spread into a charming centerpiece.
- Tiered Dessert Stand
Create visual interest by stacking doughnuts on a tiered stand. Place smaller decorative pumpkins or autumn leaves around each level for a festive touch that invites guests to help themselves.
- Individual Dessert Plates
Serve each doughnut on a small, detailed dessert plate with a light dusting of powdered sugar and a cinnamon stick garnish. This elegant approach feels café-inspired and perfect for cozy gatherings.
- Festive To-Go Boxes
For on-the-go gifting or take-home treats, pack doughnuts in kraft boxes lined with parchment paper. Tie with twine and attach a handwritten note for a personal, heartfelt presentation.
HOW TO STORE PUMPKIN SPICE CHEESECAKE DOUGHNUTS
Keeping these doughnuts fresh and flavorful for as long as possible means following a few simple storage techniques. Whether you need to prep ahead or preserve leftovers, these tips will help maintain moisture, texture, and taste.
- Room Temperature (Short-Term)
Store doughnuts in an airtight container at room temperature for up to 1 day. This preserves their fluffy texture and keeps the glaze from melting off.
- Refrigeration (Up to 3 Days)
Place doughnuts in a single layer inside a sealed container and refrigerate. This method helps the cheesecake filling stay firm and the glaze maintain its shine, though the doughnut base may become slightly denser.
- Freezing (Up to 1 Month)
Flash-freeze doughnuts on a baking sheet, then transfer to a freezer-safe bag or container. Thaw at room temperature and refresh in a 300°F oven for 5 minutes for a just-baked feel.
- Separate Components
If you plan to store for more than a day, consider freezing unfilled doughnuts and preparing the cheesecake filling and glaze fresh. Assemble after thawing for the best texture and flavor.
CONCLUSION
These Pumpkin Spice Cheesecake Doughnuts bring together the heartwarming essence of fall in every bite. From the moment you whisk your spiced batter to the final drizzle of vanilla glaze and graham cracker sprinkle, you’re crafting a dessert that delights the senses and sparks conversation. The blend of tender pumpkin cake and tangy, creamy cheesecake makes each doughnut feel indulgent yet approachable—perfect for weekend breakfasts, holiday brunches, or an afternoon pick-me-up. Remember, with just 20 minutes of hands-on prep, 12 minutes in the oven, and a 5-minute rest, you can fill your home with that enchanted fall spirit without spending all day in the kitchen. Whether you’re serving these beauties on a tiered stand at your next gathering or packing them into little to-go boxes for friends, they’ll disappear in no time.
Feel free to print this article and save it for later reference—your future self will thank you when autumn rolls around again and you’re ready to whip up a batch of these cozy treats. You’ll also find a FAQ section below to answer common questions about ingredient substitutes, equipment tips, and troubleshooting any tricky steps. If you give this recipe a try, I’d love to hear how it turned out! Drop a comment, share your photos, or ask any questions you have—I’m always here to help bring a little more pumpkin spice magic into your kitchen. Happy baking and may your doughnuts be ever fluffy and full of fall flavor!
Pumpkin Spice Cheesecake Doughnuts
Description
These Pumpkin Spice Cheesecake Doughnuts are an irresistible blend of fluffy doughnuts and creamy cheesecake, dusted with graham crackers for a delightful crunch. Perfect for cozy mornings or festive gatherings.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease your doughnut pan.
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In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
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In another bowl, combine brown sugar, granulated sugar, eggs, pumpkin puree, milk, vanilla extract, and vegetable oil. Mix until smooth.
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Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
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Fill each cavity of the doughnut pan about halfway with the batter.
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To prepare the cheesecake filling, in a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
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Place the cheesecake filling into a piping bag and pipe a small amount of filling into the center of each doughnut.
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Top with more doughnut batter, covering the cheesecake filling entirely.
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Bake for 10-12 minutes or until doughnuts are lightly browned and spring back when touched.
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Allow doughnuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, mix powdered sugar with milk and vanilla extract until smooth. Drizzle over cooled doughnuts.
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Sprinkle with crushed graham crackers for a final touch.
Note
- You can substitute whole milk with almond or soy milk for a dairy-free version.
- Ensure the cream cheese is at room temperature for a smoother filling.
- Using a piping bag makes filling the doughnuts cleaner and easier.
- These doughnuts can be made a day ahead and stored in an airtight container.
- For an extra touch of spice, add a pinch of allspice to the doughnut batter.
