Pumpkin Cheesecake Brioche Doughnuts

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy about fall flavors—pumpkin, warm spices, and creamy cheesecake—inside a fluffy brioche doughnut. The dough is rich and soft, the sugar coating adds the perfect crunch of spice, and the filling is smooth, tangy, and full of pumpkin flavor. It’s a little project in the kitchen, but the results are absolutely worth it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 200 reduced in the filling, see below)
450g cream cheese, softened
100g powdered sugar
½ tsp vanilla bean paste
1 tsp ground cinnamon
1½ tsp pumpkin pie spice
Pinch salt

Directions

To make the dough, I start by combining the yeast, warm milk, and 2 tablespoons of sugar in a small bowl. After 10–15 minutes, it becomes foamy. In my stand mixer with the dough hook, I mix the flour, salt, and the remaining sugar. I add in the eggs, vanilla, and the yeast mixture, mixing for 2–3 minutes until it starts to come together. Increasing the speed to medium, I knead for another 5 minutes until smooth.

I lower the speed and add the butter a little at a time, making sure each piece is incorporated before adding the next. This takes about 3–4 minutes. Once all the butter is in, I mix on medium speed for 5 more minutes until the dough is soft and smooth. I transfer it to an oiled bowl, cover tightly, and let it rise in the fridge for at least 3 hours or overnight.

When ready, I divide the dough into 75g portions, roll them into balls, and place them on parchment-lined trays, flattening slightly. After the second rise (20–60 minutes depending on room temperature), I test them with a finger poke—if the dough springs back slowly, they’re ready.

For frying, I heat oil to 350°F (180°C). I fry the doughnuts two at a time, 3 minutes per side, until golden brown, then place them on a rack. While still warm, I toss them in pumpkin spice sugar. Once cool, I poke a hole with a chopstick and widen it for filling.

For the pumpkin cheesecake filling, I cook down the pumpkin puree for 4–5 minutes until slightly reduced, cool it, and measure out 200g. In a bowl, I mix the reduced pumpkin with cream cheese, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and a pinch of salt until fluffy. I transfer the mixture to a piping bag and fill each doughnut generously, finishing with a little extra dollop on top.

Servings and Timing

This recipe makes about 12–14 doughnuts. It takes 45 minutes to prepare, 30 minutes to cook, and about 1 hour 45 minutes total, not including chilling time for the dough.

Variations

Sometimes I switch the filling by adding a swirl of caramel or maple syrup for extra sweetness. I also like to try different sugars for coating, such as brown sugar mixed with pumpkin spice for a deeper flavor. For a lighter version, I’ve baked the doughnuts instead of frying, though they don’t come out quite as fluffy.

Storage/Reheating

I keep these doughnuts in an airtight container in the refrigerator for up to 2 days because of the cream cheese filling. To enjoy them warm again, I let them come to room temperature or give them a quick 5–10 second zap in the microwave. I don’t recommend freezing them after filling, but the dough itself can be frozen before the second rise.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough overnight and fry the next day for maximum convenience.

Can I bake these instead of frying?

Yes, I bake them at 350°F until golden, but the texture is denser compared to frying.

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly, but I always reduce it slightly as directed for the filling.

Do I have to cook down the pumpkin?

Yes, reducing the pumpkin removes excess moisture and keeps the filling creamy, not watery.

What oil is best for frying?

I use a neutral oil like canola, sunflower, or vegetable oil for best results.

Can I flavor the sugar differently?

Yes, I sometimes add nutmeg, ginger, or even cardamom for a unique twist.

How do I know when the doughnuts are cooked through?

They should be golden brown on both sides and sound hollow when tapped lightly.

Can I freeze the dough?

Yes, I freeze the shaped dough balls before proofing, then thaw and let them rise before frying.

How much filling should I use per doughnut?

I fill until the doughnut feels heavy and a little filling starts to peek out of the hole.

Can I make mini doughnuts with this recipe?

Yes, I divide the dough into smaller portions (about 40g each) for bite-sized doughnuts.

Conclusion

These Pumpkin Cheesecake Brioche Doughnuts are a true fall bakery delight. I love how the fluffy brioche pairs with the tangy-sweet pumpkin cheesecake filling and the warm pumpkin spice sugar coating. Every bite feels cozy, festive, and completely irresistible.