Pumpkin Cheesecake Brioche Doughnuts

Pumpkin Cheesecake Brioche Doughnuts: Your New Autumn Obsession

Hey there, flavor adventurer! Isla here from BiteTide, and ohhh, do I have a treat that’ll make your fall heart sing. Imagine this: cloud-soft brioche doughnuts, still warm from the fryer, rolled in a crackly coat of pumpkin spice sugar. You bite in, and—surprise!—a river of silky pumpkin cheesecake cream floods your taste buds. It’s like your favorite cozy sweater, but edible. 🍂✨

I know what you’re thinking: “Doughnuts? From scratch? That sounds… intense.” But trust me, fellow foodie—this recipe is all about real-life magic, not Michelin-star stress. We’re talking weekends with sticky fingers, laughing as powdered sugar dusts your nose, and that unbeatable pride when you pipe that first perfect filling. These aren’t just doughnuts; they’re little hugs for your soul. And guess what? That brioche dough? It’s surprisingly forgiving. No fancy skills needed—just enthusiasm and maybe a podcast playing in the background.

So grab your apron (the one with the questionable stains—we’ve all got one), and let’s dive into autumn’s most decadent handheld delight. Your future self, nibbling these with a hot cider, is already thanking you.

Doughnut Days & Grandma’s Wisdom

Picture 8-year-old me, standing on a wobbly stool in my grandma’s seaside kitchen. Outside, Maine fog clung to the pines like cotton candy. Inside? The sweet, yeasty perfume of rising dough and Grandma’s voice: “Patience, Isla. Good doughnuts can’t be rushed.” She’d let me punch down the brioche, giggling as it sighed under my tiny fists. Back then, we kept it simple—cinnamon sugar, jam fillings. But that ritual? Pure gold.

Years later, when pumpkin spice everything hit, I knew I had to marry those memories with autumn’s star ingredient. My first test batch? Hilariously lumpy. The filling oozed like lava! But after tweaking (and tasting… and tasting), I landed on this beauty: the coastal comfort of Grandma’s brioche meets the pumpkin-cheesecake dream I crave every October. It’s my kitchen legacy with a spicy twist—and now, it’s yours too.

Gather Your Flavor Arsenal

Makes ~16 doughnuts | Pro tip: Use a kitchen scale for accuracy—it’s a game-changer!

Brioche Dough

• 2¼ tsp active dry yeast – The tiny powerhouse! Check expiration dates. Swap: instant yeast (same amount, mix directly with flour).
• 250g lukewarm whole milk – Heat to 105-110°F—warm pinky test! Cold milk kills yeast; hot milk cooks it. Swap: 2% milk or unsweetened almond milk.
• 4 tbsp (50g) sugar – Feeds the yeast + adds subtle sweetness. Brown sugar works for caramel notes.
• 565g all-purpose flour – Spoon & level to avoid dense dough! Swap: bread flour for extra chew.
• 1 tsp salt – Balances sweetness. Always add opposite yeast to avoid direct contact.
• 2 eggs, room temp – Cold eggs = sluggish rise. Tip: Place in warm water for 5 mins!
• 1 tsp vanilla bean paste – Those speckles = flavor confetti! Swap: vanilla extract.
• 100g unsalted butter, room temp – Soft = easier kneading. Cubed is best!
• Neutral oil (for frying) – Canola, vegetable, or peanut oil. High smoke point is key.

Pumpkin Spice Sugar

• 200g granulated sugar – Superfine blends best with spice.
• 1½ tsp pumpkin pie spice – DIY hack: ¾ tsp cinnamon + ¼ tsp each ginger, nutmeg, allspice.

Pumpkin Cheesecake Filling

• 280g pumpkin purée – Not pie filling! Squeeze excess water with a towel (prevents runny filling).
• 450g cream cheese, softened – Brick-style, full-fat. Low-fat = weepy filling. SOFTEN or face lumps!
• 100g powdered sugar – Sift it! No one wants gritty filling.
• ½ tsp vanilla bean paste – Echoes the dough’s flavor.
• 1 tsp cinnamon + 1½ tsp pumpkin pie spice – Double spice = bold personality.
• Pinch of salt – Cuts the sweet. Trust me.Print
  

  Pumpkin Cheesecake Brioche Doughnuts

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  • Author: islamerrick
  • Total Time: 36 minute
  • Yield: 16 doughnuts 1x

  Print Recipe

  Pin Recipe

  Description

  Light, airy brioche doughnuts rolled in pumpkin spice sugar and filled with silky pumpkin cheesecake cream—this fall treat is next-level indulgence. Each bite is buttery, spiced, and filled with rich, tangy sweetness.

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  Ingredients

  Scale 1x2x3x

  Brioche Dough:
  2¼ tsp active dry yeast
  250g lukewarm whole milk
  4 tbsp (50g) sugar
  565g all-purpose flour
  1 tsp salt
  2 eggs, room temp
  1 tsp vanilla bean paste
  100g unsalted butter, room temp
  Neutral oil (for frying)

  Pumpkin Spice Sugar:
  200g granulated sugar
  1½ tsp pumpkin pie spice

  Pumpkin Cheesecake Filling:
  280g pumpkin purée (reduce to 200g)
  450g cream cheese, softened
  100g powdered sugar
  ½ tsp vanilla bean paste
  1 tsp cinnamon
  1½ tsp pumpkin pie spice
  Pinch of salt

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  Instructions

  Mix yeast, milk, and sugar. Add flour, salt, eggs, and vanilla. Knead in butter. Let rise until doubled.

  Roll and cut doughnuts. Proof 30–45 mins. Fry at 350°F until golden.

  Roll warm doughnuts in pumpkin spice sugar.

  Whip filling ingredients, pipe into cooled doughnuts.

  • Prep Time: 2 hrs
  • Cook Time: 15 mins
  • Category: breakfast

  Nutrition

  • Calories: 330
  • Fat: 18g
  • Carbohydrates: 36g
  • Protein: 5g

Let’s Make Doughnut Magic!

Prep: 2 hrs (mostly hands-off) | Fry: 15 mins

1. Wake Up the Yeast: In your mixer bowl, combine lukewarm milk, sugar, and yeast. Let sit 5-10 mins until foamy—like a mini cappuccino! No foam? Your yeast is napping; start over. Chef hack: Add a pinch of flour to feed it faster.
2. Build the Dough: Attach the dough hook. Add flour, salt, eggs, and vanilla. Mix on medium-low until shaggy dough forms (~2 mins). Now, add butter one cube at a time. Patience, grasshopper—wait until each piece disappears! Knead 8-10 mins until smooth, elastic, and slightly tacky. Sticky? Add 1 tbsp flour; dry? Drizzle in 1 tsp milk.
3. First Rise: Shape dough into a ball. Place in oiled bowl, cover with damp cloth. Let rise in a warm spot (oven with light on!) for 1-1.5 hours until doubled. Time-saver: Refrigerate overnight for deeper flavor!
4. Shape & Proof: Punch down dough. Roll to ½-inch thickness. Use a 3-inch cutter for doughnuts + 1-inch for holes (fry those too—cook’s treat!). Place on parchment-lined trays. Cover loosely; proof 30-45 mins until puffy. Test: Gently poke—indent should slowly bounce back.
5. Fry to Golden Glory: Heat 3 inches oil to 350°F in a heavy pot (Dutch oven = best!). Fry 2-3 doughnuts at a time 1-2 mins per side. Pro tip: Keep a bowl of water nearby—dip your slotted spoon to prevent sticking! Drain on wire racks.
6. Sugar Coat: While warm, roll doughnuts in pumpkin spice sugar. Timing is everything—too hot, sugar melts; too cold, it won’t stick!
7. Whip the Filling: Beat cream cheese until fluffy. Add pumpkin, powdered sugar, vanilla, spices, and salt. Whip 2 mins until smooth. Texture check: It should pipe like soft-serve ice cream. Chill 20 mins if runny.
8. Fill ’Em Up: Use a piping bag with a bismarck tip (long, skinny!). Poke a hole in each doughnut’s side; squeeze until you feel slight resistance. No tip? Cut an X and spoon in—messy but delicious!

Serving: The Grand Finale!

Serve these beauties within 2 hours of filling for peak perfection. Stack ’em high on a vintage plate, dust with extra pumpkin spice, and watch eyes light up. Pair with spiked cold brew (bourbon optional but encouraged) or hot apple cider. For next-level vibes? Set out mini bottles of caramel sauce for dipping. Remember: sticky fingers = happy people—napkins optional!

Shake It Up: 5 Tasty Twists

• Baked Bliss: Skip frying! Brush doughnuts with melted butter, proof, then bake at 375°F for 12-14 mins.
• Vegan Voyage: Use plant-based butter, cream cheese, and flax eggs (2 tbsp water + 1 tbsp ground flax = 1 egg).
• Chocolate Crave: Add 2 tbsp cocoa powder to the dough + fill with chocolate-pumpkin ganache.
• Maple-Bacon Crunch: Roll in maple sugar + crumbled bacon. Fill with bourbon-spiked cheesecake.
• Mini Marvels: Use a 1.5-inch cutter for bite-sized cuties—perfect for brunch boards!

Isla’s Insider Scoop

Confession: My first batch looked like pumpkin hand grenades—filling exploded everywhere! Lesson? Chill your filling (30 mins minimum) and don’t overstuff. These doughnuts evolved from late-night kitchen experiments (fueled by pumpkin lattes). Now, they’re my go-to for Friendsgiving—I make the dough ahead and fry fresh while everyone’s sipping cider. Storage tip: Unfilled doughnuts freeze beautifully! Thaw, warm in a 300°F oven, sugar, fill. Pro-level move: Host a doughnut-decorating party—set out fillings (try apple butter!) and let guests pipe their own. Pure joy!

Doughnut Dilemmas? Solved!

Q: Can I bake these instead of frying?
A: Absolutely! Brush shaped doughnuts with melted butter, proof as usual, then bake at 375°F for 12-14 minutes. They’ll be slightly denser but still delicious.

Q: My filling is runny! Help!
A: Two culprits: watery pumpkin or warm cream cheese. Fix it fast: Wrap pumpkin purée in a towel and squeeze hard. Chill filling 30 mins + whip again. Too late? Add 1 tbsp cornstarch.

Q: Oil temp keeps dropping. What gives?
A: Crowding is the enemy! Fry 2-3 doughnuts max. Use a candy thermometer and let oil rebound to 350°F between batches. Too cold = greasy doughnuts; too hot = burnt outsides, raw insides.

Q: Can I use canned pumpkin pie filling?
A: ⚠️ Nope! Pie filling has sugar and spices—it’ll make your cheesecake mix cloyingly sweet. Stick to plain purée.

Nutritional Info (Per Doughnut)

~330 calories | 18g fat | 36g carbs | 5g protein
Note: Values are estimates. Filling variations will change counts.

These Pumpkin Cheesecake Brioche Doughnuts are more than just a seasonal treat—they’re a love letter to fall, comfort, and the joy of baking from scratch. With their pillowy texture, spiced sugar sparkle, and luscious filling, they’re guaranteed to steal the show at any gathering. Whether you fry up a batch for a cozy brunch or host a decorate-your-own doughnut party, one thing’s for sure: autumn just found its most delicious obsession.