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.

Ingredients

Scale

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

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