Spice things up this fall with these pumpkin spice cheesecake doughnuts. They’re made with a fluffy pumpkin brioche and are dusted in pumpkin spice sugar and filled with a pumpkin spice cheesecake filling.
In a large bowl, combine the flour, sugar, yeast, salt, and pumpkin pie spice. Set aside.
In a small saucepan, warm the milk on medium-low heat for about 30 seconds until lukewarm, around 75-80F.
In the bowl of a stand mixer, add the eggs, pumpkin puree, vanilla extract, and lukewarm milk. Then add the flour mixture and then the softened, cubed butter.
Using the dough hook attachment, mix the dough on low speed until combined. Then increase to medium speed and mix for 10-15 minutes. Note: The dough should pull away from the sides of the bowl. To check if it’s done, use the windowpane test (see above note or see my Instagram stories doughnut highlight).
Transfer the dough to a large, lightly greased bowl and cover with a clean tea towel or cling film. Set aside in a warm spot and allow dough to rise for about 45 minutes to 1 hour or until it doubles in size. Alternatively, you can proof the dough in the refrigerator overnight.
In the meantime, make the pumpkin cheesecake filling and prepare two baking sheets. Line with parchment paper and lightly grease with cooking spray. Once doubled in size, punch the dough to deflate it and transfer it to a floured work surface. Divide the dough into 14 equal pieces weighing about 75 grams each and shape into a tight, round ball.
Transfer to a lightly greased baking sheet leaving a 2” space between each ball and then gently press down to flatten it. Cover with a clean tea towel and let proof for another 20-30 minutes. If you proofed the dough overnight in the refrigerator, then cover and let proof for about 1 hour.
In the meantime, prepare a deep fryer with 2-inches of oil and heat to 350°F. Prepare a cooling rack. Line a baking sheet with parchment paper or paper towels and place a cooling rack on top.
Fry the doughnuts 2 to 3 at a time depending on the size of your pot, for about 2 minutes on each side. The doughnuts should be a deep golden brown color. Transfer doughnuts to a prepared cooling rack and let cool.
For the pumpkin spice sugar
Combine the pumpkin spice and sugar in a bowl and mix until incorporated. Coat the doughnuts with the pumpkin spice sugar.
For the pumpkin cheesecake filling
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, sifted powdered sugar, pumpkin pie spice, vanilla, and salt until light and fluffy. Add the heavy cream and mix on medium speed until smooth and creamy, about 2 minutes. Cover and keep in the refrigerator while you fry the doughnuts.
Transfer to a piping bag fitted with a pastry tip and fill the cooled doughnuts with the cheesecake filling. Tip: Before piping the filling, use a chopstick or small knife to poke a hole in the center to help create an opening for the piping tip.