When autumn arrives, pumpkin lovers know it’s their time to shine. Whether it’s pumpkin spice lattes, pumpkin breads, or cozy seasonal treats, there’s something undeniably magical about fall baking. But if you want a dessert that effortlessly blends warm spices, creamy decadence, and doughnut-shop charm, these Pumpkin Spice Cheesecake Doughnuts are the recipe you’ve been waiting for.

This recipe combines everything we adore about fall — earthy pumpkin purée, aromatic spices, a rich cheesecake filling, and the soft, tender crumb of a baked doughnut. It’s the kind of dessert that makes your kitchen smell like a candle store in the best way possible. These doughnuts aren’t fried, which means you get all the indulgence with much less fuss — and a texture that stays moist and tender for days.

Below, you’ll find a full breakdown of the ingredients, steps, expert tips, flavor variations, storage instructions, and serving suggestions. Whether you’re making a cozy treat for home, prepping a batch for brunch, or planning a show-stopping autumn dessert table, these doughnuts deliver consistent, irresistible results.

Why You Will Love These Pumpkin Spice Cheesecake Doughnuts

1. The Flavors Are Pure Autumn

Every bite greets you with warm cinnamon, nutmeg, ginger, and clove. The pumpkin purée adds moisture and flavor, making these doughnuts naturally tender without feeling heavy.

2. The Cheesecake Filling Is a Dream

This silky, subtly sweet filling melts into the doughnut’s warm interior. It’s the perfect contrast to the spice-forward dough.

3. They Are Baked, Not Fried

No oil splatters. No fryer cleanup. A healthier, easier, and more consistent method — especially ideal for novice bakers.

4. They Store Beautifully

These doughnuts stay soft for 3–4 days when stored correctly. The cream cheese filling keeps them moist without making the dough soggy.

5. They Look Stunning

Whether you dust them with cinnamon sugar, glaze them lightly, or keep them plain, these doughnuts always look bakery-ready.

Ingredients

For the Doughnuts

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ⅛ tsp cloves (optional but recommended)
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup milk (whole or 2%)

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk or cream

Optional Toppings

• Cinnamon-sugar coating
• Light glaze made from powdered sugar + cream
• Crushed graham cracker crumbs for a “cheesecake crumble” effect

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease your doughnut pans or spray with nonstick spray. A large-cavity doughnut pan works best.

2. Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. Cream Butter and Sugar

In a separate bowl, cream the softened butter with brown sugar until pale and fluffy. Beat in the egg and vanilla.

4. Add Pumpkin and Milk

Mix in the pumpkin purée until smooth. Add the milk and whisk until combined.

5. Combine Wet and Dry

Fold the dry ingredients into the wet mixture. Mix just until the batter forms — do not overmix.

6. Pipe the Batter

Transfer batter into a piping bag. Fill each doughnut mold halfway.

7. Add the Cheesecake Filling

In another bowl, beat the cream cheese, powdered sugar, and vanilla until creamy. Add milk to thin slightly. Spoon the filling into a piping bag and pipe a thin line of filling in the center of each doughnut cavity.

8. Cover With More Batter

Pipe additional doughnut batter over the cheesecake filling to seal each doughnut.

9. Bake

Bake for 12–14 minutes or until the doughnuts spring back when lightly touched.

10. Cool and Decorate

Cool in the pan 5 minutes, then transfer to a wire rack. Coat in cinnamon-sugar or drizzle with glaze.

Expert Tips for Perfect Doughnuts

Use room-temperature ingredients

Room-temp butter, cream cheese, and eggs ensure a smooth batter without lumps.

Avoid overmixing

Stir just until the flour disappears. Overmixing = dense doughnuts.

Don’t overfill your pan

Too much batter leads to flat-topped doughnuts or overflow.

Let the doughnuts cool before glazing

Warm doughnuts absorb glaze too fast, making them soggy.

Flavor Variations

Maple Cheesecake Filling

Replace vanilla with 1 tbsp maple syrup.

Pumpkin Chocolate Chip Doughnuts

Add ½ cup mini chocolate chips to the batter.

Brown Butter Glaze

Use browned butter for deeper caramel notes.

Chai Spice Doughnuts

Replace pumpkin spice blend with chai spice.

Serving Suggestions

• Serve warm with hot apple cider or chai tea.
• Add extra cream cheese drizzle for a brunch-worthy finish.
• Pair with vanilla ice cream for a decadent dessert.
• Arrange on a tiered tray for an autumn party centerpiece.

Storage Instructions

Room Temperature:

Store without filling for 48 hours.

Refrigerator:

Assembled doughnuts last 3–4 days in an airtight container.

Freezer:

Freeze unfilled doughnuts for 2 months. Thaw and fill fresh.

Pumpkin Spice Cheesecake Doughnuts

Soft baked pumpkin spice doughnuts filled with a silky cheesecake center and finished with warm autumn spices.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 12 doughnuts

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

Cookie Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup apple cider

Filling

• 0.5 cup unsalted butter softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp cream or milk

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
6. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
7. Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
8. Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

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