Pumpkin Cheesecake Brioche Doughnuts

Fluffy pumpkin cheesecake brioche doughnuts are the ultimate autumn bakery treat for breakfast or dessert, with silky smooth filling and a pumpkin spice aroma that fills every kitchen corner. These doughnuts bring together pillowy soft brioche and cool tangy cheesecake with warm spices for a cozy bake you can share or savor yourself.

My first try at these doughnuts was on a chilly October morning and now they are a yearly tradition whenever pumpkins first hit the market. Every fall, my nieces ask if I will make a fresh batch because they remember the way the spiced sugar flakes stick to their fingers.

Ingredients

• Active dry yeast: brings a classic rise and lightness to the dough let it proof until bubbly for best results
• Whole milk: gives the dough extra richness pick milk that smells sweet and fresh
• Granulated sugar: sweetens all parts of the recipe and jazzes up the coating
• All-purpose flour: forms the doughy backbone sift or fluff before measuring for accuracy
• Salt: enhances the dough flavor and balances sweetness use a fine sea salt
• Eggs: are the secret to rich and golden dough room temperature eggs blend easier
• Vanilla bean paste: lends a deep floral aroma real vanilla paste has tiny black flecks for taste and looks
• Unsalted butter: softens the dough and brings bakery style richness let it come to room temp for easier mixing
• Neutral oil: is best for frying and keeps the focus on pumpkin flavor pick canola or sunflower oil
• Pumpkin puree: gives the filling color and earthy sweetness use pure pumpkin not pie filling
• Powdered sugar: provides a silky smooth texture in the cheesecake be sure to sift if clumpy
• Cream cheese: is the base of the filling pick a full fat kind for best body
• Pumpkin pie spice: crowns everything with cozy warmth seek out fresh or homemade spice mix for the boldest flavor
• Ground cinnamon: makes the filling irresistible with a toasty note

Choosing excellent cream cheese and real pumpkin puree makes a huge difference in the smoothness and flavor of your filling.

Step-by-Step Instructions

Activate Yeast:

Mix the yeast milk and a little sugar in a small bowl and let it sit for ten to fifteen minutes until you see a foamy top … this signals the yeast has woken up and will make your doughnuts airy

Mix Dough Base:

In a stand mixer bowl combine flour salt and the rest of the sugar give it a quick mix then add eggs vanilla and the bubbly yeast mixture Mix on low a couple of minutes until a shaggy dough forms then bump to medium mixing until it smooths out and feels soft

Add Butter Gradually:

Switch to low and add softened butter a piece at a time only adding the next when the last has melted in This step takes patience but makes the crumb rich and silky Once all the butter is in increase to medium for another five minutes until the dough cleans the bowl sides and feels supple

First Rise:

Scrape the dough into a lightly oiled bowl and cover snugly Rest in the fridge for at least three hours or overnight This long slow rise builds flavor and texture If short on time you can rise at room temp until doubled but chilled dough is far easier to work with

Divide and Shape:

Line two trays with parchment Tip the cold dough onto your surface and portion it into roughly seventy five gram pieces Roll each into a tight ball tucking the seam under Lay the dough balls spaced apart and gently flatten each so they will rise evenly

Proof:

Let the shaped doughnuts proof uncovered on trays until almost doubled and slightly puffy Depending on your kitchen this could take twenty minutes to an hour To test press one with a fingertip if the indentation springs back slowly they are ready

Fry:

Heat five to six centimeters of neutral oil in a heavy pot until it reaches one hundred eighty degrees Celsius Drop in doughnuts two at a time frying three minutes per side until golden Use a slotted spoon to move them to a rack while you fry remaining doughnuts

Coat in Pumpkin Spice Sugar:

While still warm toss each doughnut in a big bowl with pumpkin spice sugar Turn until fully coated then set back on the rack to cool completely

Prepare Filling:

Cook pumpkin puree in a saucepan over medium heat stirring often until thickened and reduced to two hundred grams Let cool fully or your filling will run Stir together with softened cream cheese powdered sugar vanilla cinnamon pumpkin spice and a tiny pinch salt using a whisk or mixer until completely smooth

Fill Doughnuts:

Once doughnuts are room temp use a chopstick to poke and twist a pocket inside each Spoon cheesecake filling into a piping bag and fill each until it starts to peek out the hole

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When I was a child I loved anything pumpkin and seeing the bright orange swirl inside still makes me smile The cream cheese pumpkin combo is now my all time favorite fall flavor and this recipe delivers both in a perfect bite

Storage Tips

Store filled doughnuts in an airtight container in the fridge if keeping for more than a day The brioche stays pretty soft for about two days Reheat very gently uncovered in the microwave for fifteen seconds to refresh the crumb Avoid stacking filled doughnuts as they are delicate and may squish under weight

Ingredient Substitutions

No vanilla bean paste You can use pure vanilla extract instead and the flavor will still come through Try swapping pumpkin puree for roasted mashed sweet potato if pumpkins are out of season You can also use mascarpone for some or all of the cream cheese if you want a more mild filling

Serving Suggestions

Pile your doughnuts onto a platter and dust with extra pumpkin spice just before serving These pair beautifully with hot coffee or chai For a dessert platter try halving each doughnut so guests can sample different treats alongside apple slices salted nuts or pear compote

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Cultural Notes

Brioche doughnuts come from a long tradition of enriched yeast breads that started in French bakeries Over time Americans have added creative fillings like cheesecake and pumpkin which capture classic holiday flavors in a playful form This treat is a perfect fusion of cozy autumn tastes and classic pastry methods

Recipe FAQs

→ What gives these doughnuts their soft texture?

Enriched brioche dough, using eggs, butter, and milk, creates a soft and tender crumb throughout the doughnut.

→ How do you achieve the rich pumpkin cheesecake center?

Reduced pumpkin puree is blended with cream cheese, powdered sugar, and pumpkin pie spice for a silky smooth, spiced filling.

→ Can I prepare the dough in advance?

Yes, the dough can be mixed and kept refrigerated overnight for enhanced flavor and convenience.

→ What oil is best for frying?

Neutral oils such as canola or vegetable oil ensure a crisp, golden doughnut without imparting distracting flavors.

→ How do I ensure even frying?

Maintain the oil temperature at 350°F (180°C) and fry in small batches to promote uniform browning and texture.

→ What’s the best way to fill the doughnuts?

Use a piping bag fitted with a round tip to inject the cooled pumpkin cheesecake mixture into each doughnut.