Pumpkin Cheesecake Brioche Doughnuts Recipe

Sink your teeth into a heavenly bite of autumn with these Pumpkin Cheesecake Brioche Doughnuts! Each fluffy, golden brioche doughnut bursts with a tangy, ultra-creamy pumpkin cheesecake filling, then gets tossed in spiced sugar for a sweet finish that’s pure joy. If you’re searching for a treat that feels cozy, indulgent, and undeniably festive, you’ve just met your new baking obsession. Trust me, every step of making Pumpkin Cheesecake Brioche Doughnuts is as rewarding as that first dreamy taste.

Ingredients You’ll Need

What makes these doughnuts truly special is the combination of simple, pantry-friendly ingredients that transform into pure magic. Every element is handpicked for its ability to create unmatched softness, flavor, and that gorgeous golden hue of classic Pumpkin Cheesecake Brioche Doughnuts.

• Active dry yeast: The secret to fluffy, pillowy doughnuts – it gives our brioche its irresistible rise!
• Whole milk (lukewarm): Adds richness to the dough and helps activate the yeast.
• Sugar (granulated & powdered): Sweetens the dough, the filling, and the spiced coating for a layered flavor experience.
• All-purpose flour: The backbone of the dough that brings structure but still lets those doughnuts stay cloud-soft.
• Salt: Essential to enhance all the sweet, spiced, and cheesy flavors in every component.
• Eggs (room temperature): Give the brioche dough its tender crumb and richness.
• Vanilla bean paste: Real, fragrant vanilla notes for the dough and the filling, adding depth you’ll notice in every bite.
• Unsalted butter (softened): Makes the brioche luxuriously light and just a little bit decadent.
• Neutral oil for frying: Think canola or sunflower oil – you want something flavorless that fries up crisp and golden!
• Pumpkin puree: Savory-sweet flavor and silky body for the iconic pumpkin cheesecake filling.
• Cream cheese (softened): Gives the doughnut filling its signature tang and luscious, creamy texture.
• Pumpkin pie spice & ground cinnamon: A warming blend that instantly evokes all those cozy fall feelings.
• Pinch of salt (for filling): Rounds out the flavors and keeps the filling from being overly sweet.

How to Make Pumpkin Cheesecake Brioche Doughnuts

Step 1: Activate the Yeast

Start by waking up your yeast! Mix the active dry yeast, lukewarm milk, and half of the sugar in a small bowl. Stir gently and let it sit for 10 to 15 minutes until it’s foamy and happy. This step ensures your Pumpkin Cheesecake Brioche Doughnuts get their beautiful rise later on.

Step 2: Prepare the Brioche Dough

In the bowl of a stand mixer, combine your flour, salt, and remaining sugar. Give it a quick mix, then add the eggs, vanilla bean paste, and that lovely bubbly yeast mixture. Mix on low first until things start to come together (don’t worry if it looks a bit dry at first!). Then turn up the speed and beat until the dough becomes soft and smooth — about 5 minutes will do the trick.

Step 3: Add the Butter

Lower the mixer speed and, piece by piece, add in the softened butter. Allow each piece to fully blend in before adding the next. Once all the butter is incorporated, crank the mixer up to medium again and beat for another 5 minutes. You’ll end up with a silky, rich dough that is unmistakably brioche.

Step 4: Chill and Rest

Transfer your dough into an oiled bowl, cover tightly, and let it rest. For best flavor and convenience, chill it in the fridge for at least 3 hours or even overnight — this develops the deep flavor and makes shaping a breeze. In a pinch, you can proof it at room temperature until doubled in size.

Step 5: Shape the Doughnuts

Turn the dough onto a gently oiled work surface if you can (try to skip the flour — tacky is easier to shape). Divide into 75g pieces and gently roll each into a neat, tight ball. Place each onto parchment-lined baking sheets and give them a little flattening with your palm, leaving ample space for them to puff up.

Step 6: The Second Proof

Let the shaped doughnuts rise until they’re puffy and an indentation from your finger springs back slowly — this can take 20 minutes to an hour, depending on your kitchen’s temperature. This step gives Pumpkin Cheesecake Brioche Doughnuts their signature lightness.

Step 7: Fry to Golden Perfection

While your doughnuts finish their proof, heat your neutral oil in a large, heavy pot to 350°F (180°C). Gently lower a couple of doughnuts in at a time. Fry for 3 minutes, flip, and cook another 3 minutes until perfectly golden brown. Transfer to a wire rack set over a baking sheet.

Step 8: Prepare Pumpkin Spice Sugar

Combine granulated sugar and pumpkin pie spice in a bowl. As soon as the doughnuts are cool enough to handle—about 30 seconds after frying—toss them in the spiced sugar so it sticks beautifully.

Step 9: Make the Pumpkin Cheesecake Filling

In a saucepan, cook the pumpkin puree over medium heat for 4-5 minutes — this concentrates the flavor and removes excess moisture. Cool, then measure 200g of this reduced pumpkin. Whisk it together with softened cream cheese, powdered sugar, vanilla bean paste, cinnamon, pumpkin pie spice, and a pinch of salt until silky smooth and creamy.

Step 10: Fill the Doughnuts

Once the doughnuts are fully cooled, use a chopstick to carefully poke a hole in each. Pipe in a generous amount of that dreamy pumpkin cheesecake filling, finishing with a little dollop peeking out the top. Now your Pumpkin Cheesecake Brioche Doughnuts are ready for their big reveal!

How to Serve Pumpkin Cheesecake Brioche Doughnuts

Garnishes

Dust the filled doughnuts with a final sprinkling of pumpkin spice sugar for a sparkly finish. For extra flair, add a drizzle of melted white chocolate, a sprinkle of crushed pecans, or even a tiny swirl of whipped cream on that piped filling — it’s a gorgeous touch for special gatherings.

Side Dishes

When serving Pumpkin Cheesecake Brioche Doughnuts, keep it simple so they shine bright! A mug of hot spiced cider, chai latte, or freshly brewed coffee makes the perfect cozy pairing. For brunch spreads, add crisp apple slices, roasted nuts, or spiced pears for balance.

Creative Ways to Present

Serve on a rustic wooden board lined with parchment for an inviting bakery feel. For parties, stack the doughnuts on a tiered cake stand, or make a “doughnut wall” to let guests help themselves! You could also wrap each Pumpkin Cheesecake Brioche Doughnut in parchment and tie with twine for a beautiful edible gift.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover Pumpkin Cheesecake Brioche Doughnuts, keep them in an airtight container in the refrigerator. They’re best enjoyed within 2-3 days so the brioche stays tender and the filling stays irresistibly creamy.

Freezing

For longer storage, freeze unfilled doughnuts as soon as they cool, separated by parchment paper and sealed in a zip-top bag for up to 2 months. Thaw at room temperature, then fill fresh for the best texture and flavor. Filled doughnuts aren’t ideal for freezing, as the delicate cheesecake filling can lose its perfect consistency.

Reheating

To bring back just-baked warmth, pop the unfilled doughnuts in a 300°F (150°C) oven for 5-7 minutes or until heated through and slightly crisped. Skip reheating filled doughnuts — the cheesecake center is best enjoyed cold or at room temperature for that luxurious mouthfeel.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Just make sure to reduce the puree as directed to avoid excess moisture in your filling, whether you use homemade or canned.

Do I need a stand mixer to make Pumpkin Cheesecake Brioche Doughnuts?

A stand mixer definitely makes preparing brioche dough easier but you can mix and knead by hand with some patience — it’s a fun workout and still delivers amazing, fluffy results!

Why do I need to refrigerate the dough?

Chilling the dough overnight develops better flavor, gives it a heavenly texture, and makes shaping much easier — no sticky mess!

How do I know if I’ve proofed the doughnuts enough?

Gently poke a doughnut: your finger should leave a slight indentation that slowly springs back. Proofing times vary, so use the poke test as your reliable guide!

Can I make smaller or larger doughnuts?

Of course! Just adjust the dough portions and frying times. Smaller doughnuts cook faster, while larger ones may need another minute or two to reach ideal golden perfection.

Final Thoughts

There’s pure joy in every bite of these Pumpkin Cheesecake Brioche Doughnuts, and I can’t wait for you to experience them warm from your own kitchen. From their pillowy brioche to the creamy pumpkin cheesecake heart, they’re a celebration of all things cozy and sweet. Treat yourself and loved ones to this festive spin on doughnuts — you won’t regret it!

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