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If fall had a signature doughnut, this would be it: Pumpkin Cheesecake Brioche Doughnuts. Imagine pillowy-soft brioche fried to golden perfection, stuffed with silky pumpkin cheesecake filling, and dusted with cinnamon sugar. Each bite is fluffy, creamy, and spiced just right—a bakery-worthy treat you can make at home.
My Story with This Recipe
Hi, I’m Michonne from Cook Joy Recipes, and fall is my favorite season to bake. There’s something about the cozy flavors of pumpkin and warm spices that makes the kitchen feel extra inviting. I first made these doughnuts on a crisp October morning, and they disappeared faster than I could fry the next batch! The brioche is so light, the pumpkin cheesecake filling so decadent, it’s become a fall tradition in my home.
Why You’ll Love This Recipe
Pillowy-soft brioche dough that’s worth the wait
Creamy pumpkin cheesecake filling
Perfect fall dessert for gatherings or cozy weekends
A bakery-style treat made at home
Can be made ahead and filled just before serving
Ingredients You’ll Need
For the brioche dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 2 ¼ tsp instant yeast
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup whole milk, warmed
- ½ cup unsalted butter, softened
For the pumpkin cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup sugar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
For coating:
- ½ cup sugar
- 1 tsp ground cinnamon
For frying:
- Neutral oil (like canola or vegetable oil)
Step-by-Step Instructions
1. Make the brioche dough
- In a stand mixer, combine flour, sugar, yeast, and salt.
- Add eggs and warm milk, mixing until dough forms.
- Gradually add softened butter, one tablespoon at a time.
- Knead on medium speed for 8–10 minutes until smooth and elastic.
- Cover and refrigerate overnight (or at least 6 hours).
2. Shape and fry the doughnuts
- Roll chilled dough into 12 even balls.
- Place on parchment-lined baking sheets, cover, and let rise 1–2 hours until puffy.
- Heat oil to 350°F (175°C).
- Fry doughnuts in batches, 2–3 minutes per side, until golden.
- Drain on paper towels, then roll in cinnamon sugar while warm.
3. Make the pumpkin cheesecake filling
- Beat cream cheese until smooth.
- Add pumpkin puree, sugar, pumpkin spice, and vanilla.
- Mix until creamy. Transfer to a piping bag fitted with a round tip.
4. Fill the doughnuts
- Poke a hole in each doughnut and pipe in the cheesecake filling until slightly full.
- Serve immediately for the best taste and texture.
Tips for Success
Use a thermometer to keep frying oil steady—too hot, they burn; too cool, they get greasy.
Chill the dough overnight for best flavor and workability.
Don’t overfill the doughnuts—just enough filling for a creamy bite.
Serve the same day for the freshest texture.
Serving Suggestions
These doughnuts are irresistible on their own, but you can:
- Serve with hot apple cider for the ultimate fall pairing
- Dust with extra pumpkin pie spice for extra warmth
- Add whipped cream on the side for extra indulgence
FAQs
Can I bake these instead of frying?
Technically yes, but you won’t get the same airy, fluffy texture. Brioche really shines when fried.
Can I make the filling ahead of time?
Yes! Store it in the fridge for up to 3 days and pipe into doughnuts when ready.
How do I store leftover doughnuts?
They’re best eaten the same day, but you can refrigerate them for up to 2 days. Reheat lightly before serving.
Can I freeze the dough?
Yes—freeze shaped, un-fried dough balls on a tray, then transfer to a bag. Thaw and let rise before frying.
Final Thoughts
These Pumpkin Cheesecake Brioche Doughnuts are the definition of cozy indulgence. Soft, fluffy, and filled with creamy pumpkin cheesecake, they’re the kind of dessert that makes fall feel extra special.
Pumpkin Cheesecake Brioche Doughnuts
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, yeast, sugar, salt, cinnamon, and nutmeg.
- Add warm milk, eggs, and melted butter. Mix until dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
- Punch down dough and roll out to 1/2-inch thickness. Cut into doughnut shapes using a cutter.
- Heat oil in a large pot to 350°F (175°C). Fry doughnuts in batches until golden brown on both sides, about 2 minutes per side.
- Drain on paper towels. Dust with powdered sugar or dip in glaze before serving.