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Pumpkin Spice Cheesecake Doughnuts
Ingredients
  • 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.
  • subheading: For the pumpkin brioche:
  • 3 cups (375 grams) bread flour
  • 1 (cup) (125 grams) Baker's Corner All-Purpose Flour
  • ⅓ cup (67 grams) Baker's Corner Granulated Sugar
  • 2 ¼ teaspoons (7 grams) instant yeast
  • 1 ¼ teaspoons (7 grams) kosher salt
  • 1 teaspoon Stonemill Pumpkin Pie Spice
  • ¾ cup (180 grams) whole milk
  • 1 large egg
  • 1 egg yolk
  • ½ cup (122 grams) Baker's Corner 100% Pure Canned Pumpkin
  • 1 teaspoon (5 grams) vanilla extract
  • 6 tablespoons (85 grams) Countryside Creamery Unsalted Butter, softened and cubed
  • Carlini Vegetable Oil or other neutral oil, for frying
  • subheading: For the pumpkin cheesecake filling:
  • 2 8-oz packages Happy Farms Pumpkin Spice Cream Cheese Spread
  • ½ cup (60 grams) Baker's Corner Powdered Sugar, sifted
  • ½ cup (120 ml) heavy cream
  • ½ teaspoon Stonemill Vanilla Extract
  • ½ teaspoon Stonemill Pumpkin Pie Spice
  • ⅛ teaspoon kosher salt
  • subheading: For the pumpkin spice sugar coating:
  • ½ cup (100 grams) Baker's Corner Granulated Sugar
  • 2 teaspoons Stonemill Pumpkin Pie Spice
Note: Ingredients may have been altered from the original.
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