Name: Pumpkin Spice Cheesecake Doughnuts Recipe
Prep time: 25 min
Cook time: 14 min
Total time: 45 min
Ingredients: 1 cup canned pumpkin puree; 2 large eggs, room temperature; 1/2 cup light brown sugar, packed; 1/3 cup granulated sugar; 1/3 cup neutral oil (canola, vegetable, or light olive oil); 1/3 cup whole milk; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon pumpkin pie spice; 1/4 teaspoon fine sea salt; 6 ounces cream cheese, softened; 3 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon sour cream or plain Greek yogurt; 1 tablespoon all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 3 tablespoons melted butter; 1 cup powdered sugar, sifted; 2–3 tablespoons milk or half-and-half; 1 teaspoon vanilla extract; 1 pinch salt

Pumpkin Spice Cheesecake Doughnuts Recipe tastes like a cozy slice of pumpkin cheesecake wrapped in a warm, fluffy doughnut, with just enough spice to make your kitchen smell like fall in under an hour. This recipe works best for weekend bakers, holiday brunch hosts, and anyone who wants a coffee-shop level treat without leaving the house, and it takes about 45 minutes start to finish. I tested these on my neighbors, and they now “just happen” to walk their dog past my house every time they smell pumpkin and cinnamon.

Why Pumpkin Spice Cheesecake Doughnuts Recipe Is Worth It

Pumpkin spice cheesecake doughnuts hit that sweet spot between cake doughnut and creamy cheesecake bar. You get a soft, tender pumpkin doughnut, a tangy cheesecake swirl, and a cinnamon sugar or glaze finish that makes every bite feel special.

You also mix everything in basic bowls with a whisk, so you skip any fancy equipment or deep-frying drama. Baked doughnuts feel lighter, clean up easier, and still deliver that bakery-style flavor with simple pantry ingredients.

“These pumpkin spice cheesecake doughnuts taste like my favorite coffee shop treat, but better, and I ate two before they even cooled. ★★★★★”

Ingredients You Need

Doughnut Batter

1 cup canned pumpkin puree
- Use 100% pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
2 large eggs, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1/3 cup neutral oil (canola, vegetable, or light olive oil)
1/3 cup whole milk (or 2% in a pinch)
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt

Cheesecake Filling

6 ounces cream cheese, softened
- Use brick-style cream cheese, not whipped; full-fat gives the best texture.
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon sour cream or plain Greek yogurt
1 tablespoon all-purpose flour

Cinnamon Sugar Coating (Option 1)

1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter (salted or unsalted both work)

Vanilla Glaze (Option 2)

1 cup powdered sugar, sifted
2–3 tablespoons milk or half-and-half
1 teaspoon vanilla extract
Pinch of salt to balance the sweetness

Equipment

2 standard nonstick doughnut pans (6 cavities each)
- If you only own one pan, bake in batches.
2 medium mixing bowls and 1 small bowl
Whisk and rubber spatula
Hand mixer or sturdy whisk for cheesecake filling
Piping bags or zip-top bags (optional but helpful)
Cooling rack
Small offset spatula or butter knife

Quick Tips & substitutions

Use canned pumpkin puree, not pumpkin pie filling, so you control the sugar and spice.
Blot very wet pumpkin with paper towels if it looks watery, so the batter stays thick and bakes fluffy.
Swap whole wheat pastry flour for up to half the all-purpose flour if you want a heartier texture.
Use coconut oil or avocado oil instead of vegetable oil if you prefer.
Replace milk with almond milk, oat milk, or lactose-free milk with no problem.
Use a piping bag or zip-top bag with the corner snipped to pipe batter and cheesecake filling neatly into the pans.
Grease the doughnut pans well, even if they say “nonstick,” so the doughnuts release cleanly.
Chill the cheesecake filling for 10–15 minutes if it feels runny, so it holds its shape in the batter.
Choose either cinnamon sugar or glaze, or go wild and do half and half for variety.
Let doughnuts cool at least 10–15 minutes before coating, so they do not break or soak up too much butter.

How to Make Pumpkin Spice Cheesecake Doughnuts Recipe

Mix the Cheesecake Filling

Add softened cream cheese, sugar, vanilla, sour cream, and flour to a small bowl.
Beat with a hand mixer or whisk until the mixture turns smooth, thick, and creamy with no lumps.
Taste a tiny bit and adjust vanilla or sugar if you want it sweeter or more tangy.
Set the bowl in the fridge while you mix the pumpkin doughnut batter.

Make the Pumpkin Doughnut Batter

Preheat the oven to 350°F (175°C) and grease the doughnut pans generously with nonstick spray or butter.
In a medium bowl, whisk pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla until the mixture looks smooth and glossy.
In another bowl, whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until the spices distribute evenly.
Pour the dry ingredients into the wet ingredients and whisk gently until no dry streaks remain; the batter should look thick but pourable.

Fill the Doughnut Pans

Spoon the pumpkin batter into a piping bag or zip-top bag and snip off a medium tip.
Pipe a ring of pumpkin batter into each doughnut cavity, filling each about one-third full.
Transfer the cheesecake filling to another piping bag or small zip-top bag and snip a small tip.
Pipe a thin ring of cheesecake filling over the pumpkin batter, then top with another ring of pumpkin batter until each cavity reaches about three-quarters full.

Bake the Doughnuts

Tap the pans gently on the counter to release any air bubbles and level the batter.
Slide the pans into the oven and bake for 11–14 minutes, until the tops spring back lightly when touched and a toothpick comes out with just a few moist crumbs.
Rotate the pans halfway through baking if your oven browns unevenly.
Remove the pans from the oven and let the doughnuts cool in the pan for 5–7 minutes, then lift them out carefully to a cooling rack.

Coat with Cinnamon Sugar (Option 1)

Stir granulated sugar and cinnamon together in a shallow bowl.
Melt the butter in a separate small bowl.
Brush each warm doughnut lightly with melted butter on both sides.
Toss each doughnut in the cinnamon sugar mixture until it looks evenly coated, then return it to the rack.

Glaze with Vanilla Icing (Option 2)

Whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt in a bowl until smooth and pourable.
Add more milk, a teaspoon at a time, until the glaze flows slowly off the whisk like thick cream.
Dip the cooled doughnuts, top side down, into the glaze, then lift and let excess drip back into the bowl.
Place the glazed doughnuts on a rack set over parchment and let the glaze set for about 15 minutes before serving.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free baking flour blend and check that your baking powder and spices list gluten-free on the label.
Dairy-free: Use dairy-free cream cheese, plant-based milk, and vegan butter; skip sour cream or use a dairy-free yogurt.
Lower sugar: Cut the sugar in the batter by 2–3 tablespoons and drizzle a light glaze instead of a full coating.
Low carb: Use an almond flour baking blend and a sugar substitute that measures like sugar, and expect a slightly denser texture.
Extra spice: Add an extra 1/2 teaspoon pumpkin pie spice or a pinch of nutmeg and cloves for a stronger spice kick.
Chocolate twist: Fold 1/2 cup mini chocolate chips into the pumpkin batter or drizzle melted dark chocolate over the cooled doughnuts.
Nutty crunch: Sprinkle chopped toasted pecans or walnuts over the glaze while it still feels wet.

Ways to Serve Pumpkin Spice Cheesecake Doughnuts Recipe

Serve warm with a hot mug of coffee, chai, or hot cocoa for a cozy breakfast.
Plate them on a tiered stand for a fall brunch or holiday dessert table.
Pack them in lunchboxes as a special midweek treat.
Warm leftover doughnuts in the microwave for 10–15 seconds and top with a spoonful of vanilla yogurt.
Pair with a scoop of vanilla or cinnamon ice cream for a dessert that tastes like a pumpkin cheesecake sundae.

Storage Success

Store leftover pumpkin spice cheesecake doughnuts in an airtight container in the fridge because of the cheesecake filling. Line the container with a paper towel to catch extra moisture and keep the texture soft, not soggy. Enjoy them within 3–4 days for the best flavor and structure. Reheat chilled doughnuts in the microwave for about 10 seconds or in a low oven for 5 minutes to bring back that fresh-baked feel.