Looking for a unique twist on classic Thanksgiving recipes? These Pumpkin Cheesecake Brioche Doughnuts combine soft, buttery brioche dough with a luscious pumpkin cheesecake filling—making them an indulgent and festive dessert for your holiday table. Whether served for brunch or as a sweet end to your Thanksgiving feast, these doughnuts are guaranteed to impress.
Ingredients for Pumpkin Cheesecake Brioche Doughnuts
For the Brioche Dough:
-
3 ½ cups all-purpose flour
-
¼ cup granulated sugar
-
1 tsp salt
-
1 packet (2 ¼ tsp) active dry yeast
-
½ cup whole milk, warm (110°F / 43°C)
-
4 large eggs
-
10 tbsp unsalted butter, softened
the Pumpkin Cheesecake Filling:
-
8 oz cream cheese, softened
-
½ cup pumpkin puree (not pumpkin pie filling)
-
¼ cup powdered sugar
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
1 tsp vanilla extract
Coating:
-
½ cup granulated sugar
-
1 tsp cinnamon
Optional:
-
Powdered sugar for dusting
-
Maple glaze or cream cheese drizzle for serving
Required Kitchen Tools
-
Stand mixer with dough hook (recommended)
-
Mixing bowls
-
Rolling pin
-
3-inch round cutter
-
Baking sheet
-
Parchment paper
-
Deep fryer or heavy-bottomed pot for frying
-
Thermometer (for oil temperature)
-
Piping bag (or ziplock with snipped corner)
Step-by-Step Preparation Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
Step 2: Make the Brioche Dough
In the bowl of a stand mixer, mix flour, sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until the dough begins to come together.
Add the softened butter a tablespoon at a time, mixing until fully incorporated. Continue kneading with the dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
Cover with plastic wrap and let rise in a warm place for 1–1.5 hours or until doubled in size.
Step 3: Chill the Dough
Punch down the dough and refrigerate for at least 2 hours or overnight. This makes the dough easier to handle and shape.
Step 4: Prepare the Pumpkin Cheesecake Filling
While the dough chills, mix the softened cream cheese, pumpkin puree, powdered sugar, spices, and vanilla until smooth. Transfer to a piping bag and refrigerate until ready to use.
Step 5: Shape the Doughnuts
Roll out the chilled dough on a floured surface to about ½ inch thick. Cut out rounds using a 3-inch cutter. Place on a parchment-lined baking sheet, cover loosely, and let rise at room temperature for 45–60 minutes until puffy.
Step 6: Fry the Doughnuts
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the doughnuts in batches for about 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined tray, then toss in cinnamon sugar while warm.
Step 7: Fill the Doughnuts
Once the doughnuts are cool enough to handle, use a knife or skewer to make a small pocket in the side of each one. Fill with the pumpkin cheesecake mixture using a piping bag.
Step 8: Serve and Enjoy!
Serve warm or at room temperature. Dust with powdered sugar or drizzle with maple glaze for extra flair.
Helpful Tips for the Best Doughnuts
-
Use room temperature ingredients for even mixing and smooth texture.
-
Don’t rush the chill time—it’s crucial for shaping soft brioche dough.
-
Keep oil temperature consistent during frying to avoid greasy or undercooked centers.
-
Don’t overfill the doughnuts—a little cheesecake filling goes a long way.
-
Serve fresh for best texture, but leftovers can be stored in the fridge and gently reheated.
Why These Doughnuts Belong in Your Thanksgiving Recipes Collection
Pumpkin Cheesecake Brioche Doughnuts are the perfect blend of classic fall flavors and gourmet flair. The rich brioche base offers a bakery-quality texture, while the spiced cheesecake filling delivers a creamy, indulgent twist. These doughnuts are an unexpected addition to traditional Thanksgiving recipes, yet they fit perfectly with the warmth and joy of the season.
Whether you’re baking for guests or treating yourself, this recipe is guaranteed to be a crowd-pleaser.
Conclusion: Bake Something Memorable This Thanksgiving
Looking to elevate your Thanksgiving recipes this year? Step outside the pie box and into doughnut heaven with these Pumpkin Cheesecake Brioche Doughnuts. They’re festive, flavorful, and totally worth the effort. With their golden crust, creamy filling, and warm spices, they’ll have everyone asking for seconds—and the recipe.
Print
Pumpkin Cheesecake Brioche Doughnuts
- Total Time: 2 hours 50 minutes
- Yield: 12 medium-sized brioche doughnuts 1x
Description
Impress your guests with Pumpkin Cheesecake Brioche Doughnuts—an indulgent twist on classic Thanksgiving recipes. Soft, sweet, and spiced to perfection!
Ingredients
allrecipe Ingredients
🥯 For the Brioche Dough:
-
3 ½ cups all-purpose flour
-
¼ cup granulated sugar
-
1 tsp salt
-
1 packet (2 ¼ tsp) active dry yeast
-
½ cup whole milk, warm (110°F / 43°C)
-
4 large eggs
-
10 tbsp unsalted butter, softened
🎃 For the Pumpkin Cheesecake Filling:
-
8 oz cream cheese, softened
-
½ cup pumpkin puree (not pumpkin pie filling)
-
¼ cup powdered sugar
-
½ tsp cinnamon
-
¼ tsp nutmeg
-
1 tsp vanilla extract
🍥 For Coating:
-
½ cup granulated sugar
-
1 tsp cinnamon
🌟 Optional:
-
Powdered sugar for dusting
-
Maple glaze or cream cheese drizzle for serving
🧰 Required Kitchen Tools
-
Stand mixer with dough hook (recommended)
-
Mixing bowls
-
Rolling pin
-
3-inch round cutter
-
Baking sheet
-
Parchment paper
-
Deep fryer or heavy-bottomed pot for frying
-
Thermometer (for oil temperature)
-
Piping bag (or ziplock with snipped corner)
👨🍳 Step-by-Step Preparation Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until frothy.
Step 2: Make the Brioche Dough
In the bowl of a stand mixer, mix flour, sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until the dough begins to come together.
Add the softened butter a tablespoon at a time, mixing until fully incorporated. Continue kneading with the dough hook for 8–10 minutes until the dough is smooth, elastic, and slightly sticky.
Cover with plastic wrap and let rise in a warm place for 1–1.5 hours or until doubled in size.
Step 3: Chill the Dough
Punch down the dough and refrigerate for at least 2 hours or overnight. This makes the dough easier to handle and shape.
Step 4: Prepare the Pumpkin Cheesecake Filling
While the dough chills, mix the softened cream cheese, pumpkin puree, powdered sugar, spices, and vanilla until smooth. Transfer to a piping bag and refrigerate until ready to use.
Step 5: Shape the Doughnuts
Roll out the chilled dough on a floured surface to about ½ inch thick. Cut out rounds using a 3-inch cutter. Place on a parchment-lined baking sheet, cover loosely, and let rise at room temperature for 45–60 minutes until puffy.
Step 6: Fry the Doughnuts
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the doughnuts in batches for about 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined tray, then toss in cinnamon sugar while warm.
Step 7: Fill the Doughnuts
Once the doughnuts are cool enough to handle, use a knife or skewer to make a small pocket in the side of each one. Fill with the pumpkin cheesecake mixture using a piping bag.
Step 8: Serve and Enjoy!
Serve warm or at room temperature. Dust with powdered sugar or drizzle with maple glaze for extra flair.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes (frying and filling)
Nutrition
- Serving Size: 1 doughnut
- Calories: ~320 kcal
- Sugar: 12g
- Sodium: 220mg