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

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🧰 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)

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👨‍🍳 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.