Pumpkin Spice Cheesecake Doughnuts Recipe hits every cozy fall craving at once, with fluffy pumpkin dough, tangy cheesecake filling, and a warm cinnamon sugar coat that tastes like a bakery special. This recipe works well for weekend bakers, holiday brunch hosts, or anyone who wants a coffee-shop level treat in about 1 hour total. I test pumpkin recipes year-round in my tiny American kitchen, and my neighbors never complain when these doughnuts show up at their door.

Why Pumpkin Spice Cheesecake Doughnuts Recipe Is Worth It

You get the best parts of pumpkin pie, cheesecake, and doughnuts in one bite, without a complicated yeast dough. The batter uses pantry staples, bakes in a doughnut pan, and skips deep frying, so cleanup stays simple.

The cheesecake swirl feels fancy but comes together in one bowl and pipes easily. These pumpkin spice cheesecake doughnuts stay moist for days, so they work great for make-ahead brunch or dessert.

“These Pumpkin Spice Cheesecake Doughnuts taste like a coffee shop pastry but fresher, softer, and way more generous with the cheesecake filling. ★★★★★”

Ingredients You Need

Dry ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup light brown sugar, packed

You can use a pumpkin pie spice blend if you prefer shortcuts. Use 3 teaspoons pumpkin pie spice and skip the separate cinnamon, ginger, nutmeg, and cloves.

Wet ingredients

1 cup canned pumpkin puree
- Use pure pumpkin, not pumpkin pie filling. I like Libby’s for consistent texture.
2 large eggs, room temperature
1/2 cup neutral oil (canola, vegetable, or light olive oil)
1/2 cup whole milk or evaporated milk
2 teaspoons vanilla extract

Evaporated milk gives a slightly richer flavor and thicker batter. Use dairy-free milk if needed, but choose an unsweetened version.

Cheesecake filling

8 ounces cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 tablespoon sour cream or Greek yogurt

Use full-fat cream cheese for the smoothest texture. A brick style works better than whipped cream cheese from a tub.

Cinnamon sugar coating

1/2 cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter

You can use brown sugar for a deeper caramel flavor, but granulated sugar gives a classic doughnut shop vibe.

Optional glaze

1 cup powdered sugar
2 to 3 tablespoons milk or cream
1/2 teaspoon vanilla extract
Pinch of cinnamon

Whisk until smooth and pourable. Thin with extra milk or thicken with more powdered sugar.

Equipment list

2 standard nonstick doughnut pans (6 cavities each)
2 medium mixing bowls
1 large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Whisk
Piping bags or zip-top bags
Cooling rack
Small bowl for cinnamon sugar

If you do not own doughnut pans, you can bake the batter in a mini muffin pan and call them doughnut holes.

Quick Tips & substitutions

Use room temperature cream cheese so the cheesecake filling turns smooth and pipes easily.
Stir the pumpkin batter gently and stop when the flour disappears to keep the doughnuts tender.
Swap pumpkin pie spice for the individual spices if you want a faster prep.
Use coconut oil or avocado oil instead of vegetable oil if you prefer.
Choose lactose-free cream cheese and milk if you need a gentler option.
Use a zip-top bag with the corner snipped off as a piping bag if you do not own pastry bags.
Grease the doughnut pans lightly, even if they say nonstick, so the doughnuts release cleanly.
Let the doughnuts cool a few minutes before coating so the cinnamon sugar sticks but does not melt into a syrupy layer.

How to Make Pumpkin Spice Cheesecake Doughnuts Recipe

Mix the cheesecake filling

Add the softened cream cheese, sugar, vanilla, egg yolk, and sour cream to a medium bowl.
Beat with a hand mixer on medium speed until the mixture turns smooth and creamy, about 1 to 2 minutes.
Scrape the bowl, beat again briefly, then spoon the filling into a piping bag or zip-top bag.
Chill the bag in the fridge while you mix the pumpkin doughnut batter so the filling firms up slightly.

Prepare the pumpkin doughnut batter

Preheat the oven to 350°F and lightly grease the doughnut pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, granulated sugar, and brown sugar.
In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no dry streaks of flour remain.

Fill the doughnut pans

Spoon or pipe a ring of pumpkin batter into each doughnut cavity, filling each about one third full.
Snip the tip off the chilled cheesecake filling bag.
Pipe a thick ring of cheesecake filling over the pumpkin batter in each cavity, staying away from the very center hole.
Cover the cheesecake ring with more pumpkin batter until the cavities reach about three quarters full.

Bake the doughnuts

Place the pans on the middle rack of the oven.
Bake 12 to 15 minutes, until the tops spring back lightly when touched and a toothpick inserted into the pumpkin portion comes out clean.
Remove the pans from the oven and let the doughnuts cool in the pan for 5 minutes.
Gently turn the doughnuts out onto a cooling rack and let them cool until just warm.

Coat in cinnamon sugar

Stir the granulated sugar and cinnamon together in a small bowl.
Brush each warm doughnut lightly with melted butter.
Toss or roll each doughnut in the cinnamon sugar mixture until fully coated.
Place the coated doughnuts back on the rack and let them finish cooling, or enjoy them warm.

Optional glaze finish

Whisk powdered sugar, milk, vanilla, and a pinch of cinnamon in a bowl until smooth.
Drizzle the glaze over cooled doughnuts in a zigzag pattern or dip the tops for a thicker layer.
Let the glaze set for 10 to 15 minutes before stacking or storing.

Recipe Variations

Gluten free: Use a 1 to 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 milk, and vegan butter; skip the sour cream or use a dairy free yogurt.
Low sugar: Use a sugar substitute that measures cup for cup and skip the glaze; coat lightly in cinnamon and a small amount of sugar or a sugar alternative.
Low carb: Use almond flour plus a low carb baking blend, sugar substitutes, and a low carb cream cheese; expect a slightly denser texture.
Add-ins: Fold mini chocolate chips, chopped pecans, or walnuts into the pumpkin batter.
Extra spice: Add a pinch of black pepper or cardamom to the spice mix for a bakery-style twist.

Ways to Serve Pumpkin Spice Cheesecake Doughnuts Recipe

Serve warm with hot coffee, chai, or a mug of cocoa for a cozy breakfast.
Plate them on a tiered stand for a fall brunch centerpiece.
Pack them in lunchboxes as a fun dessert that feels special but travels well.
Slice them in half and warm them briefly in the toaster oven for a next-day treat.
Top each doughnut with a small dollop of whipped cream and a sprinkle of cinnamon for dessert plates.

Storage Success

Let the pumpkin spice cheesecake doughnuts cool completely before you store them so condensation does not make them soggy. Place them in a single layer in an airtight container, or separate layers with parchment if you stack them. Keep them in the fridge for up to 4 days, since the cheesecake filling needs a cool environment. Warm chilled doughnuts in the microwave for 10 to 15 seconds or in a low oven for a few minutes to refresh the texture before serving.