Small Batch Pumpkin Cheesecake Donuts
You'll want to add these delicious Small Batch Pumpkin Cheesecake Donuts to your to-do list this fall! These adorable pumpkin shaped donuts are fried to perfection and then coated in cinnamon sugar and filled with a creamy pumpkin spice cheesecake filling!
INGREDIENTS
Pumpkin Donut Dough
- ¼ Cup (56g) Lowfat Buttermilk warmed to 105ºF (40ºC)
- 1 ⅛ Teaspoon (4g) Dry Active Yeast
- 2 Tablespoons + 1 Teaspoon Brown Sugar divided
- 1 Cup (120g) Bread Flour + 1 to 2 tablespoons if needed
- 1 Cup (120g) All-Purpose Flour
- ¼ Cup (56g) Pure Pumpkin Puree (not pumpkin pie filling)
- 2 Tablespoons (28g) Unsalted Butter melted
- 1 Whole Large Egg room temp
- 1 Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Fine Salt
Pumpkin Pie Cheesecake Filling
- ¼ Cup (56g) Heavy Cream cold
- 3 Ounces (85g) Full-Fat Cream Cheese (Block, not tub)
- 2 Tablespoons (28g) Pure Pumpkin Puree
- ¾ Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Vanilla Paste or Extract
- ½ Cup (56g) Powdered Sugar
Coating
- ⅓ Cup (67g) Granulated White Sugar
- ½ Teaspoon Cinnamon
For Frying
- 2 Quarts 1.89 liters Frying Oil (like canola, vegetable or shortening)
Instructions
- Bloom the Yeast - In a large mixing bowl or bowl of a stand mixer, add warm buttermilk, active dry yeast and 1 teaspoon of brown sugar, and stir well to combine. Let bloom for 5 to 7 minutes. see note below for instant yeast¼ Cup (56g) Lowfat Buttermilk1 ⅛ Teaspoon (4g) Dry Active Yeast
- Combine all Ingredients - To the frothy yeast mixture, add bread flour, all-purpose flour, pumpkin puree, melted butter, egg, pumpkin spice and salt. With a spoon or spatula, mix all the ingredients together until it becomes a shaggy ball.1 Cup (120g) Bread Flour + 1 to 2 tablespoons if needed1 Cup (120g) All-Purpose Flour¼ Cup (56g) Pure Pumpkin Puree (not pumpkin pie filling)2 Tablespoons (28g) Unsalted Butter1 Whole Large Egg1 Teaspoon Pumpkin Pie Spice½ Teaspoon Fine Salt
- Knead the Dough - Fit your stand mixer with the dough hook attachment and knead on medium speed for about 15 minutes or until it passes the window pane test. If it's a bit sticky, you can gradually add 1 to 2 tablespoons of bread flour. see notes below for kneading by hand and window pane test
- Let Double in Size - Form dough into a ball, then place into a lightly oiled bowl (I used the same stand mixer bowl). Cover with plastic wrap and allow to rise in a warm place for about an hour or until it doubles in size. If using instant yeast, it will take less time.
- Prep the Parchment Squares & Twine - When the dough has almost doubled in size, cut out 6, 4x4 inch (10x10 cm) parchment paper squares. Then cut 12, 16-inch (40 cm) long pieces of butcher's twine and set aside.
- Divide the Dough - Gently deflate the dough and transfer it onto a lightly floured work surface. Cut the dough into 6 equal pieces. Weigh the entire dough with a kitchen scale and then divide that number by 6. Mine came out to 76 grams per piece.
- Roll into Smooth Balls - Grab a piece of dough and press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along. It will tighten and the top will become smooth. Please see the photos in the body of the post as a reference.
- Shape the Pumpkin Donuts - Shape one donut at a time and cover the rest with plastic wrap to prevent them from drying out. Position a piece of twine horizontally on a work surface. Place a bun on top of the twine, seam side down. Bring the ends of the twine together and then twist it over the center of the dough vertically, creating a quadrant. Gently flip the bun over and tie 2 knots. Flip it back over (seam side down) and repeat the process one more time. This will create a total of 8 sections. Finish shaping the rest of the dough. Please see the photos in the body of the post as a reference.
- Allow Donuts to Proof - Place donuts on parchment paper squares and transfer to a large baking tray. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to rise for about 45 minutes or until it passes the “poke” test. It may take less time if you are using instant yeast, so check after 25 minutes.
- Make Pumpkin Cheesecake Filling - In a small bowl or measuring cup, whip the heavy cream until stiff peaks form; set aside. In a medium bowl, add cream cheese, pumpkin puree, pumpkin pie spice and vanilla and whisk until smooth. Then sift in the powdered sugar and mix until combined. Finally, gently fold in the whipped cream until combined. Transfer the filling to a piping bag and set in the fridge until needed. You can also use a ziploc bag and snip off the corner later when you fill the donuts.¼ Cup (56g) Heavy Cream3 Ounces (85g) Full-Fat Cream Cheese (Block, not tub)2 Tablespoons (28g) Pure Pumpkin Puree¾ Teaspoon Pumpkin Pie Spice½ Teaspoon Vanilla Paste or Extract½ Cup (56g) Powdered Sugar
- Combine the Coating - In a shallow bowl, combine ⅓ cup granulated sugar and ½ teaspoon ground cinnamon. Set aside.
- Prep Frying Oil - Fill a medium sized pot with at least 2 inches of frying oil. Attach a candy thermometer to the side of the pot and heat the oil over medium/high heat.
- Fry the Donuts - Once the donuts are proofed and the oil reaches 350ºF (176ºF), carefully place 2 donuts into the hot oil with the parchment paper. After a few seconds, use tongs and remove the papers. Fry for 1 full minute on each side. Then flip the donuts and fry for an additional 30 seconds on each side. Set a timer!
- Remove the Butcher's Twine - Transfer the fried donuts onto a cooling rack lined with paper towels. When it's cool enough to handle, carefully cut and remove the twine with some kitchen shears.
- Coat the Donuts - Coat the pumpkin donuts in the cinnamon sugar mixture and shake off the excess.
- Fill the Donuts & Serve - Create a hole in the top center of the donuts and fill with the pumpkin cheesecake filling. For a festive touch, garnish with cinnamon sticks. I used pruning shears to make a clean cut with the cinnamon sticks. Serve and enjoy!
Notes
Instant Yeast - If you are using instant yeast, there is no need to activate it. Just combine all the dough ingredients into your mixing bowl, making sure your buttermilk is warm. Keep in mind your rise and proof time will be a little shorter.
Kneading by Hand - Turn out the shaggy dough onto a work surface and knead my hand for up to 20 minutes or until it passes the window pane test. While kneading, it can get quite sticky, but refrain from adding too much flour. You can lightly oil your hands and use a plastic bench scraper to help move the dough around. Keep at it and eventually the dough will become smooth and less sticky.
Window Pane Test - The dough is properly kneaded when it's passes the window pane test. Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.
Donut Shape - If you'd like a traditional bun donut shape, you can skip step 7 and continue onto step 8.
Be prepared before you start to fry - After the donuts are done proofing, this recipe moves quickly. Have your oil heated to temperature with a thermometer clipped to your pot, a cooling rack lined with paper towels and your filling and coating ready.
Storage - Unfilled Donuts can be stored in an airtight container, on the counter for up to 3 days. Filled Donuts can be stored in an airtight container, in the fridge for 3 to 4 days. Allow to come to room temperature before serving.
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