Pumpkin Spice Cheesecake Donuts – Pumpkin, cheesecake, and warm fall spices come together in these super-soft baked donuts—you won’t be able to stop at one.
Hello! I’m Sarah from Whole and Heavenly Oven, where I share mostly healthy but always indulgent recipes for fellow dessert lovers. I’m excited to be guest-posting for Amber on her lovely blog.
If you love pumpkin spice cheesecake like I do, these donuts are for you. Fall flavors wrapped into a morning-friendly bite make them irresistible.
Sometimes you want cheesecake for breakfast, but making a whole cheesecake feels like overkill. These pumpkin cheesecake donuts are the simple solution: all the flavor of cheesecake and pumpkin, transformed into a quick baked donut that works perfectly with your morning coffee.
Cheesecake + pumpkin spice + donut = breakfast. Delicious math.
These baked donuts capture everything you love about fall: moist pumpkin cake, cozy spices, and a creamy cheesecake glaze. They’re simple to make and ready in about 30 minutes, which is perfect for hungry mornings.
Because they’re baked instead of fried, these donuts are lighter but still incredibly satisfying. Homemade pumpkin spice cheesecake donuts easily outshine store-bought versions.
The pumpkin donuts are moist and perfectly spiced, and the cheesecake glaze is so good you might be tempted to eat it with a spoon. Resist just long enough to save some for dipping—the combination is heavenly.
These donuts don’t wait for a specific date on the calendar—if you want pumpkin, make them now. They’re perfect for weekend mornings or whenever you crave a cozy treat.
Pumpkin Spice Cheesecake Donuts
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Ingredients
DONUTS
- ½ cup (122 g) pumpkin puree
- ½ cup (100 g) coconut sugar or brown sugar
- ¼ cup (59 ml) vegetable oil
- ¼ cup (59 ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) white whole wheat flour, (stir, spoon & level)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
CHEESECAKE GLAZE
- 4 oz (113 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ teaspoon vanilla extract
- 2 to 3 Tablespoons milk
- Cinnamon for sprinkling, optional
Instructions
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Prepare the donuts: Preheat oven to 350°F (175°C). Lightly grease a donut pan and set aside.
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In a large bowl whisk together pumpkin, sugar, oil, milk, egg, and vanilla until smooth. In a separate bowl, combine flour, baking powder, cinnamon, and salt. Fold the dry ingredients gently into the wet ingredients until just combined.
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Transfer batter to a resealable plastic bag, snip off a corner, and pipe the batter into the prepared donut pan.
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Bake for 10 to 11 minutes, or until a toothpick inserted into a donut comes out clean. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
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Make the cheesecake glaze: Beat softened cream cheese in a medium bowl until creamy. Add sugar and vanilla, then beat in just enough milk (2 to 3 tablespoons) to reach a thick glaze consistency.
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Dip cooled donuts into the cheesecake glaze and, if desired, sprinkle with a little cinnamon. Enjoy.
Notes
Recipe from Sarah at Whole and Heavenly Oven
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A few similar fall recipes you might enjoy!
Pumpkin Chocolate Chip Cookies
Apple Pie Ricotta Pancakes
Everything Caramel Apples
