The fall season is upon us, which means it’s the perfect time to whip up a batch of mouthwatering Cheesecake Pumpkin Doughnuts with Gingersnap Crumb. These little delights blend creamy cheesecake with the cozy, warm spices of pumpkin and the crunchy goodness of gingersnap cookies. You can almost feel the joy radiating from every bite! Whether you’re hosting a family gathering, attending a cozy brunch, or simply treating yourself, these doughnuts are sure to impress. Plus, they’re relatively easy to make, especially since we’re using refrigerated biscuits. So let’s get started on this tasty journey and create some pumpkin magic together!
Why This Recipe Works
The unique combination of flavors in Cheesecake Pumpkin Doughnuts with Gingersnap Crumb sets this treat apart. The rich creaminess of the cheesecake is beautifully complemented by the warm, spicy essence of pumpkin and gingersnap. By frying refrigerated biscuits, we simplify the process while ensuring a fluffy texture. This method makes these doughnuts not only easy to prepare but also delicious, making them perfect for any occasion.
Why You’ll Love This Cheesecake Pumpkin Doughnuts with Gingersnap Crumb
These indulgent doughnuts are a feast for both the senses and the eyes. Topped with crunchy gingersnap crumbs and a luscious cream cheese filling, they are an irresistible fall treat. Picture yourself enjoying them at breakfast, as a midday snack, or as a special dessert. Each bite embodies comfort and joy, sure to leave a lasting impression on everyone who tries them.
Ingredients
- 16.3 oz refrigerated biscuits (8 count)
- 30 oz vegetable oil (for frying)
For the Filling:
- 4 oz cream cheese
- 1/3 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
For the Topping:
- 3/4 cup powdered sugar
- 1 tsp pumpkin spice
- 2 1/2 tbsp heavy whipping cream
- 10-12 gingersnap cookies (crumbled)
Preparing the Doughnuts
Preheating the Oil
Start by preheating your oil in a fryer, Dutch oven, or medium saucepan to a temperature of 340-350°F. Maintaining a consistent temperature is crucial for obtaining that beautiful golden-brown exterior, which is what we’re aiming for.
Making the Pumpkin Cheesecake Filling
In a mixing bowl, beat together the cream cheese, sugar, pumpkin puree, and spices for about 2-3 minutes until creamy and smooth. Once it’s combined, transfer this delightful filling into a piping bag equipped with a pastry filling tip and set it aside.
Preparing the Gingersnap Crust
Next, it’s time to crush the gingersnap cookies. You can do this manually in a plastic bag or use a food processor for quicker results. The goal is to create small crumbs, which you will place in a wide, shallow bowl. This delicious topping will bring a delightful crunch to your finished doughnuts.
Whisking the Glaze
In another bowl, whisk together the powdered sugar, pumpkin spice, and heavy whipping cream until smooth. This glaze adds a sweet, festive touch to each doughnut, making them look as fantastic as they taste.
Frying the Doughnuts
Carefully open the package of refrigerated biscuits and separate them. Fry 2-3 biscuits at a time in the preheated oil until both sides are that lovely golden brown, turning them as needed to ensure even cooking. Use a metal spoon or tongs for safety to remove them and let them drain on paper towels to absorb excess oil.
Filling Each Doughnut
Once the doughnuts have cooled for a few minutes, it’s time to fill them. Using the piping bag filled with the pumpkin cheesecake mixture, carefully inject the filling into each doughnut. Enjoy the fun of seeing them puff up with that creamy goodness!
Glazing and Topping
Dip the top of each filled doughnut in the glaze you prepared earlier, ensuring each one gets an even coating of sweetness. Then, roll them in the crushed gingersnap crumbs. Make sure every doughnut is well-coated with the crumbs for that perfect crunch.
Serving Suggestions
Serve these delightful Cheesecake Pumpkin Doughnuts warm, perhaps with a cup of coffee or some cozy apple cider on the side. They’re fabulous for family gatherings, holiday brunches, and Halloween parties, inviting smiles and joy at every gathering.
Tips for Success
- Ensure the oil is hot enough before frying. A thermometer can help, ensuring you achieve that perfect doughnut texture.
- Feel free to experiment with spice levels in the filling to suit your personal taste preferences.
- For a festive twist, consider throwing in mini chocolate chips to the filling for added flavor.
Variations
- You can substitute pumpkin puree with sweet potato puree for a different, yet equally delicious flavor profile.
- Add a dash of nutmeg to the cream cheese filling for an extra layer of warmth and complexity.
- For those with dietary restrictions, using gluten-free biscuits is a fantastic option to enjoy this treat.
Storage Tips
If you happen to have leftover doughnuts (a rare occurrence, I know!), store them in an airtight container at room temperature for up to 2 days. For longer storage, simply place them in the refrigerator for up to a week or freeze for up to a month.
Pairing Ideas
These doughnuts pair beautifully with fall-inspired beverages, making them even more delightful. Consider serving them alongside spiced chai lattes or warm apple cider. They would also make a lovely addition to a fresh fruit salad, creating a well-rounded treat.
FAQs
1. Can I use homemade doughnuts instead of refrigerated biscuits?
Yes, using homemade doughnut batter works wonderfully; just ensure it’s suitable for frying.
2. How do I prevent my doughnuts from getting too greasy?
Make sure the oil temperature is correct, and avoid frying too many doughnuts at once, as that can lower the oil temperature too much.
3. Can the filling be prepared ahead of time?
Absolutely! The filling can be made a day in advance and refrigerated until you’re ready to use it.
4. What’s the best way to reheat leftovers?
To retain the best texture, reheat in the oven at 350°F for about 5-7 minutes for warm, fluffy doughnuts.
5. How can I make these doughnuts vegan?
Simply use a plant-based cream cheese alternative and replace the heavy whipping cream with a non-dairy option.
These Cheesecake Pumpkin Doughnuts with Gingersnap Crumb are more than just a treat; they’re an experience filled with seasonal flavors that evoke warmth and cheer. For gatherings or a cozy day at home, they remind us of the little joyful moments in life. So roll up your sleeves and enjoy creating this delectable recipe that will soon become a cherished fall favorite in your kitchen!
PrintCheesecake Pumpkin Doughnuts with Gingersnap Crumb
These delightful doughnuts blend creamy cheesecake with pumpkin and crunchy gingersnap cookies, making for the perfect fall treat for any gathering.
- Total Time: 30 minutes
- Yield: 8 doughnuts 1x
Ingredients
- 16.3 oz refrigerated biscuits (8 count)
- 30 oz vegetable oil (for frying)
- 4 oz cream cheese
- 1/3 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin spice
- 3/4 cup powdered sugar
- 1 tsp pumpkin spice
- 2 1/2 tbsp heavy whipping cream
- 10–12 gingersnap cookies (crumbled)
Instructions
- Preheat the oil to 340-350°F.
- Mix cream cheese, sugar, pumpkin puree, and spices until smooth.
- Crush gingersnap cookies into small crumbs.
- Whisk powdered sugar, pumpkin spice, and heavy whipping cream until smooth.
- Fry separated biscuits until golden brown.
- Fill cooled doughnuts with pumpkin cheesecake mixture using a piping bag.
- Glaze filled doughnuts and roll in gingersnap crumbs.
Notes
Ensure oil is hot enough before frying for best texture.
Experiment with spice levels in the filling to adjust to taste.
For a fun twist, consider adding mini chocolate chips to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 25