Name: Cheesecake Pumpkin Doughnuts with Gingersnap Crumb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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)

Ingredients

Scale

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)

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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.

Author: Jesseca
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