Ingredients
3 cups all-purpose flour
1/2 cup pumpkin puree (plain)
8 oz cream cheese, softened
2 1/4 tsp active dry yeast
1/2 cup granulated sugar
2 tsp pumpkin spice
1/2 cup warm milk
1/2 cup powdered sugar for filling
1/2 cup granulated sugar and 1 tbsp cinnamon for coating
Instructions
Whisk flour, sugar, and yeast in a large bowl.
Add pumpkin puree and warm milk, mixing until a shaggy dough forms.
Knead dough on a floured surface for eight minutes until smooth and elastic.
Cover dough with a damp cloth in a greased bowl and proof for one hour.
Beat softened cream cheese, powdered sugar, and pumpkin spice in a bowl until smooth.
Roll out dough to 1/2-inch thickness and cut into ring shapes with a doughnut cutter.
Bake at 375°F for 12-15 minutes until golden brown.
Once slightly cooled, pipe the cream cheese mixture into the centers of the doughnuts.
Toss doughnuts in cinnamon sugar mixture before serving.
Notes
Ensure yeast is fresh and active for the best rise. Room temperature cream cheese is essential for a lump-free filling. Leftovers should be stored in the refrigerator due to the cream cheese content.
- Prep Time: 30
- Cook Time: 15
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg