If you’re on the lookout for a fall-inspired treat that’s rich, fluffy, and downright irresistible, then the Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe is exactly what you need. These doughnuts blend the warm spices of pumpkin and cinnamon with a luscious vegan cheesecake filling, creating a perfect harmony of creamy and cakey textures. Whether you’re indulging yourself or sharing with friends, this recipe is sure to become a seasonal favorite that brings cozy vibes and a smile with every bite.

Ingredients You'll Need

The image shows a baking tray with ten round, golden-brown buns that have a smooth, shiny surface, arranged in three rows with some overlapping. The tray is on a white marbled background. Above the tray are two clear glass bowls, one filled with a light brown powdery mixture and a silver spoon resting inside, and the other filled with a pale yellow liquid. The overall setup looks clean and fresh, focused on the buns and the two ingredient bowls, photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe plays a vital role. From the fragrant pumpkin spice milk to the creamy vegan cheesecake filling, each element adds a unique layer of flavor and texture, making the doughnuts delightfully soft, aromatic, and satisfying.

Malk Organic Pumpkin Spice Milk (1 cup, heated to 110F): This warms up the yeast and infuses a subtle pumpkin spice note that sets the autumn tone.

Dry activated yeast (2 tsp): Key for a light, airy dough that rises beautifully.
Granulated sugar (¼ cup for dough, 1 cup for coating): Adds sweetness both inside and outside for the perfect balance.
Pumpkin puree (¼ cup): Brings moisture and that unmistakable pumpkin flavor.

Vanilla extract (1 teaspoon for dough, 1 teaspoon for filling): Enhances the sweetness and rounds out the spices.
All-purpose flour (4 cups): Creates the sturdy yet soft structure of the doughnuts.
Nutmeg (1 tsp) and sea salt (¼ tsp): Nutmeg adds warmth while salt sharpens the flavors.

Salted vegan butter (½ cup, room temperature): Adds richness and tenderness while keeping the dough tender.
Avocado or sunflower oil (3 cups for frying): Neutral oils for crisp, golden-fried doughnuts.
Pumpkin spice (1 tablespoon for coating, 1 teaspoon for filling): Essential for that cozy fall aroma and taste.

Vegan cream cheese (2 cups, room temperature): The star of the cheesecake filling, creamy and tangy.
Malk Organic cinnamon creamer (¼ cup): Adds a cinnamon sweetness to make the filling extra dreamy.

How to Make Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe

Step 1: Bloom the Yeast

Start by warming your pumpkin spice milk to about 110 degrees Fahrenheit — the perfect temperature to coax the yeast awake. Mix the activated yeast into the warm milk and set it in a cozy warm spot for 7-10 minutes. You'll know it’s ready when you see it foaming and smelling delightfully yeasty, the first sign of a fluffy dough to come.

Step 2: Make the Dough

Next, combine sugar, pumpkin puree, vanilla extract, and your foamy yeast mixture in a large bowl or a mixer. Gradually add flour, nutmeg, and salt until the dough looks ragged but is starting to come together. Toss in the vegan butter and keep mixing; it will initially seem gooey but persevere! The butter will get fully mixed in, transforming the dough to soft, pliable perfection. Knead the dough for 5-7 minutes until it passes the windowpane test, indicating it's elastic and ready to rise.

Step 3: First Proof

Place your dough ball in a greased bowl, cover with a clean towel, and let it rest in a warm spot for about 1 to 2 hours. The dough should nearly double, becoming pillowy and almost alive — that’s where all the magic happens!

Step 4: Shape the Doughnuts

Gently roll out your dough on a lightly floured surface to about an inch thick. Use a large doughnut or cookie cutter to cut out doughnut shapes, placing each on individual parchment squares. Gather scraps and re-roll to maximize your dough. This step is very satisfying because you can see your future doughnuts taking shape.

Step 5: Second Proof

Cover the cut doughnuts and let them rest again for 30 to 45 minutes until they almost double in size. This final rise is crucial for that tender, airy crumb you want in every bite.

Step 6: Prepare the Cinnamon Cheesecake Filling

While your doughnuts are proofing, whisk together the vegan cream cheese, Malk cinnamon creamer, pumpkin pie spice, and vanilla extract until smooth. Chill it in the fridge to keep it firm — this luscious filling makes these doughnuts stand out in a league of their own.

Step 7: Heat the Oil and Fry

Heat your avocado or sunflower oil to 350-365 degrees Fahrenheit using a candy thermometer to maintain accuracy. Fry each doughnut carefully on both sides for 1-2 minutes until golden brown. This method ensures they get crispy on the outside while staying soft, fluffy, and moist inside.

Step 8: Coat with Pumpkin Spice Sugar

Whisk together granulated sugar and pumpkin spice, then dip each fried doughnut completely into the mixture, coating it evenly. This sweet-spicy crust is the perfect contrast to the creamy filling.

Step 9: Fill the Doughnuts

Using a skewer, make a hole in the center of each doughnut and fill them with the chilled cinnamon cheesecake filling using a piping bag. Each bite bursts with creamy, spiced goodness that will keep you coming back for more.

How to Serve Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe

A round doughnut sits on a white plate with blue floral patterns, covered in a crispy golden-brown crust coated with sugar crystals; a visible burst of white creamy filling peeks out from one side, looking smooth and soft. The plate rests on a white marbled surface, with a blurred background that includes a white container holding more doughnuts lined with parchment paper and a white ceramic teapot with blue decorations. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a little extra flair, dust your doughnuts with a sprinkle of powdered sugar or a light drizzle of vegan caramel sauce. Toasted pecans scattered on top add a delightful crunch that pairs beautifully with the soft doughnuts.

Side Dishes

Pair these doughnuts with a steaming mug of chai tea or a rich, spiced latte to complement the cinnamon and pumpkin notes. For brunch, a fresh fruit salad with autumn fruits like apples and pears balances the richness deliciously.

Creative Ways to Present

For gatherings, display the doughnuts on a rustic wooden board with fresh pumpkin sprigs and cinnamon sticks for a festive touch. Arrange individual servings with a dollop of vegan whipped cream and a sprinkle of pumpkin spice on top to wow your guests.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover doughnuts covered at room temperature for up to three days without losing that fresh-out-of-the-fryer vibe. If you want to extend their life, refrigerate them in an airtight container for up to one week, but let them come to room temperature before enjoying.

Freezing

These doughnuts freeze beautifully! Wrap each doughnut tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay delicious for up to three months. When you want a treat, just thaw at room temperature or warm gently in the oven.

Reheating

Reheat your doughnuts by warming them in a preheated oven at 300 degrees Fahrenheit for about 5-7 minutes. This method revives that crisp outside and soft center without drying out the filling. Avoid microwaving if you want to keep the texture perfect!

FAQs

Can I use a different type of non-dairy milk for the dough?

Absolutely! While Malk Organic Pumpkin Spice Milk adds a special touch, you can substitute with any plant-based milk you love. Just be sure to warm it to 110F to properly activate the yeast.

Is it necessary to fry the doughnuts, or can I bake them?

Frying gives these doughnuts their signature crisp exterior and soft inside. Baking is an option for a healthier twist, but the texture will be different — more cakey than fluffy and crisp.

Can I make the cinnamon cheesecake filling without a mixer?

Yes! Whisk the vegan cream cheese and other filling ingredients vigorously by hand until smooth, or use a fork and elbow grease to achieve a creamy consistency.

How spicy are these doughnuts? Can I adjust the pumpkin spice level?

The recipe is moderately spiced, perfect for autumn comfort food. Feel free to adjust the pumpkin spice amount in the coating or filling to suit your taste — less for mild warmth, more for a robust spice kick.

Are these doughnuts suitable for people with nut allergies?

Yes! This recipe does not use nuts, but be sure your plant-based milk and vegan butter are free from nuts to keep it safe for nut-sensitive eaters.

Final Thoughts

There’s truly something magical about the Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe. It’s a recipe that warms your kitchen and your heart, combining seasonal spices and indulgent textures into one unforgettable bite. Whether you’re baking for a special occasion or simply treating yourself to a sweet, cozy moment, these doughnuts make every day feel a little more festive. Trust me, once you try these, they’ll become your go-to for fall and beyond!

Cinnamon ‘Cheesecake’ Stuffed Vegan Pumpkin Doughnuts Recipe

Ingredients You'll Need