Pumpkin Doughnuts
Pumpkin-shaped donuts are the perfect autumn treat, capturing the fun and festive spirit of the season in a delicious, whimsical form. Unlike their traditional round counterparts, these donuts are shaped into the shape of a pumpkin, complete with grooves and a small stem. This playful design makes them a hit with both kids and adults. But it’s not just about the shape; these donuts are typically infused with the classic flavors of fall, from warm pumpkin spice to a subtle sweetness of pumpkin puree in the dough itself. This creative presentation, combined with the comforting, spiced flavor, makes pumpkin-shaped donuts a delightful and essential part of any autumn celebration.
For an extra layer of decadence, you can fill these pumpkin-shaped donuts with a creamy pumpkin spiced cream cheese filling. This step is completely optional, but it takes the flavor to a whole new level. The smooth, tangy filling provides a cool contrast to the warm, spiced donut, creating a delightful surprise in every bite. To fill the donuts, a pastry bag with a long, thin tip is used to carefully pipe the filling into the center. This simple addition transforms a classic fall treat into a truly unforgettable dessert.
Pumpkin Doughnuts
Makes 14 doughnuts
For the pumpkin brioche
180g whole milk
2 ¼ tsp (7 g) active dry yeast
67g Sugar
2 ¼ tsp (7 g) active dry yeast
1 large egg
1 egg yolk
122g Pumpkin puree, straight from the can
5g vanilla extract
7g salt
1 tsp Pumpkin Spice
385g bread flour
135g All-Purpose Flour, plus more for kneading
85g Unsalted Butter, softened and cubed
For the Pumpkin Spiced Cheesecake Filling (optional):
50-75g pumpkin puree
350g cream cheese softened
150g powdered sugar
½ teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoon pumpkin pie spice
pinch of fine sea salt
For the Pumpkin Spice Sugar (for coating the fried doughnuts):
200 g granulated sugar
1½ teaspoon pumpkin pie spice
Method
In a large bowl, or in your stand mixer fitted with a dough hook attachment, combine the warm milk and add in the active dry yeast. Allow the mixture to sit for about 5-7 minutes to bloom the yeast.
Add in the sugar, eggs, pumpkin puree, and vanilla extract to the yeast/milk mixture. Mix to combine.
Add in the bread flour, all purpose flour, pumpkin spice, salt. Mix until the mixer comes together.
Continue to knead and mix for about 5 minutes. The dough will look slightly dry but do not worry.
Add in the softened butter and knead for 10 minutes until the dough is nice and smooth and no longer sticky. You may add more flour (a tablespoon at a time) as you are kneading if the dough is too sticky.
Put the dough in a greased vessel, cover with plastic wrap or a damp towel, and rest for about 1 hour to 1 hour and 30 minutes, or until doubled its size before shaping. Or covered overnight in the fridge if you want to finish these the following day.
Once the dough has risen, remove it from the bowl onto lightly floured surface.
Divide the dough into 14 equal pieces or 70-75g each. Roll each piece into a tight ball using your palms, and place each ball on individual parchment squares.
Flatten each ball down with the palm of your hand. Using a bench scraper or scissors, cut around the edge of the dough, about 6-8 times around the edge, making sure you don't cut into the center of the dough. This will give you the pumpkin shape when you fry the dough. It will look somewhat like a flower.
Cover the dough balls with plastic wrap or a damp towel and allow them rise for 30 minutes or until doubled it size.
While your doughnuts are rising, heat your frying oil. Fill a shallow frying pan with at least 2 inches of oil and bring it up to 350F-365F over medium heat. Prepare a plate and line it with paper kitchen towel for your doughnuts to lay on when you are finished frying them.
Once your doughnuts are done proofing, use your finger to gently push the center of each doughnut.
When the oil is ready, gently place 3 to 4 doughnuts into the hot oil. Using metal tongs, fish out the individual parchment papers out of the oil and discard them. Cook doughnuts for about 3 minutes on each side until golden brown. Make sure that the temperature of the oil remains the same. Once finished cooking, scoop the doughnuts out with your tongs or a slotted spoon and place them on the plate lined with paper towels.
Allow the doughnuts to cool off for about 3 to 5 minutes before rolling them in the pumpkin spice sugar.
To Make the Pumpkin Cheesecake Filling (optional). In a large bowl, or in a stand mixer fitted with a paddle attachment, beat together the cream cheese and the pumpkin puree. Add in the powdered sugar, cinnamon, pumpkin pie spice, vanilla extract, and salt. Mix until no lumps remain and the mixture is nice and smooth.
Fill a pastry bag or a gallon ziplock bag with the pumpkin cream cheese filling. Using scissors, cut the tip of the bag with a hole that is big enough to fill your doughnuts (not too large of a hole). To fill the doughnuts, poke a hole in the center of each doughnut and then gently fill each doughnut with the pumpkin cream cheese filling. As a finishing touch, place a cinnamon stick that is about 1 to 2 inches in length on top of each doughnut where you made the hole for the filling. The cinnamon stick is optional and is for decoration use only.
Doughnuts are best served day off. If stored in the fridge, simply microwave for about 30 seconds or until warm. Enjoy!
