I was at Trader Joe’s this weekend loading up on pumpkin themed foods including their pumpkin cream cheese. It’s quite similar to pumpkin cheesecake and it inspired these doughnut holes.
I didn’t have a lot of time on my hand so I used Pillsbury dough for the donut holes. I was originally going to fill the donut holes with the pumpkin cream cheese but after testing one, I found that it ended up being too salty of a filling.
So I sweetened it up with some sugar. The donut holes are coated with a cinnamon sugar, which is easy to make but also a little messy because the donuts shed the sugar coating.
These make a good party treat. On the surface, these just look like regular donuts, but inside you’ll find a nice Fall surprise.
Pumpkin Cheesecake Filled Donut Holes
4 oz pumpkin cream cheese
1/4 cup sugar
1/2 can pillsbury biscuit dough
Cinnamon Sugar coating
1 cup sugar
2 tsp cinnamon
1. Mix cream cheese with sugar.
2. Take chunks of dough and make dough balls about 1 1/2 inch in diameter. Stretch balls into a flat round disk. Place 1/2 tsp pumpkin cream cheese mixture into center of dough, then seal. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out. Repeat with remaining dough.
3. Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep. Once oil is hot enough, place several balls inside. Let fry for about 1 minute and flip over to other side. Continue to allow cook until both sides are a a dark golden brown. Remove from frying pan and place on a plate to let cool.
4. While donuts are cooling, mix the cinnamon and sugar in a bowl, then pour into a large ziploc bag. After donut holes are cool, put them into the ziploc bag and mix the donuts around until they are fully coated before removing from bag and serving.