Name: Fried Bismarck Donuts with Pumpkin Cream Cheese Filling
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Ingredients: For the pumpkin filling:; 8 ounces cream cheese, room temperature; 4 tablespoons heavy cream; 3/4 cup canned pumpkin puree; 1/2 cup sugar; 2 teaspoons pumpkin pie spice; For the donuts:; 2/3 cup whole milk; 1 packet active dry yeast; 5 tablespoons granulated sugar, divided; 3 – 3 ½ cups all purpose flour; 1 teaspoon salt; 1 large egg; 2 egg yolks; 1 teaspoon vanilla extract; 6 tablespoons unsalted butter, at room temperature; Vegetable oil, for frying; ½ cup granulated sugar for coating; 2 tablespoons pumpkin pie spice for coating

Fried Bismarck Donuts with Pumpkin Cream Cheese Filling are the perfect fall breakfast! The filling is so heavenly and the donuts are so tasty with the sugar and pumpkin pie spice topping!

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donut cut in half with filling displayed.

Today's recipe is quite amazing!

If you're looking for a sweet fall breakfast, these donuts are for you.

This recipe does take some time, with the dough rising, but after you get all the prep done and the donuts fried, the end result is SO worth it.

The sweet pumpkin cream cheese filling is simple to make and so lovely with each bite of the fluffy donut. The sugar and pumpkin pie spice topping adds a delicious, crunchy taste and texture.

You'll want to make these for a fall weekend breakfast, breakfast on Thanksgiving morning or if you love pumpkin like I do, make them for breakfast any time of the year.

Be prepared to be addicted and enjoy every bite!

Keep scrolling for tips, process photos, additional fall pumpkin recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

What are the ingredients in this recipe?

recipe ingredients displayed on a marble background.

Cream Cheese

Heavy Cream

Pumpkin Puree

Sugar

Pumpkin Pie Spice

Milk

Active Dry Yeast

All Purpose Flour

Salt

Vanilla Extract

Butter

Vegetable oil

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

This recipe takes time to rise the dough and the ingredient quantities need to be followed to work. It’s important to let the dough rise twice, per recipe directions.

Do not fill your frying pan with too much oil otherwise you will not get the line in the center.

Coat the donuts in the sugar and pumpkin spice mix when they are still hot to make sure it will stick to it.

Store in an airtight container for up to 2 days in the refrigerator.

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stack of three donuts on a wooden stand.

More fall pumpkin recipes you might like:

You can add or substitute with these ingredients:

cinnamon instead of pumpkin pie spice in the sugar coating
drizzle caramel syrup over top instead of sugar coating
top with cream cheese frosting

I hope you enjoy this recipe as much as we did!

CLICK TO PIN THIS RECIPE FOR LATER

close up of donut on a gray wooden background.

Fried Bismarck Donuts with Pumpkin Cream Cheese Filling

Yield: 8 donuts

Author: Hot Eats and Cool Reads

Prep time: 2 HourCook time: 15 MinTotal time: 2 H & 15 M

Ingredients

For the pumpkin filling:
8 ounces cream cheese, room temperature
4 tablespoons heavy cream
3/4 cup canned pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
For the donuts:
2/3 cup whole milk
1 packet active dry yeast
5 tablespoons granulated sugar, divided
3 – 3 ½ cups all purpose flour
1 teaspoon salt
1 large egg
2 egg yolks
1 teaspoon vanilla extract
6 tablespoons unsalted butter, at room temperature
Vegetable oil, for frying
½ cup granulated sugar for coating
2 tablespoons pumpkin pie spice for coating

Instructions

Pumpkin filling:
Combine all ingredients in a bowl and mix until smooth.
Cover and refrigerate until ready to use.
Donuts:
In a microwave safe bowl, heat the milk in the microwave for 15-20 seconds. Add the yeast and 1 teaspoon of sugar. Stir gently to combine and let it rise for 5 minutes.
To a large stand mixer bowl, (or a large bowl, if using a hand mixer with a dough hook), add 2 cups of flour, 4 tablespoons sugar plus 2 teaspoons sugar and salt. Stir to combine. Add eggs, yeast mixture and vanilla. Knead over low speed for 2 minutes to combine.
While mixing, add the butter slowly, 1 tbsp at a time.
Gradually add the remaining 1 cup of flour and more if needed. Knead until soft and smooth. Transfer to a floured surface and knead for 5 more minutes.
Add the dough to a greased bowl covered with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.
With floured hands, remove the dough from the bowl gently and roll to ½ or ¾ inch thickness. Cut into rounds using a 3 ½ inch floured dough cutter.
Reroll scraps as needed. Add rounds to a parchment paper tray and cover with a cloth. Let it rise in a warm area for 40 to 50 minutes more until doubled in size.
When ready to fry, add 2-3 inches of oil to a heavy bottomed pan at medium heat. Fry donuts for 1-2 minutes each side until golden brown, turn and repeat.
Transfer to a paper towel lined plate.
Add 1/2 cup sugar and 2 tablespoons pumpkin spice, or more to taste, to a large bowl and mix. Add warm donuts and toss to coat. The sugar mix will stick better to the donuts when hot and some oil is still on it.
Add the refrigerated pumpkin filling to a piping bag fitted with a ¼ inch round tip. Pierce each donut horizontally through the center and gently swirl to widen the hole. Squeeze piping bag to fill donut with pumpkin filling.
Notes:
This recipe takes time to rise the dough and the ingredient quantities need to be followed to work. It’s important to let the dough rise twice, per recipe directions.
Do not fill your frying pan with too much oil otherwise you will not get the line in the center.
Coat the donuts in the sugar and pumpkin spice mix when they are still hot to make sure it will stick to it.
Store in an airtight container for up to 2 days in the refrigerator.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.