Pumpkin Cream Cheese Filled Donut Holes

These Pumpkin Cream Cheese Filled Donut Holes are the perfect fall-inspired treat. Fluffy yeast dough balls are fried to golden perfection, rolled in a pumpkin spice sugar coating, and then filled with a rich, creamy pumpkin and cream cheese filling. Whether you’re looking for a sweet snack or a cozy dessert, these donut holes will bring warmth and seasonal flavor to your kitchen.

Ingredients (for 24 servings):

• 12 uncooked frozen yeast dinner rolls
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 tablespoons pumpkin purée
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 ½ teaspoons pumpkin pie spice, divided
• 1 cup powdered sugar
• ¼ cup granulated sugar
• Vegetable oil, for frying

Preparation:

1. Shape the dough: Thaw the frozen yeast dinner rolls at room temperature for 10-15 minutes, just enough to soften. Cut each roll in half and gently roll the pieces into smooth balls. Place the dough balls on a parchment-lined baking sheet, leaving space between them for rising. Allow the dough to thaw and rise in a warm area for 2-3 hours, or until the balls double in size.
2. Prepare the filling: In a medium mixing bowl, beat together the cream cheese, butter, pumpkin purée, vanilla extract, cinnamon, ½ teaspoon of pumpkin pie spice, and powdered sugar. Mix on medium speed until smooth and creamy (about 3-5 minutes). Transfer the filling to a piping bag fitted with a round tip, or use a resealable plastic bag with a small corner snipped off. Set aside.
3. Make the coating: In a small bowl, mix together the granulated sugar and 1 teaspoon of pumpkin pie spice. Set aside for later use.
4. Fry the dough balls: Heat 2 inches of vegetable oil in a deep pan over medium heat until the oil reaches 325°F (165°C). Fry the dough balls in small batches, being careful not to overcrowd the pan. Cook for about 2 minutes on each side, or until they are golden brown. Flip the dough balls halfway through to ensure even cooking.
5. Coat the donuts: Using a slotted spoon, remove the fried dough balls from the oil and let any excess oil drain. While the donut holes are still warm, roll them in the prepared pumpkin spice sugar mixture until fully coated.
6. Fill the donuts: Once cooled slightly, use a small knife or skewer to poke a hole in each donut hole. Pipe the cream cheese pumpkin filling into each one for a creamy, flavorful surprise in every bite.

Conclusion:

These Pumpkin Cream Cheese Filled Donut Holes are soft, crispy on the outside, and bursting with warm fall flavors. With their irresistible pumpkin spice coating and rich cream cheese filling, they’re best enjoyed warm but can be stored for later. Perfect for sharing during the autumn season or enjoying with a hot cup of coffee or cider! Enjoy!