• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast » Pumpkin Ale Doughnuts with Cream Cheese Glaze

    Published: Oct 10, 2013 · Modified: Sep 9, 2019 by Lisa Johnson

    Pumpkin Ale Doughnuts with Cream Cheese Glaze

    358 shares
    • Share8
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    cream cheese glaze covered pumpkin ale doughnut resting against another doughnut on a white plate with a pumpkin in the background

    It is time for another awesome Dessert Challenge! This month's ingredients.....Pumpkin and Cream Cheese! So obviously I made Pumpkin Ale Doughnuts with Cream Cheese Glaze! My first thought was actually Pumpkin Sweet Rolls with Cream Cheese Frosting.....

    cream cheese glaze covered pumpkin ale doughnut resting against another doughnut on a white plate with a pumpkin in the background

    Maybe Pumpkin Bars with Cream Cheese Frosting would be better? Cassi vetoed both options, too predictable! Then I remembered that I had jokingly said that I would try to remake my Apple Ale Doughnuts, with Pumpkin Ale. Perfect!

    How to make Pumpkin Ale Doughnuts with Cream Cheese Glaze:

    Heat the pumpkin ale in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 - 30 minutes. Set aside to cool.

    Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice together is a medium sized bowl. Set aside.

    In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.

    Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.

    Gradually add the reduced pumpkin ale and the buttermilk, mixing just until combined.

    Add the flour mixture, and continue to mix just until dough comes together. It was very sticky.

    apple ale dough on a flour covered marble slab

    Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour is dough is still wet. Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.

    Dough flattened out on floured parchment paper

    Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center.

    apple corer used to cut dough circles into doughnuts

    Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.

    doughnut cut outs on a parchment paper lined baking sheet

    Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.

    Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.

    doughnuts frying in hot oil in a large blue pot

    Remove doughnuts from oil and drain on paper towels.

    doughnuts frying in hot oil in a large blue pot

    Dip the cold doughnuts into the glaze.

    To make the Cream Cheese Glaze:

    Beat cream cheese until smooth.

    Add the sugar, maple syrup, and extract. Add the milk to thin to desired consistency.

    Dip cooled doughnuts into glaze and decorate as desired.

    To make Pumpkin Spice Glaze:

    Whisk sugar and liqueur together in a small bowl. Dip warm doughnuts into glaze.

    glazed doughnut leaning against another doughnuts on a small white plate with another plate of doughnuts in the background

    Notes:

    So.....I chose Pumpkick Pumpkin Ale. I was at Target and there are no friendly alcohol knowledgeable employees that work in the liquor section aisle. The only description of this beer that I have is...blech! It is almost as bitter and obnoxious as Guinness. My suggestion, choose a better pumpkin ale!! The label claims that it is made with pumpkin juice, but there honestly wasn't any pumpkin flavor. All of the flavor came from the pumpkin spices that were mixed into the dough. They still tasted great, but they didn't have the pumpkin flavor that I was expecting.

    You know me, I have to have choices for my toppings. I made half of the doughnuts with the Cream Cheese Glaze (dairy-free of course), and I made the second half with a Pumpkin Spice Liqueur Glaze. Cassi is currently on the elliptical machine trying to burn off all of the Cream Cheese Glaze covered doughnuts that she has eaten in the last 24 hours! 🙂

    More delicious boozy treat recipes:

    Apple Ale Doughnuts

    Peppermint Boozy Brownies

    Chocolate Bourbon Truffles

    Blonde Fatale Pop Tarts

    Classic Tiramisu

    Pumpkintini Cocktail Cake

    Enjoy!!

    cream cheese glaze covered pumpkin ale doughnut resting against another doughnut on a white plate with a pumpkin in the background

    Pumpkin Ale Doughnuts with Cream Cheese Glaze

    These fun Pumpkin Ale Doughnuts with Cream Cheese Glaze will surprise and delight your friends and family!
    5 from 1 vote
    Print Rate
    Course: Dessert, Snack
    Cuisine: American
    Keyword: deep fried pumpkin ale doughnuts topped with cream cheese glaze
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Chilling Time: 1 hour
    Total Time: 30 minutes
    Servings: 20
    Calories: 215kcal
    Author: Lisa Johnson

    Ingredients

    For the Doughnuts

    • 1 cup pumpkin ale
    • 3 ½ cups unbleached all-purpose flour
    • 2 Tablespoons baking powder
    • 1 teaspoon baking soda
    • 1 Tablespoon pumpkin pie spice
    • ½ teaspoon kosher salt
    • 4 Tablespoons unsalted butter softened
    • 1 cup granulated sugar
    • 2 large eggs at room temperature
    • ½ cup buttermilk 1/2 cup coconut milk (box + 1 teaspoon vinegar)
    • oil for frying

    Cream Cheese Glaze

    • ½ cup cream cheese at room temperature, I used dairy-free
    • 1 Tablespoon powdered sugar
    • ¼ cup pure maple syrup
    • 1 Tablespoon maple extract
    • 2 Tablespoons milk

    Pumpkin Glaze

    • 1 cup powdered sugar
    • 2 Tablespoons Pumpkin Spice Liqueur I used Hirim Walker
    Prevent your screen from going dark

    Instructions

    • Heat the pumpkin ale in a small saucepan over medium-low heat until it is reduced to 1/4 cup, about 20 - 30 minutes. Set aside to cool.
    • Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice together is a medium sized bowl. Set aside.
    • In a stand mixer using the paddle attachment, beat the butter and granulated sugar together until smooth.
    • Add the eggs, one at a time, and beat until fully incorporated. Use a rubber spatula to occasionally scrap down the sides as necessary.
    • Gradually add the reduced pumpkin ale and the buttermilk, mixing just until combined.
    • Add the flour mixture, and continue to mix just until dough comes together. It was very sticky.
    • Line two baking sheets with parchment paper and generously coat with flour. Turn the dough out onto one of the baking sheets, and press down with your hands until it is about 1/2 inch thick. Use more flour is dough is still wet. Place the dough and baking sheet in the freezer for 20 minutes until slightly hardened.
    • Remove from freezer, and cut out 3 inch circles with 1 inch holes in the center.
    • Place the cut doughnuts and doughnut holes onto the second baking pan. Re-roll dough scraps and cut out remaining circles. Refrigerate the doughnuts for 20 to 30 minutes.
    • Heat 2 to 3 inches of oil in a large deep-sided pan until a candy thermometer reaches 350 degrees. Line a baking sheet with several layers of paper towels and set aside.
    • Gently drop a few doughnuts at a time into the hot oil. Do not overcrowd the pan. Fry until golden brown, turn over and fry the other side.
    • Remove doughnuts from oil and drain on paper towels.
    • Dip the cold doughnuts into the glaze.

    To make the Cream Cheese Glaze:

    • Beat cream cheese until smooth.
    • Add the sugar, maple syrup, and extract. Add the milk to thin to desired consistency.
    • Dip cooled doughnuts into glaze and decorate as desired.

    To make Pumpkin Spice Glaze:

    • Whisk sugar and liqueur together in a small bowl. Dip warm doughnuts into glaze.

    Notes

    Nutrition Facts include both glazes, there is no way to separate them.

    Nutrition

    Calories: 215kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 148mg | Potassium: 201mg | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 0.7mg | Calcium: 81mg | Iron: 1.3mg
    « Homemade Kale Chips
    Moroccan Butternut Squash Soup »

    Reader Interactions

    Comments

    1. Emily says

      October 10, 2013 at 8:17 am

      Lisa these look as amazing as your apple donuts! You're making me want to fry, yum yum !

      Reply
    2. Cheryl says

      October 10, 2013 at 9:15 am

      You're making me wish I had the gumption to make donuts! It seems like a complicated process. I have never heard of pumpkin ale, where do you get it? What a fun challenge this month!

      Reply
    3. Marcie says

      October 10, 2013 at 10:33 am

      Can I please, please have one?? I love the pumpkin cream cheese combo, and the addition of the ale sounds SO good. Lovely donuts, Lisa!

      Reply
    4. Consuelo @ Honey & Figs says

      October 10, 2013 at 11:44 am

      These look amazing, Lisa! That cream cheese glaze is calling my name 😉 Have a great day!

      Reply
    5. Paula says

      October 10, 2013 at 12:03 pm

      I CAN NOT resist a hot donut! These look fab, Lisa!

      Reply
    6. Liz says

      October 10, 2013 at 12:20 pm

      Your donuts look marvelous! Love both the icing options!

      Reply
    7. Vanessa says

      October 10, 2013 at 12:32 pm

      These look so good! Love all the process shots and where did you find those adorable fall sprinkles?

      Reply
    8. Kate says

      October 10, 2013 at 12:49 pm

      I had a pumpkin ale for the first time, last year. It was so smooth, creamy and tasty....sorry yours was not up to par....your doughnuts, however, look heavenly!

      Reply
    9. Teri @ The Freshman Cook says

      October 10, 2013 at 5:33 pm

      I love, love, love the 2 versions! Beautiful donuts, and I can't wait to make them.

      Reply
    10. Marlene @Nosh My Way says

      October 10, 2013 at 7:35 pm

      All your recipes look so freaking delicious. I am glad you don't live near me. Have Cassi do the elliptical for me too.

      Reply
    11. Sarah says

      October 10, 2013 at 8:21 pm

      I love donuts! Actually heading out tomorrow to get some from a local bakery. Glad you're frying them- baked donuts just seem so wrong. Pinning to my donut board!

      Reply
    12. Dawn ~ Spatulas On Parade says

      October 10, 2013 at 9:10 pm

      Oh girl, good think you're not my neighbor. Between my cooking and yours, we'd roll down the street. YUM just does not cover how I feel about these doughnuts.

      Reply
    13. Claire @ A Little Claireification says

      October 11, 2013 at 7:01 am

      These look delicious as always, Lisa! And hey, now. Don't be hating on my Guinness!! LOL It was even better in Ireland but I do love it. I actually love Pumpkin Ale too, but I get what you are saying because I am sure it would not lend too much pumpkin flavor to baking! I may have to bust out my deep fryer and try doughnuts one day. Yum!! Pinning!

      Reply
    14. Deb@CookingOnTheFrontBurner says

      October 11, 2013 at 8:27 am

      I love your donut! I would pick yours over mine - cuz I loved fried donuts! What a good idea to use the pumpkin ale. Have a great weekend!!

      Reply
    15. Cindys Recipes and Writings says

      October 12, 2013 at 2:02 pm

      Very different. Love these donuts Lisa!

      Reply
    16. Andi says

      October 13, 2013 at 6:51 am

      Why do you do this to me? Honestly? I wish we lived close to each other so I could volunteer to taste-test all your creations. =D

      -andi

      Reply
    17. Julie @ This Gal Cooks says

      October 14, 2013 at 8:08 pm

      Alright, Lisa, I'm ordering breakfast from you for the next few days! These look amazing. Between these and the apple ale donuts, I'd be set. Pinned!

      PS, could you send your email address for me for the Starbucks giftcard for Spiked? Apologies, I kinda forgot about it. 😛 If you would rather have a GC from another place, just let me know. I'm pretty flexible. 🙂

      Reply
    18. Krista Low says

      October 18, 2013 at 8:57 am

      The glazed one looks amazing! I always seem to bake donuts, I hate bringing out the big pan to fry. Mostly because my boys always help me in the kitchen and I'm positive someone will walk away with a 3rd degree burn, probably me trying to save them... They look good even if they weren't what you were expecting 🙂

      Reply
    19. Gloria // Simply Gloria says

      October 19, 2013 at 4:08 pm

      I usually go into the fried food zone... but I love baked goods only for the reason of not smelling the fryer. Besides, baked donuts are my favorite. I love how you created these, Lisa.... Yum! I wish we had an isle of liquor in our local super stores. Especially on Sundays when I want to cook or bake with it. But, here in Utah every kind of liquor is sold in the liquor stores M-Sat (except 3% beer in gas stations.) I know, I live in a crazy controlling state. Hehe!
      Already pinned these babies!

      Reply
    20. Jenn says

      October 22, 2013 at 7:00 pm

      Your donuts look so yummy! I just bought a donut pan and have been trying different recipes, I'm going to have to see if I can do these! 🙂

      Reply
    21. Elizabeth @ Confessions of a Baking Queen says

      October 22, 2013 at 11:04 pm

      I always make baked donuts but I want to try fried!! Love that you used cream cheese as the glaze!! MMMMMM get in ma belly!

      Reply
    22. Krista @ joyfulhealthyeats says

      October 23, 2013 at 3:32 pm

      How fun! I love how everybody is making donuts these days, I might just go out and get me a donut cutter or cookie cutters in general. haha I know its pathetic I dont have cookie cutters. 🙂 Thanks for sharing at Show Stopper Saturday!

      Krista @ Joyful Healthy Eats

      Reply
    23. Catherine says

      October 24, 2013 at 8:21 am

      Dear Lisa, Your pumpkin spice doughnuts look absolutely beautiful and delicious!! Pinning these. Have a wonderful day. Blessings, Catherine

      Reply
      • Catherine says

        October 24, 2013 at 8:31 am

        P.S. I'm hosting a fun giveaway this week and would love for you to be a part of it. xo

        Reply
    24. Samantha @ Five Heart Home says

      October 25, 2013 at 8:05 pm

      I never would have thought to pair beer with doughnuts, but your final result sounds delicious and they are just perfect looking! All of your pumpkin-making practice has clearly paid off... 😉

      Reply
    25. Jennie says

      October 27, 2013 at 9:59 pm

      This looks so good! Would love if you would come link up and share!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • Layered Greek Dip
    • Lemon Cream Cheese Danish
    • Creative Brunch Ideas
    • Italian Stuffed Zucchini Boats
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved