This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
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…..
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.
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:
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:
Enjoy!!
Pumpkin Ale Doughnuts with Cream Cheese Glaze
Ingredients
For the Doughnuts
- 1 cup pumpkin ale
- 3 1/2 cups unbleached all-purpose flour
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 4 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/2 cup buttermilk 1/2 cup coconut milk (box + 1 teaspoon vinegar)
- oil for frying
Cream Cheese Glaze
- 1/2 cup cream cheese at room temperature, I used dairy-free
- 1 Tablespoon powdered sugar
- 1/4 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
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.
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!
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
Dear Lisa, Your pumpkin spice doughnuts look absolutely beautiful and delicious!! Pinning these. Have a wonderful day. Blessings, Catherine
P.S. I’m hosting a fun giveaway this week and would love for you to be a part of it. xo
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… 😉
This looks so good! Would love if you would come link up and share!