Yields 9 Servings
- For the Filling
- 8 ounces cream cheese, room temperature
- 1/4 cup canned pumpkin
- 2 tbsp heavy cream
- 1/2 cup plus 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp Nutmeg
- 1/3 - 1/2 cup of Butterfinger Baking Bits
- For the Donut
- Mild Oil (if frying)
- 3 puff pastry sheets, thawed overnight in the refrigerator
- 1 large egg
- 1 tsp water
- 1 cup heavy cream
- 3/4 cup cocoa powder, sifted
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How to make it
- For the filling, in a medium bowl using an electric mixer, beat the cream cheese, canned pumpkin, heavy cream, sugar, vanilla and pumpkin spice until light and fluffy.
- Next, using a spatula, fold in Butterfinger Baking Bits add filling to a piping bag with a round tip and set aside in the refrigerator.
- For the Donuts, in a small bowl, beat together the egg and water to use as an egg wash.
- Lay out the first sheet of puff pastry. Brush one entire side with egg wash then lay the next layer on top, brush with egg wash and finally repeat with the third layer.
- Punch out 9 circles using a 3 in. round cutter or the inside of a round glass to remove dough.
- To bake, Preheat your oven to 375° F degrees. Line a baking sheet with parchment paper. Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown. Allow them to cool completely.
- To fry, heat oil in a deep pot over medium-high heat until oil reaches 375° degrees. Fry donuts, 2 at a time, for about 4-5 minutes before turning over. Fry the other side for another 2 minutes until golden and puffed.
- Drain on a paper towel and allow to cool completely.
- For the Ganache and Filling, in a saucepan, heat the cream, stirring frequently to avoid scorching, until it begins to simmer and is just about to boil (make sure it doesn’t boil however).
- Remove the cream from the heat and whisk in the cocoa powder, sugar, and vanilla until smooth. Let the mixture cool to your desired thickness.
- Once donuts are at room temperature, Insert the tip of the filling piping bag into the side of donut at a slight angle and squeeze gently to fill. Repeat on the opposite side.
- Dip the tops of donuts in ganache, top with Butterfinger Baking Bits or make Spider Tops below.
- Optional: To Make Spider Tops, use a small frosting tip (or a ziplock bag with a corner cut) to pipe two white circles with the white icing, and a dot in the center.
- Starting at the center dot, use a toothpick to pull a straight line out to the edge of the donut. Repeat around the donut to make a spiderweb. Add a toy spider on top and repeat. Let stand until chocolate sets.