Pumpkin Spice Biscuit Donuts

The kitchen smelled like autumn the first time I made these, with cinnamon hanging in the air and pumpkin purée everywhere. My roommate wandered in, drawn by the scent, and ended up eating three donuts straight from the paper towel-lined plate. Now they are our October tradition, the moment we officially welcome fall into our tiny apartment.

Last year I made these for my book club meeting, and we spent more time hovering over the cooling rack than discussing the novel. Someone asked if I had slaved over the dough all morning. I just winked and handed them another warm, sugary donut.

Ingredients

• Refrigerated biscuit dough: This shortcut creates the most tender, fluffy donut base that fries up beautifully
• Pumpkin purée: Use pure pumpkin, not pie filling, so the flavor shines without being overly sweet
• Pumpkin pie spice: The classic blend of cinnamon, ginger, nutmeg, and cloves makes everything taste like fall
• Vegetable oil: You need enough for a 2-inch depth to achieve that perfect golden crust
• Granulated sugar and cinnamon: This coating transforms warm donuts into something magical
• Powdered sugar: Creates the optional glaze that adds sweetness and a pretty finish

Instructions

Heat the oil:

Pour 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet and bring it to 350°F, using a kitchen thermometer to be sure. The oil should shimmer but not smoke, and a tiny piece of dough should sizzle immediately when dropped in.

Prepare the donuts:

Separate the biscuit dough into 8 rounds and flatten each slightly with your hands. Use a 1-inch cutter or bottle cap to cut out the center, creating that classic donut shape and saving the holes for extra treats.

Make the pumpkin filling:

Stir together the pumpkin purée and pumpkin pie spice in a small bowl until smooth. Spread a thin layer onto one biscuit round, top with another, and press the edges firmly to seal the filling inside.

Fry to perfection:

Carefully lower 2 to 3 donuts into the hot oil and fry for 1 to 2 minutes per side until golden brown and puffed. Lift them out with a slotted spoon and let them drain on paper towels while you finish the batch.

Add the cinnamon sugar:

Mix the granulated sugar and cinnamon in a shallow bowl while the donuts are still warm. Toss each donut gently in the mixture until coated on all sides, letting the warmth help the sugar adhere.

Glaze if desired:

Whisk together the powdered sugar, milk, vanilla, and pinch of pumpkin pie spice until smooth. Drizzle over the cooled donuts and let the glaze set for a few minutes before serving.

Save

My niece now requests these every time she visits, standing on her step stool at the counter to help shake the cinnamon sugar. She calls them pumpkin pillows and has declared them superior to any donut shop version.

Making Them Lighter

You can bake these at 375°F for 12 to 14 minutes instead of frying, though the texture will be more biscuit-like than crisp. Brush the tops with melted butter before baking to help the cinnamon sugar stick afterward.

Serving Suggestions

These are best enjoyed warm, within an hour of frying, while the cinnamon sugar still crunches between your teeth. Pair them with hot coffee, chai tea, or even a glass of cold milk for the ultimate fall experience.

Make Ahead Tips

The pumpkin spice filling can be mixed a day ahead and stored in the refrigerator. You can also cut and fill the donuts the night before, keeping them covered on a baking sheet until you are ready to fry them the next morning.

• Keep fried donuts warm in a 200°F oven for up to 30 minutes
• The donut holes fry faster, about 45 seconds per side
• Store any leftovers in an airtight container for up to 1 day

Save

There is something deeply satisfying about turning a simple can of biscuits into something that feels like a special occasion treat. Your kitchen will smell wonderful, and everyone will think you spent hours making them from scratch.

Recipe FAQs

→ Can I bake these donuts instead of frying?

Yes, you can bake them at 375°F (190°C) for 12–14 minutes instead of frying. They'll be lighter but slightly less crispy than the fried version.

→ What's the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is pure cooked pumpkin with no added sugar or spices. Pumpkin pie filling already contains sweeteners and spices, which would throw off the balance in this recipe.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh the same day, but you can refresh them in the microwave for 10-15 seconds.

→ Can I make the pumpkin filling ahead of time?

The pumpkin-spice mixture can be mixed up to 2 days ahead and stored in the refrigerator. Bring it to room temperature before spreading on the biscuit dough.

→ Why do I need to reshape the donuts after adding the filling?

Pressing two biscuits together to seal the pumpkin filling can distort the shape. Reshaping and cutting the center hole again ensures even cooking and that classic donut appearance.

→ What oil temperature is best for frying?

Maintain your oil at 350°F (175°C) for optimal results. If the oil is too hot, the outside will burn before the inside cooks through. Too cool, and they'll absorb excess oil.