Pumpkin Spice Biscuit Donuts (Printable Version)

Soft fluffy donuts spiced with pumpkin, fried to golden perfection and coated in cinnamon sugar with optional vanilla glaze.

# What You Need:

→ For the Donuts

01 - 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
02 - 1/2 cup pumpkin purée (not pumpkin pie filling)
03 - 1 teaspoon pumpkin pie spice
04 - Vegetable oil for frying

→ For the Cinnamon Sugar Coating

05 - 1/2 cup granulated sugar
06 - 1 teaspoon ground cinnamon

→ For the Glaze

07 - 1 cup powdered sugar
08 - 2–3 tablespoons milk
09 - 1/2 teaspoon vanilla extract
10 - Pinch of pumpkin pie spice

# How To Make:

01 - Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F.
02 - Separate the biscuit dough into 8 rounds. Flatten each round slightly and cut a 1-inch hole in the center using a round cutter or bottle cap to form donut shapes.
03 - Mix the pumpkin purée and pumpkin pie spice in a small bowl until combined.
04 - Spread a thin layer of the pumpkin mixture between two biscuit rounds and press the edges to seal. Reshape and recut the center hole if necessary. Repeat with remaining biscuits.
05 - Fry the donuts in batches for 1–2 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
06 - Mix granulated sugar and cinnamon in a shallow bowl. While still warm, toss donuts in the cinnamon sugar mixture to coat evenly.
07 - Whisk powdered sugar, milk, vanilla extract, and pumpkin pie spice until smooth. Drizzle over cooled donuts if desired.

# Expert Advice:

01 -
  • These come together in 30 minutes with ingredients you probably already have in your pantry
  • The pumpkin filling stays creamy and warm inside while the outside gets perfectly crisp and golden
02 -
  • The oil temperature will drop when you add donuts, so let it come back up between batches or they will turn greasy
  • Sealing the edges tightly prevents the pumpkin filling from leaking into the hot oil
03 -
  • Use a kitchen thermometer to maintain the oil temperature between batches
  • Let the donuts cool just slightly before tossing in cinnamon sugar so it adheres without melting

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