Pumpkin Spice Biscuit Donuts (Printable version)

Soft, fluffy donuts spiced with pumpkin and cinnamon sugar coating

# What You’ll 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 tsp pumpkin pie spice
04 - Vegetable oil, for frying

→ For the Cinnamon Sugar Coating

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

→ For the Glaze (optional)

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

# How to Make It:

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 make a hole in the center with a 1-inch cutter or bottle cap to form a donut shape.
03 - In a small bowl, mix the pumpkin purée and pumpkin pie spice. Spread a thin layer of the mixture between two biscuit rounds and press the edges to seal. Reshape and cut the center hole again if needed. Repeat with remaining biscuits to make filled donuts.
04 - Fry the donuts in batches for 1–2 minutes per side, or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
05 - Mix the granulated sugar and cinnamon in a shallow bowl. While still warm, toss donuts in the cinnamon sugar to coat.
06 - Whisk powdered sugar, milk, vanilla, and pumpkin pie spice until smooth. Drizzle over cooled donuts if desired.

# Expert tips:

01 -
  • The cinnamon sugar coating creates this incredible crunch that gives way to pillowy soft pumpkin filled centers
  • They come together in about thirty minutes but taste like something from a bakery window
  • Everyone assumes you spent hours making these from scratch
02 -
  • Don't overcrowd the pot or the oil temperature will drop and you'll end up with greasy donuts
  • The filling can leak during frying so press those edges together really firmly
  • Let them drain on paper towels before coating or the sugar will clump up
03 -
  • A chopstick makes the perfect center hole cutter and is easier to find than a round cutter
  • Let the oil come back to temperature between batches for evenly cooked donuts

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