Pin It These pumpkin spice donuts start with refrigerated biscuit dough for a quick and easy treat. Each donut gets filled with a mixture of pumpkin purée and warm spices, then fried until golden brown and puffed. The finished donuts are tossed in cinnamon sugar while warm, creating that perfect crunchy coating. An optional vanilla glaze adds extra sweetness for those who want it.
The entire process takes just 30 minutes from start to finish, making these perfect for fall mornings, afternoon snacks, or seasonal gatherings. You can also bake them instead of frying for a lighter version.
The smell of pumpkin spice hitting hot oil still takes me back to that first chilly October morning when I decided frying donuts before sunrise was a completely reasonable idea. My tiny kitchen was filled with steam, my coffee went cold, and I ended up with flour in my hair, but when that first batch came out golden and crackling with cinnamon sugar, I knew I was onto something special.
Last autumn my neighbor smelled these frying through our shared wall and showed up with two mugs of fresh apple cider. We stood in my kitchen eating donuts straight from the paper towels, trading stories about our grandmothers and laughing about how the simplest breakfasts somehow become the best memories.
Ingredients
- Refrigerated biscuit dough: This is your shortcut to pillowy soft donuts without any yeast waiting or rising time
- Pumpkin purée: Make sure you grab pure pumpkin and not pie filling or the consistency will be off
- Pumpkin pie spice: If you are running low, cinnamon nutmeg ginger and cloves will get you there
- Vegetable oil: You need about 2 inches in your pot so the donuts can float freely while frying
- Granulated sugar and cinnamon: Tossing them while still warm helps the coating stick better
- Powdered sugar: Sift it first if there are lumps because nobody wants clumpy glaze
Instructions
- Get your oil ready:
- Heat 2 inches of vegetable oil in a heavy pot until it reaches 350 degrees fahrenheit and use a thermometer if you have one because oil that is too hot will burn the outside before cooking the inside
- Shape your donuts:
- Separate the 8 biscuits then flatten each one slightly and use a 1 inch cutter or bottle cap to cut out the center hole
- Make the pumpkin filling:
- Stir together the pumpkin purée and pumpkin pie spice in a small bowl until completely combined
- Fill the donuts:
- Spread a thin layer of the pumpkin mixture between two biscuit rounds and press the edges firmly to seal then reshape and cut the center hole again
- Fry them up:
- Cook the donuts in batches for 1 to 2 minutes per side until they are golden brown and puffy then transfer to paper towels to drain
- Coat with cinnamon sugar:
- Mix the sugar and cinnamon in a shallow bowl and toss the warm donuts gently until coated on all sides
- Add the glaze if you want:
- Whisk the powdered sugar milk vanilla and pinch of pumpkin pie spice until smooth then drizzle over cooled donuts
Pin It My daughter now requests these every time the first leaf falls, and we have turned it into a Sunday morning tradition. She is in charge of the cinnamon sugar tossing while I handle the hot oil, and somehow more sugar ends up on the counter than on the donuts, but nobody is complaining.
Making Them Lighter
Some days I just do not want to deal with hot oil and all the splattering that comes with it. Baking these at 375 degrees for 12 to 14 minutes gives you a totally different texture but still delivers that pumpkin spice comfort in a slightly less indulgent package.
Spice It Your Way
The pumpkin pie spice blend is classic, but sometimes I throw in extra nutmeg or a pinch of ginger to make it feel even more like autumn in a bite. A tiny dash of cardamom has been known to happen in this kitchen too.
Perfect Pairings
These donuts are practically begging to be served with something hot and comforting to drink. I have found that the right beverage turns a simple breakfast into a whole experience.
- Hot black coffee cuts through the sweetness perfectly
- Spiced chai tea highlights all the warm flavors
- Cold apple cider makes a surprisingly refreshing contrast
Pin It There is something about standing over a warm pot of oil while autumn leaves fall outside that feels deeply right in the world. Hope these bring a little warmth to your kitchen too.
Recipe Questions & Answers
- → Can I use fresh pumpkin instead of canned purée?
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Yes, you can make your own pumpkin purée by roasting or boiling fresh pumpkin until tender, then puréeing until smooth. However, make sure to drain excess moisture thoroughly, as fresh pumpkin tends to be more watery than canned.
- → What if I don't have a donut cutter?
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A 1-inch round cookie cutter, large bottle cap, or even the tip of a piping bag works perfectly for cutting the center hole. You can also use your fingers to stretch and shape the hole in the middle of each biscuit round.
- → Can I bake these instead of frying?
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Absolutely. Bake at 375°F (190°C) for 12–14 minutes on a parchment-lined baking sheet. They won't have the same crispy exterior as fried donuts, but they'll still be soft and delicious with fewer calories.
- → How should I store leftovers?
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Store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days. Reheat in the microwave for 10–15 seconds to restore softness, though the cinnamon sugar coating may become slightly sticky.
- → Can I freeze these donuts?
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Yes, freeze unfried donuts on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Fry or bake from frozen, adding 1–2 extra minutes to cooking time. Already glazed donuts don't freeze well as the glaze becomes watery when thawed.
- → What other coatings can I use?
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Beyond cinnamon sugar, try powdered sugar alone, a maple glaze, or even melted white chocolate. For extra crunch, roll in chopped pecans or walnuts after coating with sugar.
