Pumpkin Spice Biscuit Donuts (Printable Version)

Soft biscuit donuts filled with spiced pumpkin, fried golden and coated in cinnamon sugar

# 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

# Directions:

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 -
  • These come together in about 30 minutes using store bought biscuit dough as your secret weapon
  • The pumpkin filling stays warm and gooey inside while the outside gets perfectly crisp
02 -
  • Let the oil come back to temperature between batches or your later donuts will turn out greasy and heavy
  • Do not overfill with pumpkin mixture or it will leak out during frying and make a mess in your oil
03 -
  • Use a kitchen thermometer to keep your oil steady because guessing leads to burnt or raw donuts
  • Let the donuts cool just slightly before coating so the sugar does not melt right off

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