Pumpkin Spice Biscuit Donuts

The kitchen counter was covered in flour when my sister suggested we try making donuts from biscuit dough. She swore it would change everything, and honestly, the smell of pumpkin spice filling the whole house proved her right. These aren't fancy bakery donuts— they're the kind you make on a Tuesday afternoon when you need something warm and sweet. The first batch disappeared before they even cooled down.

I brought a batch to work once, and my coworker said they tasted like something from a specialty donut shop. There's something about that crispy sugar coating against the soft pumpkin center that makes people's eyes light up. Now they're my go-to when I want to impress without actually trying that hard.

Ingredients

• Refrigerated biscuit dough: This shortcut is the secret to fluffy donuts without the yeast hassle
• Pumpkin purée: Make sure it's pure pumpkin, not pie filling, or the texture gets weird
• Pumpkin pie spice: You can make your own mix with cinnamon, ginger, nutmeg, and cloves
• Vegetable oil: You need about two inches in the pot for proper frying depth
• Granulated sugar and cinnamon: The coating that makes these addictive
• Powdered sugar: For that optional drizzle that makes them look bakery worthy

Instructions

Heat your oil:

Get it to 350°F and use a thermometer if you have one

Prep the biscuit dough:

Flatten each biscuit slightly and cut out the center hole

Make the pumpkin filling:

Mix the pumpkin purée with pumpkin pie spice until smooth

Assemble the donuts:

Spread pumpkin mixture between two biscuits and press edges to seal

Fry them up:

Cook 1 to 2 minutes per side until golden and puffy

Coat while warm:

Toss in cinnamon sugar immediately for best coverage

Add the glaze:

Whisk powdered sugar, milk, vanilla, and spice then drizzle over cooled donuts

Pin it

Last autumn, my neighbor smelled these frying and knocked on my door to investigate. She left with a warm donut in hand and the recipe written on a napkin. That's the kind of food memory that sticks.

Baking Option

Not everyone wants to deal with hot oil, and that's completely valid. Bake these at 375°F for 12 to 14 minutes instead. They won't get quite the same crispy exterior, but they're still incredibly soft and pumpkin spiced.

Make Ahead Tips

You can prep the filled donuts and keep them covered in the fridge for a few hours before frying. The coating works best on freshly fried donuts, so don't sugar coat them until right before serving. The glaze can be made ahead and stored in the fridge.

Serving Ideas

These donuts shine with a hot cup of coffee or a spiced chai latte. The pumpkin filling is sweet enough that they're perfect on their own, but a little vanilla ice cream on the side wouldn't hurt.

• Set up a donut bar for fall brunch and let people add their own toppings
• Package them in boxes tied with twine for the cutest neighbor gift
• Make a double batch because the first one never lasts long enough

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Some recipes are about technique, but this one's about joy in a hurry. Warm donuts on a random Wednesday.

Recipe FAQ

→ Can I bake these instead of frying?

Yes, bake at 375°F for 12-14 minutes until golden. They'll be lighter than fried versions but still delicious.

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

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

→ How should I store leftover donuts?

Keep in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh the same day.

→ Can I use homemade biscuit dough?

Absolutely, though refrigerated dough provides consistent results and saves time. If using homemade, ensure it's chilled before working with it.

→ What oil works best for frying?

Vegetable, canola, or peanut oil all work well due to their neutral flavor and high smoke points. Maintain 350°F for even cooking.