Pumpkin Spice Biscuit Donuts (Print Version)

Soft, golden donuts filled with spiced pumpkin and rolled in sweet 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

# 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 Hints:

01 -
  • The biscuit dough creates the most incredibly fluffy texture without any yeast waiting time
  • That pumpkin spice filling swirled inside makes these feel like fall happened
  • You can have warm donuts in under 30 minutes from start to finish
02 -
  • The oil temperature matters too much to guess
  • Don't overcrowd the pot or the oil temperature drops and donuts get greasy
  • Seal the edges well or the pumpkin filling leaks out during frying
03 -
  • Use a shot glass or small round cutter to get perfectly round holes
  • Let donuts drain on a wire rack over paper towels to avoid soggy bottoms
  • The glaze needs to be thick enough to coat but thin enough to drizzle

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