Pumpkin Spice Biscuit Donuts (Printer-friendly)

Fluffy biscuit dough donuts filled with pumpkin spice and coated in cinnamon sugar

# 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

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 -
  • You get that bakery style donut experience in thirty minutes flat
  • The pumpkin filling stays tucked inside like a little pocket of autumn sunshine
  • Using refrigerated biscuit dough means zero proofing and zero stress
02 -
  • Overfilled donuts will burst during frying, so keep the pumpkin layer thin and the edges sealed tight
  • Oil that is too cool makes soggy greasy donuts while oil that is too hot burns them before the inside cooks through
03 -
  • Warm your pumpkin purée slightly in the microwave before mixing with the spice for easier spreading
  • Let donuts cool on a wire rack instead of paper towels to keep the bottoms from getting soggy

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