Save to Pinterest These tender donets start with refrigerated biscuit dough for an effortless treat. A simple mixture of pumpkin purée and warm spices gets sandwiched between dough rounds, then fried to golden perfection. While still warm, they're tossed in cinnamon-sugar for that classic donut shop finish.
The beauty lies in the convenience—no yeast, no rising time, just straightforward ingredients coming together in under half an hour. You can also bake them at 375°F for a lighter version.
The kitchen was already full of that warm autumn scent when I realized I'd forgotten to pick up donuts for the neighborhood Halloween party. Standing there with a can of biscuit dough and some leftover pumpkin purée, I decided to experiment. My husband walked in mid-fry, eyebrows raised, but after one bite he was already planning next year's batch.
Last Thanksgiving morning, my sister caught me frying these at 7 AM while everyone else was still sleeping. By the time the coffee brewed, the house smelled like cinnamon and happiness. We ended up eating half the batch before anyone else even woke up.
Ingredients
- Refrigerated biscuit dough: This shortcut creates the lightest, puffiest donut texture without any yeast proofing or waiting
- Pumpkin purée: Make sure you grab pure pumpkin, not pie filling, or the filling will be too sweet and loose
- Pumpkin pie spice: I've tried making my own blend, but the pre-mixed version gives the most consistent autumn flavor
- Vegetable oil: You need about 2 inches in the pot, and I highly recommend a thermometer for that perfect golden brown
- Granulated sugar and cinnamon: This coating is essential and best applied while the donuts are still warm
- Powdered sugar, milk, and vanilla: The glaze is optional but adds such a lovely finished touch
Instructions
- Get your oil ready:
- Heat 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 350°F, which usually takes about 8-10 minutes over medium heat
- Shape your donuts:
- Separate the biscuit dough into 8 rounds and flatten each one slightly, then use a 1-inch cutter to punch holes in the centers
- Make the filling:
- Stir together the pumpkin purée and pumpkin pie spice in a small bowl until completely smooth
- Assemble the donuts:
- Spread a thin layer of the pumpkin mixture between two biscuit rounds and press the edges tightly to seal, then cut the center hole again if needed
- Fry until golden:
- Carefully lower donuts into the hot oil and fry for 1-2 minutes per side until they're puffed and beautifully browned
- Coat them warm:
- While the donuts are still warm, toss them gently in the cinnamon sugar mixture until fully coated
- Add the glaze:
- Whisk powdered sugar, milk, vanilla, and pinch of pumpkin pie spice until smooth, then drizzle over cooled donuts
Save to Pinterest These have become our Sunday morning tradition all through October and November. Something about that first bite of warm pumpkin filling brings everyone to the kitchen, asking what smells so incredible.
Frying Like a Pro
I've learned that maintaining oil temperature is the difference between donuts that are heavy and greasy versus light and crispy. A thermometer takes all the guesswork out of the equation.
Making Them Ahead
You can cut and assemble all the donuts the night before and keep them covered in the refrigerator. Just fry and coat them fresh in the morning for that just-made taste.
Serving Suggestions
These are absolutely perfect alongside a steaming mug of coffee or a spiced chai latte. The warmth of the drink brings out all those cozy spices in every bite.
- Set up a glaze bar with different toppings like chopped nuts or sprinkles
- Keep them warm in a 200°F oven if you're serving a crowd
- They're best enjoyed within a few hours while still fresh
Save to Pinterest There is something magical about turning a simple can of biscuits into something that feels like it came from a fancy bakery.
Recipe Help & Support
- → Can I use fresh pumpkin instead of canned?
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Yes, though canned pumpkin purée provides consistent moisture and texture. If using fresh, roast and purée until completely smooth, then drain excess liquid in a cheesecloth overnight.
- → What's the best oil temperature for frying?
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Maintain oil at 350°F (175°C). Too cool and they'll absorb excess oil, becoming greasy; too hot and they'll burn outside while remaining raw inside.
- → How should I store leftover donuts?
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Best enjoyed fresh the same day. If storing, keep in an airtight container at room temperature for up to 24 hours. The glaze may soften the coating over time.
- → Can I make the dough from scratch?
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Absolutely. Substitute with a yeast-raised donut dough, though you'll need additional rising time. The biscuit method offers quicker results with similarly tender results.
- → What if I don't have pumpkin pie spice?
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Mix your own blend: 1 tbsp ground cinnamon, 1 tsp each ginger and nutmeg, ½ tsp allspice, and ¼ tsp cloves. Adjust ratios to your taste preference.
