Pumpkin Spice Biscuit Donuts (Printable)

Fluffy donuts filled with spiced pumpkin, fried until golden and coated in cinnamon sugar with optional vanilla glaze.

# Ingredient List:

→ 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 (optional)

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:

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 - For the glaze: Whisk powdered sugar, milk, vanilla, and pumpkin pie spice until smooth. Drizzle over cooled donuts if desired.

# Expert Tips:

01 -
  • These come together in under 30 minutes, making them perfect for impromptu gatherings
  • The pumpkin filling stays creamy and surprising inside that crispy exterior
02 -
  • Oil that is too cool makes greasy donuts, while oil that is too hot burns the outside before the inside cooks
  • Sealing the edges tightly prevents the pumpkin filling from leaking into the hot oil
03 -
  • Use a bottle cap if you do not have a round cutter for the donut holes
  • Let the donuts cool for just 2 minutes before coating so the sugar sticks perfectly

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