Pumpkin Spice Biscuit Donuts (Printable version)

Soft donuts spiced with pumpkin, fried until golden and coated in cinnamon sugar.

# Ingredient list:

→ For the Donuts

01 -
02 -
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04 -

→ For the Cinnamon Sugar Coating

05 -
06 -

→ For the Glaze

07 -
08 -
09 -
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# Directions:

01 - Pour 2 inches of vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil to 350°F, monitoring the temperature carefully with a kitchen thermometer.
02 - Separate the refrigerated biscuit dough into 8 individual rounds. Flatten each round gently with your palm, then use a 1-inch round cutter or bottle cap to cut a center hole, creating classic donut shapes.
03 - Combine the pumpkin purée and pumpkin pie spice in a small bowl, mixing until thoroughly incorporated. Spread a thin, even layer of the spiced pumpkin mixture between two biscuit rounds and press the edges firmly to seal completely. Reform the center hole if necessary during shaping.
04 - Carefully lower the filled donuts into the hot oil in batches, avoiding overcrowding the pan. Fry for 1 to 2 minutes per side until golden brown and puffed throughout. Transfer the cooked donuts using a slotted spoon and drain on layered paper towels.
05 - Whisk together the granulated sugar and ground cinnamon in a shallow bowl until evenly blended. While the donuts are still warm, coat each one thoroughly in the cinnamon sugar mixture, pressing gently to adhere the coating.
06 - Sift the powdered sugar into a medium bowl to remove lumps. Add the milk, vanilla extract, and pinch of pumpkin pie spice. Whisk vigorously until completely smooth and thickened to a pourable consistency. Drizzle generously over the cooled donuts.

# Expert Tips:

01 -
  • They come together in under 30 minutes with ingredients you probably have in your pantry right now
  • The surprise pumpkin filling inside makes them feel special even though they start with humble biscuit dough
02 -
  • The oil temperature matters too cool and they get greasy, too hot and they burn before cooking through
  • Sealing the edges well prevents the pumpkin from leaking into the hot oil
03 -
  • Keep the donut holes to fry separately they are the best part for snacking while you cook
  • Line your cooling rack with parchment for easier cleanup

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