Pumpkin Spice Biscuit Donuts

My roommate burst through the door last October with a can of pumpkin purée like she'd discovered gold, insisting we needed something festive but dead simple for our impromptu movie marathon. These donuts came together in thirty glorious minutes, and the whole apartment smelled like autumn decided to move in and stay awhile.

We ended up making three batches that night because none of us could stop eating them warm from the cinnamon sugar bowl. Now every time autumn rolls around, I get texts from those same friends asking when the pumpkin donuts are making their annual comeback.

Ingredients

• Refrigerated biscuit dough: This shortcut is the whole reason the recipe works so beautifully. The butter layers in the dough create that perfect flaky texture that mimics hours of pastry work.
• Pumpkin purée: Make sure you grab the pure pumpkin and not the pie filling which already has spices and sweeteners added. You want control over the flavor balance here.
• Pumpkin pie spice: If you're out of the pre mixed blend, combine 1 tablespoon cinnamon with 1 teaspoon each of ground ginger and nutmeg.
• Granulated sugar and cinnamon: The classic coating combination that transforms these from good to absolutely can not stop eating them.
• Powdered sugar: Sift it before making your glaze to avoid any lumpy situations. No one wants a chunky glaze.

Instructions

Get your oil ready:

Pour about 2 inches of vegetable oil into a heavy pot or deep skillet and heat it to 350°F. Use a kitchen thermometer if you have one because oil temperature makes all the difference between perfect donuts and greasy sad ones.

Shape your donuts:

Separate the biscuits and flatten each one slightly with your palm. Use a 1-inch cutter or even a clean bottle cap to cut out the center hole. Save those holes because donut holes are basically mandatory.

Make the pumpkin filling:

Mix your pumpkin purée with the pumpkin pie spice in a small bowl until smooth. Spread a thin layer on one biscuit round, then top with another and press the edges together really well so the filling stays inside during frying.

Fry until golden:

Carefully lower 2 or 3 donuts into the hot oil and fry for about 1 to 2 minutes per side. You know they're done when they're deep golden brown and puffed up like proud little clouds.

Coat immediately:

Mix the granulated sugar and cinnamon in a shallow bowl while the donuts fry. Toss each warm donut in the mixture right after draining because that sugar only sticks properly to the residual heat.

Add the glaze if you want:

Whisk together the powdered sugar, milk, vanilla, and pinch of pumpkin pie spice until smooth. Drizzle this over the cooled donuts for that bakery finish that makes everyone think you spent all day in the kitchen.

Save

These have become my go-to contribution for Thanksgiving morning because I can make them while everyone else is still rubbing sleep from their eyes, and suddenly I'm the breakfast hero without having woken up at dawn.

Making Them Ahead

You can assemble and cut the donuts the night before, keeping them covered in the refrigerator. Just let them come to room temperature for about 15 minutes before frying so they cook evenly throughout.

Baking Instead of Frying

Sometimes you just do not want to deal with hot oil and that is completely valid. Arrange the donuts on a parchment lined baking sheet and bake at 375°F for 12 to 14 minutes until golden. They will not have quite the same crispy exterior but they are still wonderfully fluffy.

Serving Suggestions

These donuts are practically begging to be served with a hot mug of something spiced and comforting. I love them with a strong cup of coffee or a steaming chai latte while the autumn rain taps against the kitchen window.

• Set up a little donut bar with different toppings like chopped nuts or sprinkles for a fun brunch activity
• Make extra donut holes because they disappear faster than you can imagine
• Keep them warm in a 200°F oven if you are frying a large batch for guests

Save

There is something magical about transforming a simple can of biscuits into something that feels like it came from a fancy bakery. These donuts have become my secret weapon for making any autumn morning feel special.

Common Questions

→ Can I bake these instead of frying?

Yes, bake at 375°F for 12-14 minutes until golden brown for a lighter version without the oil.

→ What type of pumpkin should I use?

Use pure pumpkin purée, not pumpkin pie filling which contains added spices and sweeteners.

→ How should I store these donuts?

Keep in an airtight container at room temperature for up to 2 days. They're best served fresh and warm.

→ Can I make the glaze ahead of time?

The glaze comes together quickly and is best made fresh. It will thicken if made too far in advance.

→ What's the best oil temperature for frying?

Maintain oil at 350°F for even cooking. Too hot and they'll burn outside, too cool and they'll absorb excess oil.