Pumpkin Spice Biscuit Donuts

The first time I made these, my kitchen smelled like autumn had exploded in the best possible way. My roommate walked in from a run and literally stopped in her tracks, asking what bakery I had secretly visited. There is something magical about turning a simple can of biscuit dough into something that feels so special and seasonal.

Last November, I made a batch for my sister's birthday breakfast. She is not a morning person, but the smell of cinnamon and frying dough actually got her out of bed before her alarm. We ate them standing up at the counter, burning our fingers slightly because we could not wait for them to cool down.

Ingredients

• Refrigerated biscuit dough: This shortcut is the secret to keeping things simple while still delivering that fluffy, tender texture we all want in a donut
• Pumpkin purée: Make sure you are using pure pumpkin purée and not pie filling, which is already sweetened and spiced
• Pumpkin pie spice: This warm blend of cinnamon, ginger, nutmeg, and cloves is what makes these taste like fall in every bite
• Vegetable oil: You need enough for two inches of depth in your pot so the donuts float freely and cook evenly
• Granulated sugar and cinnamon: This classic coating gets into every crevice and creates that satisfying crunch when you bite down
• Powdered sugar: For the optional glaze that adds an extra layer of sweetness and makes these look like they came from a fancy donut shop

Instructions

Heat the oil:

Pour two inches of vegetable oil into a heavy bottomed pot and clip on your thermometer. You want it to reach 350°F, which is the sweet spot where donuts cook through without burning.

Shape the donuts:

Separate the biscuits and flatten each one slightly. Use a one inch cutter or bottle cap to cut out the center hole, saving those bits to make donut holes later.

Add the pumpkin filling:

Mix the pumpkin purée with the pumpkin pie spice until combined. Spread a thin layer on one biscuit round, top with another, and press the edges firmly to seal them together. Reshape and cut the center hole again.

Fry to golden perfection:

Carefully lower two or three donuts into the hot oil and fry for one to two minutes per side. You will know they are done when they are deeply golden and puffed up beautifully.

Coat with cinnamon sugar:

Whisk together the sugar and cinnamon in a shallow bowl while the donuts drain briefly on paper towels. Toss them in the coating while they are still warm so it sticks perfectly.

Add the glaze if desired:

Whisk the powdered sugar with milk, vanilla, and a pinch of pumpkin pie spice until smooth. Drizzle this over the cooled donuts for that bakery style finish.

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These became my go to contribution for every fall gathering after my book club could not stop talking about them for three meetings straight. Now they request them annually, and I happily oblige because they are so deceptively easy to make.

Baking Option

If frying feels too intimidating or messy, you can absolutely bake these instead. Arrange them on a parchment lined baking sheet and bake at 375°F for twelve to fourteen minutes until golden. They will not have quite the same crispy exterior, but they are still delicious and a bit lighter.

Make Ahead Strategy

You can prepare the pumpkin filled donuts the night before and store them covered in the refrigerator. fry them fresh the next morning when the cinnamon sugar coating will stick perfectly to the warm surface. The glaze can also be made ahead and stored in an airtight container at room temperature.

Serving Ideas

These are absolutely perfect alongside a hot cup of coffee or a spiced chai latte on a chilly morning. I also love serving them with a mug of hot apple cider for the ultimate autumn flavor combination.

• Set up a donut bar with different toppings like chopped nuts, sprinkles, or extra cinnamon sugar
• Warm leftover donuts in the microwave for ten seconds to bring back that fresh fried texture
• Package them in cute boxes or bags for a thoughtful homemade gift during the holiday season

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There is something so comforting about pulling warm donuts out of hot oil and watching them disappear one by one. These have become one of those recipes I make not just for the taste, but for the memories they create.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 375°F for 12–14 minutes until golden. The texture will be slightly less crisp than fried but still delicious.

→ What's the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is pure cooked pumpkin with no added sugar or spices. Pumpkin pie filling contains sweeteners and spices already mixed in, which would throw off the flavor balance.

→ Can I make the dough from scratch instead of using canned biscuits?

Absolutely. Use your favorite yeast donut dough recipe, though it will significantly increase the prep and rise time compared to the quick biscuit method.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts for up to 3 months and reheat in the oven.

→ Can I make these gluten-free?

Look for gluten-free refrigerated biscuit dough or use a gluten-free flour blend in a homemade dough. Results may vary in texture.

→ What oil works best for frying?

Vegetable, canola, or peanut oil all work well due to their neutral flavor and high smoke points. Avoid olive oil which can burn at high temperatures.