Pumpkin Spice Biscuit Donuts (Printable)
Soft fried donuts made with canned biscuit dough, warm pumpkin spice blend, and cinnamon sugar coating. A quick 25-minute fall dessert.
# What You’ll Need:
→ Biscuit Dough
01 - 2 cans refrigerated biscuit dough (16 oz total)
→ Pumpkin Spice Mix
02 - 1 tablespoon ground cinnamon
03 - 1 teaspoon ground nutmeg
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground allspice
→ Donut Coating
07 - 1/2 cup granulated sugar
08 - 2 teaspoons pumpkin spice mix
→ For Frying
09 - 2 cups vegetable oil
→ Optional Glaze
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - 1/2 teaspoon pumpkin spice mix
# How-To Steps:
01 - Combine cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Reserve mixture for coating and glaze.
02 - Mix granulated sugar with 2 teaspoons of the prepared pumpkin spice blend in a wide, shallow bowl.
03 - Separate biscuits individually. Press a 1-inch round cutter or bottle cap through the center of each biscuit to create donut shape. Reserve cut centers for donut holes.
04 - Pour vegetable oil into a heavy-bottomed pot. Heat until temperature reaches 350°F.
05 - Carefully lower 3-4 donuts into hot oil. Fry 1-2 minutes per side until deep golden brown. Cook donut holes approximately 1 minute total.
06 - Remove fried donuts with a slotted spoon. Transfer to paper towel-lined tray to drain briefly.
07 - Immediately toss warm donuts in spiced sugar mixture until evenly coated on all sides.
08 - Whisk powdered sugar, milk, vanilla extract, and 1/2 teaspoon pumpkin spice until smooth. Drizzle over cooled donuts or dip tops for extra sweetness.
# Expert Advice:
01 -
- Twenty five minutes from craving to serving, perfect for sudden autumn whims
- Uses refrigerated dough so you can focus on the fun part, the spiced coating
02 -
- Oil temperature drops when you add cold dough so let it recover between batches
- Work quickly when coating because sugar only sticks properly to warm donuts
03 -
- Line your cooling surface with paper towels before you start frying to avoid scrambling later
- Save the donut holes to fry last since they cook faster than full sized ones