Pumpkin Spice Biscuit Donuts

My kitchen smelled like autumn the first time I made these. I was experimenting with shortcut recipes for a last-minute brunch, and the pumpkin-spice scent had my roommate wandering in before I even finished frying. Now they are my go-to when I need something impressive without the fuss.

I served these at a cozy fall gathering last year. My friend Sarah took one bite, closed her eyes, and asked if I had been hiding professional culinary training. They disappeared faster than I could fry the next batch.

Ingredients

• Refrigerated biscuit dough: The secret shortcut that makes these donuts incredibly fluffy without yeast
• Pumpkin purée: Not pie filling—this adds moisture and earthy sweetness to the center
• Pumpkin pie spice: Your shortcut blend of cinnamon, ginger, nutmeg, and cloves
• Vegetable oil: For frying until perfectly golden
• Granulated sugar and cinnamon: The classic coating that makes these irresistible
• Powdered sugar, milk, and vanilla: For an optional glaze that adds sweet finishing touch

Instructions

Heat the oil:

Pour about 2 inches of vegetable oil into a heavy pot or deep skillet and bring it to 350°F. I use a kitchen thermometer to be sure, but you can test by dropping in a small piece of dough—it should sizzle immediately and bubble up.

Shape your donuts:

Separate the biscuit dough into 8 rounds and flatten each slightly. Cut out a 1-inch hole from the center using a round cutter or even a clean bottle cap.

Add the pumpkin filling:

Mix the pumpkin purée with pumpkin pie spice in a small bowl. Spread a thin layer between two biscuit rounds and press the edges firmly to seal. Cut the center hole again if needed.

Fry until golden:

Carefully drop 2 or 3 donuts into the hot oil and fry for 1–2 minutes per side. They are done when deeply golden and puffed up beautifully.

Coat them warm:

Drain briefly on paper towels, then immediately toss the warm donuts in the cinnamon sugar mixture. The heat helps the coating stick perfectly.

Add the glaze if you like:

Whisk powdered sugar with just enough milk to make it drizzle-able, plus vanilla and a pinch of pumpkin pie spice. Drizzle over cooled donuts for extra sweetness.

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These have become a weekend tradition when the weather turns crisp. Something about warm spiced donuts just makes everything feel cozier.

Frying vs Baking

I have tried both methods, and frying gives that classic donut texture. However, baking at 375°F for 12–14 minutes works beautifully if you want something lighter. The bottoms still get slightly crisp while the insides stay pillowy soft.

Serving Suggestions

These shine with hot coffee or spiced chai. I also love serving them alongside vanilla ice cream for a dessert that feels indulgent but comes together quickly.

Make It Your Own

The basic formula is so forgiving. Try adding a pinch of nutmeg or ginger to the pumpkin filling for extra warmth. You could also skip the coating entirely and dip the donuts in maple glaze instead.

• Use a chopstick to remove donuts from hot oil safely
• Keep the coating in a shallow bowl for easy tossing
• Serve within an hour for best texture

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Whether for breakfast, brunch, or dessert, these pumpkin spice donuts bring warmth to any autumn day. Enjoy every bite!

Common Questions

→ Can I bake these donuts instead of frying?

Yes, bake at 375°F for 12-14 minutes until golden. They'll be slightly less crispy but still delicious.

→ What type of pumpkin should I use?

Use pure pumpkin purée, not pie filling. The purée should have no added spices or sugar.

→ Can I make the dough from scratch?

While refrigerated biscuits work perfectly for this quick version, you could use homemade yeast donut dough with similar results.

→ How should I store leftover donuts?

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

→ Can I freeze these donuts?

Fry and cool completely, then freeze without glaze for up to 3 months. Reheat in the oven and add glaze before serving.