Pumpkin Spice Biscuit Donuts

The first time I made these, my kitchen smelled like a bakery had collided with a pumpkin patch in the best possible way. My roommate wandered in, drawn by the cinnamon and nutmeg wafting through the apartment, and proceeded to eat three donut holes before I could even finish coating them. Now they are my go to when I want something that feels fancy but takes less than half an hour from start to finish.

Last October, I brought a batch to a Sunday morning brunch and watched them disappear in under ten minutes flat. My friend Sarah, who insists she does not like pumpkin anything, went back for seconds and then demanded the recipe. There is something about that warm spice combination that makes people genuinely happy, like comfort food wrapped up in a portable package.

Ingredients

• Refrigerated biscuit dough: The foundation of this whole operation, and honestly the best kitchen shortcut I have ever discovered
• Ground cinnamon, nutmeg, ginger, cloves, and allspice: This combination creates that signature pumpkin spice flavor we all chase after when the leaves start turning
• Granulated sugar: Mixed with some of your spice blend, this creates the perfect coating that cracks beautifully when you bite into the warm donut
• Vegetable oil: You need enough for deep frying, and a heavy bottomed pot helps maintain that steady temperature
• Powdered sugar, milk, and vanilla: Optional glaze ingredients that take these over the top if you want an extra layer of sweetness

Instructions

Mix your spice blend:

Combine the cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl, then set aside 2 teaspoons to mix with your coating sugar

Prepare the coating:

Whisk the granulated sugar with those reserved 2 teaspoons of spice mix in a wide bowl that will be easy for tossing later

Shape the donuts:

Separate the biscuits and use a 1 inch cutter or even a clean bottle cap to punch holes in the center, saving those little rounds for donut holes

Heat your oil:

Get your vegetable oil to 350°F in a large heavy pot, using a thermometer if you have one because temperature control makes all the difference

Fry to golden perfection:

Carefully lower 3 or 4 donuts at a time into the hot oil, flipping after about a minute when the underside turns deep golden brown

Drain and coat immediately:

Lift them out with a slotted spoon, let them drain for just a moment on paper towels, then toss while still warm in the spiced sugar mixture

Add the glaze if desired:

Whisk powdered sugar with milk, vanilla, and a pinch of your spice blend until smooth, then drizzle over the cooled donuts

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My mom called me the day after I first perfected this recipe, sounding suspicious about the delicious smells she remembered from my childhood kitchen visits. When I told her the secret was refrigerated dough, she laughed for a full minute before admitting she was going to the grocery store that afternoon. Sometimes the best recipes are the ones that do not require you to be a master baker, just someone willing to heat up some oil and toss things in sugar.

Making Them Ahead

I have learned that these are best served within an hour or two of frying, when that exterior coating still has its perfect crunch. You can cut and shape the donuts ahead of time, keeping them covered on a baking sheet in the refrigerator until you are ready to fry. Just let them sit at room temperature for about 15 minutes before they hit the hot oil.

Frying Like A Pro

The right tools make such a difference here. A slotted spoon is essential for lifting donuts without breaking that beautiful coating, and paper towels will save your countertops from grease splatters. I keep my candy thermometer clipped to the pot because maintaining that 350°F sweet spot is the difference between light and airy donuts and heavy ones.

Serving Suggestions

These donuts pair beautifully with a hot cup of coffee or a spiced chai latte, the kind you make yourself with actual tea bags and warmed milk. I have also served them alongside vanilla ice cream for an unexpected dessert that feels like a fancy restaurant treat but took almost no effort.

• Set up a toppings bar with nuts, sprinkles, or extra cinnamon sugar for a fun weekend activity
• The glaze can be made thicker or thinner depending on whether you drizzle or dip
• Store any leftovers in an airtight container, though I have never had them last past day two

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There is something so satisfying about pulling that first donut out of the oil, seeing that perfect golden color, and knowing you are about to coat it in spiced sugar. These are the kind of treats that make any autumn morning feel special.

Recipe FAQs

→ Can I bake these instead of frying?

Yes, bake at 375°F for 10-12 minutes until golden. The texture will be more bread-like rather than crispy on the outside, but still delicious with the spiced coating.

→ How do I store leftover donuts?

Store in an airtight container at room temperature for up to 2 days. For best results, warm briefly in the microwave before serving to restore softness.

→ Can I use homemade biscuit dough?

Absolutely. Any basic biscuit dough recipe works well. Roll it to about 1/2-inch thickness before cutting into donut shapes and proceed with frying.

→ What temperature should the oil be?

Maintain oil at 350°F (175°C). Use a kitchen thermometer for accuracy. If the oil is too hot, the outside will burn before the inside cooks through.

→ Can I make these without the donut cutter?

Use a 1-inch round cookie cutter, bottle cap, or even shot glass to cut the center holes. A sharp knife works in a pinch—just make clean, circular motions.

→ How do I know when the donuts are done frying?

The donuts should be deep golden brown on both sides, about 1-2 minutes per side. They'll puff up slightly and float freely in the oil when properly cooked.