Pumpkin Spice Biscuit Donuts (Printable)

Soft, golden donuts with warm pumpkin spice and cinnamon sugar coating—ready in just 25 minutes using refrigerated biscuit dough.

# What's Needed:

→ 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 (reserved from above)

→ Frying Oil

09 - 2 cups vegetable oil for frying

→ 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 Make It:

01 - Combine cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Mix thoroughly and set aside for multiple uses throughout the recipe.
02 - In a wide, shallow bowl, blend granulated sugar with 2 teaspoons of the prepared pumpkin spice mix. Set aside for coating the warm donuts.
03 - Separate biscuit dough into individual pieces. Using a 1-inch round cutter or bottle cap, press through the center of each biscuit to create a donut shape. Reserve the cut-out centers for donut holes.
04 - Pour vegetable oil into a large, heavy-bottomed pot. Heat to 350°F, maintaining steady temperature for optimal frying results.
05 - Carefully lower 3-4 donuts into the hot oil. Fry for 1-2 minutes per side until deep golden brown. Cook donut holes separately for approximately 1 minute total, turning once.
06 - Remove fried donuts using a slotted spoon. Transfer to a paper towel-lined tray to drain briefly, about 30 seconds.
07 - While donuts are still warm to the touch, immediately toss them in the spiced sugar mixture until thoroughly 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 added sweetness.

# Tips for Success:

01 -
  • The shortcut of using refrigerated biscuit dough means you get bakery style results without the yeast dough anxiety
  • That spiced sugar coating creates this irresistible crunch that gives way to the softest interior imaginable
  • You probably have everything in your pantry right now, making them perfect for sudden autumn cravings
02 -
  • Oil that is too hot will burn the outside before the inside cooks, while oil that is too cool makes greasy soggy donuts
  • The sugar coating only sticks properly when the donuts are still warm, so work quickly right after frying
  • Those donut holes cook much faster than the full donuts, so keep a close eye on them or they will go from perfect to burnt in seconds
03 -
  • Air frying at 350°F for 5 to 6 minutes per side gives you a lighter version without all that oil
  • Adding a couple tablespoons of actual pumpkin puree to the glaze makes it feel even more autumnal

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