Pumpkin Spice Biscuit Donuts (Printable)
Soft biscuit donuts infused with warm pumpkin spice and coated in cinnamon sugar—a quick fall treat.
# What You Need:
→ Biscuit Dough
01 - 2 cans (16 oz total) refrigerated biscuit dough
→ 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 (from above)
→ For Frying
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 (from above)
# How to Make It:
01 - Combine cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Mix thoroughly until uniform.
02 - Mix granulated sugar with 2 teaspoons of the prepared pumpkin spice blend in a wide, shallow bowl.
03 - Separate biscuits from cans. Use a 1-inch round cutter or bottle cap to cut center holes from each biscuit, creating donut shapes. Reserve removed dough for donut holes.
04 - Pour vegetable oil into a large heavy-bottomed pot. Heat to 350°F, monitoring temperature with a kitchen thermometer.
05 - Carefully lower 3-4 donuts into hot oil. Fry 1-2 minutes per side until deep golden brown. Fry donut holes approximately 1 minute total.
06 - Remove fried donuts using a slotted spoon. Transfer to paper towel-lined tray to drain briefly, about 30 seconds.
07 - Immediately toss warm donuts in spiced sugar mixture, turning to coat all surfaces completely. Work quickly while donuts remain warm.
08 - Whisk powdered sugar, milk, vanilla extract, and remaining pumpkin spice until smooth. Drizzle over cooled donuts or dip tops for added sweetness.
# Expert Suggestions:
01 -
- These come together in 25 minutes flat when you need instant comfort
- The pumpkin spice coating sticks perfectly to warm dough creating this crackly sugary shell
02 -
- Oil temperature drops every batch so let it recover between batches for consistent results
- The sugar coating only sticks properly to donuts that are still warm from frying
03 -
- A thermometer takes the guesswork out of oil temperature
- Donut holes cook faster so watch them closely