Even though baking everything from scratch is my motto, I learned this quick version from a Japanese friend who uses store-bought buttermilk biscuit dough to make her Thai doughnuts. We'll keep this as our little secret.
Recipe courtesy of Hedy Goldsmith
Pumpkin Doughnuts
Total:
1 hr
Active:
20 min
Yield:
16 large doughnuts
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
16 large doughnuts
Level:
Easy

Ingredients

  • Vegetable oil for frying
  • 2 tubes buttermilk biscuits, such as Pillsbury Grands Buttermilk Biscuits
  • 2 cups regular cream cheese, such as Philadelphia
  • 2/3 cup granulated sugar
  • Zest of 1 orange
  • 3/4 cup solid pack canned pumpkin
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch ground cloves

Directions

Place a kitchen towel on the counter. Open the packages of biscuits and lay the biscuits on the towel in a single layer. Cover with another slightly damp towel. Set aside for 20 to 25 minutes while you prepare the filling.

Fill a heavy, deep saucepan halfway with oil and heat over medium-high heat to 350 degrees F on a candy thermometer. Please don't fry in oil any cooler than 350 degrees F; it will make your doughnuts greasy and yucky.

In the bowl of a stand mixer with a paddle attachment, add the cream cheese, sugar and orange zest and cream on medium speed, 2 to 3 minutes. Add the pumpkin, molasses, vanilla, cinnamon, ginger, salt and nutmeg and continue to mix until light and fluffy, 1 to 2 more minutes. Fill a pastry bag with a large open tip with the pumpkin mixture and set aside.

Prepare the dusting for the doughnuts in a large mixing bowl; add the sugar, cinnamon, allspice and ground cloves, toss to combine and set aside.

Fry the biscuits in batches of 2 or 3 until golden brown, 2 to 3 minutes on each side. Carefully with tongs, lift the biscuits (doughnuts) out of the hot oil allowing them to drain over the oil for a second. Toss the warm doughnuts in the the spiced sugar.

Make a hole large enough along the edge of the doughnut to fit the tip of the pastry bag. Pipe the pumpkin filling into each doughnut and eat these babies right away!

IDEAS YOU'LL LOVE

Pumpkin Doughnuts

Indian Doughnuts: Gulab Jabun

Recipe courtesy of Bal Arneson

Pumpkin Cheesecake

Pumpkin Cornbread

Pumpkin Cake

Recipe courtesy of Laura Calder

Pumpkin Bread

Recipe courtesy of Alton Brown

Pumpkin Spice Cake

Recipe courtesy of The Fabulous Beekman Boys

Pumpkin Mousse

Recipe courtesy of Laura Calder

Pecan Pumpkin Crunch

Recipe courtesy of Aida Mollenkamp

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here