Ingredients

The following ingredients have 8 Servings
  • Package of original refrigerated biscuits (8 count)
  • About 30 oz bottle of vegetable oil for frying
  • Filling:
  • 4 oz cream cheese
  • 1/3 cup pumpkin puree
  • ¼ cup white granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • Topping:
  • ¾ cup powder sugar
  • 1 tsp pumpkin spice
  • 2½ Tbsp heavy cream
  • 10-12 gingersnaps (crumbled)

Instruction

  • Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
  • Beat cream cheese, sugar, pumpkin, and spices in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
  • Crush gingersnap cookies and place them into a wide, shallow bowl. Set aside.
  • In another wide and shallow bowl, whisk powder sugar, pumpkin spice, and 2½ tbsp of heavy cream until smooth. Set aside.
  • Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
  • Place some paper towels on a wire rack. Take out cooked doughnuts and place them on the paper towels to cool. (Make sure to use metal spoon or metal tongs to take out the doughnuts.)
  • Let doughnuts cool for a couple of minutes. Then, fill each doughnut with some pumpkin cheesecake mixture from the piping bag.
  • Dip each doughnut top in the glaze first and then, dip them in crushed gingersnap cookies.
  • Repeat with all the doughnuts.