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Transform premade biscuit dough into glazed baked pumpkin fritters, they’re ready in under 30 minutes for a sweet fall favorite pick-me-up!
Pumpkin Perfection
We recently tried a new recipe that was so beyond simple and delicious that the kids have been begging we make it again ever since. The recipe? Pumpkin Fritters!!
Have you had them before? Our version is made with biscuit dough and is so beyond simple and delicious that we’ve made twice since.
This pumpkin recipe is made by throwing everything in a bowl, mixing, scooping and baking. Then it’s topped with a delicious pumpkin spice glaze. This dessert is true pumpkin perfection and is now right up there with our classic Homemade Donuts and Apple Fritters.
WHY WE LOVE IT:
- Enjoy anytime. This scrumptious breakfast pastry is ideal for brunch, but it’s so sweet that it could easily double as a dessert.
- Effortless. Making this pastry is a breeze, especially when using canned dough.
- Ready in minutes. This donut variation is on the table in under 30 minutes!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 14 minutes
COOL TIME: 2 minutes
Fritters
- 1 (16.3-ounce) can refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits, (8 count)
- ½ cup coarsely chopped pecans – or walnuts
- ¼ cup canned pumpkin – not canned pumpkin pie
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin pie spice – store-bought or homemade Pumpkin Pie Spice using cinnamon, nutmeg, ginger, and cloves
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
Glaze
- 1½ cups powdered sugar, sifted
- 1 teaspoon pumpkin pie spice – store-bought or homemade
- 1 tablespoon canned pumpkin – not canned pumpkin pie
- 2-3 tablespoons half-and-half – or whole milk
How to Make Pumpkin Fritters
- PREP. Preheat oven to 350°F. Add parchment paper to a large cookie sheet. Set aside.
- Separate 1 (16.3-ounce) can refrigerated buttermilk biscuit dough into 8 separate biscuits and cut each biscuit into 10 pieces.
- ASSEMBLE. In a large mixing bowl, stir biscuit pieces, ½ cup chopped pecans, ¼ cup canned pumpkin, 1 teaspoon vanilla, ⅓ cup sugar, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon until well combined.
- Spoon heaping ¼ cup of dough onto the prepared baking sheet. Shape and press dough firmly into 12 (3-inch) fritters.
- Drizzle with 2 tablespoons of melted butter.
- BAKE. Bake 14 -18 minutes or until golden brown. Let cool 2 minutes.
- GLAZE. While the fritters are cooling, make the glaze. In a medium bowl, whisk 1½ cups powdered sugar, 1 teaspoon pumpkin pie spice, 1 tablespoon canned pumpkin, and 2-3 tablespoons half and half until smooth.
- Spoon the pumpkin mixture glaze over warm fritters and let set before serving.
Pumpkin Fritters
Ingredients
- 1 (16.3-ounce) can refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits, (8 count)
- ½ cup coarsely chopped pecans
- ¼ cup canned pumpkin, (not pumpkin pie mix)
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
Glaze
- 1½ cups powdered sugar, sifted
- 1 teaspoon pumpkin pie spice
- 1 tablespoon canned pumpkin, (not pumpkin pie mix)
- 2-3 tablespoons half-and-half
Instructions
- Preheat oven to 350°F. Add parchment paper to a large cookie sheet. Set aside.
- Separate dough into 8 separate biscuits and cut each biscuit into 10 pieces.
- In a large bowl, mix biscuit pieces, pecans, canned pumpkin, vanilla, sugar, pumpkin pie spice, and cinnamon until combined well. Spoon heaping ¼ cup of dough onto the prepared cookie sheet. Shape and press dough firmly into 12 (3-inch) fritters.
- Drizzle with melted butter. Bake 14 -18 minutes or until golden brown. Let cool 2 minutes.
Glaze
- While fritters are cooling, make the glaze. In a medium bowl, whisk powdered sugar, pumpkin pie spice, canned pumpkin, and half and half until smooth.
- Spoon glaze over warm fritters and let set before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Grease the wells of a muffin pan, fill each one about ⅔ of the way with the pumpkin fritter dough, and bake for about 15 minutes.
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.
I love fritters and the combination of pumpkin and the grand biscuits is perfection! Every bite was amazing!! We will make these over and over this fall!!
Craving satisfies! Thank you for this easy and quick recipe! Can’t get enough of this!
Yes, these fritters were everything that I was wishing it would be and more! thank you so much for sharing this amazing recipe