1-First Step: Heat the oil and set up your workspace Start by pouring 6 cups of vegetable oil into a Dutch oven or cast iron pot. Set the pot over medium heat and clip in a candy thermometer. Heat the oil to 350 degrees F. This temperature gives the donuts a crisp outside without soaking them in oil. While the oil heats, set out a plate or tray lined with paper towels or place a wire rack nearby. This gives you a place for the donuts to drain after frying. Keep your sugar coating bowl close so you can roll the donuts while they are still warm.

2-Second Step: Shape the biscuits Open the can of store-bought biscuits and separate them gently. Use a knife to cut a circle in the center of each biscuit. This step does two things: it helps the donuts fry evenly, and it creates the little centers that become donut holes. Do not throw away the cut-out centers. Set them aside on a plate. They will fry up into tasty donut holes, which is a nice bonus for anyone in the kitchen.

3-Third Step: Mix the coating In a bowl, combine 1 1/2 teaspoons pumpkin spice and 1/2 cup granulated sugar. Stir well so the spice is spread evenly through the sugar. This keeps every bite tasting balanced instead of having all the spice in one spot. If you want a stronger fall flavor, you can whisk the mixture a little longer so the spices fully blend with the sugar. Set the bowl near the stove so it is ready the moment the donuts come out of the oil.

4-Fourth Step: Fry the donuts in batches When the oil reaches 350 degrees F, carefully add a few biscuits at a time. Do not overcrowd the pot. Frying in batches helps the oil stay hot and gives each donut enough room to puff up and turn golden. Cook each donut for 1 to 2 minutes per side. Flip them once the bottom side is golden brown, then cook the other side until it reaches the same color. Use a fork, tongs, or a slotted spoon to turn them safely. Keeping the oil at the right temperature is the secret to donuts that are crisp outside and soft inside.

5-Fifth Step: Fry the donut holes After the biscuit donuts are done, fry the center cut-outs. These smaller pieces cook faster, so watch them closely. They usually need less time than the full donuts, and they should be turned as soon as one side becomes golden. The donut holes are great for snacking, sharing, or serving next to the full donuts on a brunch tray. They also make this recipe feel more generous without adding more work.

6-Final Step: Coat and serve Let the donuts cool for about 1 minute. They should still be warm, but not so hot that the sugar slides off. Roll or coat each donut in the pumpkin spice sugar mixture while it is still warm. That is what helps the coating stick best. Use a fork if the donuts are too hot to handle. Once coated, transfer them to a rack or plate and serve right away. The taste is best when they are fresh, warm, and lightly crisp.