1-First Step: Heat the oil and get your tools ready Start by pouring 6 cups of vegetable oil into a Dutch oven or cast iron pot. Heat the oil to 350 degrees F. A candy thermometer helps a lot here because frying oil can change fast, and staying close to 350 degrees keeps the donuts crisp on the outside and cooked in the center. If you do not have a Dutch oven, a stainless steel or enamel pot can work too, but cast iron usually holds heat more evenly. While the oil warms, line a plate or tray with paper towels for draining. Set out a shallow bowl for the sugar coating and get a fork or slotted spoon ready for lifting the donuts out of the hot oil. This small bit of prep makes the frying part go much smoother.

2-Second Step: Cut the donuts Open the can of biscuits and separate them. Use a small cookie cutter or a knife to cut a circle in the center of each biscuit. This step matters because it helps the dough cook through evenly. Without that hole, the outside may brown too quickly while the inside stays raw. Place the cut biscuits on a plate and save the center pieces too. Those little centers fry up into tasty donut holes, so do not throw them away.

3-Third Step: Mix the sugar coating In a shallow bowl, combine the 1/2 cup granulated sugar with 1 1/2 teaspoons pumpkin spice. Stir well so the spice is spread evenly through the sugar. This gives every bite of your pumpkin spice biscuit donuts a warm, sweet coating with plenty of fall flavor. Keep the bowl close to the stove so you can coat the donuts right after frying while they are still warm. That is the best time for the sugar-spice mix to stick.

4-Fourth Step: Fry the biscuits in batches When the oil reaches 350 degrees F, carefully lower a few biscuit rings into the pot. Fry them in small batches for 1 to 2 minutes per side until they turn golden brown. Do not crowd the pot, because too many donuts at once will drop the oil temperature and make them greasy. Turn each donut once using tongs or a fork. If you are making the donut holes too, fry them for about 45 to 60 seconds total, since they cook faster. Watch the color closely. You want a deep golden finish, not a dark brown crust.

5-Fifth Step: Drain and coat while warm Lift the donuts from the oil and let them rest on paper towels for about 1 minute. This short cooling time helps remove extra oil without making the donuts too cool for the sugar coating. Then toss each one in the pumpkin spice sugar mixture while it is still warm. If the donuts are too hot to handle, use forks to move them around in the bowl. Coat both sides well, then place them on a serving plate. The sugar will cling better while the donuts are warm, giving you that classic sweet, spiced finish.

6-Final Step: Serve and enjoy Serve the donuts right away while they are soft inside and lightly crisp outside. They taste best fresh from the fryer, especially with coffee, tea, or warm cider. If you are sharing them at a gathering, stack the donut holes in a small bowl next to the full donuts for easy grabbing.