- 4 oz pumpkin cream cheese
- 1/4 cup sugar
- 1/2 can pillsbury biscuit dough
Cinnamon Sugar coating
- 1 cup sugar
- 2 tsp cinnamon
Mix cream cheese with sugar.
Take chunks of dough and make dough balls about 1 1/2 inch in diameter. Stretch balls into a flat round disk. Place 1/2 tsp pumpkin cream cheese mixture into center of dough, then seal. Turn dough back into a ball, make sure it is completely pinched sealed so filling won't leak out. Repeat with remaining dough.
Heat pot with enough oil deep enough for frying, about 1 - 1 1/2 inches deep. Once oil is hot enough, place several balls inside. Let fry for about 1 minute and flip over to other side. Continue to allow cook until both sides are a a dark golden brown. Remove from frying pan and place on a plate to let cool.
- While donuts are cooling, mix the cinnamon and sugar in a bowl, then pour into a large ziploc bag. After donut holes are cool, put them into the ziploc bag and mix the donuts around until they are fully coated before removing from bag and serving.