Pumpkin Cheesecake Filled Donut Holes
These donut holes are stuffed with pumpkin cream cheese and are so easy to make.
Ingredients
- 4 oz pumpkin cream cheese
- 1/4 cup sugar
- 1/2 can pillsbury biscuit dough
Cinnamon Sugar coating
- 1 cup sugar
- 2 tsp cinnamon
Instructions
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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