1can of refrigerated biscuitsoriginal or homestyle (8 count)
1/4cupsugar
2tsppumpkin pie spice
Oil for frying
Instructions
Combine yogurt, pumpkin puree and pumpkin pie spice in a bowl and whisk until completely smooth. Set aside in the refrigerator. (Add caramel drizzle before serving.)
Preheat oil to 350 degrees. Mix sugar and pumpkin pie spice until completely combined. You will need to place coating sugar mixture into a container where you can fit the sticks to comfortably toss them. (I just used a small 2-quart rectangular casserole dish.)
Open the can of biscuits and separate them. Cut each in half and roll each half into a 4-inch long stick.
Fry doughnut sticks 4-5 at a time (or as space dictates it), until deep golden brown.
Take out each doughnut stick with tongs onto a paper towel. (Drop the next batch into oil to cook.) After a few seconds on a paper towel, drop one into the sugar mixture and toss to coat. Repeat with remaining cooked, hot doughnuts.