16.3ozPackage of original refrigerated biscuits8 count
About 30 oz bottle of vegetable oil for frying
Filling:
4ozcream cheese
1/3cuppumpkin puree
¼cupwhite granulated sugar
1/2tspcinnamon
1/2tsppumpkin spice
Topping:
¾cuppowdered sugar
1tsppumpkin spice
2½Tbspheavy whipping cream
10-12gingersnapscrumbled
Instructions
Preheat oil in a fryer, dutch oven or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Beat cream cheese, sugar, pumpkin, and spices in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Crush gingersnap cookies and place them into a wide, shallow bowl. Set aside.
In another wide and shallow bowl, whisk powder sugar, pumpkin spice, and 2½ tbsp of heavy cream until smooth. Set aside.
Open the can of refrigerated biscuits and carefully take them apart. Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels on a wire rack. Take out cooked doughnuts and place them on the paper towels to cool. (Make sure to use metal spoon or metal tongs to take out the doughnuts.)
Let doughnuts cool for a couple of minutes. Then, fill each doughnut with some pumpkin cheesecake mixture from the piping bag.
Dip each doughnut top in the glaze first and then, dip them in crushed gingersnap cookies.