So that you will be all ready when the doughnuts are done cooking, it’s a good idea to make up the glaze first.

Mix together the powdered sugar, pumpkin pie spice, pumpkin and half-and-half.

Then spread out some wax paper, with cooling racks on top,

for the doughnuts to rest on while the glaze sets.

Break apart the biscuits, and poke a hole in the center and pull slightly wider.

I heat my oil in the smallest saucepan I have, so that I can use the least amount of oil. I also didn’t use a thermometer to test the temperature, I just set my stove to between 4 and 5 (medium heat), and then I did a test doughnut to make sure it sizzles.

Doing two at a time, helps prevent burning them, because these cook in just a few seconds, and you have to flip them quickly.

As soon as they start to get light brown on the bottom, flip them.

When they first come out of the oil, let them drain on paper towels.

Now the first time I made these, I drizzled the glaze on, and spread it around a bit with a knife, almost like a frosting, and it was pretty messy, delicious and thick, but messy.

The next time, I added more half and half and dipped them on both sides.

Actually this method is a little messy too, but it gives a lighter glaze all over.

I liked both ways, so if you like a a thick frosting, don’t use as much half-and-half and spread the mixture on, but if you like a light glaze, use the full amount of half-and-half, and dip the doughnuts, and then let them set for a few minutes.