Baked Pumpkin Fritters

WANT TO SAVE THIS RECIPE?

Just enter your email and we’ll send it to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

Baked Pumpkin Fritters Ingredients

Fritters

• 1 (16.3-ounce) can refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits, (8 count)
• ½ cup coarsely chopped pecans – or walnuts
• ¼ cup canned pumpkin – not canned pumpkin pie
• 1 teaspoon vanilla
• ⅓ cup granulated sugar
• 1 teaspoon pumpkin pie spice – store-bought or homemade Pumpkin Pie Spice using cinnamon, nutmeg, ginger, and cloves
• ½ teaspoon cinnamon
• 2 tablespoons butter, melted

Glaze

• 1½ cups powdered sugar, sifted
• 1 teaspoon pumpkin pie spice – store-bought or homemade
• 1 tablespoon canned pumpkin – not canned pumpkin pie
• 2-3 tablespoons half-and-half – or whole milk

How to Make Pumpkin Fritters

1. PREP. Preheat oven to 350°F. Add parchment paper to a large cookie sheet. Set aside.
   • Separate the refrigerated buttermilk biscuit dough into 8 separate biscuits and cut each biscuit into 10 pieces.
2. ASSEMBLE. In a large mixing bowl, stir the biscuit pieces, chopped pecans, canned pumpkin, vanilla, sugar, pumpkin pie spice, and cinnamon until well combined.
   • Spoon a heaping ¼ cup of dough onto the prepared baking sheet. Shape and press dough firmly into 12 (3-inch) fritters.
   • Drizzle with melted butter.
3. BAKE. Bake 14 -18 minutes or until golden brown. Let cool 2 minutes.
4. GLAZE. While the fritters are cooling, make the glaze. In a medium bowl, whisk powdered sugar, pumpkin pie spice, canned pumpkin, and half and half until smooth.
   • Spoon the pumpkin mixture glaze over warm fritters and let set before serving.

Kristyn’s Recipe Tips

• To bake in a muffin tin, grease the wells of a muffin pan, fill each one about ⅔ of the way with the pumpkin fritter dough, and bake for about 15 minutes.
• Press the fritters firmly. Shaping and pressing the dough before baking helps them hold together and bake evenly.
• Don’t skip the butter drizzle. It gives the fritters that golden-brown color and a richer flavor.
• Use parchment paper. This prevents sticking and makes cleanup easy.
• Add the glaze while slightly warm. The fritters will soak it up just enough for a sweet, spiced finish without getting soggy.

5 from 3 votes

Pumpkin Fritters Recipe

By: Kristyn Merkley

Transform premade biscuit dough into glazed baked pumpkin fritters made in under 30 minutes making it an easy fall treat! 

Servings: 12

Prep: 10 minutes mins

Cook: 14 minutes mins

Cool Time: 2 minutes mins

Total: 26 minutes mins

Equipment

• large wooden cutting board
• whisk
• cookie sheet

Ingredients 

1x2x3x

• ▢ 1 (16.3-ounce) can refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits, (8 count)
• ▢ ½ cup coarsely chopped pecans
• ▢ ¼ cup canned pumpkin, (not pumpkin pie mix)
• ▢ 1 teaspoon vanilla
• ▢ ⅓ cup granulated sugar
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ½ teaspoon cinnamon
• ▢ 2 tablespoons butter, melted

Glaze

• ▢ 1½ cups powdered sugar, sifted
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 tablespoon canned pumpkin, (not pumpkin pie mix)
• ▢ 2-3 tablespoons half-and-half

Instructions 

• Preheat oven to 350°F. Add parchment paper to a large cookie sheet. Set aside.
• Separate dough into 8 separate biscuits and cut each biscuit into 10 pieces.
• In a large bowl, mix biscuit pieces, pecans, canned pumpkin, vanilla, sugar, pumpkin pie spice, and cinnamon until combined well. Spoon heaping ¼ cup of dough onto the prepared cookie sheet. Shape and press dough firmly into 12 (3-inch) fritters.
• Drizzle with melted butter. Bake 14 -18 minutes or until golden brown. Let cool 2 minutes.

Glaze

• While fritters are cooling, make the glaze. In a medium bowl, whisk powdered sugar, pumpkin pie spice, canned pumpkin, and half and half until smooth.
• Spoon glaze over warm fritters and let set before serving.

Notes

Recipe Tips.

• I like using canned biscuit dough to make a quick and easy treat, but 16 ounces of homemade buttermilk biscuit dough can be used as well.
• To bake in a muffin tin, grease the wells of a muffin pan or use silicone muffin liners. Fill each one about ⅔ of the way with the pumpkin fritter dough and bake for about 15 minutes.
• Glaze the fritters while they are warm; this allows the glaze to adhere and absorb perfectly. If they’re too hot, it will melt off, and if too cold, it won’t stick well.

Storage. Cooled fritters can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Reheat fritters in an oven or toaster oven at 300-350°F for 5-10 minutes, or in an air fryer at 325-350°F for 2-4 minutes, until warmed through and crispy. You can also briefly microwave them for a quick warm-up, though they will be softer.

Nutrition

Serving: 1g, Calories: 136kcal, Carbohydrates: 22g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 6mg, Sodium: 18mg, Potassium: 39mg, Fiber: 1g, Sugar: 21g, Vitamin A: 1060IU, Vitamin C: 0.4mg, Calcium: 11mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

More Like This

Pastries

Best Scone Recipe

35 mins

Chocolate Eclairs

1 hr 30 mins

Cherry Danish

25 mins

Old Fashioned Donuts

33 mins

Pumpkin Recipes

Pumpkin Beignets

Mini Glazed Pumpkin Donut Muffins

13 mins

Pumpkin Cinnamon Roll Cake

47 mins

Pumpkin Cinnamon Rolls

2 hrs 27 mins

Collections

Pumpkin Recipes

Breakfast Pastries

Brunch Ideas

Easy Breakfast Ideas