Pumpkin Spice Beignets

Pumpkin desserts are always a fall favorite and these Pumpkin Spice Beignets are easy to make using Pillsbury crescent roll dough!

I find it interesting that the choice of what foods we eat is influenced by so many things. For me, certain foods are tied to certain seasons like soups in the fall and winter and salads in the spring and summer. Other foods are tied to certain people. Whenever I make pecan pie, I think of my southern aunt and her sweet mom (or “grammom” as my cousins called her). I’m also influenced by what I see, hear and read.When I was reading a book recently, an elderly woman in the story had a special talent for making banana beignets. Even after finishing the book, I couldn’t forget about the beignets. So, I decided to make some using croissant dough and I gave the them a fall flavor by adding pumpkin spice.

Start by mixing together 1 cup of powdered sugar and 2 teaspoons of pumpkin pie spice.

Unroll refrigerated crescent roll dough (I used Pillsbury Original Crescents). Split the dough into two halves and gently press the diagonal perforations to seal. Stack the two halves and cut the dough into 8 equal pieces. Gently press the edges to seal the two layers together.

Carefully heat 2 cups of vegetable oil over medium heat in a heavy-duty 2-quart saucepan or deep fryer. Fry the beignets in the hot oil, turning them over once they are golden brown. This doesn’t take long so be sure to watch them carefully. Drain on paper towels.

Place a few beignets at a time into the paper bag with the powdered sugar and shake until coated.

My daughters shared these Pumpkin Spice Beignets with their friends and everyone loved them!

Pumpkin Spice Beignets

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Ingredients

• 2 tubes of refrigerated crescent roll dough
• 1 cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 2 cups vegetable oil

Instructions

• Start by mixing together 1 cup of powdered sugar and 2 teaspoons of pumpkin pie spice.
• Unroll refrigerated crescent roll dough. Split the dough into two halves and gently press the diagonal perforations to seal. Stack the two halves and cut the dough into 8 equal pieces. Gently press the edges to seal the two layers together.
• Carefully heat 2 cups of vegetable oil over medium heat in a heavy-duty 2-quart saucepan or deep fryer. Fry the beignets in the hot oil, turning them over once they are golden brown. This doesn’t take long so be sure to watch them carefully. Drain on paper towels.
• Place a few beignets at a time into the paper bag with the powdered sugar and shake until coated.

Here are a few more pumpkin desserts:

Pumpkin Cream Puffs          Pumpkin Nutella Swirl Bars          Pumpkin Chocolate Chip Baked Doughnuts