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.