Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1/2
cup coarsely chopped pecans
1/4
cup canned pumpkin (not pumpkin pie mix)
1/4
cup granulated sugar
1
teaspoon pumpkin pie spice
2
tablespoons butter, melted
1 1/2
cups powdered sugar
1
teaspoon pumpkin pie spice
1
tablespoon canned pumpkin (not pumpkin pie mix)
2
to 3 tablespoons half-and-half
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper; spray with cooking spray. Separate dough into 8 biscuits; cut each biscuit into 10 pieces.
In large bowl, mix biscuit pieces, pecans, 1/4 cup canned pumpkin, granulated sugar and 1 teaspoon pumpkin pie spice until well mixed. Spoon heaping 1/4 cupfuls dough on cookie sheet; shape and press dough into 12 (3-inch) fritters. Drizzle with melted butter. Bake 14 to 18 minutes or until golden brown. Cool 2 minutes.
Meanwhile, in medium bowl, beat powdered sugar, 1 teaspoon pumpkin pie spice, 1 tablespoon canned pumpkin and 2 tablespoons half-and-half with whisk until smooth glaze forms. If necessary, add additional half-and-half, 1 teaspoon at a time, until desired consistency. Set aside until fritters have finished baking. Spoon glaze over tops of warm fritters. Cool 3 to 5 minutes or until glaze is set before serving. Serve warm.
