Step 1

Shape the dough: Thaw the uncooked dinner rolls at room temperature for 10-15 minutes to soften. Then carefully cut the rolls in half and roll each piece into a smooth ball. Arrange the dough balls on a parchment-lined baking sheet, ensuring there is enough space between them for rising. Place the dough in a warm area and allow it to thaw and rise for 2-3 hours, or until the balls have doubled in size.

Step 2

Make the filling: In a medium mixing bowl, beat together the cream cheese, butter, pumpkin purée, vanilla, cinnamon, ½ teaspoon pumpkin pie spice, and powdered sugar on medium speed until smooth and creamy, about 3-5 minutes. Transfer the filling to a piping bag fitted with a round tip or a resealable plastic bag. Set aside.

Step 3

Make the coating: In a small bowl, mix together the granulated sugar and 1 teaspoon of pumpkin pie spice. Set aside.

Step 4

Fry: When the dough has doubled in size, heat 2 inches of vegetable oil in a deep pan over medium heat until it reaches 325°F. Fry the dough balls in small batches, making sure to not overcrowd the pan. Cook for approximately 2 minutes per side, or until golden brown. Flip and repeat on the other side.

Step 5

Coat: Using a slotted spoon, carefully remove the fried dough balls and drain any excess oil. While still warm, roll them in the reserved pumpkin spice sugar mixture until evenly coated.

Step 6

Fill: Make a small hole in each ball, then pipe in the filling. These treats are best enjoyed warm for maximum flavor and texture.

Step 7

Enjoy!