Pumpkin fritters are the cozy, lightly sweet treat you didn’t know you needed. Crisp on the outside and soft and spiced on the inside, they’re just right for fall mornings, weekend brunch, or an easy dessert. Whether you top them with powdered sugar or a drizzle of honey, these little golden bites disappear fast, so make sure you grab one before they’re gone.
At the first sign of cool weather, I start craving all the pumpkin treats, and these fritters are always at the top of my list. They strike just the right balance between sweet and savory, with warm cinnamon and rich pumpkin flavor in every bite. It’s the kind of cozy snack you’d hope to find at a fall festival or pumpkin patch, best enjoyed with a hot drink (a Gingerbread Latte or a Ginger Lemon and Honey Tea are favorites) and a chilly breeze in the air.
What I love most is how simple they are to whip up at home. The batter comes together quickly, and a few minutes in the skillet gives you golden, crisp edges with a soft, tender center. This recipe makes a ton, which means there is plenty to go around if you are hosting a fall brunch or just want a little something special to share on a quiet weekend morning. Pumpkin fritters never last long in our kitchen, and once you try them, you’ll see why.
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Ingredients
- Pumpkin Puree – Use canned pumpkin puree for convenience, or roast and mash fresh pumpkin. Make sure not to use pumpkin pie filling. You can substitute with sweet potato puree.
- All-Purpose Flour – All purpose flour works best, but you could use a 1:1 gluten-free blend.
- Sugar – Regular granulated sugar adds a touch of sweetness. Brown sugar can be used for a deeper flavor.
- Egg – Use room temperature egg for easy mixing.
- Milk – Use whole or 2% milk adds moisture or substitute a dairy-free option.
- Ground Cinnamon – Adds warm spice. You can also add a pinch of nutmeg or pumpkin pie spice for extra flavor.
- Salt – Enhances the flavor of the other ingredients.
- Oil for Frying – Use a neutral oil, such as canola or vegetable oil.
- Powdered Sugar or Honey – Optional toppings for serving. Maple syrup also works well.
See recipe card for quantities.
How to Make Pumpkin Fritters
- Step 1: In a large bowl, whisk together pumpkin puree, egg, milk, sugar, cinnamon and salt.
- Step 2: Gradually stir in the flour until you get a thick, smooth batter.
- Step 3: Heat oil in a large skillet over medium heat until it shimmers. Spoon small dollops of batter (about 2 tablespoons each) into the hot oil. Flatten slightly with the back of a spoon. Fry for 2–3 minutes per side until golden brown.
- Step 4: Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Dust with powdered sugar or drizzle with honey if desired. Enjoy the pumpkin fritters warm!
Hint: Make sure the oil is hot enough to prevent soggy fritters.
Variations/Substitutions
- Try sweet potato. Use sweet potato puree instead of pumpkin for a similar texture with a slightly different flavor.
- Make it dairy-free. Swap the milk with oat, almond, or soy milk.
- Boost the spice. Add a pinch of nutmeg or pumpkin pie spice for a bolder fall flavor.
- Add mix-ins. Stir in a handful of mini chocolate chips or chopped pecans for extra texture.
- Switch up the topping. Top with maple syrup, cinnamon sugar or a drizzle of caramel instead of powdered sugar or honey.
- Make it savory. Omit the sugar and cinnamon and add a pinch of garlic powder and chopped herbs.
Equipment
A good non-stick skillet is the best choice for frying these fritters since it helps prevent sticking and makes flipping easier. Keep a paper towel-lined plate nearby for draining any excess oil. If you have a cooking thermometer, you can use it to check that your oil is at the right temperature, but, it’s not required.
Storage and Leftovers
Store leftover fritters in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and crisp on the outside.
You can also reheat them in a 350°F oven or in an air fryer until warmed through. Avoid microwaving, as it can make the fritters soggy.
Top Tips
- Don’t overcrowd the skillet. Fry in batches so the fritters cook evenly and stay crisp.
- Use a non-stick skillet to prevent sticking and make flipping easier.
- Make sure the oil is hot before adding the batter. It should shimmer but not smoke.
- Use a paper towel-lined plate to drain excess oil right after frying.
- Serve warm for the best texture and flavor.
FAQ
The oil should be around 350 degrees F for frying. If you don’t have a thermometer, test it by dropping in a small bit of batter—it should sizzle and begin to brown in about 2–3 minutes without burning. If it browns too fast, the oil is too hot. If it doesn’t sizzle, let the oil heat a bit longer.
They’re best fresh, but you can make them a day ahead and store them in the fridge. Reheat in a skillet or oven to bring back the crispiness.
Related
Looking for more pumpkin recipes like this? Try these:
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RECIPE
Pumpkin Fritters
Ingredients
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1 large egg
- ¼ cup milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Oil for frying about ½ cup or enough for shallow frying
- Powdered sugar or honey for serving optional
Instructions
- In a large bowl, whisk together pumpkin puree, egg, milk, sugar, cinnamon and salt.
- Gradually stir in the flour until you get a thick, smooth batter.
- Heat oil in a large skillet over medium heat until it shimmers. Spoon small dollops of batter (about 2 tablespoons each) into the hot oil. Flatten slightly with the back of a spoon. Fry for 2–3 minutes per side until golden brown.
- Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Dust with powdered sugar or drizzle with honey if desired. Enjoy the pumpkin fritters warm!
Notes
- Store: Keep in an airtight container for up to 2 days.
- Reheat: Warm in a skillet or oven at 350°F (175°C) until crisp.
- Freezing: Not ideal — fritters are best fresh!
Substitutions/ Variations
- Substitute pumpkin puree with sweet potato puree if you’d like.
- Use oat milk or almond milk to make it dairy-free.
- Add nutmeg for a warm spice flavor.
Nutrition
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