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Pumpkin Beignet Recipe

Lil' Luna
Pumpkin beignets are pillowy, sugary New Orleans-style fried Dough with a fall flavor. You can enjoy these soft donuts right at home sprinkled with powder sugar or dipped in sauce
5 from 1 vote
Prep Time 1 hr 20 mins
Cook Time 20 mins
Chill 8 hrs
Course Dessert
Cuisine French
Servings 18
Calories 803 kcal


  • 3/4 cup warm water 110°F/45°C
  • 1 tsp active dry yeast
  • 1/4 cup white sugar
  • 1 egg whisked
  • 1/2 tsp salt
  • dash pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 1/2 cup heavy cream
  • 2 tbsp shortening
  • 3 - 3 1/4 cup all purpose flour
  • 1 qt oil for frying
  • 3/4 cup powdered sugar
  • 3 tbsp pumpkin pie spice

Cinnamon Vanilla Caramel Sauce


  • Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
  • In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
  • Pour in the activated yeast and mix.
  • Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
  • Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
  • Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
  • While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
  • On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
  • Working in batches fry the beignets until golden brown, about 1 minute on each side.
  • Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.

Cinnamon Vanilla Caramel Sauce

  • Grab all your sauce ingredients and place them by your stove.
  • Add sugar to a medium pot and start cooking on LOW-MEDIUM heat. Stir constantly (and slowly) until sugar becomes liquid-y and a light amber color. Cook for an additional 6-9 minutes until it's a true amber color.
  • Add butter and stir until melted. Slowly add the heavy cream, stirring the entire time. It will bubble up as you add it all.
  • Remove from heat and add the cinnamon, vanilla and dash of salt. Stir and whisk until smooth. Sauce will thicken up as it cools.


Calories: 803kcalCarbohydrates: 54gProtein: 5gFat: 64gSaturated Fat: 10gCholesterol: 40mgSodium: 105mgPotassium: 78mgFiber: 2gSugar: 19gVitamin A: 884IUVitamin C: 1mgCalcium: 28mgIron: 2mg
Keyword Pumpkin Beigents
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