These Pumpkin Fritters start with delicious pumpkin dough that is deep fried until golden brown then topped with a sweet bourbon cream cheese glaze! They are the perfect treat to enjoy seasonal pumpkin flavors for fall breakfast, brunch or a simple dessert.
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Nothing screams fall like the roll-out of “everything pumpkin!” It is truly one of those ingredients that is mostly associated with crisp weather and fall flavors.
With a few simple ingredients, you can whip up this cozy treat in a matter of minutes. Although it is an easy recipe to make, the depth of flavors taste more like hours of labor!
Perks and Highlights of the Best Pumpkin Fritters
Cuisine Inspiration: Comfort Food with a Twist
- Think grandma’s kitchen meets hip downtown café. These pumpkin fritters bring all the comfort of home while still tickling those trendy taste buds!
Primary Cooking Method: Frying
- We’re diving into sizzle-town! These babies bloom into golden perfection with a good old-fashioned fry-up.
Dietary Info: Vegetarian-Friendly
- Hey, we didn’t forget about our veggie lovers! No meat, no problem – these fritters are all about that pumpkin.
Key Flavor: Sweet ‘n’ Spicy Pumpkin
- It’s the pumpkin palooza! Imagine the sweetness of Cinderella’s carriage mingling with a gentle kiss of spice – that’s the taste ticket!
Skill Level: Easy Peasy Pumpkin Squeezy
- Novice or pro, these fritters don’t discriminate. If you can mix, you can fritter!
Special Perks:
- Kid-Approved:
- Little hands, big appetites? These fritters are a hit with the kiddos, making snack-time a breeze!
- Freezer Friendly:
- Made too many? No such thing! But you can freeze ’em and reheat anytime for a quick snack or side dish.
- Customizable Heat:
- Fan of fiery flavors? Or prefer just a hint of heat? You’re in control! Adjust the spices to suit your sizzle preference.
- Perfect for Sharing:
- Ideal for family dinners, potlucks, or autumn get-togethers. Break bread, or well, fritter – and dive into the heart of pumpkin season!
- Nutrient-Rich Pumpkin:
- It’s not all indulgence – pumpkin’s packed with vitamins, antioxidants, and fiber. Sweet, spicy, AND healthy(ish)!
Ingredients
- Pumpkin puree – be sure to not get the pumpkin pie filling, as it has added ingredients to make it sweet.
- All-purpose flour
- Sugars – Brown sugar, and confectioner’s (powdered sugar). The brown sugar is used for the fritters. While the confectioner’s sugar is used for the glaze
- Baking powder, salt, and vanilla
- Cream cheese, Bourbon, and milk (optional) – for the glaze. Milk will only be used if a thinner consistency is desired.
How to Make Pumpkin Fritters
For the Fritters:
- Heat It Up:
- Get that oil sizzlin’! Pour 2 inches of veggie oil into a saucepan over medium heat. Prep a plate with paper towels for post-fry drainage.
- Dry Mix Magic:
- In one bowl, mix flour, baking powder, cinnamon, nutmeg, and salt. This blend’s gonna be the dry backbone of your fritters!
- Pumpkin Party:
- Grab a larger bowl and whip together pumpkin puree, milk, egg, brown sugar, and vanilla until it’s smoooooth.
- Mix and Merge:
- Time to unite! Gradually add the dry mix to the pumpkin mash-up. Stir until it’s one big happy family. Look for thick batter consistency, that’s your cue!
- Fry Baby, Fry:
- Using a tablespoon or cookie scoop, carefully drop that batter into the hot oil. Keep it cozy – just 3-4 fritters per batch.
- Golden Perfection:
- Fry each side for 2-3 minutes until they’re golden brown and irresistible. Lift ’em out and let ’em chill on those paper towels.
For the Glaze:
- Sweet Symphony:
- While your fritters are frying to perfection, whisk together your glaze ingredients in a medium bowl until smooth.
- Milk It:
- Too thick? Thin it out by adding a teaspoon of milk at a time until you get that perfect drizzle-worthy consistency.
What is a fritter?
A fritter is something divided into small pieces. It can be pieces of meat, dough, fruit, or virtually anything, which is then coated in a batter, and fried. Fritters can be savory or sweet.
These pumpkin fritters are on the sweet side instead of savory. The fritters alone are not overly sweet, but once the bourbon cream cheese glaze is added, they become a truly decadent dessert.
If you love these fritters, you will also love these Apple Fritters, Peach Fritters and Banana Fritters!
What is the difference between a donut and a fritter?
Both pastry-like treats are deep fried. One of the biggest differences is that fritters are typically something coated in batter and fried. Whereas donuts are simply a dough formed into a ring and fried.
Can I use real, or fresh pumpkin for this recipe?
Yes, fresh pumpkin can be substituted in place of the canned version. Please understand that there are quite a few extra steps to get the silky-smooth texture that canned pumpkin puree has.
Can the pumpkin fritters be baked instead of fried?
No. Baking these fritters will not work for this particular recipe. The batter is on thinner side, and rises best when it hits the hot oil.
About the Bourbon Cream Cheese Glaze
For this recipe, the bourbon is necessary. It offers a very unique flavor to the glaze. You can most certainly use less bourbon if you desire, but this ratio offers a delicious flavor profile.
To achieve a thinner glaze, add a bit of milk and continue whisking. Add a teaspoon at a time until the desired consistency is achieved.
Use the glaze as a dipping sauce or dunk the fritters in it right after they fry to achieve a coated fritter.
How to reheat the fritters
If you have any leftover (because they are that good), you can easily reheat them in the oven. Simply place them on a baking sheet and heat them in the oven on low-broil mode for 3-5 minutes.
They always taste the best when they are freshly made; but if you have leftovers, store them on the counter in an airtight container for up to one week.
More Pumpkin Recipes
Also check out these Pumpkin Cinnamon Rolls and Pumpkin Stuffed Donuts!
Thank you to Tamara from Razzle Dazzle Life for guest posting this incredible recipe!
Pumpkin Fritters
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Ingredients
For the Fritters
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 tbsp milk
- 1 tbsp butter melted
- 1 tsp vanilla extract
For the Bourbon Cream Cheese Glaze
- 4 oz cream cheese room temperature
- 1 tbsp bourbon more or less to taste
- 1 cup confectioner's sugar
- 1/2 cup brown sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milt optional, if you want to thin the glaze more
Instructions
For the Fritters
- Add about 2 inches of vegetable oil to a sauce pan and heat-up over medium heat. Place a few sheets of paper towels on a large plate or baking sheet to drain excess oil from fritters.
- In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
- Using a larger bowl, add the pumpkin puree, milk, egg, brown sugar, and vanilla. Using a whisk or an electric hand mixer, whisk the mixture until it is thoroughly combined.
- Begin adding the flour mixture, half at a time, into the pumpkin mixture. Stir it together until it is fully combined. Batter should be on the thick side.
- Use a tablespoon, or a small cookie scoop to add the fritter mixture to the hot oil. Do not overcrowd the pan, depending on the size, add 3-4 fritters at a time.
- Cook fritter for 2-3 minutes and use a slatted spoon to gently turn it over. Cook an additional 3 minutes, or until they are golden brown. Remove them from the oil and place them on the paper towels to drain excess oil.
For the Glaze
- While fritters are frying, use a medium size bowl and add all ingredients, excluding the milk.
- Using a hand mixer or whisk, mix the glaze until it is thoroughly combined.
- If the glaze is too thick, slowly whisk in a teaspoon of milk at a time- until desired consistency is achieved.
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This was a great recipe and I will certainly make it again! There is a typo in your ingredients list for making the glaze. I’m confident you meant milk and milt. I was a bit confused at first and googled “milt” it’s definitely not something I want to add to my fritter glaze, or to anything for that matter.
Lee, I cannot unlearn that now. Curse you for tricking us into looking that up! 😉
Ha – don’t worry I looked it up too and yeah…
Thank you so much for sharing this yummy recipe! It’s a big hit at my house. So easy!