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. If you love these fritters, you will also love these Apple Fritters, Peach Fritters and Banana Fritters! Also check out these Pumpkin Stuffed Donuts!
Thank you to Tamara from Razzle Dazzle Life for guest posting this incredible recipe!
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!
Gather the ingredients for the Pumpkin Fritters
- 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.
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.
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.
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
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.
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.
Debra Nanez says
Thank you so much for sharing this yummy recipe! It’s a big hit at my house. So easy!