Pumpkin Fritters with Cinnamon Powdered Sugar Recipe

I absolutely love how these Pumpkin Fritters with Cinnamon Powdered Sugar Recipe turn out every time I make them — crispy on the outside, tender and slightly spiced on the inside, and just sweet enough with that lovely cinnamon powdered sugar dusting. They’re the perfect treat when the weather starts cooling down and pumpkin cravings hit hard, or whenever you need a cozy snack to share with friends and family.

When I first tried this recipe, I was amazed at how simple ingredients come together to create something so comforting and delicious. You’ll find that these fritters are quick to whip up and are a crowd-pleaser whether served for breakfast, dessert, or a snack. Trust me, once you try this Pumpkin Fritters with Cinnamon Powdered Sugar Recipe, it will become one of your fall favorites too.

this …

Ingredients You’ll Need

The ingredients for this Pumpkin Fritters with Cinnamon Powdered Sugar Recipe come together beautifully — the pumpkin puree keeps the fritters tender, while warm spices like cinnamon and nutmeg bring that classic fall vibe. I usually recommend using pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.

• All-purpose flour: The base for batter that gives structure and a perfect crispness.
• Pumpkin puree: Adds moisture, natural sweetness, and that delicious pumpkin flavor.
• Baking powder: Helps the fritters puff up nicely as they fry, making them light and fluffy inside.
• Salt: Balances sweetness and enhances flavor.
• Light brown sugar: Brings a subtle caramel note and keeps fritters tender.
• Ground cinnamon: A key spice that pairs perfectly with pumpkin in both the batter and powdered sugar dusting.
• Ground ginger: Adds warmth and depth to the spice blend.
• Ground nutmeg: A classic autumn spice that rounds out the flavor beautifully.
• Egg: Binds the ingredients and adds richness—make sure it’s at room temperature for even mixing.
• Milk: Adds moisture to the batter for a tender fritter.
• Unsalted butter (melted): Adds richness and helps with frying texture.
• Vanilla extract: A subtle sweet note that lifts the overall flavor.
• Vegetable oil: For frying—choose a neutral oil with a high smoke point to get that perfect golden crust.
• Powdered sugar: For sprinkling after frying to add sweetness through the cinnamon powdered sugar.

Variations

I like to switch things up with this Pumpkin Fritters with Cinnamon Powdered Sugar Recipe depending on who I’m cooking for — it’s very forgiving, so you can personalize it easily. Sometimes I add chopped pecans for a little crunch or swap the spices to suit my mood or the season.

• Add-ins: I once added mini chocolate chips to the batter, and my family went crazy for this sweet surprise in every bite.
• Gluten-Free Option: I’ve tried using a gluten-free flour blend with good results; just check your blend includes xanthan gum for texture.
• Vegan Version: You can substitute the egg with a flax egg and use plant-based milk and butter alternatives.
• Spice Adjustments: If you prefer a spicier fritter, try adding a pinch of cayenne or extra ginger for warmth.

How to Make Pumpkin Fritters with Cinnamon Powdered Sugar Recipe

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the warm spices—cinnamon, ginger, and nutmeg. I always make sure to break up any lumps and blend these well so you get an even spice distribution throughout the fritters.

Step 2: Combine the Wet Ingredients

In a larger bowl, mix the pumpkin puree with milk, egg, melted butter, brown sugar, and vanilla extract until smooth. When I first tried this, I underestimated how smooth the batter should be—don’t rush this step, because lumps in the wet mix make the final result uneven.

Step 3: Combine Wet and Dry Mixtures

Pour the dry ingredients into the wet mixture and gently fold them together. Mix just until all the flour disappears—overmixing can make your fritters tough, so keep it light and easy.

Step 4: Heat the Oil to the Right Temperature

Fill a Dutch oven or cast iron pot with at least 2 inches of vegetable oil and heat on medium-high. I recommend using a thermometer to keep the temperature steady between 320-350°F; this ensures the fritters cook through without burning the exterior.

Step 5: Fry the Fritters

Use a tablespoon or cookie scoop to carefully drop dollops of batter into the hot oil, frying 4-5 at a time to avoid overcrowding. Cook until deep golden brown, about 2-3 minutes per side. I like to gently flip them with a spider tool to cook evenly and then drain them on paper towels.

Step 6: Dust with Cinnamon Powdered Sugar

While still warm, sprinkle the fritters with the cinnamon powdered sugar mix. I discovered this trick when I made them for a fall brunch — the cinnamon in the sugar adds an extra layer of warmth and sweetness that’s irresistible!

How to Serve Pumpkin Fritters with Cinnamon Powdered Sugar Recipe

Garnishes

I love topping mine with a generous dusting of cinnamon powdered sugar, but sometimes I add a drizzle of maple syrup or a dollop of whipped cream if I’m serving these for dessert. A sprinkle of chopped toasted pecans adds a lovely crunch and complements the pumpkin flavor beautifully.

Side Dishes

These fritters go great alongside a hot cup of coffee or chai tea, making for a cozy morning or afternoon snack. For a fuller breakfast spread, I like pairing them with scrambled eggs or a fresh fruit salad to balance out the sweetness.

Creative Ways to Present

For special occasions, I arrange the fritters in a circle on a platter stacked like little pancakes, then dust heavily with cinnamon powdered sugar and garnish with edible flowers or mint leaves for a festive look. Kids especially love when I serve them with small bowls of different dipping sauces like honey or cream cheese glaze.

Make Ahead and Storage

Storing Leftovers

Pumpkin fritters are definitely best when eaten fresh and warm, but if you have leftovers, you can store them in an airtight container in the fridge for up to two days. I recommend reheating them in a skillet over low heat rather than the microwave to keep them crispy on the outside.

Freezing

I usually don’t freeze these fritters because they tend to lose their crisp texture after thawing. However, if you want to freeze them, flash freeze on a baking sheet first, then transfer to a sealed container. Reheat in an oven at 350°F to improve texture, but expect a slight softness compared to fresh.

Reheating

To bring back that fresh-fried taste, reheat your leftover fritters in a non-stick pan with a tiny bit of butter or oil over medium heat for a few minutes on each side. This method revives the crispy edges and warms the inside evenly without drying them out.

FAQs

Final Thoughts

This Pumpkin Fritters with Cinnamon Powdered Sugar Recipe really embodies the cozy comfort food I crave during fall and beyond. I love making it for my family because it’s a little nostalgic, a little indulgent, and always a hit at the table. You’ll enjoy the ease of making these fritters and the joy they bring with every bite—so don’t hesitate, give them a try and let me know your favorite way to serve them!

Print