Pumpkin Beignets

If you’ve ever been to New Orleans, you’ve probably tried beignets, which are a type of French donut. Serve this pumpkin variety warm, and they’ll be gone in a flash! Adding a nice crème anglaise to dip in makes these over the top delicious.

Serves: 20Hands-on: 35 minutesTotal: 40 minutesDifficulty: Medium

Serves: 20


  • 1⁄3 cup pumpkin purée
  • 2 Tbsp. bourbon
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground ginger
  • 1⁄8 tsp. ground cloves
  • 1⁄8 tsp. ground nutmeg
  • 1⁄8 tsp. salt
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. molasses
  • 1⁄4 cup water
  • 1⁄2 cup unsalted butter
  • 1 1⁄4 cups all-purpose flour
  • 3 large eggs
  • 2 cups vegetable oil
  • 2 cups confectioners’ sugar


  • Combine pumpkin, bourbon, spices, salt, sugar, molasses, water, and butter in a large, heavy-bottomed pot. Bring to a boil over medium heat.
  • Remove from heat, and add all flour at once. Return to heat and stir continuously for 2 to 3 minutes. Remove from heat again. Place mixture in the bowl of a stand mixer and beat on low for 3 minutes to cool. Add eggs, one at a time, beating well after each addition. Dough may seem slightly sticky.
  • On a well-floured surface, roll dough out to 1⁄4 to 1⁄2 inches thick. Add more flour as needed if dough is very tacky. Cut into 3-inch squares.
  • Place confectioners’ sugar in a shallow dish and set aside.
  • Heat oil in a large saucepan or Dutch oven. When oil reaches 300°F–320°F., drop 2 to 3 beignets in the hot oil. Fry for 3 minutes, then flip and fry for 3 more. Remove with slotted spoon and place in confectioners’ sugar to coat. Serve immediately.