Pumpkin Doughnuts

Susan Feliciano


Going through old family recipes, I ran across this one in a little pamphlet of pumpkin recipes. I thought it would be good to make for our upcoming family reunion. I believe I will make the dough the night before, refrigerate, and then fry them fresh for breakfast in the morning. I believe this is from the 1940's or 1950's.

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about 1 1/2 dozen, depending on size
1 Hr 30 Min
20 Min
Deep Fry


4 c
all purpose flour
4 tsp
baking powder
1 tsp
1 1/4 tsp
pumpkin pie spice
1 c
1/4 c
butter, softened
1 c
canned or pureed pumpkin
1/4 c
cooking oil or shortening
granulated sugar


Step 1 Direction Photo

1Sift flour with baking powder, salt, and spices. Set aside. At medium speed, beat eggs, 1 cup sugar, and butter until light and fluffy. At low speed, beat in pumpkin. Add milk and half of flour mixture, mix well. Add remaining dry ingredients and mix to form a soft dough. Cover bowl and refrigerate about one hour, until well chilled.

Step 2 Direction Photo

2Remove half of dough to a lightly floured board. Roll to 1/2" thick and cut with 3" doughnut cutter. Reroll and cut scraps. Repeat with remaining dough.

Step 3 Direction Photo

3Heat oil or shortening at least 2" deep to 375°F. Fry doughnuts a few at a time for 3-4 minutes or until brown, turning once. Place on paper towels to remove excess oil. Dredge in sugar while still warm.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom