Ingredients
Scale
- 1 stick unsalted butter
- 1/4 tsp. salt
- 2 tsp pumpkin pie spice
- 3/4 cup granulated sugar, divided
- 1/2 cup water
- 1 cup all-purpose flour
- 4 eggs
- 1 cup pumpkin puree
- 1 tsp cinnamon
Instructions
- In a medium saucepan over medium heat combine butter, salt, pumpkin pie spice, 1/2 cup sugar and water. Bring to a boil.
- Remove pan from heat and add flour.
- Return pan to medium heat and stir continuously until mixture forms a ball, about 3 – 5 minutes.
- Transfer the flour mixture to a large bowl.
- Let the mixture cool for a couple minutes before adding the eggs.
- While the mixture is cooling prepare the cinnamon sugar mixture. Combine 1/4 cup sugar with 1 tsp cinnamon. Set aside.
- Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth.
- Add the pumpkin and beat until incorporated. If not frying immediately, cover with plastic wrap and refrigerate until using.
- When ready to fry, pour enough oil into a large frying pan to reach a depth of 2 inches.
- Heat the oil over medium until a deep-fry thermometer registers 325 degrees. (Never let the oil get above 375 degrees.)
- Using a small scoop or two small spoons, carefully drop a rounded tablespoon of dough into the hot oil.
- Turn the dough once or twice until golden brown and puffed. About 5 minutes.
- Fry them in batches so not to overcrowd then pan.
- Drain on paper towel and roll in cinnamon-sugar mixture while it’s still warm.
- Transfer to a serving dish.
- Serve warm.