Pumpkin Fritters with Cinnamon Glaze

Prep 15 mins
Cook 15 mins
Total 30 mins
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Pumpkin Fritters with Cinnamon Glaze are an easy to make dessert using canned pumpkin. Best of all they are ready to eat in just 30 minutes! 

If you love pumpkin desserts as much as I do, you should also try my Pumpkin Pie Bombs or these Donut Pumpkin Muffins

Pumpkin Fritters with Cinnamon Glaze

Jorge and I had two big goals this weekend: I wanted a pumpkin fritter and we needed a new bed. I have been wanting pumpkin fritters since the start of October, but haven’t seen them anywhere this year. As for the bed, we are currently sleeping on a queen bed. Between Jorge (who is 6’4) and our dog (yes Brody sleeps at our feet – we are those people), we just needed a bigger bed.

Not to mention that the footboard on our current bed was in really bad shape…and the frame was cracked in two places. We had been putting it off for a while, but it is way past time we upgraded our own bed. I figured it would be a pretty easy change to go from a queen to a king…but one visit to the mattress store and you realize how fast it is all going to add up.

Not only did we need a new mattress (and mattress foundation since we got a memory foam mattress), but we needed a new actual bed (frame/headboard) and all new sheets. WHOA does that all add up fast. I’m glad that our mattress has a 20 year warranty, because I don’t think we will be ready to do this all again for another 20 years. ;-)

Pumpkin Fritters topped with a cinnamon glaze piled on brown paper

How Long Does It Take To Make Pumpkin Fritters? 

The new bedding doesn’t arrive until Wednesday — so while we spent all that money, we don’t actually get the satisfaction on sleeping on it just yet. Thankfully my Pumpkin Fritters were instantly gratifying! I got up Saturday morning and within 30 minutes, we had hot glazed fritters in our bellys. You just can’t beat that. (Or as my fellow Texans like to say — You can’t beat that with a stick.)

Can I Use Different Ingredients To Make These Fritters?

This is a spin on my Apple Fritter recipe in my cookbook Mini Donuts. They are full of pumpkin flavor and fry up perfectly orange! If pumpkin isn’t your thing, I can also imagine these made with sweet potatoes or maybe even butternut squash!

Yield: 16 fritters

Pumpkin Fritters with Cinnamon Glaze

Pumpkin Fritters topped with a cinnamon glaze piled on brown paper

Pumpkin Fritters with Cinnamon Glaze are an easy to make dessert using canned pumpkin. Best of all they are ready to eat in just 30 minutes! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



  • 1 1/3 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 cup canned/pureed pumpkin
  • 1 teaspoon vanilla extract
  • Vegetable oil or Peanut oil, for frying


  • 1 - 2 tablespoons whole milk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 cup powdered sugar


Heat oil in a large, deep skillet or deep fryer to 350 degrees. (I use a candy thermometer to make sure my oil stays at the correct temperature.)

In a small bowl, sift together flour, baking powder, cinnamon, salt, nutmeg and all spice. Set aside.

In a medium bowl, whisk together egg and granulated sugar. Then add pumpkin and vanilla extract; mixing until throughly combined. Gently stir in the flour mixture, whisking until there are no lumps.

Once oil is hot, working with 4-6 fritters at a time, carefully drop dough by rounded tablespoons into oil. Fry for 2 to 3 minutes, or until golden brown and flip and fry the other side.

Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each fritter has been fried.

Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together 1 tablespoon milk and vanilla extract. Add cinnamon powdered sugar, whisking until smooth. If glaze is still a little too thick, add 1 teaspoon of milk at a time until you reach the desired consistency.

While the donuts are still warm, dip the tops of each fritter into the icing and transfer to a wire rack and let set for 2 minutes. Serve immediately, or fritters can be stored in an airtight container for up to 3 days, but are best served fresh.

Nutrition Information:



Serving Size:

1 fritter

Amount Per Serving: Calories: 107Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 118mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g


This post may contain affiliate links. Read my disclosure policy.

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19 Responses
  1. Donna

    Made these fritters this past weekend and they are wonderful ! I went exactly by the recipe and I kept eating them and could not stop they are so good. Just be careful and keep an eye on your thermometer and not let your oil get too hot or the outside will be done and not the inside. Can’t wait to make some more of these !

  2. Christy

    I made these tonight and they are soooooooo good. Thank you very much for the recipe. My waist may not thank you, I already plan on making them again this weekend. :)

  3. Carrie @ Bakeaholic Mama

    want want want. I have an obsession of sorts with fried sweets. These are right up my ally!

  4. Lesley

    I tried your recipe and you talk about milk in the batter but in the list of ingredients it doesn’t mention milk in the batter part … they turned out very soggy and not very nice. Sure I did something wrong.

    1. A woman holding a camera standing in front of some shelves.

      I’m sorry Lesley! That was my mistake. When I was copying over the directions (since this recipe is adapted from my cookbook), I didn’t catch the milk in the directions. In the original recipe, I use milk to thin out the batter. But because of the whole cup of pumpkin puree, no milk was needed in this recipe.

      As for soggy – that is probably to do with frying. If your temperature is not just right, the fritters will take too long to fry and they get oily. On the other hand, if the oil is too hot, the outside will cook but inside they will be raw.

      Hope you get a chance to try them again!

  5. Erin R.

    Those fritters are so beautiful! I can’t believe the orange color. Maybe I’ll have to brave up and try (gulp) frying something finally.

    Also, you’re going to love having your new bed. Good sleep is so much more important than people realize, and when you’re finally on a comfy mattress with plenty of room you won’t believe the difference. Every time we stay in a hotel with a queen bed I end up taking an elbow to the forehead or something similar. Hooray for big beds! You won’t be sorry!

    1. A woman holding a camera standing in front of some shelves.

      I swear frying things isn’t that bad if you use a thermometer to make sure your oil stays the right temp! The worse part is disposing of the oil afterwards. ;-)

  6. Chung-Ah | Damn Delicious

    Beds are so expensive! With the frame and mattress – at least they last for a long time! Jason and I sleep on a double. I want a king at some point though. Although last year we had to sleep on a twin bed when we were doing long distance. That was fun!

    And man, these fritters – love it! I’m all about pumpkin right now!

  7. Elizabeth @ Confessions of a Baking Queen

    Pumpkin Fritters are instant gratification! But sleeping in a new bed with new sheets, that is amazing too!

  8. Joanne

    The.Boy is dying for a new mattress since he claims he doesn’t sleep well on ours or that it doesn’t make him feel rested. I’m not even sure what that means. Whether we decide to get one or not, what is for CERTAIN is that I”ll be trying out these fritters. I mean, how could i not?!

  9. Tieghan

    Oh man, that a lot of work for a bed! I hope you guys sleep really well once you do finally get to sleep in it! Sounds a little fun though to get all new stuff! :)

    The fritters??! Must make these!! They look incredible!

  10. Averie @ Averie Cooks

    They look incredible and I bet the texture is just divine!

    Beds, mattresses, the BEDDING itself (can you say Egyptian cotton $$ thread counts), yeah it all adds up SO fast! Good thing for that 20 yr warranty, I agree!


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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