Pumpkin Spice Beignets
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These pumpkin spice beignets bring the unmistakable flavors of fall to a classic New Orleans-inspired treat. The dough fries up crisp and golden on the outside while staying light and airy inside, and a generous dusting of powdered sugar makes them impossible to resist. Despite the name, there’s no pumpkin puree in the recipe; the pumpkin spice flavor comes entirely from the warming blend of cinnamon, ginger, cloves, allspice, and nutmeg traditionally associated with pumpkin pie. They’re a fun weekend baking project, especially when served warm straight from the fryer. For more fall sweets, try my pumpkin muffins with cream cheese filling and fried apple cider donuts next.
Why You’ll Love This Recipe
- Crisp and fluffy – The beignets develop a golden, crisp exterior while staying airy and tender inside.
- Classic with a fall twist – A traditional New Orleans-inspired fried doughnut gets a seasonal update with warm pumpkin pie spices.
- Made for sharing – A big plate of freshly fried beignets covered in powdered sugar makes a memorable breakfast, brunch, or dessert.
Key Ingredients in This Recipe
- All-purpose flour – The foundation of the beignet dough, all-purpose flour gives these fried doughnuts enough structure to puff up while keeping the interior light and airy.
- Pumpkin pie seasoning – I like to make my own pumpkin pie seasoning or pumpkin spice mixture since the proportions can vary among different brands. If you don’t have all these spices on hand you can substitute with 1¾ pumpkin pie spice.
- Confectioners sugar – Confectioners sugar is also known as powdered sugar or confectionary sugar. It’s traditionally used for generously coating fresh beignets.
- Buttermilk – Buttermilk adds a subtle tang and richness to the dough while contributing to the tender texture of the finished beignets.
- Active dry yeast – Yeast gives the dough time to rise before frying, which is what creates the characteristic airy, pillowy interior of a New Orleans-style beignet.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make sure the frying oil stays close to 375°F (190ºC) throughout the cooking process. If the temperature drops too much, the beignets can absorb excess oil and become heavy rather than light and airy, so fry in small batches and allow the oil to return to temperature between batches.
Swaps and Substitutions
- Pumpkin pie spice: Substitute 1¾ teaspoons of store-bought pumpkin pie spice for the individual cinnamon, ginger, cloves, allspice, and nutmeg.
- Whole milk: Use 2% milk if needed, though whole milk provides a slightly richer dough.
- Buttermilk: Make a quick substitute by combining milk with a small amount of lemon juice or white vinegar and letting it sit for about 5 minutes.
- Vegetable shortening: Substitute softened or melted unsalted butter for the shortening if needed.
- All-purpose flour: Use another unbleached all-purpose flour in place of the specified brand.
- Vegetable oil: Use canola, peanut, or another neutral oil suitable for deep frying.
- Powdered sugar: For a different finish, serve the beignets with a cinnamon-sugar mixture, though powdered sugar is the classic choice.
How to Make Pumpkin Spice Beignets (Step-by-Step)
- Make the beignet dough. Add the milk to a small saucepan and warm over medium heat until the milk has small bubbles and the temperature reaches 110ºF (44ºC). Remove from heat and add to the bowl of a stand mixer fitted with a dough hook. Add the buttermilk, yeast, sugar and vegetable shortening and stir to dissolve the sugar. Let stand for 10 minutes. The yeast should begin to foam.
- Add dry ingredients. Add the egg and stir to combine. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt. Slowly add the dry ingredients to the stand mixer and mix on low speed until a shaggy dough forms.
- Knead the dough and let rise. Turn the dough out onto a clean lightly floured surface and knead until the dough becomes smooth. Add to a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for 2 hours, until the dough rises.
- Roll out the dough. Lightly flour a work surface and turn the dough out. Use a rolling pin to roll the dough out into a ½-inch thick rectangle. Use a sharp knife or pizza cutter to cut into 2-inch squares.
- Heat oil and fry. Add enough oil to a large cast iron pan or heavy bottomed pot to reach 2-inches up the side of the pan. Heat the oil to 375ºF (190ºC). Working several pieces of dough at a time, add to the hot oil and fry the beignets until golden brown, about 2 minutes.
- Flip and remove. Use tongs or a slotted spoon to flip the beignets and continue to fry, about an additional 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
- Serve the pumpkin beignets. To serve, add the beignets to a large plate or serving bowl and generously dust with the powdered sugar. Serve warm. They’re best enjoyed within 30 minutes of frying!
How to Serve This Recipe
- With powdered sugar: Generously dust the warm beignets with powdered sugar just before serving for the classic finish.
- With coffee: Serve alongside hot coffee, espresso, or a café au lait for a New Orleans-inspired breakfast or brunch.
- For dessert: Pair with vanilla ice cream or a scoop of cinnamon ice cream for a decadent fall dessert.
- With dipping sauce: Serve with chocolate sauce, caramel sauce, or a simple maple glaze for dipping.
- For brunch: Add the beignets to a larger spread with fresh fruit, eggs, and other breakfast favorites.
How to Store This Recipe
- Fresh beignets: Beignets are best eaten warm within about 30 minutes of frying while the exterior is crisp and the inside is airy.
- Leftovers: Store leftover beignets in an airtight container at room temperature for up to 1 day.
- Reheating: Reheat leftover beignets briefly in a 350°F (177ºC) oven or air fryer to restore some of their crispness.
- Powdered sugar: Dust with fresh powdered sugar after reheating rather than before storing.
- Dough: The dough is best used after its initial rise and is not ideal for long-term storage because the texture can suffer.
FAQ – Frequently Asked Questions
No, these pumpkin spice beignets do not contain pumpkin puree. The pumpkin spice flavor comes from a blend of cinnamon, ginger, cloves, allspice, and nutmeg, the same warming spices commonly used in pumpkin pie.
Beignets are traditionally made from a yeasted dough that is rolled and cut into squares before being deep-fried. New Orleans-style beignets are typically served warm and generously covered with powdered sugar.
Greasy beignets are usually caused by frying oil that is not hot enough or overcrowding the pan. Keep the oil close to 375°F (190ºC) and fry the dough in small batches so the temperature remains stable.
Pumpkin spice beignets are best enjoyed within about 30 minutes of frying, when they are crisp on the outside and airy inside. Leftovers can be stored at room temperature for up to 1 day, though they will not have the same fresh-fried texture.
A neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, is best for frying pumpkin spice beignets. The important factor is maintaining the oil temperature around 375°F so the beignets cook evenly without absorbing too much oil.
Yes, pumpkin spice beignets can be made without a stand mixer. Mix the dough by hand with a sturdy spoon, then knead it on a lightly floured surface until smooth before letting it rise.
Other Recipes to Try
If you loved making this sweet, New Orleans-inspired recipe, check out some of my other seasonal favorites below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pumpkin Spice Beignets
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Ingredients:
- ¾ cup whole milk
- ¾ cup low-fat buttermilk
- 1 ¼-ounce packet active dry yeast (2¼ teaspoons)
- ½ cup granulated sugar
- 2 tablespoons vegetable shortening melted
- 1 large egg beaten
- 3½ cups Bob’s Red Mill White Unbleached White All-Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- Vegetable oil, as needed, for frying
- ½ cup confectioner’s sugar, for dusting
Instructions:
- Add the milk to a small saucepan and warm over medium heat until the milk has small bubbles and the temperature reaches 110ºF. Remove from heat and add to the bowl of a stand mixer fitted with a dough hook. Stir in the buttermilk, yeast, sugar and vegetable shortening and let stand for 10 minutes. The yeast should begin to foam.
- Add the egg and stir to combine. In a large bowl whisk together the flour, baking soda, cinnamon, ginger, cloves, allspice, nutmeg and salt. Slowly add the dry ingredients to the stand mixer and mix on low speed until a shaggy dough forms.
- Turn the dough out onto a clean lightly floured work surface and knead until the dough becomes smooth. Add to a lightly greased bowl and cover with plastic wrap. Let stand in a warm place for 2 hours, until the dough rises.
- Lightly flour a work surface and turn the dough out. Use a rolling pin to roll the dough out into a ½” thick rectangle. Use a sharp knife or pizza cutter to cut the dough into 2” squares.
- Add enough oil to a large cast iron pan or heavy bottomed pot to reach 2” up the side of the pan. Heat the oil to 375ºF. Working several pieces of dough at a time, add to the hot oil and fry until golden brown, about 2 minutes.
- Use tongs to flip the beignets and continue to fry, about an additional 2 minutes. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
- To serve, add the beignets to a large plate or serving bowl and generously dust with the powdered sugar. Serve warm.
Notes:
Nutrition:
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