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Pumpkin Fry Bread

This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level with cinnamon cream cheese butter for the ultimate fall treat!

Prep Time
15 mins
Cook Time
15 mins
Rising Time
1 hr
Total Time
1 hr 45 mins
Servings: 24 Scones
Calories: 483 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Fry Bread
  • 1 1/2 teaspoons instant dry yeast
  • 2 1/2 tablespoons granulated sugar
  • 1/2 cup warm milk 100-110℉
  • 3 1/2 - 4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 pinch ground cloves
  • 4 tablespoons cold butter cut in pieces
  • 1 large egg
  • 1 cup pumpkin puree
  • 4 cups vegetable oil for frying
Cinnamon Cream Cheese Butter
  • 8 ounces cream cheese softened
  • 1/2 cup butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

Pumpkin Fry Bread
    Cup of Yum
  1. In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let sit for 3-5 minutes until foamy.
  2. In a separate mixing bowl, whisk together 2 cups of the flour, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1 pinch ground cloves. Add 4 tablespoons cold butter, and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Add the flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Add 1 large egg and 1 cup pumpkin puree to the mixture. Continue mixing on low speed until fully incorporated.
  4. Gradually add the remaining flour, a little at a time, while mixing on low speed, until the dough starts to pull away from the sides of the bowl and forms a soft dough. You may not need all the flour. Increase the speed to medium and knead the dough for 3-4 minutes, until smooth and elastic.
  5. Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Punch the dough down and transfer it to a lightly floured surface. Break off walnut-sized pieces of dough and roll each piece into a thin, flat disc (about ¼ inch thick).
  7. Heat 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough pieces in batches, cooking for about 1-2 minutes on each side, or until golden brown. Use a slotted spoon to transfer the fry bread to a wire rack lined with paper towels to drain.
Cinnamon Cream Cheese Butter
  1. In a small mixing bowl, combine the softened cream cheese, softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
  2. Using a hand mixer, whip the ingredients together on medium speed until smooth and creamy.
  3. Serve the fry bread warm with Cinnamon Cream Cheese Butter. Refrigerate any leftovers in an airtight container.

Nutrition Information

Serving 1piece Calories 483kcal (24%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 43g (66%) Saturated Fat 9g (45%) Polyunsaturated Fat 21g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 25mg (8%) Sodium 166mg (7%) Potassium 82mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 1790IU (36%) Vitamin C 0.4mg (0%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Scones

Amount Per Serving

Calories 483

% Daily Value*

Serving 1piece
Calories 483kcal 24%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 43g 66%
Saturated Fat 9g 45%
Polyunsaturated Fat 21g 124%
Monounsaturated Fat 10g 50%
Trans Fat 0.5g 25%
Cholesterol 25mg 8%
Sodium 166mg 7%
Potassium 82mg 2%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 1790IU 36%
Vitamin C 0.4mg 0%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.