Can I make this recipe without a stand mixer?

Absolutely! You can mix everything by hand using a wooden spoon, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. It's a bit more work but completely doable.

Can I bake these instead of frying them?

While frying gives the authentic texture, you can bake them at 375°F for about 12-15 minutes. Brush with melted butter before and after baking. The texture will be different—more like a scone than traditional fry bread—but still delicious.

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

I wouldn't recommend it. Pumpkin pie filling already contains sugar and spices that would throw off the balance of flavors in this recipe. Stick with pure pumpkin puree for best results.

How do I know when the oil is the right temperature if I don't have a thermometer?

Test with a small piece of dough. If it sizzles immediately and rises to the surface within seconds, your oil is ready. If it browns too quickly, your oil is too hot. If it sits at the bottom without much bubbling, your oil is too cool.

Pumpkin Fry Bread Recipe

Name: Pumpkin Fry Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 1/2 teaspoons instant dry yeast; 2 1/2 tablespoons granulated sugar; 1/2 cup warm milk (100-110°F); 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 into pieces; 1 large egg; 1 cup pumpkin puree; 4 cups vegetable oil, for frying; 8 ounces cream cheese, softened; 1/2 cup butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon

This mouthwatering Pumpkin Fry Bread combines the warm spices of fall with the irresistible texture of freshly fried dough. Paired with a creamy cinnamon cream cheese butter, this recipe transforms simple ingredients into a delectable treat that works for breakfast, snack time, or dessert. The pillowy soft interior with a crisp exterior makes these little bites of heaven absolutely addictive—and they’re easier to make than you might think!

Why You’ll Love This Recipe

Perfect Fall Flavors: The combination of pumpkin, cinnamon, nutmeg, and cloves creates that quintessential autumn taste we all crave.
Versatile Treat: Works beautifully for breakfast, brunch, dessert, or as a special snack when you need something comforting.
Impressive Yet Approachable: While these look and taste like something from a bakery, the recipe is straightforward enough for home cooks of any skill level.
Customizable: The base recipe is wonderful as is, but you can easily adjust the spices or toppings to suit your preferences.

Ingredients You’ll Need

Instant Dry Yeast: The magic powder that brings your dough to life, creating that pillowy texture.
Sugar: Feeds the yeast and adds a touch of sweetness to balance the spices.
Warm Milk: Activates the yeast and brings moisture to the dough. Make sure it’s not too hot or it’ll kill the yeast!
All-Purpose Flour: The foundation of our dough. You might not need all 4 cups, so add gradually until you reach the right consistency.
Warm Spices: Cinnamon, nutmeg, and cloves create that cozy fall flavor profile that pairs perfectly with pumpkin.
Salt: Don’t skip this! It enhances all the other flavors and helps control the yeast.
Cold Butter: Creates lovely pockets of richness throughout the dough when cut into the flour.
Egg: Adds structure, richness, and helps with the tender texture.
Pumpkin Puree: The star of the show! Brings moisture, color, and that distinctive flavor we love.
Vegetable Oil: For frying. You want a neutral oil with a high smoke point.
Cream Cheese and Butter: For the heavenly spread that takes these over the top.
Powdered Sugar: Sweetens the spread without adding grittiness.
Vanilla Extract: Adds depth to the cream cheese butter.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sweet Options

Sugar Coating: Roll the hot fry bread in cinnamon sugar right after frying for a donut-like treat.
Glazed: Drizzle with a simple maple glaze for extra fall flavor.
Chocolate Lover’s: Add mini chocolate chips to the cream cheese butter or drizzle the bread with chocolate sauce.

Savory Twists

Herb-infused: Reduce the sugar and add herbs like rosemary or sage to the dough for a savory version.
Cheesy: Sprinkle freshly fried bread with parmesan cheese and serve with marinara sauce.
Spicy: Add a pinch of cayenne to the dough for warmth or serve with honey butter that’s been spiked with hot sauce.

How to Make Pumpkin Fry Bread

Step 1: Activate the Yeast

In your stand mixer bowl, combine the yeast, sugar, and warm milk. Let this mixture rest for 3-5 minutes until it becomes foamy and fragrant. This tells you your yeast is alive and ready to work!

Step 2: Prepare the Dry Ingredients

In a separate bowl, whisk together 2 cups of flour with your spices and salt. This ensures even distribution of those warm fall flavors. Add the cold butter pieces and cut them in until the mixture looks like coarse meal. This creates pockets of butter that will add richness to your finished fry bread.

Step 3: Create the Dough

Add your flour mixture to the foamy yeast mixture and mix just until combined. Then add the egg and pumpkin puree, mixing until incorporated. The dough will take on a beautiful orange hue from the pumpkin. Gradually add the remaining flour until the dough starts pulling away from the bowl’s sides. Knead for 3-4 minutes until smooth and elastic. The dough should feel soft but not sticky.

Step 4: First Rise

Transfer your dough to a greased bowl, cover it, and let it rise in a warm spot for about an hour. The dough should double in size, becoming puffy and light. This rise time develops flavor and creates that soft, airy texture we’re looking for.

Step 5: Shape the Fry Bread

After the dough has risen, punch it down (so satisfying!) and transfer to a lightly floured surface. Break off walnut-sized pieces and roll each into thin discs, about ¼ inch thick. Don’t make them too thick or they won’t cook through properly.

Step 6: Fry to Golden Perfection

Heat your oil to 350-375°F. This temperature range is crucial—too cool and the bread absorbs oil, too hot and it burns before cooking through. Fry the pieces for 1-2 minutes per side until they’re beautifully golden brown. They’ll puff up gorgeously in the hot oil!

Step 7: Make the Cinnamon Cream Cheese Butter

While your fry bread cools slightly, whip together the softened cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth and fluffy. This spread is absolutely divine—creamy, sweet, and warmly spiced.

Pro Tips for Making the Recipe

Watch Your Oil Temperature: Use a thermometer if you have one. The right temperature makes all the difference between greasy bread and perfectly crisp exteriors.
Don’t Overwork the Dough: Mix just until combined for the tenderest results.
Roll Evenly: Try to keep your dough discs uniform in thickness so they cook at the same rate.
Drain Properly: Let the fried bread drain on paper towels to remove excess oil.
Serve Warm: These are at their absolute best when still slightly warm, with the cream cheese butter melting into all the nooks and crannies.

How to Serve

Perfect Pairings

Serve with hot apple cider or spiced chai tea for the ultimate fall experience.
A scoop of vanilla ice cream alongside makes these into a spectacular dessert.
For brunch, pair with fresh fruit to balance the richness.

Topping Ideas

Drizzle with honey or maple syrup for extra sweetness.
A sprinkle of candied pecans adds delightful crunch.
Fresh apple compote makes a wonderful seasonal topping.

Make Ahead and Storage

Storing Leftovers

The fried bread will keep at room temperature in an airtight container for 1-2 days, though the texture is best on day one. The cream cheese butter can be refrigerated for up to a week.

Freezing

You can freeze the dough after the first rise. Portion it out, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and frying.

Reheating

For the best texture when reheating, place in a 300°F oven for 5-7 minutes until warmed through. Avoid the microwave, which can make them tough.

FAQs

Can I make this recipe without a stand mixer?

Absolutely! You can mix everything by hand using a wooden spoon, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. It’s a bit more work but completely doable.
Can I bake these instead of frying them?

While frying gives the authentic texture, you can bake them at 375°F for about 12-15 minutes. Brush with melted butter before and after baking. The texture will be different—more like a scone than traditional fry bread—but still delicious.
Can I use canned pumpkin pie filling instead of pure pumpkin puree?

I wouldn’t recommend it. Pumpkin pie filling already contains sugar and spices that would throw off the balance of flavors in this recipe. Stick with pure pumpkin puree for best results.
How do I know when the oil is the right temperature if I don’t have a thermometer?

Test with a small piece of dough. If it sizzles immediately and rises to the surface within seconds, your oil is ready. If it browns too quickly, your oil is too hot. If it sits at the bottom without much bubbling, your oil is too cool.

Final Thoughts

This Pumpkin Fry Bread recipe is like a warm hug on a crisp fall day. The combination of soft, spiced dough with that indulgent cinnamon cream cheese butter creates something truly special that friends and family will request again and again. Whether you’re serving these as a weekend breakfast treat or surprising dinner guests with a unique dessert, these little pillows of pumpkin perfection are sure to impress. Give them a try—I promise your kitchen will smell amazing and your taste buds will thank you!