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

Description

Pumpkin Fry Bread is a delightful and aromatic treat perfect for the fall season. These golden, lightly spiced pieces of fry bread are soft, warm, and utterly irresistible. Paired with a rich and creamy cinnamon cream cheese butter, this recipe is a crowd-pleaser that’s ideal for dessert or a cozy snack.

Ingredients

Units Scale

Pumpkin Fry Bread

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

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

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Instructions

Prepare the Yeast Mixture
In the bowl of a stand mixer, combine the instant dry yeast, granulated sugar, and warm milk. Stir and let it sit for 3-5 minutes until it becomes foamy.
Make the Dry Ingredients Mixture
In a separate mixing bowl, whisk together 2 cups of the all-purpose flour, ground cinnamon, nutmeg, salt, and ground cloves. Slice the cold butter into small pieces and use a pastry cutter or fork to blend it into the flour mixture until it resembles coarse crumbs.
Combine Dry and Wet Ingredients
Add the prepared flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until combined. Add the egg and pumpkin puree to the mixture, continuing to mix on low until they’re fully incorporated.
Knead the Dough
Gradually add the remaining flour, a little at a time, while mixing on low speed. Allow the machine to knead the dough until it starts pulling away from the bowl and forms a soft, elastic dough (about 3-4 minutes of kneading). Transfer the dough to a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise for 1 hour until doubled in size.
Shape the Fry Bread
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Break off walnut-sized pieces, then flatten each piece into a thin disc about 1/4-inch thick.
Fry the Bread
Heat the vegetable oil in a deep skillet or heavy-bottomed pot until it reaches 350-375°F. Fry the bread discs in small batches, cooking for 1-2 minutes on each side until golden brown. Use a slotted spoon to remove the fried bread and transfer them to a paper towel-lined rack to drain excess oil.
Prepare the Cinnamon Cream Cheese Butter
In a small mixing bowl, place the softened cream cheese and butter. Add the powdered sugar, vanilla extract, and ground cinnamon. Using a hand mixer, whip the ingredients together until smooth and fluffy.
Serve
Serve the warm Pumpkin Fry Bread with a generous dollop of Cinnamon Cream Cheese Butter. Store leftovers in an airtight container in the refrigerator.

Notes

For an extra decorative touch, lightly dust the fry bread with powdered sugar or drizzle with maple syrup before serving.
Fry bread is best served fresh, but you can reheat it in the oven at 350°F for 5-7 minutes for a great texture.
Make sure the oil is at the right temperature before frying. A lower temperature may make the bread greasy, while a higher temperature could burn it.

Nutrition

Serving Size: 1 scone
Calories: 225
Sugar: 8g
Sodium: 95mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg