Puerto Rican Pumpkin Fritters

Pumpkin season is here—those crisp mornings, the leaves turning golden, that urge for something warm, cozy and just a little bit indulgent. What better way to celebrate than with pumpkin fritters? Yes, we’re talking about pumpkin fritters—light, sweet morsels of fall joy that happen to fit perfectly into our little kitchen rituals. So grab your apron, cue up your favorite playlist, and let’s dive into a quick and easy recipe for pumpkin fritters that will make you feel right at home.

Why we love making pumpkin fritters

When the air turns cool and the pumpkin purée starts making its seasonal appearance, we feel a little spark of something joyful. These pumpkin fritters deliver nostalgia (hello cozy moments), plus they’re fast. If you’ve got about 25 minutes, you’ve got a dessert or snack that’s playful, comforting and just a bit indulgent. We say: mix it up, laugh at the mess in the kitchen, and savor every bit.

The Recipe: Puerto Rican Pumpkin Fritters

Ingredients:

• 1 cup pumpkin purée
  
  
• ¾ cup all-purpose flour
  
  
• ⅔ cup brown sugar
  
  
• 1 tablespoon ground cinnamon
  
  
• ½ teaspoon salt
  
  
• 1 egg
  
  
• Canola oil (for frying)
  
  

Directions:

1. In a large bowl, combine all ingredients except the canola oil: pumpkin purée, flour, brown sugar, cinnamon, salt, egg. Mix well using a spatula until you have a batter. (If it seems too wet, you can add a little more flour until it holds.)
   
   
2. In a large pan, heat the canola oil to 375 °F (about 190 °C).
   
   
3. Using an ice-cream disher (or a large spoon), scoop about 2–4 oz of batter into the centre of the hot oil. As soon as it firms up and starts to brown, flip it with a slotted spoon and press down gently using the back of the spoon.
   
   
4. Once golden brown on both sides, lift out and drain on a plate lined with paper towels.
   
   
5. Repeat until all the batter is used.
   
   
6. Serve warm—ideally with a strong coffee or espresso to balance the sweetness. Pro tip: If you want a little extra fun, add a topping of powdered sugar or dip it in a lightly sweetened yogurt.
   
   

Check out the full recipe here!

Pumpkin Fritter Pro Tips (Because We’ve All Burned a Batch Before)

• Feel free to adjust the sugar slightly if you prefer less sweet; brown sugar gives a deeper, molasses-like flavour which we love for fall.
  
  
• The batter should be drop-able, not too runny—so if you end up with more of a liquid, a spoonful more flour is your friend.
  
  
• Frying at the right temperature is key: too cool and the fritters will absorb oil and get soggy; too hot and they’ll brown too fast on the outside while staying raw inside.
  
  
• Don’t stress about perfection­—some fritters will puff up more than others, that’s part of the charm.
  
  
• These are great for a breakfast treat, a midday snack, or an after-dinner indulgence. Pair with a café con leche, or even a splash of vanilla ice cream if you’re feeling luxury.
  
  

Pumpkin Fritters for All Seasons (But Especially This One)

Whether you grew up making fritters in a kitchen full of laughter or you’re new to the tradition, these pumpkin fritters cross cultures and comfort zones. The ingredient list is simple, the method quick, and the result? Pure fall magic. We love how they bring the warmth of home into a few quick minutes. And we hope you will too—because life’s short, but pumpkin season is even shorter.

So next time the leaves swirl outside and you’re looking for “that something” that says fall, reach for the pumpkin purée, heat the oil, and treat yourself to a batch of warm, golden-brown pumpkin fritters. Trust us, your kitchen (and your taste-buds) will thank you.