Pumpkin Donut Holes
Thanksgiving and Hanukkah coincide every 133 years. To honor this unique occasion, we’ve combined two culinary traditions in one delicious treat. Celebrate Thankshanukkah with our pumpkin donut holes recipe!
Donuts are traditional Hanukkah sweets because they’re cooked in oil and symbolic of the holiday. Infused with pumpkin purée, cinnamon, nutmeg and ginger, this is a dessert that brings together the best of both holidays.
To make this recipe, a few tools will come in handy. You’ll need a Dutch oven or a large saucepan to fry the donut holes and a spider strainer or a slotted spoon to transport the donut holes to and from the oil. Enjoy!
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Pumpkin Donut Holes Recipe
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup granulated sugar
- 2 Tbsp unsalted butter
- 1 large egg
- 1/4 cup buttermilk
- 1/2 cup pumpkin purée
- 1 tsp pure vanilla extract
- oil, for frying
- 1 tsp cinnamon
- 3/4 cup granulated sugar
- Whisk together flour, baking powder, baking soda, salt and spices in medium mixing bowl; set aside.
- Cream sugar and butter together until fluffy. Add egg, beat until well incorporated. Stir in buttermilk, pumpkin purée and vanilla.
- Mix wet and dry ingredients together until smooth batter forms; do not over-mix. Cover batter with plastic wrap; chill for 1 hour or until firm.
- Add oil to large saucepan or Dutch oven to a depth of 2"−3" and attach a thermometer. Heat oil on medium to 350−360 degrees.
- Carefully drop batter by heaping teaspoons into oil; do not overcrowd oil. Allow to fry for 2−3 minutes turning once.
- Remove from oil and to a paper towel lined plate. Restore oil temperature to 350−360 degrees; repeat with remaining batter.
- Place cinnamon and sugar in a resealable plastic bag and shake to combine.
- Add warm (not hot) donut holes, seal and shake to coat.
- Serve and enjoy with coffee or tea!