Fry bread can be a delicious little treat, similar to a donut or beignet, but with its own unique style. In this recipe, we’ve taken traditional American fry bread and added a little pumpkin and pumpkin pie spice. The result is a perfectly soft fried dough full of pumpkin fall flavors. As if that wasn’t enough, we serve it up with a cinnamon cream cheese butter that you’ll want to spread on everything!

We also have an authentic Native American fry bread recipe if you are looking for a more traditional option.

Why Our Recipe

  • Fry bread gets a delicious fall twist with the addition of pumpkin and pumpkin spices.
  • The cinnamon cream cheese butter takes them over the top.
  • This is a treat so crave-able it’ll quickly become a celebrated family tradition.
An overhead view of pumpkin fry bread on a wire rack with a bowl of cinnamon cream cheese frosting on the side.

My first experience with this recipe was in a college culinary class and I instantly fell in love. In Utah, we often call fry bread scones which can be a little confusing to anyone not from the area since the British are pretty dominant with their version of scones. There was even a fast food chain called Sconecutter that served all sorts of scones, both savory and sweet. These are still known in our household as Pumpkin Scones.

It’s a family tradition that I make these every fall. Pumpkin Scone Day is a day we look forward to. It is a day we crave. It is a day we celebrate and rejoice. I’m serious. The excitement it generates is unbelievable. We just want to shout it from the rooftops to the world. IT’S PUMPKIN SCONE DAY! You would think this was ridiculous unless you tried one. And then, well, you’d start anticipating pumpkin scone day too, like it’s Christmas. When you put one in your mouth, all smothered in cinnamon cream cheese butter, and it melts….well, that is just something worth celebrating. So, happy pumpkin scone day! Wherever and whenever you are!

Ingredient Notes

An overhead view of the ingredients needed to make pumpkin fry bread.
  • Instant Dry Yeast: You can also use active dry yeast in the same amount.
  • Granulated Sugar: It’s just a small amount to feed the yeast.
  • Warm Milk: The milk needs to be warm, not hot, to help the yeast activate. If it’s too hot, it can kill the yeast.
  • All-purpose Flour: The exact amount you need always varies so you could add it slowly and go by feel. The dough should be soft but not sticky.
  • Spices: Cinnamon, nutmeg, and cloves give all the fall flavors.
  • Cold Butter: The butter should be cold and cut into pieces before incorporating into the flour.
  • Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. You’ll find it in the baking aisle, typically near the canned goods.
  • Vegetable Oil: This is used for frying. Make sure to use a neutral oil with a high smoke point, such as canola, sunflower, or peanut oil.
  • Cream Cheese: For the cinnamon cream cheese butter, make sure the cream cheese is softened so it blends smoothly.
  • Butter (softened): The butter should also be softened for easy mixing.

Other Topping Options

The cinnamon cream cheese butter is a family favorite for us, but you can feel free to be creative and serve these up however you’d like!

Sweet Toppings: Try serving your fry bread with classic honey butter, a drizzle of maple syrup, or dusted with powdered sugar for a simpler, sweet treat. You can also make a simple maple glaze by whisking 1 cup of powdered sugar with 1/2 teaspoon maple extract and a little milk to thin it out to your desired consistency.

Savory Twist: Fry bread can easily go savory! Make a “fry bread taco” by topping with shredded meat, cheese, sour cream, and salsa. You can also add some garlic butter and herbs for a delicious side to soups or stews.

A pile of pumpkin fry bread lathered with cinnamon cream cheese butter.

No stand mixer? No problem!

You can easily make this fry bread dough by hand! Start by mixing your dry ingredients in a large bowl and cutting in the cold butter with a pastry cutter or fork until it resembles coarse crumbs. Next, add the yeast mixture, egg, and pumpkin puree, and stir everything together with a wooden spoon until the dough starts to come together.

Once the dough is too thick to stir, transfer it to a floured surface and knead it by hand for about 5-7 minutes. You’ll know the dough is ready when it becomes smooth, elastic, and just a little tacky, but not sticky. From there, let it rise as directed and continue with the recipe.

Make Ahead Option

You can prepare the dough the night before by covering the bowl tightly with plastic wrap and refrigerating it overnight instead of letting it rise on the counter. In the morning, take the dough out and allow it to come to room temperature before proceeding with the recipe as directed.

Fry bread is best enjoyed fresh and hot right out of the fryer. We don’t recommend frying these in advance, as they lose their crispness over time.

Storage & Reheating Instructions

Store leftover fry bread at room temperature in an airtight container or resealable plastic bag for up to 3 days.

Refrigerate the cream cheese butter in an airtight container for up to 1 week.

Reheat fry bread in a 350°F oven for 5-7 minutes until heated through, or place it in an air fryer at 350°F for about 2 minutes to crisp it up again. You can also reheat it in the microwave for about 20-30 seconds, though it may lose some of its crispness.

More delicious pumpkin treats…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.