Pumpkin Fry Bread

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This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level with cinnamon cream cheese butter for the ultimate fall treat!

Prep Time15

Cook Time30

Rising Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Fry Bread

Servings: Scones

Author: Rachel Farnsworth

Ingredients

Pumpkin Fry Bread

1 1/2 teaspoons instant dry yeast
2 1/2 tablespoons granulated sugar
1/2 cup warm milk 100-110℉
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 in 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

US Customary - Metric

Instructions

Pumpkin Fry Bread

In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let sit for 3-5 minutes until foamy.
In a separate mixing bowl, whisk together 2 cups of the flour, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1 pinch ground cloves. Add 4 tablespoons cold butter, and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
Add the flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Add 1 large egg and 1 cup pumpkin puree to the mixture. Continue mixing on low speed until fully incorporated.
Gradually add the remaining flour, a little at a time, while mixing on low speed, until the dough starts to pull away from the sides of the bowl and forms a soft dough. You may not need all the flour. Increase the speed to medium and knead the dough for 3-4 minutes, until smooth and elastic.
Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch the dough down and transfer it to a lightly floured surface. Break off walnut-sized pieces of dough and roll each piece into a thin, flat disc (about ¼ inch thick).
Heat 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough pieces in batches, cooking for about 1-2 minutes on each side, or until golden brown. Use a slotted spoon to transfer the fry bread to a wire rack lined with paper towels to drain.

Cinnamon Cream Cheese Butter

In a small mixing bowl, combine the softened cream cheese, softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon.
Using a hand mixer, whip the ingredients together on medium speed until smooth and creamy.
Serve the fry bread warm with Cinnamon Cream Cheese Butter. Refrigerate any leftovers in an airtight container.

Video

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