Recipes › Dessert › Pumpkin Zeppole Recipe

Pumpkin Zeppole Recipe

Recipe by Pedro M. A. Neves

Pumpkin zeppole are delicate Italian fried pastries infused with autumn spice and the subtle sweetness of roasted pumpkin. These light, airy fritters are dusted with cinnamon sugar and served as a warm dessert or festive snack that captures the essence of the fall season. Perfect for celebrations or as an elegant accompaniment to coffee or hot chocolate.

Ingredients

• 200g (1⅔ cups) all-purpose flour
• 150g (5.3 oz) roasted pumpkin puree, unsweetened
• 100ml (⅓ cup + 2 tablespoons) whole milk
• 2 large eggs
• 50g (¼ cup) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground clove
• ⅛ teaspoon ground ginger
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil for frying (approximately 1 liter / 4 cups)
• 50g (¼ cup) granulated sugar mixed with 1 tablespoon ground cinnamon for dusting

Instructions

1. In a large mixing bowl, combine flour, baking powder, salt, nutmeg, clove, and ginger. Whisk together until spices are evenly distributed throughout the flour.

2. In a separate bowl, whisk together eggs, granulated sugar, and vanilla extract until pale and slightly foamy, about 2 minutes.

3. Add pumpkin puree and melted butter to the egg mixture and stir until fully combined and smooth.

4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. The batter will be thick and slightly lumpy, resembling thick cake batter.

5. Heat oil in a deep, heavy-bottomed pot or Dutch oven to 175°C (350°F). Use a reliable kitchen thermometer to monitor temperature throughout frying.

6. Using a small cookie scoop or two teaspoons, carefully drop rounded portions of batter into the hot oil, working in batches of 4-5 zeppole at a time to avoid crowding. Maintain oil temperature.

7. Fry for 2-3 minutes until the bottom side turns deep golden brown, then gently flip using a slotted spoon. Fry the other side for an additional 1-2 minutes until evenly golden and cooked through.

8. Transfer the fried zeppole to a paper-towel-lined plate to drain excess oil for 1-2 minutes while still warm.

9. While still warm, toss or dust the zeppole generously with the cinnamon-sugar mixture until fully coated on all sides.

Substitutions

• Replace pumpkin puree with butternut squash puree for a similar flavor and texture
• Use gluten-free all-purpose flour in equal measure for a gluten-free version, though texture may be slightly denser
• Substitute milk with unsweetened oat milk or almond milk for a dairy-free variation
• Replace granulated sugar with coconut sugar in the batter and dusting mixture for a deeper caramel note

Tips

• Maintain consistent oil temperature between 170-180°C (340-355°F) for evenly cooked, non-greasy zeppole; fluctuating temperatures result in burnt exteriors or raw centers
• Prepare the full batch of batter before frying begins, as the batter may develop air pockets over time and become slightly less fluffy
• Use a small cookie scoop for uniform-sized zeppole that cook evenly and present professionally
• Serve zeppole within 30 minutes of frying while they are still warm and crispy; they soften quickly as they cool

Zeppole are beloved Italian pastries with regional variations found throughout Italy, traditionally served during religious celebrations and festivals. The addition of pumpkin and autumn spices transforms this classic fritter into a seasonal treat particularly popular during fall festivities, bridging Italian culinary traditions with harvest traditions.

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