A Disneyland classic, these Pumpkin Beignets are New Orleans style fried dough squares, but you can also shape them like Mickey for a fun Disney twist.
This seasonal recipe for Pumpkin Beignets from the oh-so-exclusive Club 33 at Disneyland is perfect for fall. I cut most of them into squares, but a few of them got the Mickey treatment from a cutter I have.
Typically beignets are covered in powdered sugar, making them messy/delicious to eat. These are a bit fancier and include a recipe for maple glaze to drizzle over the top right before serving!
Although my pumpkin beignets didn't rise a whole lot on their own, they definitely puffed up nicely in the oil.
These pumpkin beignets also were not hollow in the center, as is typical of traditional beignets. I'm not sure if that again is my own fault for having them not rise enough in the first place. It could be because of the addition of pumpkin puree which doesn't allow for the air pocket.
Regardless they are awesome! Crispy, chewy and perfectly delicious!
Other recipes you may like
- Pumpkin Muffins
- Buttermilk Pumpkin Spice Waffles
- Pumpkin Pecan Scones
- Pumpkin Juice (from Harry Potter)
- Brown Butter Pumpkin Pie
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Disneyland Pumpkin Beignets
- ¼ teaspoon dry yeast
- 2 tablespoons warm water 105ºF
- 2 cups all-purpose flour
- ½ cup canned pumpkin puree
- 2 tablespoons sugar
- 2 tablespoons heavy cream or evaporated milk
- 2 tablespoons hot water
- ½ a beaten egg
- 1 tablespoon vegetable shortening or unsalted butter
- ¼ teaspoon salt
- Vegetable oil for frying
- 1 ½ tablespoons butter
- 2 tablespoons maple syrup
- ½ cup powdered sugar
- To make the pumpkin beignets: Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, salt, and yeast mixture in a large bowl. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
- Transfer dough to a well-floured surface. Pat to about ¼-inch thickness and cut into 2-inch squares (or use a floured Mickey Mouse-shaped cutter to cut the dough). Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 ½ hours.
- Heat 2 to 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
- Remove with tongs or a slotted spoon and place on paper towels to drain.
- To make the maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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