These delicious homemade pumpkin patties are so easy to make! Fresh pumpkin gets mashed with a little flour, egg, vanilla, cinnamon, and cloves, then pan-fried into golden, tender little patties that taste like pure Fall.
I love how recipes can bring you so close to memories, no matter how long ago they may be. Making these delicious pumpkin patties take me down memory lane to spending time in Puerto Rico, especially during the holiday season.
Since we moved to Florida, I started making homemade pumpkin patties myself to ease the cravings that reminded me so much of a place I once called home.
What are Pumpkin Patties?
Well, they are a fresh pumpkin fry-up with a touch of vanilla and cinnamon. They have a soft and mushy consistency that will delight everyone's palate! In Puerto Rico you'll often hear them called arepitas de calabaza or buñuelos de calabaza, and they're a favorite treat whenever pumpkin is in season.
The sweet smell of this simple and traditional pumpkin recipe will give your house a delicious scent too.
And the sweet but not too sweet flavor will make everyone want to eat more and more. Even the kids will love these, and it is a great way to get them to eat pumpkin.
If you've been searching for a patty pumpkin recipe that uses real, fresh pumpkin instead of a can, this is the one. They never disappoint. Enjoy my sweet friends!
Key Ingredients & Substitutions
- Fresh pumpkin. A small sugar pumpkin (sometimes sold as a pie pumpkin) or West Indian calabaza has the sweetest, least stringy flesh. Butternut squash is a great substitute and is easier to peel. In a pinch you can use about 2 cups of canned pumpkin puree, but it's wetter, so you'll likely need a few extra spoonfuls of flour.
- All-purpose flour. This binds the mashed pumpkin so the patties hold their shape. I like King Arthur unbleached all-purpose flour. For gluten-free pumpkin patties, swap in a 1:1 gluten-free baking blend.
- Egg. One beaten egg adds richness and helps everything stick together. A flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water) works if you need an egg-free version, though the patties will be a little more delicate.
- Vanilla extract. Pure vanilla, like McCormick pure vanilla extract, rounds out the pumpkin and makes the kitchen smell amazing.
- Cinnamon and cloves. Warm spices are what make these taste like Fall. Ground cinnamon and just a pinch of ground cloves go a long way. You can use 1 teaspoon of pumpkin pie spice in place of both.
- Sugar. Regular granulated sugar keeps them lightly sweet. Brown sugar adds a subtle molasses note, and you can adjust the amount after tasting the batter.
- Frying oil. Any neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, works well.
Helpful Tips
Drain the pumpkin really well. Boiled pumpkin holds a lot of water, and watery pumpkin means soggy patties that soak up oil. Let it sit in a colander for a good 30 minutes, then press gently with the back of a spoon to squeeze out any extra liquid before mashing.
Aim for a thick, scoopable batter. The mixture should hold its shape on a spoon, a bit like thick mashed potatoes. If it spreads out, stir in more flour a tablespoon at a time. Taste it before frying, too, and add a little more sugar if your pumpkin wasn't very sweet.
Keep the oil at the right temperature. Around 350°F to 375°F is the sweet spot. Too cool and the patties turn greasy; too hot and the outside browns before the middle cooks through. A clip-on candy and deep-fry thermometer takes the guesswork out of it.
Don't crowd the pan. Fry 3 or 4 patties at a time so the oil temperature doesn't drop. Flatten each spoonful slightly so it cooks evenly, and only flip once the edges look golden.
Drain and serve warm. Move the cooked patties to a paper-towel-lined plate right away. They're best within the first few minutes, while the outside is still crisp and the inside is soft and tender.
Variations
- Sweet potato patties. Swap the pumpkin for boiled, mashed sweet potato for a deeper, sweeter flavor.
- Savory pumpkin patties. Skip the sugar and vanilla, then add minced garlic, a little grated parmesan, and a pinch of black pepper for a savory side dish.
- Coconut pumpkin patties. Stir 2 to 3 tablespoons of shredded coconut into the batter for a tropical twist.
- Extra-spiced. Add a pinch of nutmeg or ground ginger along with the cinnamon and cloves.
- Cinnamon-sugar coated. Toss the warm patties in cinnamon sugar instead of dusting them with powdered sugar, like a mini churro.
- Lighter pan-fried version. Cook them in a skillet with just 2 to 3 tablespoons of oil, flattening each patty a little more so it cooks through.
Serving Ideas
Pumpkin patties are wonderful on their own with a light dusting of powdered sugar and a cup of coffee or hot chocolate. They make a sweet afternoon snack, a fun brunch side, or a little something extra on a holiday dessert table.
For dipping, try a drizzle of honey or maple syrup, a spoonful of whipped cream, or a dollop of this Pumpkin Cream Cheese Filling. If you're putting together a Fall dessert spread, serve them next to a pan of Easy Pumpkin Bars and a slice of No-Bake Pumpkin Lasagna so everyone gets a taste of pumpkin in every form.
Storing & Freezing
Let leftover pumpkin patties cool completely, then store them in an airtight container lined with a paper towel in the refrigerator for up to 3 days. You can also keep the uncooked batter covered in the fridge for up to 1 day; give it a good stir and add a spoonful of flour if it looks loose before frying.
To freeze, arrange the cooked and cooled patties in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer bag for up to 2 months. Reheat straight from frozen in a 375°F oven or air fryer for 6 to 10 minutes, until hot and crisp again. Avoid the microwave, which makes them soft and soggy.
More Pumpkin Recipes
And if you love these pumpkin patties, be sure to check out these other tasty ideas:
- Easy Pumpkin Bars
- No-Bake Pumpkin Lasagna
- Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Donuts with Buttermilk Glaze
Recipe
Pumpkin Patties
Ingredients
- vegetable or canola oil for frying, about 1 inch deep in the pan
- 1 pound fresh peeled pumpkin cut into 1-inch chunks (or butternut squash)
- ½ cup all purpose flour plus more as needed
- 1 egg beaten
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons sugar or to taste
- ¼ teaspoon salt
- powdered sugar for dusting (optional)
Instructions
- Place the pumpkin chunks in a pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, until fork-tender.
- Drain the pumpkin in a colander and let it sit for about 30 minutes to release as much water as possible, pressing gently with the back of a spoon. Transfer to a large bowl and mash until mostly smooth.
- In a separate bowl, whisk together the flour, salt, cinnamon, cloves, and sugar.
- Add the beaten egg and vanilla to the mashed pumpkin, then stir in the flour mixture until you have a thick batter that holds its shape on a spoon. If it's loose, add more flour 1 tablespoon at a time. Taste and add a little more sugar if needed.
- Heat about 1 inch of oil in a deep skillet or heavy pot over medium-high heat to 350°F to 375°F.
- Working in batches of 3 or 4, drop heaping tablespoons of batter into the hot oil and flatten slightly with the back of the spoon. Fry for 2 to 3 minutes per side, until golden brown on both sides and tender in the center.
- Transfer the patties to a paper-towel-lined plate to drain. Dust with powdered sugar if you like and serve warm.
Notes
Nutrition
Nutrition details are an estimate, per serving.
June corriette says
Very nice but how ahead of time can you make these patties. I want to make them an appetizer for Christmas lunch but I need to do things ahead of time. How long do I refridge or freeze them. When do I defrost them for