Ingredients55 m servings 106 cals
- Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
- Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
- Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.
Per Serving: 106 calories; 4.2 g fat; 16.7 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 4
I used fresh pumpkin which I had pureed, and left everything else the same. These were delicious! They turned out warm and chewy, with an almost caramel taste to them. Absolutely perfect with...
I made this one with my husband and we followed the recipe exactly. I wasn't fond of the wheat flour dominating the after taste. I don't think I will be making this again. It was OK. Thanks for ...
I made this using all-purpose flour instead of whole wheat. I also added some pumpkin pie spice. They were pretty good, but I think they could use some more flavor. Maybe some more pumpkin pi...