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Pumpkin Zeppole

Rated as 4.53 out of 5 Stars
62k

"As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm."
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Ingredients

35 m servings 272
Original recipe yields 8 servings (24 to 30 zeppole)

Directions

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  1. Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl. Watch Now
  2. Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter. Watch Now
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Watch Now
  4. Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack. Watch Now

Footnotes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 272 calories; 14.8 27.4 7.4 55 327 Full nutrition

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Reviews

Read all reviews 12
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Poor Chef John must have had a bad experience with fresh pumpkin. It certainly depends on the pumpkin. Jack-o-lantern types don't have great flavor, and even store-bought sugar pie pumpkins aren...

Most helpful critical review

I made this twice. The first time, I followed the recipe exactly as told. I ate them with and without rolling them in cinnamon and sugar (I prefer them with). It was just okay for me. I normally...

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I made this twice. The first time, I followed the recipe exactly as told. I ate them with and without rolling them in cinnamon and sugar (I prefer them with). It was just okay for me. I normally...

Poor Chef John must have had a bad experience with fresh pumpkin. It certainly depends on the pumpkin. Jack-o-lantern types don't have great flavor, and even store-bought sugar pie pumpkins aren...

These were so good, I ended up making them three times over the holidays! The first time I didn't leave them in the oil for the allotted time, taking them out when the outsides looked done. Big ...

Absolutely delicious and so easy. Everyone loved them and will definitely make again. Thank you for a great recipe.

The stars are for Chef John's entertaining, hilarious video on making these. The delivery was fantastic! Thanks for the laughs

These were amazing! Similar to donut holes, but with a moist center.

I liked these. They were like a softer and fluffier version of donut holes. My 1 year old son loved them, warm or cold the next day. I followed the recipe, except I used some mashed lightly swee...

Luv this flavour

Don’t drop them too big, takes too long to cook. They are very good, much better with the sugar and cinnamon. Also good spread withcream cheese frosting