If you love cozy, sweet treats that celebrate the flavors of fall, then you are going to adore these Baked Pumpkin Fritters. They’re delightfully tender with just the right hint of warm spices and a luscious glaze that adds a perfect finishing touch. Unlike traditional fried fritters, these are baked, making them a lighter, fuss-free snack that feels like a warm hug on a chilly day. Each bite bursts with pumpkin goodness, cozy cinnamon, and a touch of sweetness that will have you reaching for more before you know it.

Baked Pumpkin Fritters Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you probably already have in your pantry. Each plays a vital role, whether it’s building structure, adding flavor, or giving these fritters their golden texture and fall-inspired aroma.

White whole wheat flour: Adds a hearty texture and a touch of nuttiness while being a bit lighter than regular whole wheat flour.

All-purpose flour: Provides structure and tenderness to keep the fritters light and fluffy.
Sugar: Balances the spices and pumpkin’s natural earthiness with just the right sweetness.

Baking powder: Ensures your fritters rise perfectly and stay fluffy inside.
Cinnamon, nutmeg, and ginger: Classic fall spices that bring warmth and depth to the flavor profile.

Salt: Enhances all the flavors and balances the sweetness beautifully.
Butter, cold and cubed: Provides tender flakiness and richness.
Egg: Acts as a binder, helping everything come together wonderfully.

Milk: Adds moisture and keeps the batter silky smooth.
Pumpkin puree: The star of the show, delivering vibrant color, moistness, and that unmistakable pumpkin flavor.
Confectioner’s sugar, maple or vanilla extract, and milk (for glaze): Create a sweet and luscious glaze that perfectly complements the spice and pumpkin notes.

How to Make Baked Pumpkin Fritters

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 375 degrees Fahrenheit to get it nicely heated for baking. Line a baking sheet with parchment paper or a baking mat to make sure your fritters don’t stick and to help with easy cleanup.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. This mixture will form the dry base of your fritters, infusing them with the perfect blend of spices and sweetness.

Step 3: Cut in the Butter

Working quickly, cut the cold, cubed butter into the dry mixture using a pastry blender or fork until it looks like coarse crumbs. This step is essential for creating that tender, flaky texture in the fritters.

Step 4: Combine Wet Ingredients and Form Batter

In a small bowl, whisk the egg and milk together. Add it to the flour and butter mixture and stir to combine. Then gently fold in the pumpkin puree until everything is just incorporated, being careful not to overmix — you want the batter to stay light.

Step 5: Portion and Bake

Using a scoop or spoon, drop 1/4 cup or a heaping tablespoon of batter onto the prepared baking sheet, spacing them a few inches apart. Bake for 14 to 19 minutes, checking around 12 minutes if you made smaller fritters, until the bottoms are golden and the centers are set. Once baked, transfer the fritters to a wire rack to cool slightly.

Step 6: Prepare and Apply the Glaze

While your fritters cool, whisk together confectioner’s sugar, maple or vanilla extract, and 1 tablespoon of milk to a smooth glaze. Add more milk, a little at a time, until the glaze is your desired consistency. Dip the tops of your warm fritters in the glaze, then let it harden for that lovely sweet finish before serving.

How to Serve Baked Pumpkin Fritters

Garnishes

Try sprinkling a bit of chopped toasted pecans, a dusting of additional cinnamon, or even a few pumpkin seeds on top for added crunch and visual appeal. A light drizzle of pure maple syrup or a dollop of whipped cream can also elevate the experience.

Side Dishes

Baked Pumpkin Fritters are perfect alongside a hot cup of chai tea, coffee, or warm apple cider. For a more substantial meal, serve them with a side of yogurt or a fresh fruit salad to balance the sweetness and spice.

Creative Ways to Present

Place a small stack of fritters on a pretty plate and drizzle with the glaze, then scatter fresh cranberries or edible flowers around for a festive twist. Alternatively, sandwich a smear of cream cheese or mascarpone between two fritters for a delightful mini dessert treat.

Make Ahead and Storage

Storing Leftovers

You can store leftover Baked Pumpkin Fritters in an airtight container at room temperature for up to two days. Keep them in a single layer, or separate layers with parchment to avoid sticking.

Freezing

For longer storage, freeze cooled fritters in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep beautifully for up to three months, ready to enjoy whenever a pumpkin craving hits.

Reheating

Reheat frozen or stored fritters in a toaster oven or conventional oven at 300 degrees Fahrenheit for about 5 to 7 minutes to regain their crispy edges and warm, tender center. Avoid microwaving if you want to keep the texture perfect.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices, which can throw off the flavor and texture balance of the fritters.

What if I don’t have white whole wheat flour?

You can substitute with regular whole wheat flour if needed, but expect a slightly denser fritter. Alternatively, use all all-purpose flour for a lighter result.

Are these fritters gluten-free?

The classic recipe calls for wheat flours, so it’s not gluten-free. However, you could experiment with a gluten-free flour blend, but be aware it may affect texture and rise.

Can I make these fritters vegan?

To make vegan Baked Pumpkin Fritters, substitute the butter with a plant-based alternative, use a flax egg instead of a regular egg, and swap milk for your favorite non-dairy milk.

How do I know when the fritters are done baking?

The fritters are ready when their bottoms are golden brown and the centers are set to the touch. A toothpick inserted should come out clean or with just a few moist crumbs—definitely no wet batter.

Final Thoughts

I can’t recommend these Baked Pumpkin Fritters enough for cozy afternoons or anytime you crave a wholesome sweet treat. They’re simple to make, wonderfully fragrant, and loaded with the taste of autumn. Give this recipe a try and share the joy with friends and family—you might just have a new seasonal favorite to treasure.

Baked Pumpkin Fritters Recipe

★★★★★

4.8 from 11 reviews

Author: Mariam

Total Time: 30 minutes
Yield: 8 fritters 1x
Diet: Vegetarian

Print Recipe

Description

These Baked Pumpkin Fritters are a soft, spiced autumn treat perfect for breakfast or dessert. Made with a blend of whole wheat and all-purpose flour, warm spices, and pure pumpkin puree, they’re baked to golden perfection and topped with a sweet vanilla glaze. Lightly sweetened and tender, these fritters are a healthier alternative to fried versions, delivering comforting fall flavors with a delightful glaze finish.

Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.

Cut in Butter: Using a pastry blender or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs, which helps create a tender fritter texture.
Combine Wet Ingredients: In a small bowl, whisk together the egg and milk until smooth. Add this mixture to the flour and butter mixture, stirring to combine.
Add Pumpkin Puree: Gently fold in the pumpkin puree until just combined, being careful not to overmix to keep the fritters light.

Form Fritters: Drop the batter by ¼ cupfuls (or heaping tablespoons for smaller fritters) onto the prepared baking sheet, spacing them evenly.
Bake: Bake for 14-19 minutes, or until the bottoms are golden brown and the centers are set. For smaller fritters, start checking doneness around 12 minutes.
Cool: Transfer the baked fritters to a wire rack to cool while you prepare the glaze.

Prepare Glaze: Whisk together the confectioner’s sugar, maple or vanilla extract, and 1 tablespoon of milk until smooth. Add more milk, up to another tablespoon, to reach your desired glaze consistency.
Glaze Fritters: Dip the tops of the warm fritters into the glaze and place back on the wire rack to let the glaze harden before serving.
Serve: Enjoy these fritters best on the day they are made for optimal freshness and flavor.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sugar content and flavor.
For smaller fritters, reduce baking time to around 12 minutes to prevent drying out.
The glaze can be flavored with maple or vanilla extract according to personal preference.

Fritters are best eaten the same day but can be stored in an airtight container for 1-2 days and warmed before serving.
Substitute dairy milk with a plant-based milk to make the recipe dairy-free, though texture may vary slightly.

Prep Time: 15 minutes

Cook Time: 15 minutes
Category: Breakfast, Snack, Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 fritter
Calories: 170

Sugar: 10g
Sodium: 150mg
Fat: 7g

Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g

Carbohydrates: 24g
Fiber: 2g
Protein: 3g

Cholesterol: 40mg

Keywords: baked pumpkin fritters, pumpkin recipe, fall desserts, pumpkin snack, healthy fritters, autumn baking, pumpkin puree fritters, sweet fritters