Ingredients

1 1/2 teaspoons instant dry yeast

2 1/2 tablespoons granulated sugar

1/2 cup warm milk (100-110℉)

3 1/2 – 4 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 pinch ground cloves

4 tablespoons cold butter (cut in pieces)

1 large egg

1 cup pumpkin puree

4 cups vegetable oil (for frying)

8 ounces cream cheese (softened)

1/2 cup butter (softened)

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions

Step 1: In the bowl of a stand mixer, combine the yeast, granulated sugar, and warm milk. Let the mixture sit for 3-5 minutes until it becomes foamy.

Step 2: In a separate bowl, whisk together 2 cups of flour, cinnamon, salt, nutmeg, and ground cloves. Add the cold butter pieces and cut them into the flour mixture using a pastry cutter or fork until it resembles coarse cornmeal.

Step 3: Add the flour and butter mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Then add the egg and pumpkin puree, continuing to mix on low speed until fully incorporated.

Step 4: Gradually add the remaining flour a little at a time while mixing on low speed. Stop adding flour when the dough pulls away from the sides of the bowl and forms a soft dough. Increase the mixer speed to medium and knead for 3-4 minutes until smooth and elastic.

Step 5: Transfer the dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.

Step 6: Punch down the dough and place it on a lightly floured surface. Divide the dough into walnut-sized pieces and roll each into a thin, flat disc about ¼ inch thick.

Step 7: Heat vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry the dough discs in batches, cooking each side for 1-2 minutes or until golden brown. Drain on a wire rack lined with paper towels.

Step 8: For the cinnamon cream cheese butter, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and ground cinnamon in a bowl. Use a hand mixer to whip together until smooth and creamy.

Step 9: Serve the warm pumpkin fry bread with the cinnamon cream cheese butter on the side or spread on top. Enjoy immediately!

Tips & Variations

For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.

Add a pinch of ground ginger or allspice to the dough for extra warmth and depth.

Serve with a drizzle of honey or maple syrup for added sweetness.

If you prefer a less sweet dough, reduce the sugar slightly.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat by warming briefly in a skillet or microwave to restore softness. Keep the cinnamon cream cheese butter refrigerated and use within 5 days.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can mix and knead the dough by hand using a large bowl and your hands. It may take a bit more effort but follow the same steps and knead until the dough is smooth and elastic.

What type of pumpkin puree should I use?

Use canned pumpkin puree labeled 100% pumpkin, not pumpkin pie filling, which contains added sugars and spices. You can also make your own homemade pumpkin puree by roasting and pureeing fresh pumpkin.