Pumpkin Funnel Cakes

Pumpkin Funnel Cakes


"After having this special treat at a Pennsylvania country fair I just had to try and recreate this for my family. I believe I came pretty close, and I hope you enjoy them as much as we do!"

Ingredients 30 m {{adjustedServings}} servings 542 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Pour the oil into a deep pot or deep skillet, and heat to 375 degrees F (190 degrees C).
  2. Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice in a mixing bowl.
  3. Beat the egg, brown sugar, pumpkin puree, and milk together in a large bowl until well blended. Gradually add the flour mixture, stirring until the mixture is smooth.
  4. Using your finger to close the opening, pour 1/2 cup batter into a funnel with a 1/2 inch wide spout. Release your finger, and drizzle the batter into the hot oil using a circular motion to make 4 to 6 inch circle, and then cross over the circle to make a spiral pattern. Cook until golden brown. Turn the cake over to cook the bottom side. Use a slotted spoon to remove from the oil, and drain on paper towels. Cool 5 minutes, and dust generously with confectioners' sugar.
Tips & Tricks
Mrs. Sigg’s Fresh Pumpkin Pie

Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.

Pumpkin Fluff Dip

This creamy vanilla-flavored pumpkin dip is super-easy to make.


  • Cook's Tips
  • Snip a corner from a heavy, resealable plastic bag to use in place of a funnel; fill with a small amount of batter and squeeze gently. Use a candy thermometer to check the oil temperature.
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Reviews 22

  1. 23 Ratings


These funnel cakes were absolutely out-of-this-world delicious! I happen to love pumpkin pie, so I pretty much figured I would enjoy this recipe. Imagine my surprise when my hubby, who totally hates "pumpkin anything", devoured three of these and only left me one! The taste of the pumpkin is perfectly balanced with the suggested amount of spice. Very enjoyable. I highly recommend trying these; you will not be disappointed. Thanks, Lin!!!!


Wonderful! I followed the recipe exactly, except I made my own pumpkin pie spice (a little extra cinnamon, scant 1/4 tsp cloves, 1/4 tsp ginger, some fresh grated nutmeg). I couldn't get it to come out of my funnel. I resorted to the sandwich bag method, which was messy but worked, except I think I made the hole too big. In spots the funnel cake was too thick, and it didn't cook all the way through. All in all a messy but delicious recipe. Worth the mess! Somewhere between funnel cake and pumpkin pancakes. Whip cream or real maple syrup would have been amazing on it. Rave reviews from my boyfriend and my neighbors.

Rachael Christina

I have made funnel cake a lot and this was more cake like in consistency than most funnel cakes. Because of how cake like it is I found it absorbed a lot of oil which made it heavy. Will not make again