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!"


30 m servings 542 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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.


  • 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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Your rating



  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 h...

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...

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 mak...