Welcome Back To Pumpkin Reimagined
Soft, pillowy, and dipped in cream—these aren’t your average pumpkin beignets.
You didn’t think we were stopping at pie, did you?
Growing up in New Orleans, beignets were more than just food. They were a ritual. A powdered-sugar-dusted love language. But as much as I respect tradition (and powdered sugar that gets everywhere), I knew pumpkin beignets were already a thing.
So, naturally, I had to ask myself: What would happen if we took that basic fall idea and gave it a glow-up? Say hello these Pumpkin Beignets with Maple Sugar and Cardamom Mascarpone Cream—a deep-fried love letter to NOLA, fall, and the art of making things extra.
You still get the beignet fluff you love, but now with warm pumpkin spice, a pinch of cardamom, and a sidekick of mascarpone cream that should honestly get its own standing ovation. And that maple sugar? Yeah, it’s giving fire-roasted fairytale.
• Pumpkin, but make it chic – A touch of pumpkin purée gives these beignets a golden hue and soft texture without turning them into cake.
• The yeast dough is pillowy AF – Light, airy, and classic beignet texture that still supports a good dunk.
• Smoked maple sugar > regular sugar – The smoky edge balances the sweetness and complements the cardamom like they were meant to be.
• Cardamom mascarpone cream is a serve – Lush, velvety, slightly tangy, and infused with warming spice—basically, a dreamy dip for your doughy delights.
• Watch the yeast – Your milk should be warm, not hot. Too hot and you’ll murder your yeast (RIP beignets).
• Rest that dough – Letting it rise and then rest after rolling helps develop that signature puff when frying.
• Fry in small batches – Don’t crowd the pot, or your beignets will get soggy and sad.
• Use a thermometer – 350°F is the magic temp. Too hot and they’ll burn before puffing; too cold and they’ll soak up oil.
• Serve warm – Beignets are best hot and fresh with mascarpone cream on the side. That’s the law.
🌱 A Bite of Sustainability
Using pumpkin purée in this recipe is a great way to embrace seasonal produce and reduce waste—especially if you roast and purée your own from scratch. By avoiding artificial flavorings and leaning on natural sugars like maple, this recipe leans more sustainable and local-friendly. And if you buy your mascarpone from a local creamery? Even better.
For the Beignets
• 3 ½ cups all-purpose flour – Provides structure
• 2 ¼ tsp active dry yeast (1 packet) – Gives rise
• ½ cup warm milk (110°F) – Activates yeast
• ½ cup pumpkin purée – For moisture, color, and subtle sweetness
• ¼ cup granulated sugar – Just enough sweetness in the dough
• 2 tbsp unsalted butter, melted – Richness and softness
• 1 large egg – Binds and enriches the dough
• 1 tsp Kosher salt – Balances sweetness
• 1 tsp ground cinnamon – Fall flavor essential
• ½ tsp ground cardamom – Adds warmth and floral depth
• Vegetable oil – For deep frying
For the Smoked Maple Sugar
• ½ cup maple sugar – Adds earthy, natural sweetness
• 1 1/2 cups powdered sugar – For powdery sweetness
For the Cardamom Mascarpone Cream
• 1 cup mascarpone cheese – Lush and creamy base
• 2 tbsp powdered sugar – Lightly sweetens
• ¼ tsp ground cardamom – Floral and warm
• 1 tsp vanilla extract – Rounds out the flavor
• 1–2 tbsp milk – Thins it to dippable perfection
These Pumpkin Beignets with Maple Sugar and Cardamom Mascarpone Cream are airy, spiced, and irresistibly dunkable in cardamom mascarpone cream—perfect for fall dessert lovers.
Activate the Yeast:
In a small bowl, mix warm milk, yeast, and 1 tsp of the sugar. Let it sit for 5–10 minutes until foamy. If nothing happens, your yeast is dead. Start over.
Make the Dough
In a stand mixer bowl, combine pumpkin purée, egg, sugar, melted butter, salt, cinnamon, and cardamom. Add the foamy yeast mixture. Gradually add flour and mix on low until a soft, slightly sticky dough forms.
Knead and First Rise:
Knead with a dough hook for 5–7 minutes until smooth and elastic. Dough should pull away from the bowl and bounce back when poked. Transfer to an oiled bowl, cover, and let rise in a warm spot for 1 to 1½ hours, until doubled.
Roll and Cut:
Punch down the dough and turn it out onto a floured surface. Roll into a ¼-inch thick rectangle. Cut into 2-inch squares. Cover loosely and let rest for 15 minutes. They’ll puff up slightly more.
Fry the Beignets:
Heat oil in a deep pot to 350°F. Fry a few beignets at a time, flipping once, about 1 minute per side or until golden and puffy. Transfer to paper towels to drain.
Make the Maple Sugar:
In a food processor, mix maple sugar with 1 1/2 cups powdered sugar until combined.
Make the Cardamom Mascarpone Cream:
In a small bowl, whisk mascarpone, prepared maple-powdered sugar, cardamom, vanilla, and just enough milk until it’s smooth and spoonable.
Let’s face it—basic pumpkin beignets could never. These beauties walk the line between indulgent street treat and refined fall dessert. They’re dramatic, they’re flavorful, and they have layers (just like your favorite character arc). If you make them, be sure to tag me on Instagram @the.sustainable.kitchen so I can cheer you on and maybe drool just a little.
These Pumpkin Beignets with Maple Sugar and Cardamom Mascarpone Cream are airy, spiced, and irresistibly dunkable in cardamom mascarpone cream—perfect for fall dessert lovers.
In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
In a large bowl of a stand mixer fitted with the dough hook attachment, combine pumpkin puree, egg, sugar, melted butter, salt, cinnamon, and cardamom. Add the foamy yeast mixture and mix on low until combined. Gradually add flour and mix until soft, slightly sticky dough forms.
Knead the dough on medium-low speed for 5-7 minutes until smooth. The dough should pull away from the sides of the bowl, feel slightly tacky (not sticky) and become smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled.
Punch down dough, turn onto floured surface, and roll into a 1/4 inch thick rectangle. Cut into 2-inch squares. Cover loosely and let rest for 15 minutes.
Heat the vegetable oil in a deep pot to 350°F. Fry beignets in batches, turning once, until golden brown and puffy--about 1 minute per side. Drain on paper towels.
In a food processor, mix maple sugar with 1 1/2 cups powdered sugar until combined.
In a small bowl, mix mascarpone, maple-powdered sugar, cardamom, vanilla, and enough milk to make it spoonable. Serve on the side for dipping beignets.
Servings 12
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.