Baked Pumpkin and Cinnamon Sufganiyot

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft, baked Israeli donuts infused with pumpkin and warm cinnamon, lightly dusted with powdered sugar for a festive Hanukkah treat. This mediterranean-inspired hanukkah ready in about 40 minutes pairs all-purpose flour, (1 packet) active dry yeast, pumpkin puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (13 ratings) Prep: 20 min Cook: 20 min Serves 12 Mediterranean cuisine 190 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup warmed whole milk (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar; stir and let sit for 5-7 minutes until foamy.
  2. Step 2: In a large mixing bowl, whisk together 1 cup pumpkin puree, 2 large eggs, 3 tbsp melted unsalted butter, 1/4 cup granulated sugar, 1 1/2 tsp ground cinnamon, and 1/2 tsp salt.
  3. Step 3: Add the yeast mixture to the pumpkin mixture and stir to combine.
  4. Step 4: Gradually add 3 cups all-purpose flour, mixing until a sticky dough forms. Knead lightly on a floured surface for 5 minutes until smooth.
  5. Step 5: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled.
  6. Step 6: Preheat oven to 375°F and grease a baking sheet with vegetable oil spray.
  7. Step 7: Roll out the dough to 1/2-inch thickness on a floured surface and cut 2 1/2-inch circles, placing them on the prepared baking sheet.
  8. Step 8: Cover the dough circles with a clean towel and let rise for 30 minutes.
  9. Step 9: Bake the sufganiyot for 12-15 minutes until golden and puffed.
  10. Step 10: Remove from oven, let cool for 5 minutes, then dust generously with powdered sugar before serving warm.

Frequently asked questions

How long does Baked Pumpkin and Cinnamon Sufganiyot take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Pumpkin and Cinnamon Sufganiyot?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Baked Pumpkin and Cinnamon Sufganiyot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Pumpkin and Cinnamon Sufganiyot for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Pumpkin and Cinnamon Sufganiyot?

Mediterranean hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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