Baked Pumpkin and Cinnamon Sufganiyot

By , Test Kitchen Director · 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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