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Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

ByLucy
Jump to Recipe· 4.7 from 36 reviews

If you love cozy, comforting treats that remind you of fall mornings and festive gatherings, then you’re going to adore this Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe. It’s a twist on classic fry bread, bringing in seasonal pumpkin flavor and warming spices that feel like a soft, fluffy hug in every bite. Trust me, once you try these golden rounds with that luscious cinnamon cream cheese butter spread, you’ll want to make them again and again!

What makes this Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe truly special is how it balances a tender, pillowy fried bread with rich, creamy sweetness from the butter topping. It’s perfect for a weekend brunch, a holiday treat, or even a sweet snack that brings everyone together around the kitchen. Plus, it’s surprisingly easy to whip up if you’ve got the right tips and tricks — and I’m here to share all of those with you!

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Why This Recipe Works

  • Balanced Flavor: The pumpkin and warm spices add a cozy depth to the traditional fry bread without overpowering it.
  • Soft yet Crispy Texture: Frying the dough just right creates a tender inside with a satisfyingly crispy exterior every time.
  • Creamy Cinnamon Butter: The cinnamon cream cheese butter perfectly complements the bread’s warmth, adding richness and sweetness.
  • Simple Ingredients: Most elements are pantry staples, and few steps mean you can make this recipe even on a busy morning.
The image shows a group of eight golden brown fried flat breads with a crispy texture, placed closely together on a metal cooling rack. To the top left of the breads, there is a small white bowl filled with thick, pale beige butter, which has a slightly creamy and soft texture, partially scooped out with some butter resting on a black spatula lying beside the bowl. The background is a white marbled surface, and a light green textured cloth is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in the Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe plays a role in creating that perfect soft, flavorful fry bread that pairs so well with the luscious butter topping. When shopping, look for quality pumpkin puree and fresh spices to really bring out that autumnal flavor.

  • Instant Dry Yeast: Helps the dough rise beautifully, making it light and airy—don’t skip proofing it properly for that foamy start.
  • Granulated Sugar: Adds just enough sweetness to balance the spices and feed the yeast for a good rise.
  • Warm Milk: Activates the yeast; make sure the milk temperature is between 100-110℉ to avoid killing the yeast.
  • All-Purpose Flour: Provides structure; you’ll add it gradually to get the perfect soft dough without heaviness.
  • Ground Cinnamon, Nutmeg, and Cloves: These spices give a classic fall aroma and flavor, infusing every bite with warmth.
  • Cold Butter: Adds richness and a tender crumb by cutting into the flour, like for biscuits.
  • Egg: Binds the dough and adds richness, helping with structure and moisture.
  • Pumpkin Puree: The star of the show! It keeps the bread moist and adds subtle sweetness and that gorgeous orange color.
  • Vegetable Oil: Needed for frying; choose a neutral oil with a high smoke point to brown the bread perfectly.
  • Cream Cheese & Butter (for the topping): Combining these two creates a creamy, spreadable base that’s lush and decadent.
  • Powdered Sugar: Sweetens the butter mixture smoothly without any graininess.
  • Vanilla Extract & Cinnamon (Topping): Enhance the butter’s flavor for a fragrant and irresistible spread.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe is how easy it is to tweak to your taste or dietary needs. Whether you want to amp up the spice or try a dairy-free butter alternative, this recipe welcomes your creativity.

  • Variation: I’ve tried adding a pinch of ground ginger or cardamom to the dough for a slightly different spice profile that’s equally delicious.
  • Dairy-Free Option: Swap the butter and cream cheese in the cinnamon butter with coconut oil and vegan cream cheese for a great dairy-free twist.
  • Sweetness Level: If you prefer a less sweet bread, reduce the sugar in the dough slightly, or add more powdered sugar to the butter for a sweeter spread—both work great!

Step-by-Step: How I Make Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

Step 1: Wake Up the Yeast

I start by combining the instant dry yeast, sugar, and warm milk in my mixer’s bowl. Once I stir it a little, I let it sit quietly for about 3 to 5 minutes. This little pause lets the yeast get bubbly and alive — if you don’t see that foamy head, it’s best to toss it and start fresh, so your bread rises beautifully.

Step 2: Mix the Dry Ingredients & Cut in Butter

Next, I whisk together the flour, cinnamon, nutmeg, cloves, and salt in a separate bowl. I add the cold butter pieces and use a pastry cutter to work them into the flour until it looks like coarse cornmeal. This step adds tenderness to the dough, so take your time—it’s worth it.

Step 3: Bring It All Together

Adding the flour mixture to the yeast, I mix on low speed until it’s just combined. Then, my favorite part: mixing in the egg and pumpkin puree. The dough starts getting that gorgeous orange tint right here! I keep adding the rest of the flour little by little, mixing, until the dough pulls away from the bowl and feels soft but not sticky.

Step 4: Knead and Let It Rise

I crank the mixer to medium speed and knead the dough for 3 to 4 minutes until it’s smooth and elastic. Then I grease a bowl, pop the dough inside, cover it, and let it rise in a warm spot for about an hour. Watching that dough double in size never gets old—it’s like kitchen magic.

Step 5: Shape and Fry

Once risen, I punch down the dough and roll it into walnut-sized pieces on a floured surface. I press each into a thin disc about a quarter inch thick—this is key for nice, even frying. Heating my oil to 350-375°F is important here; too hot, and the bread browns fast without cooking through, too cool, it soaks up oil. Fry each piece a couple of minutes per side until golden and crisp.

Step 6: Whip Up the Cinnamon Cream Cheese Butter

While the bread is frying, I mix softened cream cheese and butter with powdered sugar, vanilla, and cinnamon until silky smooth. This buttery spread is the perfect balance to the warm, fragrant fry bread and absolutely elevates the whole experience.

Serve the fry bread warm with a generous dollop of cinnamon cream cheese butter and watch it melt into every crevice—pure bliss!

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Tips from My Kitchen

  • Perfect Oil Temperature: Use a thermometer to keep your oil steady at 350-375°F for even frying and to avoid greasy bread.
  • Don’t Overwork the Dough: Knead just until smooth; over-kneading can make the bread tough instead of soft and fluffy.
  • Warm Pumpkin Puree: I sometimes warm the pumpkin puree slightly before adding it so it blends easier with the wet ingredients.
  • Cool the Fry Bread Briefly: Let the fry bread rest only a minute before serving; too long and it loses that perfect fresh-out-of-the-oven crispness.

How to Serve Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

The image shows several golden brown fried dough pieces with a rough, crispy texture. Some have a thick, creamy white icing spread unevenly on top, with swirls visible across the surface. The dough pieces are arranged on a black wire cooling rack. The background has a white marbled surface with a light green knitted cloth blurred out. There is a small dollop of the creamy white icing on the left side of the rack. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a tiny dusting of cinnamon sugar on top of the warm bread after spreading the cinnamon cream cheese butter. Sometimes, fresh chopped pecans or a drizzle of honey make it feel extra special and add a delightful crunch and sweetness.

Side Dishes

This Pumpkin Fry Bread pairs beautifully with a side of spiced apple cider or a simple bowl of fresh seasonal fruit. For brunch, I often serve it alongside scrambled eggs or my favorite maple-glazed bacon — the sweet and savory combo is unbeatable.

Creative Ways to Present

For a festive touch, I’ve arranged the fry bread in a circle on a large platter, with little bowls of the cinnamon cream cheese butter around for dipping. It’s such a crowd-pleaser at holiday gatherings and makes it easy for everyone to grab and enjoy their own piece.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin fry bread in an airtight container at room temperature for up to 2 days. To keep them from getting soggy, I layer parchment paper between pieces. They stay surprisingly fresh and perfect to reheat gently.

Freezing

I’ve frozen these fry breads individually wrapped in plastic wrap and placed in freezer bags. When I want a quick treat, I just thaw them at room temperature and warm them up slightly. The texture holds up really well!

Reheating

To warm leftovers, I pop them in a preheated skillet over low-medium heat for a minute or so on each side to bring back the crispy edges while keeping the inside soft. You can also reheat briefly in a toaster oven or microwave, but stovetop warming gives the best texture.

FAQs

  1. Can I use canned pumpkin puree for this recipe?

    Absolutely! Canned pumpkin puree works wonderfully in this recipe and is actually what I use most often. Just be sure to use pure pumpkin—not pumpkin pie filling, which contains added sugar and spices.

  2. What if I don’t have instant dry yeast? Can I use active dry yeast instead?

    You can substitute active dry yeast, but you’ll want to proof it first by dissolving it in the warm milk with a pinch of sugar until it’s foamy—this usually takes 5 to 10 minutes. Instant yeast skips this step, so active yeast adds a little more time.

  3. Is there a way to make this recipe gluten-free?

    Gluten-free flours behave differently, but you can try a 1:1 baking flour blend designed for yeast breads. Be prepared for varied texture, and you might need to adjust liquid amounts slightly. Also, the dough won’t be as elastic as wheat flour dough.

  4. Can the cinnamon cream cheese butter be made ahead?

    Yes! The cinnamon cream cheese butter can be made up to 3 days ahead and stored in an airtight container in the fridge. Just bring it to room temperature and give it a quick whip before serving for the best spreadability.

Final Thoughts

This Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe has become one of those kitchen treasures I love coming back to when I want a little taste of cozy comfort. It’s simple enough to make on a casual weekend but feels special enough for sharing at your next get-together. I hope you enjoy the warm aroma filling your kitchen and the smiles this recipe brings—because baking is always better when it’s shared. Give this a try, and I’m sure it’ll become one of your favorite fall (or anytime!) treats too.

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Pumpkin Fry Bread with Cinnamon Cream Cheese Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 36 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This Pumpkin Fry Bread recipe combines soft, fluffy fried bread infused with warm spices and pumpkin puree, paired perfectly with a creamy cinnamon cream cheese butter. It’s a delightful autumn treat ideal for brunch or dessert, offering a cozy blend of flavors and textures that everyone will love.

Ingredients

Units Scale

Pumpkin Fry Bread

  • 1 1/2 teaspoons instant dry yeast
  • 2 1/2 tablespoons granulated sugar
  • 1/2 cup warm milk (100-110℉)
  • 3 1/2 – 4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 pinch ground cloves
  • 4 tablespoons cold butter, cut in pieces
  • 1 large egg
  • 1 cup pumpkin puree
  • 4 cups vegetable oil for frying

Cinnamon Cream Cheese Butter

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Activate yeast: In the bowl of a stand mixer, combine 1 1/2 teaspoons instant dry yeast, 2 1/2 tablespoons granulated sugar, and 1/2 cup warm milk. Let sit for 3-5 minutes until foamy.
  2. Prepare dry mixture: In a separate mixing bowl, whisk together 2 cups of flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, 1 pinch ground cloves. Add 4 tablespoons cold butter, and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Combine wet and dry: Add the flour mixture to the yeast mixture in the stand mixer. Mix on low speed for 30-60 seconds until just combined. Add 1 large egg and 1 cup pumpkin puree. Continue mixing on low speed until fully incorporated.
  4. Add remaining flour and knead: Gradually add the remaining flour, a little at a time, while mixing on low speed, until the dough pulls away from the sides and forms a soft dough. Increase speed to medium and knead 3-4 minutes until smooth and elastic.
  5. Let the dough rise: Transfer dough to a greased bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm place for about 1 hour until doubled in size.
  6. Shape the dough: Punch down the dough and transfer to a lightly floured surface. Break off walnut-sized pieces and roll each into a thin, 1/4 inch thick disc.
  7. Heat oil and fry: Heat 4 cups vegetable oil in a deep skillet or heavy-bottomed pot to 350-375°F. Fry dough pieces in batches for 1-2 minutes on each side, until golden brown. Drain on paper towels lined wire rack.
  8. Prepare cinnamon cream cheese butter: In a small bowl, combine softened cream cheese, softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon. Whip with hand mixer on medium speed until smooth and creamy.
  9. Serve: Serve the pumpkin fry bread warm with cinnamon cream cheese butter. Refrigerate leftovers in an airtight container.

Notes

  • Ensure milk is warm but not hot to properly activate the yeast.
  • If the dough is sticky, dust with a little extra flour but avoid adding too much to keep it soft.
  • Maintain oil temperature at 350-375°F for optimal frying and a golden crust.
  • You can substitute vegetable oil with canola or peanut oil for frying.
  • Store leftover fry bread wrapped at room temperature for up to 2 days or refrigerated up to 3 days.
  • The cinnamon cream cheese butter can be made ahead and stored in the fridge; let it soften before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310 kcal
  • Sugar: 12 g
  • Sodium: 250 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 45 mg

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