Ingredients:

vegetable oil, for frying

¾ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon pumpkin pie spice

¼ teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

2 eggs, beaten

3 tablespoons sugar

1½ teaspoon vanilla

powdered sugar, for garnish

cream cheese glaze, for dipping

Directions:

1. Fill a medium sauce pan with 2 inches of oil. Place over medium-high heat. Line a large platter or baking sheet with paper towels to drain the fritters.

2. In a medium mixing bowl, stir together the flour, baking powder, pumpkin pie spice, and salt. In a large mixing bowl, whisk together the eggs, pumpkin puree, sugar, and vanilla until well combined.

3. Add the flour mixture to the pumpkin mixture in two additions stirring with a spoon, until just combined, after each addition.

4. Use a small cookie scoop, or tablespoon measuring spoon, to portion the fritter batter into the hot oil. (I usually cook 3 to 4 fritters at a time.) Use a spider strainer (or a slotted spoon) to turn the fritters after 2 minutes. Cook for another 2-3 minutes until the fritters are golden brown on each side. Remove fritters from to oil to the paper towel lined platter. Repeat with remaining batter.

5. Plate the fritter and using a sifter or a sieve, cover them with a generous dusting of powdered sugar. Serve immediately with cream cheese glaze for dipping

Bon Appetit!