Pumpkin Doughnut Drops

Recipe by Engrossed
READY IN: 30mins
YIELD: 4 dozen




  • Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
  • In a large bowl, cream together the shortening and sugar; then beat in the eggs.
  • Mix the pumpkin and vanilla.
  • Add the dry ingredients alternately with ginger ale, mixing well after each addition.
  • In a large heavy pan, heat 3 inches of oil to 375 degrees.
  • Drop batter 1 tablespoon at a time for each doughnut into hot oil. Cook 4-5 doughnuts at a time for about 2 minutes, turning to brown evenly. Remove with a slotted spoon and drain (paper bags work good for this).
  • Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
  • These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.