The best part of heading to Disneyland in the fall, aside from the general magic of Disney during Halloween, is—of course—the Pumpkin Beignets from Club 33.

They add just the right amount of cozy sweetness to the Kingdom. And now, they’re going to add some cozy sweetness to your own kitchen.

Club 33 Pumpkin Beignet Recipe (with Bonus Maple Glaze!)

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.


Pumpkin Beignets

1/2 tsp. dry yeast

1/4 cup warm water

4 cups all-purpose flour

1 cup canned pumpkin puree

1/4 cup sugar

1/4 cup heavy cream

1/4 cup hot water

1 egg

2 tbsp. vegetable shortening

1/2 tsp. salt

vegetable oil, for frying

Maple Glaze

3 tbsp. butter

1/4 cup maple syrup

1 cup powdered sugar


Pumpkin Beignets

Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

Maple Glaze

Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

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