Pumpkin Samosas Recipe – Cinnamon Sugar & Caramel Delight

Last Updated on 4 months by Neha Deshmukh

Pumpkin Samosas Recipe – Cinnamon Sugar & Caramel Delight

Hey everyone! I’m so excited to share this recipe with you – Pumpkin Samosas! Seriously, who says samosas can’t be sweet? I first made these last fall when I was craving something a little different, a little festive, and a whole lot delicious. The warm pumpkin filling, the crispy pastry, and that cinnamon-sugar coating… it’s just pure comfort food. And trust me, they’re easier to make than you think!

Why You’ll Love This Recipe

These aren’t your typical savory samosas. We’re taking the classic Indian snack and giving it a cozy autumn twist. Imagine the flaky, golden-brown pastry you love, but filled with a warmly spiced pumpkin puree. Then, we roll them in cinnamon sugar and drizzle with caramel – it’s a delightful explosion of flavors and textures. They’re perfect for a festive gathering, a cozy night in, or just when you need a little something special.

Ingredients

Here’s what you’ll need to make these amazing Pumpkin Samosas:

• 1 cup all purpose flour (about 120g)
• ½ cup ghee (about 113g)
• 1 teaspoon granulated sugar
• ½ cup water (about 120ml)
• 7.5 oz pumpkin puree (about 213g)
• ½ cup brown sugar (about 100g, packed)
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ cup whole milk powder (about 50g)
• 2 tablespoons corn starch (about 16g)
• ½ cup granulated sugar (for coating, about 100g)
• 1 teaspoon cinnamon (for coating)
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Pumpkin Puree – Fresh vs. Canned: You can absolutely use fresh pumpkin puree if you’re feeling ambitious! Roast a sugar pumpkin, scoop out the flesh, and blend until smooth. But honestly, a good quality canned pumpkin puree works just as well and saves a ton of time. Just make sure it’s puree and not pumpkin pie filling.
• Ghee – Clarified Butter & Substitutes: Ghee gives the dough that incredible flaky texture and rich flavor. If you don’t have ghee, you can substitute with equal parts unsalted butter (clarified is best, but regular works in a pinch) or a neutral-flavored oil like vegetable or canola oil.
• Milk Powder – Full Fat vs. Low Fat: Full-fat milk powder adds a lovely richness to the filling. However, you can use low-fat milk powder if you prefer. It won’t be quite as decadent, but still delicious.
• Pumpkin Pie Spice Blend – Homemade vs. Store-Bought: Store-bought pumpkin pie spice is super convenient, but making your own allows you to customize the flavors. A basic blend is cinnamon, ginger, nutmeg, and cloves. I like to add a pinch of allspice too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, mix together the flour and sugar. Add the ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water, a little at a time, and knead until a smooth, pliable dough forms. Cover and let it rest for at least 20 minutes. This resting time is important – it allows the gluten to relax, making the dough easier to roll.
2. Make the filling: While the dough rests, it’s filling time! In a saucepan, whisk together the pumpkin puree, brown sugar, salt, pumpkin pie spice, cinnamon, milk powder, and corn starch. Cook over medium heat, stirring constantly, until the mixture thickens and comes together. It should be nice and smooth. Remove from heat and let it cool completely. Seriously, completely. Warm filling will make the samosas soggy.
3. Assemble the samosas: Lightly flour a clean surface. Roll out the dough to about ⅛ inch thickness. Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles. Cut each circle in half. Take one half-circle and form it into a cone, overlapping the straight edges and sealing them with a little water. Fill the cone with about a tablespoon of the cooled pumpkin mixture. Seal the edges tightly to prevent bursting during frying. Repeat with the remaining dough and filling.
4. Fry the samosas: Heat about 2 inches of oil in a deep pot or fryer to 350°F (175°C). Carefully add the samosas in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
5. Coat in cinnamon sugar: While the samosas are still warm (this is key!), toss them in a mixture of granulated sugar and cinnamon. Make sure they’re evenly coated.
6. Serve! Drizzle with caramel sauce and a dollop of whipped cream.

Expert Tips

• Don’t skip the resting time for the dough! It makes a huge difference.
• Make sure the filling is completely cool before filling the samosas.
• Seal the edges of the samosas really well to prevent them from bursting.
• Fry in batches to maintain the oil temperature.

Variations

• Vegan Adaptation: Substitute the ghee with a vegan butter alternative and the milk powder with a plant-based milk powder.
• Gluten-Free Adaptation – Flour Alternatives: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.
• Spice Level – Adjusting Pumpkin Pie Spice: If you like a little more warmth, add a pinch of ground ginger or cloves to the filling.
• Festival Adaptations – Thanksgiving/Diwali: These are perfect for both Thanksgiving and Diwali! For Diwali, you can add a sprinkle of chopped nuts to the filling.

Serving Suggestions

These Pumpkin Samosas are amazing on their own, but even better with a few additions! I love serving them with:

• A generous drizzle of salted caramel sauce
• A dollop of freshly whipped cream
• A scoop of vanilla ice cream
• A warm cup of chai

Storage Instructions

• Leftovers: Store leftover samosas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through and crispy. You can also reheat them in an air fryer for a quicker, crispier result.

FAQs

• What type of pumpkin is best for this recipe? Sugar pumpkins (also known as pie pumpkins) are ideal because they have a sweeter, less stringy flesh. But honestly, any pumpkin puree will work!
• Can I make the samosa dough ahead of time? Yes! You can make the dough up to 2 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling it out.
• How do I prevent the samosas from bursting during frying? Make sure to seal the edges of the samosas very well. Also, don’t overcrowd the pot, and maintain a consistent oil temperature.
• Can I bake these samosas instead of frying? Yes, you can! Brush the samosas with oil and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy. They won’t be quite as flaky as fried samosas, but still delicious.
• What is the best way to reheat leftover samosas? Reheating in the oven or air fryer is best to restore their crispiness.
• Can I freeze un-fried samosas? Absolutely! Arrange the assembled samosas in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to a freezer-safe bag or container. Fry them straight from frozen, adding a few extra minutes to the cooking time.