Skip to Content
Recipes

How to Make Pumpkin Spiced Ricotta Beignets with Nutella

Our pastry chef contributor shares a beignet recipe with a Nutella filling for an Italian accent.

Pumpkin Spiced Ricotta Beignets with Nutella Filling.

Pumpkin Spiced Ricotta Beignets with Nutella Filling.

These fuss-free pumpkin spiced ricotta beignets are the perfect treat for a rainy fall afternoon, when you want to curl up on your sofa, wrapped in a blanket, enjoying your favorite movie. The Nutella filling oozes out of the warm beignet, adding a decadent layer of flavor, while the pumpkin puree makes them ethereally light and moist while the pumpkin spice and orange zest taste like fall.

Enjoy!

Pumpkin Spiced Ricotta Beignets with Nutella Filling

Recipe by Paola Marocchi
0.0 from 0 votes
Servings

36

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1-1/3 cups 1-1/3 Ricotta

  • 1 medium 1 orange, zested

  • 1/2 cup 1/2 sugar

  • 1 pinch 1 salt

  • 1/2 Tsp. (shallow) 1/2 pumpkin spice

  • 2/3 cup 2/3 pumpkin puree

  • 6 6 eggs

  • 2-3/4 cups 2-3/4 all purpose flour

  • 2 Tsp. 2 baking powder

  • 1 Tsp. 1 baking soda

  • Confectionery sugar for dusting

Directions

  • In the bowl of an electric mixer fitted with the paddle attachment, mix ricotta, orange zest, sugar, salt, and spices until well combined.
  • Add pumpkin puree, and mix just to combine.
  • Add eggs, in two times, and mix until combined, scraping sides of bowl with a spatula as needed
  • In a separate bowl, mix all purpose flour, baking powder, baking soda, and sift into puree mixture; mix just until fully incorporated.
  • Let mixture chill for at least an hour in the refrigerator.
  • When ready to enjoy, place an inch of oil in a pot and warm to approximately 375F
  • scoop dough with a small cookie scoop into oil and fry until golden brown, turning hallway through to fry all the way through and both sides.
  • Place fried beignets on parchment paper to remove any excess oil, sprinkle with confectionery sugar and fill with Nutella right away so the filling with melt slightly in the warm beignet.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Rachael Ray on the Italian Nature of Her Benevolent Soul

Appetito interviews the iconic Rachael Ray on her nature of providing for others through charity and cooking.

October 27, 2025

Ops East Village Launches Collaborative Pizza Series in NYC

The James Beard Award-nominated pizzeria celebrates community with a new pizza series featuring collaborations with Rosella, Yellow Rose, Win Son Bakery, and more.

October 27, 2025

How to Make Chef Andrea Congiusta’s Sacchetti from Legami

Chef Andrea Congiusta shares his Sacchetti recipe from Legami Charleston — a comforting fall pasta filled with leek and Parmigiano Reggiano and topped with mushroom ragout and goat cheese.

October 23, 2025

Pizza, Pasta, and Pesce at the Venice Beach Club in L.A.

Fresh Italian-inspired dishes meet California sunshine at Venice Beach Club, a new seaside spot blending Mediterranean flavor and coastal charm.

October 23, 2025

San Francisco’s Italian Heritage Parade Lights Up North Beach

Music, food, and family brought North Beach to life as the San Francisco’s Italian Heritage Parade honored Italian culture, community pride, and generations of tradition.

October 22, 2025
See all posts