Spiced Pumpkin Funnel Cake | A Recipe from Schlitterbahn Galveston
Recipes for the Home Cook: Spiced Pumpkin Funnel Cake
Spiced Pumpkin Funnel Cake – A fall twist on a Schlitterbahn classic, our funnel cake mix infused with pumpkin, cinnamon and brown sugar then topped with powdered sugar, vanilla ice cream, crumbled shortbread cookies and caramel sauce.
- Vegetable or Canola Oil for frying (see procedure for amount)
- All-Purpose Flour – 1 ½ cups
- Pumpkin Pie Spice – ¾ tsp
- Baking Soda – 1 tsp
- Baking Powder – ¼ tsp
- Cinnamon, Ground – 1 tsp
- Salt – ¼ tsp
- Fresh Egg - 1
- Brown Sugar – ¼ cup packed
- Pumpkin Puree (canned) – ¾ cup
- Milk – 1 ¼ cup
- Powdered Sugar – Sprinkle as Garnish
- Vanilla Ice Cream – 1 Scoop
- Shortbread Cookies, Crumbled – ¼ cup
- Caramel Syrup – Drizzle as Garnish
Work area and utensils must be clean and sanitary.
Choose a small pot to fry your funnel cake in. If you want a large 8” funnel cake, use a pot that has an 8” diameter. If you want smaller funnel cakes, use a smaller pot. Fill the pot with about 3 inches of oil and heat to 350 degrees F.
Add the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice to a mixing bowl. Sift all ingredients together.
To a separate bowl, add the egg, brown sugar, pumpkin puree, and milk. Whisk together until well blended. Gradually add the flour mixture, stirring until the batter is smooth.
Using a candy thermometer, make sure that the oil is between 350 and 375 degrees. Using a funnel that has a ½” to 1” wide spout, cover the spout with your finger and fill the funnel with the batter. Hold the funnel over the oil and release your finger from the spout to allow for a steady steam of batter to exit the funnel. Begin forming your funnel cake by spreading it around the rim of the pot in a circle then fill in the inside of the circle with the batter in a zig-zag fashion until you can no longer see the bottom of the pot then cease releasing the batter. The batter will sink to the bottom of the oil.
After the funnel cake begins to cook and sets it shape, it will rise to the top of the oil. Continue to let the funnel cake cook until the bottom becomes golden brown and firm. Using a metal spatula, flip the funnel cake over and continue cooking on the other side. Be careful not to splash hot oil on yourself!
Once the funnel cake is firm and has become a light brown color, remove it from the oil, shake off any excess oil and place it on a plate. Using a knife, cut a small slit into the funnel cake to make sure it is thoroughly cooked and no raw batter remains. Garnish with powdered sugar, vanilla ice cream, shortbread cookies and caramel syrup.
Recipe Yield – 2 large 8” funnel cakes or 4 small 4” funnel cakes
And You are Done! Enjoy!