Pumpkin Aebleskiver: A Danish Twist on a Fall Favorite

October 20, 2025 Monica C Comments

As the air turns crisp and pumpkins take over every kitchen, it’s the perfect time to cozy up with this autumn-inspired treat: Pumpkin Aebleskiver. These fluffy, spiced donut-like bites are a festive twist on the traditional Danish classic—made effortlessly in your SCANPAN Aebleskiver Pan.

Why the Aebleskiver Pan Is Perfect for Pumpkin Season

The traditional Aebleskiver Pan has deep, rounded wells that allow batter to puff into perfectly golden spheres. With SCANPAN’s signature Stratanium nonstick surface, your pumpkin treats release beautifully—no sticking, no mess. It’s even heat distribution ensures every aebleskiver is crisp on the outside and soft and airy inside, making it the ideal pan for these warm, spiced donut holes.

Ingredients:

2¼ cups all-purpose flour

2 tsp baking powder

1 Tbsp sugar

2 tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

½ tsp baking soda

½ tsp salt

½ cup pumpkin purée

2 egg yolks

2 egg whites

4 Tbsp butter, melted

2 cups buttermilk

2 Tbsp oil (for pan)

Powdered sugar, for topping

Directions:

Whisk together flour, baking powder, sugar, cinnamon, cloves, nutmeg, baking soda, and salt.

Stir pumpkin purée, egg yolks, melted butter, and buttermilk together in a separate bowl.

Combine wet and dry ingredients, stirring just until smooth.

Beat egg whites until stiff peaks form, then gently fold into the batter.

Preheat your aebleskiver Pan over medium-high heat and lightly oil each cup.

Spoon 1–2 tablespoons of batter into each well. Cook about 2 minutes, then use a skewer or chopstick to turn each aebleskiver over. Cook another 2 minutes until golden brown on both sides.

Remove and let drain briefly on a paper towel–lined plate. Toss with powdered sugar and serve warm.

Serve your pumpkin aebleskiver with a dollop of whipped cream, a drizzle of maple syrup, or a dusting of cinnamon sugar. Pair with a mug of spiced cider or coffee for the ultimate cozy fall moment.