Disneyland fills our lives with magic throughout the year, but a treasured time of year for many is during fall and Halloween. The decorations are beautiful and make us appreciate fall in the air. And the fall recipes and treats throughout the park are truly some of the best! Now you can bring these fall recipes from Disneyland home and make pumpkin beignets Disneyland recipe and Jack Skellington cookies right at home!
These fall recipes from Disneyland are perfect for Halloween and fall! Enjoy Pumpkin beignets Disneyland recipe and Jack Skellington cookies!
{Surf’s up! If you live in California or are planning a visit, get our popular Best Surf Spots in Orange County ebook for only $5.99! This comprehensive list is perfect for surfers and beach lovers alike.}
We filmed a segment at Disneyland learning about some of the fall recipes so we could share them with you! The first fall recipe is an incredible Pumpkin Beignet Disneyland recipe that is complete perfection for those chilly fall days; it will fill your home with the spicy scent of pumpkins!
If you are gearing up for some great holiday recipes don’t forget the tools. Every job can be made easier by having the right equipment…even baking and cooking! Keeping kitchen essentials on hand like a stand mixer, apron, baking sheets, cookware, serving utensils, extra serving dishes, and flatware can make your life so much easier!
Pumpkin Beignets Disneyland Recipe
From Central Bakery at Disneyland® Park
Makes: 25 beignets
Pumpkin Beignets Disneyland Recipe Ingredients
1/2 cup plus 2 tablespoons pumpkin purée
1/4 cup sugar
1/4 cup plus 1 tablespoon heavy cream
1/4 cup warm water
3 large eggs
2 tablespoons vegetable shortening
2 teaspoons pumpkin extract (optional)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch salt
4 cups all-purpose flour
1/2 tablespoon dry instant yeast
Vegetable oil, for frying
Powdered sugar, for coating
How to Make Pumpkin Beignets Disneyland Recipe
Combine pumpkin purée, sugar, cream, water, eggs, shortening, pumpkin extract, cinnamon, ginger, cloves, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add flour and yeast, stirring by hand to combine.
Mix dough with the dough hook attachment until it forms a ball around the hook; the dough may be a little sticky.
With floured hands, remove dough from hook and roll into a ball. Place dough in a clean bowl. Cover tightly with plastic wrap and refrigerate overnight.
Roll dough on a well-floured surface to 1/3-inch thickness. Cut into 25 squares. Cover with a clean dishtowel and set aside in a warm, draft-free area for 45 minutes.
Line a plate with paper towels; set aside.
Pour vegetable oil into a deep pot to a depth of 3 inches. Heat oil to 350°F.
Working in 2 or 3 batches, carefully drop dough into oil. Cook, turning frequently with a long-handled slotted spoon, until puffed and golden, about 3 minutes.
Remove beignets with a slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
Generously sprinkle powdered sugar on top of warm beignets. Be sure to serve this beignets Disneyland recipe WARM! Oh my yum! 
Next up is an easily adaptable sugar cookie recipe from Walt Disney Parks and Resorts with a Halloween favorite, Jack Skellington. We have adapted this recipe for other times of the year and it is a hit each and every time!
Jack Skellington Sugar Cookies Recipe
From Walt Disney Parks and Resorts
Makes 18 cookies
Ingredients for Jack Skellington Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
Ingredients for Jack Skellington Cookies Icing:
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste
Jack Skellington Cookies Directions:
Combine flour, baking powder, and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes, or until golden brown. Cool completely before icing.
Directions for icing:
- Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
- Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
- Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
- Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils, and stitched mouth on each cookie.
These fall recipes from Disneyland are perfect for Halloween and fall! Enjoy Pumpkin beignets Disneyland recipe and Jack Skellington cookies!
- 1/2 cup pumpkin purée add 2 tablespoons
- 1/4 cup sugar
- 1/4 cup heavy cream add 1 tablespoon
- 1/4 cup warm water
- 3 large eggs
- 2 tbsp vegetable shortening
- 2 tsp pumpkin extract
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- pinch of salt
- 4 cups all-purpose flour
- 1/2 tbsp dry instant yeast
- vegetable oil for frying
- powedered sugar for coating
-
Combine pumpkin purée, sugar, cream, water, eggs, shortening, pumpkin extract, cinnamon, ginger, cloves, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add flour and yeast, stirring by hand to combine.
-
Mix dough with the dough hook attachment until it forms a ball around the hook; the dough may be a little sticky.
-
With floured hands, remove dough from hook and roll into a ball. Place dough in a clean bowl. Cover tightly with plastic wrap and refrigerate overnight.
-
Roll dough on a well-floured surface to 1/3-inch thickness. Cut into 25 squares. Cover with a clean dishtowel and set aside in a warm, draft-free area for 45 minutes.
-
Line a plate with paper towels; set aside.
-
Pour vegetable oil into a deep pot to a depth of 3 inches. Heat oil to 350°F.
-
Working in 2 or 3 batches, carefully drop dough into the oil. Cook, turning frequently with a long-handled slotted spoon, until puffed and golden, about 3 minutes.
-
Remove beignets with a slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
-
Generously sprinkle powdered sugar on top of warm beignets. Be sure to serve this beignets Disneyland recipe WARM! Oh my yum!
Leave a Reply