Snacks · Chilean

Chilean Pumpkin Sopaipillas

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · July 14, 2026

These golden fried rounds get their tender bite and warm color from cooked pumpkin (zapallo) worked right into the dough. They are a beloved Chilean street snack, especially on rainy days, and they come together with pantry basics. Serve them warm, plain or with a drizzle of something sweet.

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Chilean Pumpkin Sopaipillas

Why you'll love this

  • Made with everyday pantry staples plus one humble squash.
  • Crisp outside, tender and lightly sweet inside.
  • A fun weekend project that kids can help cut and prick.
  • Great warm, plain, or dressed up sweet or savory.

EveryDayMeal recipe

Chilean Pumpkin Sopaipillas

Prep
30m
Cook
30m
Total
60m
Serves
12
Level
Medium

Ingredients

  • 9 oz zapallo or pumpkin, peeled and seeded
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 10 tbsp melted butter
  • 2 cups canola oil, for frying

Equipment

  • Saucepan
  • Large mixing bowl
  • Rolling pin
  • 3-inch round cutter
  • Deep skillet
  • Frying thermometer
  • Slotted spoon

Instructions

  1. Peel, seed, and cut the zapallo into chunks, then place them in a saucepan and cover with water. Bring to a boil over medium-high heat and cook until the pieces are soft enough to pierce easily with a fork, 15 to 20 minutes, so they mash smoothly into the dough.
  2. Drain the squash well and let it cool slightly, then mash it while it is still warm for a lump-free texture.
  3. In a large bowl, whisk together the flour, baking powder, and salt so everything is evenly distributed before the wet ingredients go in.
  4. In a separate bowl, stir the mashed squash together with the melted butter until you have a smooth, orange-tinged mixture.
  5. Add the flour mixture to the squash a little at a time, stirring until it comes together into a shaggy dough that holds shape.
  6. Turn the dough out onto a lightly floured surface and knead until it feels soft and satiny, adding a little more flour only if it stays sticky, about 3 to 5 minutes.
  7. Cover the dough with a clean towel and let it rest for 15 minutes, which relaxes the gluten so it rolls out without snapping back.
  8. Roll the dough out to about 1/8 inch thick, then cut into 3-inch circles using a cutter or a glass rim.
  9. Prick each circle a few times with a fork so they fry flat and crisp instead of puffing up like balloons.
  10. Pour the oil into a large deep skillet and heat over medium-high until it reaches 385 degrees F (195 degrees C), hot enough that a scrap of dough sizzles right away.
  11. Fry the circles a few at a time, turning once, until lightly golden on both sides, 3 to 4 minutes total, so they cook through without burning.
  12. Lift them out with a slotted spoon and drain on paper towels, then continue frying the rest in batches and serve warm.

Tips from the kitchen

  • Keep the oil steady at 385 degrees F with a thermometer; too cool and they turn greasy, too hot and they burn before cooking through.
  • Mash the squash while warm and cool it before mixing, so it blends smoothly without melting all the butter out.
  • Fry in small batches to keep the oil temperature from dropping.

Estimated nutrition per serving: 260 cal · 5g protein · 38g carbs · 10g fat

Make it your own

  • Serve traditional-style with pebre (salsa) for a savory snack.
  • Drizzle with chancaca syrup or dust with cinnamon sugar for dessert.
  • Swap butternut squash for the zapallo if you cannot find it.

Storing & make-ahead

Best eaten fresh and warm. Store cooled sopaipillas in an airtight container up to 2 days and reheat in a 350 degree F oven for a few minutes to re-crisp. The rolled, uncooked circles can be refrigerated for a day before frying.

Good to know

What is zapallo?
Zapallo is a Latin American pumpkin. Butternut squash or any dense orange pumpkin works as a substitute.
Why prick the dough?
The fork holes stop the rounds from puffing up so they fry flat and evenly crisp.
Can I bake instead of fry?
You can, but the texture will be more like a biscuit. Bake at 400 degrees F until golden, about 12 to 15 minutes.
How do I know the oil is ready?
Aim for 385 degrees F, or drop in a small piece of dough; it should sizzle and rise right away.

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