Snacks · Chilean

Chilean Pumpkin Sopaipillas

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.

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

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.
Drain the squash well and let it cool slightly, then mash it while it is still warm for a lump-free texture.
In a large bowl, whisk together the flour, baking powder, and salt so everything is evenly distributed before the wet ingredients go in.
In a separate bowl, stir the mashed squash together with the melted butter until you have a smooth, orange-tinged mixture.
Add the flour mixture to the squash a little at a time, stirring until it comes together into a shaggy dough that holds shape.
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.
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.
Roll the dough out to about 1/8 inch thick, then cut into 3-inch circles using a cutter or a glass rim.
Prick each circle a few times with a fork so they fry flat and crisp instead of puffing up like balloons.
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.
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.
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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EveryDayMealeverydaymeal.com

Chilean Pumpkin Sopaipillas

60 min · Serves 12 · Medium

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.

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

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.
Drain the squash well and let it cool slightly, then mash it while it is still warm for a lump-free texture.
In a large bowl, whisk together the flour, baking powder, and salt so everything is evenly distributed before the wet ingredients go in.
In a separate bowl, stir the mashed squash together with the melted butter until you have a smooth, orange-tinged mixture.
Add the flour mixture to the squash a little at a time, stirring until it comes together into a shaggy dough that holds shape.
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.
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.
Roll the dough out to about 1/8 inch thick, then cut into 3-inch circles using a cutter or a glass rim.
Prick each circle a few times with a fork so they fry flat and crisp instead of puffing up like balloons.
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.
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.
Lift them out with a slotted spoon and drain on paper towels, then continue frying the rest in batches and serve warm.

Tips

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.

Recipe by Jamie Wells, from EveryDayMeal · everydaymeal.com