Thanksgivukah Give-Away Number One & Pumpkin Doughnuts


The convergence of Chanukah and Thanksgiving is so HUGE, so once in a lifetime, that you, my loyal readers, deserve gifts!

Who doesn’t love a give-away, anyway?

How about FOUR of them??? This is the first of FOUR cookbooks that I will be giving away over the weeks leading up to Thanksgivukah and heading towards the new year.

Be sure to check in each week so you don’t miss any of these. I think you’ll love them as much as I do.

Paula Shoyer has JUST released her second book and this one is right on theme as it is all about holiday baking.

In The Holiday Kosher Baker, Shoyer covers it all: traditional and inventive, dairy and parve recipes (non-dairy) in addition to gluten free selections for all of the food centric holidays. What other kinds are there?

The Give-away is easy to enter.

Simply leave a comment below, telling me how your Thanksgiving menu will reflect elements of Chanukah. Or Vice-Versa.

Give-away ends at 11 PM on November 17. I’ll announce the winner on Monday November 18.

Check out Paula Shoyer’s recipe for soft, gently spiced Pumpkin Doughnuts, merging Chanukah traditions with Thanksgiving  ingredients. I’ll be serving these at my Thanksgivukah  celebration this year.

To read more about Paula Shoyer and her visit to my community, click here.

Recipe and photos reprinted with permission from the Holiday Kosher Baker, Copyright 2013 by Paula Shoyer, Sterling Publishing.

Paula Shoyer's Pumpkin Doughnuts

15 doughnuts

Paula Shoyer's Pumpkin Doughnuts

Paula Shoyer: Pumpkin purée and classic pumpkin pie spices give these doughnuts a soft, comforting texture and taste.

This recipe is nut free and dairy free (parve).


  • ¼ ounce (1 envelope; 7g) dry yeast
  • ¼ cup (60ml) warm water
  • ¼ cup (50g) plus 1 teaspoon sugar, divided
  • 2 tablespoons light brown sugar, packed
  • 1/3 cup (80ml) soy milk
  • 2 tablespoons (28g) margarine, at room temperature for at least 15 minutes
  • 1 large egg
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon pure vanilla extract
  • 3–3¼ cups (375–405g) all-purpose flour, plus extra for dusting
  • canola oil for frying
  • ¼ cup (30g) confectioners’ sugar for dusting


    IN A LARGE BOWL, place the yeast, warm water, and one teaspoon of sugar and stir. Let the mixture sit for 10 minutes, or until thick.
    ADD THE REMAINING SUGAR, brown sugar, soy milk, margarine, egg, pumpkin purée, salt, cinnamon, nutmeg, vanilla, and 2 cups (250g) of the flour to the bowl and mix on low speed with either a dough hook in a stand mixer or a wooden spoon. Add another cup (125g) of flour and mix well. Add more flour, a tablespoon at a time, and mix it in until the dough becomes smooth, scraping down the sides of the bowl each time before adding more flour.
    COVER THE DOUGH with a clean dishtowel and let it rise for one hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, wait until it reaches that temperature, place the bowl in the oven, and then turn off the oven.
    PUNCH DOWN THE DOUGH by folding it over a few times and reshaping it into a ball. Then re-cover the dough and let it rise for 10 minutes.
    DUST A COOKIE SHEET with some flour. Sprinkle some flour on your counter or on a piece of parchment paper and roll the dough out until it’s about ½ inch (1.25cm) thick. Use a 2½-inch (6cm) round cookie cutter or drinking glass to cut out circles and place them on the prepared cookie sheet. Reroll any scraps. Cover the doughnuts with the towel. Place the cookie sheet back in the oven (warm but turned off) or warming drawer. Let the doughnuts rise for 45 minutes.
    HEAT 1½ inches (4cm) of oil in a medium saucepan for a few minutes and use a candy thermometer to see when the temperature stays between 365°F and 375°F (185°C and 190°C); adjust the flame so the oil stays in that temperature range.
    COVER A COOKIE SHEET with foil. Place a wire rack on top of it and set it near your stovetop. Gently slide no more than four doughnuts, top side down, into the oil and fry for 1½ minutes. Turn the doughnuts over and cook another 1½ minutes. Remove with a slotted spoon, letting excess oil drip off, and place on a wire rack to cool. Repeat for the remaining doughnuts. Dust with the confectioners’ sugar and serve. Store covered at room temperature for up to one day and reheat to serve.


Recipe and photos reprinted with permission from the Holiday Kosher Baker, Copyright 2013 by Paula Shoyer, Sterling Publishing.



  1. We are just doing regular Thanksgiving and then we are having a big yummy Chanukah/Shabbat/birthday celebration . Shabbat will be latkes, corned beef, cabbage, etc.

  2. I always incorporate a loaf of Challah bread into my Thanksgiving stuffing, along with apples,sweet onion, walnuts, vegetable stock,and fresh rosemary.

  3. We will definitely be having latkes instead of mashed potatoes. I’m contemplating making sufganiyot for dessert, but not sure if I want to spend that much time at the stove while everyone else is pigging out!

  4. Thanksgiving morning breakfast will be ricotta latkes. Our dinner will feature sweet potato latkes instead of the traditional sweet potatoes with marshmallows.

  5. We will be combining the two- no matter what you celebrate, or what you cook, its all about family. Everyone gathering around the menorah when it’s time to light, singing the bracha together and then joining in a festive meal, that’s what it’s REALLY about. Young or old, Chanukah or Thanksgiving, there is something for everyone.

  6. Will definitely do latkes, and am considering skipping the Thanksgiving part altogether. Maybe doughnuts for dessert.

  7. I will be adding latkes, sugar cookies (not really Chanukah food per se but will have requisite blue and white sprinkles) and will have churros or beignets for dessert along with the pumpkin pie and apple pie. Rest will be challah stuffing, pumpkin/squash muffins, stuffed mushrooms with jacks sausage, smashed potatoes with roasted garlic, roasted brussel sprout hash, whipped sweet potatoes, fresh rolls, fresh cranberry relish with apples and oranges

  8. We will be incorporating Chanukah into thanksgiving not only through food( sweet potato latkes and a special stuffing) but also through our table conversation. Thankful not only for all we have but also thankful for the miracle of Chanukah

  9. Friday night , the day after Thanksgiving I will make a challa with cranberries and pumpkin seeds on top, Sweet potatoes latkes with pumpkin/apple puree sauce
    I will attempt Paula’s recepie for Sufganiot with pumpkin feeling..

  10. My Mother died over 2.5 years ago. The traditions sadly have mostly fallen by the wayside. I want to learn to cook the food I grew up on to preserve my memories. Perhaps this book can help me do that! Those donuts look good!

  11. I will prepare my Challah with apple, some pumpkin seeds on the top, and my latkes with some strawberry sauce.
    The turkey will be the main dish.

  12. Like many, we will have sweet potato latkes and I will be attempting to make dreidel cranberry “thingies” and we will be making a menorah out of mini-pumpkins.
    Happy Holidays to All!

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