Vegan Pumpkin Beaver Tails with a Cream Cheese Frosting

Aryane @ Valises & Gourmandises
These vegan beaver tails are a real treat. They're made with pumpkin puree and spices for the perfect treat to keep you warm this fall season!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Resting Time 1 hr
Course Bread, Dessert, pastry, pumpkin
Cuisine Canadian
Servings 8


Wet Ingredients

  • 1/2 cup warm water
  • 2,5 teaspoons dry active yeast
  • 1/4 cup raw sugar 60g
  • 1/2 cup pumpkin puree* 115g
  • 1/2 cup plant milk warm
  • 2 tablespoon olive oil light

Dry Ingredients

  • 2.5 to 3 cups whole wheat flour, sifted 320-375g
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger ground
  • 1/8 teaspoon cloves ground
  • 1/8 teaspoon nutmeg ground
  • 1 pinch salt
  • Enough oil for frying either in a pan or a fryer

To Garnish

  • 1 cup raw sugar 240g
  • 1 tablespoon cinnamon

Cream Cheese Frosting

  • 1/2 cup vegan cream cheese, softened 120g
  • 1/3 cup icing sugar, sifted 35g
  • 1/2 teaspoon pure vanilla extract


  • In a large mixing bowl, activate the yeast in water with a pinch of sugar for about 10 minutes. Once activated, add the wet ingredients and mix well. 
  • Add 2.5 cups whole wheat flour and the rest of the dry ingredients and mix to combine. If the dough is too sticky, add the other half cup until you get a smooth ball of dough. Set aside to rest 1 or 2 hours,  covered, in a warm spot until about doubled in size. I put mine in the turned off oven with the light on.

Cream Cheese Frosting

  • Meanwhile, mix your frosting ingredients until nice and creamy. Put in a fridge to set until ready to serve.
  • Once your dough has risen nicely, lightly flour it and knead it for one minute, adding a bit of flour if too sticky. Divide into two, then divide each half into four to obtain 8 smaller balls of dough. Flatten each one lightly with floured hands and lay on a floured cutting board. 
  • Meanwhile, heat up your oil to 350F (180C) or until it sizzles when you drop a small piece of dough.
  • When ready to fry, gently stretch the dough with your fingers until it ressembles a beaver's tail (you can see how in the video). Gently place in the oil and flip once nice and golden. Cook about 45 seconds to 1 minute on each side.
  • Shake off excess oil and place on a cooling rack. Let cool enough to handle and dip in cinnamon sugar.
  • Top with cream cheese and chopped pecans. Enjoy!



  • Beaver tails are best freshly fried, but leftovers can be reheated in the toaster.
  • Keep any dough you don't plan to fry straight away in the fridge for up to two days or in the freezer.
  • You can easily make your own pumpkin puree or use canned
Keyword canadian recipe, cream cheese frosting, pumpkin recipe, pumpkin spice, vegan beaver tails
Tried this Recipe? Tag me Today!Mention @Valises_et_Gourmandises or tag #ValGourmandises!