### Instructions
1. **Prepare the Dry Ingredients:** In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, and salt.
2. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until well combined.
3. **Mix Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are okay. Do not overmix.
4. **Heat the Oil:** In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of vegetable oil over medium heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small amount of batter in; it should sizzle gently and immediately begin to brown.
5. **Fry the Fritters:** Carefully drop tablespoons of batter into the hot oil. Do not overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
6. **Drain:** Using a slotted spoon, remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
7. **Prepare Cinnamon Sugar:** In a shallow bowl, whisk together the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon.
8. **Coat Fritters:** While the fritters are still warm, gently toss them in the cinnamon sugar mixture until evenly coated.
9. **Serve:** Serve immediately and enjoy!
### Short Tips
* **Don’t overmix the batter!** Overmixing will develop the gluten in the flour, resulting in tough fritters instead of light and fluffy ones.
* **Maintain oil temperature** for consistent cooking. Too cool and the fritters will be greasy; too hot and they’ll burn before cooking through.
* **Adjust spices** to your liking. Feel free to add a pinch of allspice or cloves for an extra layer of flavor.
* **Serve warm** for the best experience. A scoop of vanilla ice cream or a drizzle of maple syrup would also be delicious!
