Begin by cooking the pumpkin. Peel, cube, and boil it until tender, about 10–15 minutes. Drain well and mash until smooth. Allow the pumpkin to cool to room temperature.

In a large mixing bowl, combine the flour, baking powder, and salt. Mix thoroughly to distribute the dry ingredients evenly.

Add the cooled mashed pumpkin and melted butter to the dry mixture. Start combining the ingredients with a wooden spoon or your hands, ensuring the pumpkin is evenly incorporated.

Gradually add the lukewarm water, a tablespoon at a time, kneading the dough until it becomes smooth and elastic. Be careful not to over knead, as this can make the sopaipillas tough.

Once the dough is ready, cover it with a clean kitchen towel and let it rest for 10 minutes. Resting helps relax the gluten, making the dough easier to roll.

Roll out the dough on a floured surface to about 1/4 inch thickness. Using a round cutter or a small bowl, cut the dough into circles, approximately 3–4 inches in diameter.

Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C). Test the oil by dropping a small piece of dough, if it sizzles and rises to the surface, it’s ready. Fry the dough rounds in batches, turning them halfway through, until golden brown on both sides (about 1–2 minutes per side).

Remove the fried sopaipillas from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve warm.