Chilean-style sopaipillas are delicious fried rounds of pumpkin-spiced dough drenched in a brown sugar syrup. They make a delicious autumn breakfast or afternoon snack with coffee. A cousin of Peruvian picarones, sopaipillas are traditionally eaten on rainy winter days in Chile. If you can find chancaca, a type of firm dark brown sugar (a byproduct of sugar cane processing), these will taste even more authentic. Sopaipillas are fantastic with their special syrup, but if you're short on time, serve them warm with dusting of icing sugar.