Description
Pumpkin Churro is a crispy, warmly spiced autumn treat featuring light and airy dough infused with pumpkin puree and a blend of cinnamon, nutmeg, and clove. Fried to golden perfection and coated in cinnamon sugar with a subtle pumpkin twist, this easy-to-make dessert perfectly embodies the cozy flavors of fall. Ideal for sharing or enjoying solo, it pairs wonderfully with chocolate sauce, caramel, or spiced cider.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 4 tablespoons unsalted butter
- 1/2 cup pumpkin puree
- 2 tablespoons granulated sugar (plus extra for coating)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, clove)
- 1 cup all-purpose flour
For Frying
- Vegetable oil (enough for deep frying)
Instructions
- Prepare the Dough: Combine water and butter in a saucepan over medium heat and heat until the butter melts completely. Remove from heat and stir in the pumpkin puree, sugar, cinnamon, and pumpkin pie spice until evenly blended. Gradually add the flour, stirring vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
- Heat the Oil: In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Maintaining the correct oil temperature ensures the churros fry evenly and become crispy without absorbing excess oil.
- Pipe the Churros: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-6 inch lengths directly into the hot oil, cutting the dough with scissors. Work in batches to prevent overcrowding.
- Fry Until Golden: Fry the churros for 2-3 minutes, turning halfway through, until they are golden brown and crisp. Use a slotted spoon to remove them from oil and transfer to paper towels to drain excess oil.
- Coat with Cinnamon Sugar: While still warm, toss the churros in a mixture of granulated sugar and cinnamon so the sugar adheres, creating the classic churro finish with a pumpkin spice twist.
Notes
- Maintain oil temperature at 350°F to avoid greasy churros.
- The dough should be thick and pliable; too wet or dry dough affects shape and texture.
- Use a sturdy piping bag with a star tip for signature ridged texture.
- Drain churros well on paper towels immediately after frying to keep crispy.
- Adjust pumpkin pie spice amount to balance flavor without overpowering.
- For a vegan version, substitute butter with coconut oil and use plant-based milk if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 churros
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg