When autumn rolls around, even the classic churro gets a cozy, fall makeover. Enter the pumpkin spice churro, a perfect mash-up that just feels right. Instead of the usual cinnamon-sugar, these are coated in that beloved blend of spices—think warm notes of cinnamon, nutmeg, ginger, and cloves.
It’s a really smart idea, actually. You take something everyone already loves, and you just add the flavor of the season. The result is a delicious treat that tastes like a crisp fall day, making you want to grab a warm drink and enjoy a moment. It’s proof that sometimes, the simplest twist can create something totally new and wonderful.
Pumpkin Spice Churros
Makes 8-10 large heart shapes
Ingredients
For the Pumpkin Spice Sugar Coating:
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100g sugar
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1 1/2 tsp ground cinnamon
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1 1/2 tsp pumpkin spice
For the Pumpkin Churros:
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1-2 quarts canola oil (or your preferred oil for frying)
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180g all-purpose flour
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1/2 tsp salt
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1 teaspoon pumpkin pie spice
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1/2 teaspoon cinnamon
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140g pumpkin purée
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240g water
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57g unsalted butter
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30g brown sugar
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1/2 tsp vanilla extract
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3 large eggs
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1/4 cup caramel sauce for dipping
METHOD
Make Churro Paste/Dough
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Combine flour, pumpkin pie spice, and the cinnamon in a bowl and set aside.
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Combine pumpkin puree, water, butter, brown sugar, salt, and vanilla in a 2 quart pot and stir while you bring to a boil.
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Carefully dump the bowl of spiced flour into the boiled pumpkin mixture and stir vigorously over the heat with a sturdy spoon for two minutes. A thin film will start to form on the surface of the pot.
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Turn off the heat and continue to stir vigorously for 2-3 more minutes to let it cool down a bit before adding in your eggs. You can put the paste in a mixer bowl and mix with the paddle attachment on medium for 2-3 minutes if you prefer.
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Add the eggs and mix vigorously (i would definitely recommend a hand mixer or a stand mixer with a paddle attachment to really emulsify the egg and the dough).
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The paste will be thick and smooth when you are done mixing in all the eggs.
Fry the Churros
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Put the a large star tip into the piping bag and fill the piping bag with the thick batter and twist the bag closed.
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Check the oil temperature to make sure it is between 360°-375°.
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On a parchment square, pipe heart shapes directly on each parchment.
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When the oil is ready, gently drop your heart shaped churros in the hot oil. After a few seconds, remove the parchment papers from the oil. Fry for about 2-3 minutes on each side of the churros. Using tongs, flip the churros after each side is finished frying. The churros should be nice and golden brown.
Coat the Churros with Spiced Sugar
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Remove the churro from the oil and immediately place in the pumpkin spiced sugar. Spoon the sugar to completely coat the churro using your tongs or your hands if you can candle the heat.
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Remove the churro from the sugar, tap to remove excess sugar, and place on a tray lined with a paper towels.
Serve Your Fresh Pumpkin Spiced Churros
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Place the caramel sauce in a dish and serve warm.
