Fall-Inspired Pumpkin Churros: A Delicious Twist on a Classic

This pumpkin churros recipe is the perfect treat to celebrate the warm, spiced flavors of fall. Combining the classic churro with the seasonal taste of pumpkin, these golden pastries are both easy to make and totally delicious. You can serve them at gatherings or enjoy them at home.

Pumpkin ChurrosPhoto byThyme of Season

These churros are coated in pumpkin spice sugar and they are perfect on their own. You can also served them with a caramel or dulce de leche dipping sauce. Both adults and kids will love them!

Ingredients you will need:

For the Churros:

• 2 cups all-purpose flour
• 1 cup water
• 1 teaspoon ground cinnamon
• ¾ teaspoon pumpkin pie spice mix
• ⅛ teaspoon fine salt
• ¾ cup pure pumpkin puree
• 10 tablespoons unsalted butter, cut into pieces
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• Vegetable or canola oil, for frying

For the Sugar Coating:

• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon powder
• ¾ teaspoon pumpkin pie spice mix

RECIPE NOTES: You will need a pastry bag with large star tip.

How to Make Pumpkin Churros:

Pumpkin Spice Sugar Coating:
In a bowl, mix together the sugar, cinnamon, and pumpkin pie spice mix until they're well combined. Pour this mixture onto a large baking sheet and set it aside for later.

To Make the Churros:
In a big bowl, combine the flour, cinnamon, pumpkin pie spice mix, and salt.

In a medium saucepan, bring water, pumpkin puree, butter, and vanilla to a boil, stirring constantly.

Once boiling, pour the pumpkin mix into the bowl with the flour and stir with a wooden spoon until it’s just combined; it’ll be thick.

Keep mixing and add the eggs one at a time until everything is well blended. The dough should be thick and smooth enough to stick to a spoon. If it’s too runny, just add a bit more flour until it’s like thick pudding. Put the dough in a pastry bag fitted with a large star tip.

Heat about 2 inches of oil in a deep pan until it hits 350°F on a thermometer.
Pipe the dough into the hot oil in 3-inch lengths, using scissors to cut them off. Fry until they’re golden and crispy, turning them as needed, which should take around 3-4 minutes.

Once done, move the churros to a baking sheet lined with paper towels to soak up the oil. Then, toss the drained churros in the sugar spice mix on another baking sheet until they’re well coated.

Enjoy them right away while they’re still warm and crispy!