These pumpkin churros are perfectly crispy on the outside and light in the middle. Inspired by my classic churro recipe, this fall version is absolutely delicious. Coated with a homemade pumpkin spice and sugar mixture, they’re the perfect fall dessert. Pair with a warm bowl of pumpkin chili, cranberry margaritas, and a fall salad for the coziest of seasonal dinners.

THE ORIGIN OF THE CHURROS

The origin of the churro is a matter of debate, with many theories explaining how this beloved treat came about.

According to one popular theory, churros originated in Spain, where Spanish shepherds prepared a simple dough with flour, water, and salt. They fried the dough over an open fire, naming the churros after the “Churra” sheep, whose crests resembled horns. Simplicity and ease of preparation made churros a popular snack in rural areas.

Another theory attributes this discovery to Portuguese sailors traveling to China in the 16th century. century. They probably discovered “youtiao”, a similar fried dough, brought it back and adapted it into the shape of a churro, thus introducing this treat to Spain and Latin America.

Churros eventually became a staple of Spanish and Portuguese cuisine and spread throughout Latin America, inspiring local variations. Today, churros delight people around the world, often served with chocolate or caramel sauces and sprinkled with sugar or cinnamon.

INGREDIENTS YOU NEED:

• Unsalted Butter
• Water
• All-purpose Flour
• Pumpkin Puree
• Salt
• Granulated Sugar
• Pumpkin Pie Spice
• Vegetable Oil

TIPS AND TRICKS

Here are some tips and tricks to make the best pumpkin churros:

1. Use Cold Ingredients: When mixing the dough, make sure your pumpkin puree is cold. This helps create a firmer dough that’s easier to pipe and fry without spreading too much.
2. Don’t Overmix the Dough: After adding the eggs and pumpkin puree, mix until well combined. Overmixing can result in hard churros instead of light and airy.
3. Pour directly into hot oil: For the crispiest churros, pour the batter directly into hot oil (about 350°F/175°C). If the oil is not hot enough, the churros may be greasy instead of crispy.
4. Use a star tip for an authentic texture: A star tip is essential for achieving the signature ribbed texture of churros, which helps them cook evenly and retain more of the cinnamon sugar.
5. Work in small batches: Frying too many churros at once can lower the temperature of the oil, resulting in soggy results. Fry in small batches to maintain proper temperature.
6. Drain Well: After frying, place the churros on paper towels to drain excess oil, which ensures they stay crispy.
7. Add the cinnamon sugar while they are hot: The sugar mixture sticks best to the churros while they are still hot from the pan. Toss immediately for a perfect sweet coating.
8. Serve cold: Churros are best when served hot and fresh. If you make them in advance, keep them warm in a low oven until ready to serve.
9. Dipping Sauce for Extra Flavor: Pair your pumpkin churros with chocolate, caramel, or a spicy sauce to enhance the flavor and add an extra touch of indulgence.

PUMPKIN CHURROS

Bakeanna

These pumpkin churros are perfectly crisp on the outside with a light, airy center. Inspired by my classic churro recipe, this fall twist is absolutely delicious.

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Mexican, SPANISH

Servings 6 SERVINGS

Calories 300 kcal

Ingredients

  

THE DOUGH

• 3/4 cup water
• 1/2 cup unsalted butter
• 1/2 cup pumpkin puree
• 1/4 tsp salt
• 1 1/2 cup all-purpose flour
• 4 large eggs
• 1 pack vanilla
• Vegetable oil for frying

THE PUMPKIN SUGAR MIXTURE

• 1/3 cup white sugar
• 1 tsp pumpkin pie spice
• Pinch of salt

Instructions

 

• In a medium saucepan over medium heat, combine the water and butter. Once the butter has melted, stir in the pumpkin and salt until fully incorporated.
• Add the flour and mix until the dough starts to form a ball and pulls away from the sides of the pan.
• Keep stirring until the mixture is cohesive—it will be sticky, but that's normal. This process should take about 30 seconds.
• Transfer the dough to a bowl (or the bowl of a stand mixer with the paddle attachment) and mix briefly to release some of the steam. Let the dough cool for about 10 minutes.
• Next, add one egg at a time, along with the vanilla, mixing thoroughly between each addition. Continue mixing until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a star tip.
• In a shallow bowl, mix together the sugar, pumpkin pie spice, and a pinch of salt. This will be used to coat the churros after frying.
• Heat about a quart of oil in a deep pan to 180°C. Once the oil reaches temperature, reduce the heat to medium-low to help maintain it. Pipe the churro dough directly into the hot oil, using clean kitchen scissors to cut the dough as it’s piped.
• Fry the churros for about 1 minute on each side, or until golden brown. Transfer them to paper towels to drain the excess oil, then immediately roll them in the spiced sugar mixture, ensuring they are evenly coated. Repeat with the remaining dough.

Keyword CHOCOLATE, CHURROS, CINNAMON, PUMPKIN, pumpkin pie spice

If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.