If there’s one dessert that makes autumn feel extra special, it’s these homemade pumpkin churros! They’re crispy on the outside, soft and fluffy in the middle, and full of warm cinnamon, pumpkin spice and real pumpkin flavour. Shaped into adorable little pumpkin spirals and coated in cinnamon sugar, they’re such a fun treat to make during the autumn season.
Unlike traditional churros, this version uses pumpkin purée in the dough, giving them a lovely flavour and a beautiful golden colour. Melted salted butter adds richness, while brown sugar and vanilla bring everything together.
The dough comes together in a saucepan, just like classic choux-style churro dough. Once the eggs are incorporated, it’s transferred to a piping bag and shaped into little pumpkins before being fried until golden and crispy.
And honestly, the cinnamon sugar coating is the finishing touch that makes these so irresistible. You get a little crunch from the sugar followed by a soft, warmly spiced centre.
They’re perfect for Halloween parties, autumn gatherings, or simply when you want something homemade and a little different.
Why You’ll Love These Pumpkin Churros
- Real pumpkin flavour: Pumpkin purée gives the churros their seasonal flavour and colour.
- Crispy and soft: The outside fries up beautifully golden while the inside stays tender.
- Warm autumn spices: Cinnamon and pumpkin pie spice make every bite taste like fall.
- Fun pumpkin shapes: A large star piping tip makes it easy to create cute spiral shapes.
- No rising time: Unlike yeast donuts, churro dough doesn’t need to rise, so you can start frying once it’s prepared.
Ingredients You’ll Need
All-purpose flour: Forms the structure of the churro dough and helps create that classic texture.
Pumpkin purée: Adds pumpkin flavour and moisture. Make sure you’re using pure pumpkin purée rather than pumpkin pie filling, which already contains sugar and spices.
Salted butter: Melted into the pumpkin mixture, it adds richness and flavour. There’s no need to brown it for this recipe.
Water: Helps bring the dough together and creates the right consistency before adding the flour.
Brown sugar and vanilla: Add sweetness and a little extra depth to the pumpkin flavour.
Eggs: These are added one at a time to create a smooth, glossy dough that can be piped.
Cinnamon and pumpkin pie spice: Give the churros their warm, cosy flavour.
Cinnamon sugar: A simple mixture of granulated sugar and cinnamon coats the freshly fried churros.
How to Make Pumpkin Churros
1. Mix the dry ingredients
Start by whisking together the all-purpose flour, cinnamon, pumpkin pie spice and salt in a small bowl. Set this aside while you prepare the pumpkin mixture.
2. Prepare the pumpkin mixture
Add the salted butter to a saucepan over medium heat and allow it to melt completely.
Add the water, pumpkin purée, brown sugar and vanilla. Stir everything together and bring the mixture to a gentle rolling boil. Keep stirring occasionally so the mixture heats evenly.
3. Make the churro dough
Once the mixture starts boiling, reduce the heat to low and immediately add the flour mixture.
Stir vigorously with a wooden spoon or spatula for 1–2 minutes until the flour is fully incorporated. The dough should become thick and smooth, pulling away from the sides of the saucepan.
Transfer the dough to a large mixing bowl and let it cool for 10–15 minutes. This step is important because adding eggs while the dough is too hot can cause them to cook.
4. Add the eggs
Once the dough has cooled slightly, beat in the eggs one at a time using a hand mixer or stand mixer fitted with a paddle attachment.
Make sure each egg is fully incorporated before adding the next. At first, the dough may look separated, but keep mixing until it becomes smooth, glossy and sticky.
5. Pipe the pumpkin shapes
Transfer the dough into a piping bag fitted with a large star tip.
Cut parchment paper into approximately 20 medium-sized squares. Pipe the dough onto each square, creating your preferred shapes.
You can make traditional straight churros, little squiggles or spiral pumpkin shapes. For the pumpkin look, pipe a small spiral, leaving a little space between the ridges.
6. Fry the churros
Heat approximately 2 inches of avocado oil in a heavy-bottomed pot or Dutch oven until it reaches 175°C (350°F).
Carefully lower 2–4 parchment squares with the churros into the oil. After 10–15 seconds, gently remove the parchment using metal tongs. It should release easily.
Fry the churros for approximately 2–4 minutes, turning halfway, until deeply golden and crispy. Avoid overcrowding the pot, as this can lower the oil temperature and affect how evenly they cook.
Transfer the finished churros to a wire rack lined with paper towels.
7. Coat in cinnamon sugar
While the churros are frying, mix the granulated sugar and cinnamon in a shallow bowl. Add the optional pumpkin pie spice if you’d like an extra boost of autumn flavour.
Toss the churros in the cinnamon sugar while they’re still warm, making sure they’re coated on all sides.
Serve immediately while the outside is crispy and the centre is soft!
Tips for Perfect Pumpkin Churros
Cool the dough before adding eggs. Give it at least 10–15 minutes so the eggs don’t cook when mixed in.
Use a large star tip. The ridges create the classic churro texture and help the cinnamon sugar cling to the outside.
Keep an eye on the oil temperature. Aim for 175°C (350°F). Oil that’s too hot can brown the outside before the centre cooks.
Fry in small batches. Adding too many churros at once can lower the oil temperature.
Coat while warm. Cinnamon sugar sticks much better when the churros are freshly fried.
How to Store Pumpkin Churros
These churros are best enjoyed fresh, when they’re still warm and crispy. If you have leftovers, allow them to cool completely before storing them in an airtight container at room temperature.
They will soften as they sit, but you can reheat them briefly in an oven or air fryer to bring back some of their crispness. Tossing them in a little fresh cinnamon sugar after reheating can also help refresh the coating.
Frequently Asked Questions
Can I use canned pumpkin purée?
Yes! Pure canned pumpkin purée works perfectly. Just make sure it isn’t pumpkin pie filling.
Can I make the dough ahead of time?
For the best texture, I recommend preparing and frying the dough fresh. The dough is easiest to pipe before it has been refrigerated.
Why do I need to add the eggs one at a time?
Adding them gradually helps them incorporate evenly, creating a smooth and glossy dough that’s easy to pipe.
Can I make regular churro shapes instead?
Absolutely! Pipe straight churros or little squiggles instead of pumpkin spirals. The taste and texture will be just as delicious.
Pumpkin Churros
- * 2 cups 240 g all-purpose flour
- * 2 tsp 4 g cinnamon
- * 1 tsp 2 g pumpkin pie spice
- * ½ tsp 3 g salt
- * 10 tbsp 141 g salted butter
- * 300 ml water
- * ¾ cup 180 g pumpkin purée
- * 2 tbsp 30 g light or dark brown sugar
- * 1 tsp 4 g vanilla bean paste or extract
- * 4 eggs at room temperature
- * Avocado oil for frying
Cinnamon Sugar Coating
- * ½ cup 110 g granulated sugar
- * 2 tsp 4 g cinnamon
Whisk together flour, cinnamon, pumpkin pie spice and salt.
Melt the salted butter in a saucepan. Add water, pumpkin purée, brown sugar and vanilla. Bring to a gentle boil.
Reduce heat to low and immediately add the flour mixture. Stir vigorously for 1–2 minutes until a thick dough forms.
Transfer to a bowl and cool for 10–15 minutes.
Beat in the eggs one at a time until the dough is smooth, glossy and sticky.
Transfer to a piping bag fitted with a large star tip.
Pipe approximately 20 churros or pumpkin-shaped spirals onto parchment squares.
Heat approximately 2 inches of avocado oil to 175°C (350°F).
Carefully lower the parchment squares into the oil. Remove the parchment after 10–15 seconds using metal tongs.
Fry for 2–4 minutes, turning halfway, until golden and crispy.
Transfer to a paper towel-lined rack.
Mix the sugar, cinnamon and optional pumpkin pie spice. Toss the warm churros in the mixture until coated.
Serve warm.
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