We all love a tasty churro… But when fall rolls around, there’s one thing on everyone’s mind… Pumpkin, everything! We combined fall’s favorite flavor and one of our favorite flavors to create this tasty, pumpkin churros recipe.
Our pumpkin churro recipe is delicious and not too terribly hard to make. It makes for the perfect post-thanksgiving treat, or really a treat to have anytime of the year!
Churros have gone fall! Enjoy a delicious twist on a classic recipe!
- 1/2 cup water
- 1/2 cup canned pumpkin
- 6 Tbsp unsalted butter, diced into small pieces
- 2 Tbsp packed light brown sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon (divided)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour (scoop and level to measure)
- 2 large eggs
- 1/2 cup granulated sugar
- 2 Tbsp unsalted butter (melted for brushing)
- 1/2 cup hot fudge sauce (warmed for serving (optional))
Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don’t burn) and line top baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full boil.
Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute (it should form a smooth dough that has come together well).
Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.
Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed (dough will seem runny and separated but keep mixing and it will come together!).
Repeat process with second egg and mix in vanilla.
Transfer dough to a large piping bag fitted with a large star tip.
Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each.
Bake in center of preheated oven until set and golden brown, about 28 – 33 minutes.
Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 tsp cinnamon.
While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with melted butter then immediately transfer to cinnamon sugar mixture and roll to coat (if you made the longer ones it helps to use two hands on each end so they don’t break since they’re warm).
Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.
If our pumpkin churros really aren’t your thing, you can always try out our churro bowls that are the perfect addition to any sundae or scoop of delicious ice cream!