Pumpkin Churros

There’s something so magical about the smell of cinnamon and pumpkin wafting through the kitchen. For me, it instantly brings back cozy autumn evenings, wrapped in a blanket, with a warm treat in hand. That’s exactly how I feel about these Pumpkin Churros. They’re a little bit of autumn comfort, fried to crispy perfection and coated in cinnamon sugar. You just have to try them!

Why You’ll Love These Pumpkin Churros

• They’re perfectly crispy on the outside and wonderfully tender inside.
• The pumpkin flavor is subtle but so cozy, especially with all that cinnamon.
• You get a fun, festive treat that’s surprisingly easy to make at home.
• The cinnamon maple cream cheese dip is truly out of this world and makes them extra special.

Ingredients You’ll Need

• Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling! The pie filling has added spices and sugar, which would throw off the balance of the churros.
• Brown Sugar: This adds a lovely depth and a hint of molasses flavor to the churro dough. You can use light or dark brown sugar here.
• All-Purpose Flour: The backbone of our churros! Don’t substitute with other flours as it will change the texture significantly.
• Vegetable Oil for Frying: You’ll need a good amount for deep frying. Canola or sunflower oil also work well.
• Cream Cheese: For the dip, make sure it’s softened to room temperature. This helps it get wonderfully smooth and lump-free when you beat it.
• Maple Syrup: Use real maple syrup for the best flavor in the dip. It adds such a nice, warm sweetness.

How to Make Pumpkin Churros Step by Step

First things first, let’s get that amazing dip ready. Grab your electric mixer and beat together the softened cream cheese, both types of sugar, milk, vanilla, cinnamon, and maple syrup until it’s super smooth and creamy. Once it’s perfect, pop it in the fridge to chill while you make the churros. This gives the flavors time to meld and keeps it nice and thick.

Now for the churros! In a small bowl, whisk together some granulated sugar and cinnamon – this is our magical coating later. Set that aside. Next, line a plate with paper towels; these will be for draining our golden churros right after they come out of the oil. This helps them stay crispy!

In a large bowl, whisk together the water, pumpkin puree, a couple tablespoons of vegetable oil, and vanilla extract until it’s all combined. Then, using a wooden spoon, stir in the flour, brown sugar, cinnamon, nutmeg, and salt. Keep stirring until everything is well combined and forms a nice dough. Don’t worry if it looks a little thick, that’s exactly what we want! Now, carefully transfer this dough into a pastry bag fitted with a large star tip. This is where the magic happens and gives the churros their classic ridged shape.

Time to heat the oil! Pour your quart of vegetable oil into a deep-fryer, a deep skillet, or a Dutch oven. Heat it up to 375 degrees F. A candy thermometer is your best friend here to make sure the temperature is just right – too cool and they’ll be greasy, too hot and they’ll burn. Once it’s at temperature, carefully pipe 4-inch strips of dough directly into the hot oil, frying only 3 or 4 at a time so you don’t overcrowd the pan. Fry them until they’re beautifully golden brown, which usually takes about 2 minutes per side. Transfer the cooked churros to your prepared paper towel-lined plate to drain for just one minute. While they’re still warm, quickly toss them in that cinnamon sugar mixture you made earlier. Serve them warm with that incredible dip on the side!

My Top Tips for Success

• I always recommend using a candy thermometer for frying. It really takes the guesswork out and ensures perfectly cooked churros every time.
• In my experience, piping the dough directly into the oil works best. Don’t try to pipe them all out beforehand; they’ll lose their shape.
• Trust me on this one: drain the churros for only a minute before tossing them in cinnamon sugar. If they cool too much, the sugar won’t stick!
• Don’t overcrowd your frying pan. Frying in batches keeps the oil temperature stable and allows the churros to cook evenly.
• Make sure your cream cheese is truly softened for the dip. It makes all the difference in getting a smooth, luscious consistency.

Common Mistakes to Avoid

• Overcrowding the pan: This drops the oil temperature too much, leading to greasy, soggy churros. Fry in small batches!
• Not using a thermometer: Guessing the oil temperature is a recipe for disaster. Too hot, they burn; too cold, they’re oily. Invest in a thermometer!
• Skipping the paper towel drain: This brief drain helps remove excess oil, ensuring your churros are crispy, not greasy.
• Not tossing in sugar immediately: The cinnamon sugar needs to be tossed on the churros while they’re still hot so it sticks perfectly.
• Using pumpkin pie filling: This will make your churros too sweet and spiced. Always use pure pumpkin puree.

How to Store Pumpkin Churros

• Room Temperature: Pumpkin Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to 1 day. They will lose some crispness.
• Reheating: You can reheat them in a toaster oven or air fryer at 350°F (175°C) for a few minutes to regain some crispness.
• Dip: The cinnamon maple cream cheese dip can be stored in an airtight container in the refrigerator for up to 3-4 days.

Frequently Asked Questions

Can I make the dough ahead of time?

You can prepare the churro dough up to 1 day in advance. Store it in the pastry bag, tightly sealed, in the refrigerator. Let it come to room temperature for about 30 minutes before frying.

What if I don’t have a star tip?

While a large star tip gives churros their classic ridged look, you can still make them without one. You can use a large round tip for simple churro sticks, or even carefully spoon dollops of dough into the oil for a more rustic look.

Can I bake these instead of frying?

These churros are specifically designed for frying to achieve their signature crispy exterior and tender interior. Baking them would result in a very different texture, more like a soft cookie or scone.

How can I make these churros gluten-free?

I haven’t tested this recipe with gluten-free flour, so I can’t guarantee the results. Gluten-free flours often absorb liquids differently, which could affect the churro’s texture and ability to hold its shape during frying.

What else can I use the cinnamon maple cream cheese dip for?

This dip is incredibly versatile! It’s delicious with apple slices, graham crackers, pretzels, bagels, or even as a frosting on cupcakes or quick breads. It’s truly a treat on its own!

I hope these Pumpkin Churros become a new fall favorite in your home, just like they are in mine! There’s nothing quite like that warm, cinnamon-spiced pumpkin goodness. If you make them, I’d absolutely love to hear how they turned out and what you thought of them!

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