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Pumpkin Churros

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Crispy, warm Pumpkin Churros coated in cinnamon sugar, served with an irresistible cinnamon maple cream cheese dip. A perfect fall treat!

Ingredients

Scale
  • 1 cup water
  • 1/2 cup pumpkin puree
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon
  • 1 quart vegetable oil for frying
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/4 cup milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 tablespoons maple syrup

Instructions

  1. Prepare the cinnamon maple cream cheese dip first.
  2. Beat cream cheese, 1/4 cup granulated sugar, light brown sugar, milk, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, and maple syrup together with an electric mixer until smooth.
  3. Place the dip in the fridge until ready to serve.
  4. In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons cinnamon for the churro coating.
  5. Set the cinnamon sugar mixture aside.
  6. Line a plate with paper towels and set it aside for draining churros.
  7. In a large bowl, whisk together water, pumpkin puree, 2 tablespoons vegetable oil, and 1 teaspoon vanilla extract.
  8. Using a wooden spoon, stir in the all-purpose flour, 3 tablespoons brown sugar, 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon salt until well combined and a dough forms.
  9. Transfer the churro dough to a pastry bag fitted with a large star tip.
  10. Heat 1 quart vegetable oil for frying in a deep-fryer, deep skillet, or Dutch oven to 375 degrees F.
  11. Use a candy thermometer to accurately measure the oil temperature.
  12. Carefully pipe 4-inch strips of dough into the hot oil, frying 3 or 4 strips at a time to avoid overcrowding.
  13. Fry the churros until they are golden brown, about 2 minutes per side.
  14. Remove the cooked churros from the oil and transfer them to the prepared paper towel-lined plate to drain for 1 minute.
  15. While still warm, quickly toss the drained churros in the reserved cinnamon sugar mixture until coated.
  16. Serve the Pumpkin Churros warm with the chilled cinnamon maple cream cheese dip on the side.

Notes

Use a candy thermometer for precise oil temperature control to prevent greasy or burnt churros.
Do not overcrowd the frying pan; fry churros in small batches for even cooking.
Toss churros in cinnamon sugar immediately after draining while they are still hot so the sugar sticks.
Ensure cream cheese is softened to room temperature for a smooth, lump-free dip.
Use 100% pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

Find it online: https://sweetcraftrecipes.com/pumpkin-churros/