Pumpkin Churros

With its warm, cinnamon-spiced flavor and fluffy texture that’s almost like an airy doughnut, the pumpkin churros are a sure hit. They’re easy to make–just mix together some baking powder with water in your mixing bowl before adding the rest of your ingredients. Then just dip each piece into melted butter or sugar for extra crunch!

The “baked pumpkin churros” are a delicious dessert that is made with the flavors of pumpkin and cinnamon. The churros are baked in a canola oil, sugar, and water mixture. They are then rolled in cinnamon-sugar before serving.


Guys. I believe I’ve stumbled into a baking jackpot. Raise your hand if you like seasonal autumn treats. Everyone? That’s wonderful.

More. Raise your hand if you like fried foods. What’s that, everyone’s back? Yes, I believe so.

What about people who want to try pumpkin churros? Have you yet placed your hand on the ground? I’m betting you haven’t seen it yet.

(It’s okay if you have; I still adore you.) To me, you’re simply an outlier.) 

So there you have it: Pumpkin Churros. They’ve become my new favorite. On the exterior, it’s crunchy, yet within it’s soft and airy. I created the phrase “pillowy clouds” to describe the churros at a local tapas restaurant a while ago, and these pumpkin churros are pillowy clouds if I’ve ever eaten any.


What distinguishes them from conventional Mexican churros? They do include butter and eggs, after all. On the interior, they become more doughy than crispy. The eggs aid in the rising of the dough, creating huge air pockets within. They also include both pumpkin puree and pumpkin pie filling (duh). Instead of the conventional sugar and cinnamon coating, these beauties are infused with ginger, nutmeg, and cloves on the inside and exterior, enhancing the sweet pumpkin taste.


I could go on and on about them, but you won’t get it until you make them and put them in your mouth. They’re fantastic.


  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes



  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 25 minutes
  • 30 minutes to prepare
  • Time allotted: 55 minutes


To make the Churros, combine the following ingredients in a large mixing bowl.

  • 3/4 cup of liquid
  • 1/4 cup pureed pumpkin
  • butter (six tablespoons)
  • brown sugar, 1 1/2 tblsp.
  • a half teaspoon of salt
  • 1 teaspoon extract de vanille
  • 1 pound of flour
  • a pinch of cinnamon
  • cloves, 1/8 teaspoon
  • a quarter teaspoon of ginger
  • nutmeg, 1/8 teaspoon
  • 4 eggs
  • For coating, use 3/4 cup granulated sugar and a dash of the spices specified above.

To make the chocolate sauce, combine the following ingredients.

  • Chop 2 ounces bittersweet chocolate
  • 1 quart of thick cream
  • 1 teaspoon extract de vanille
  • 1 tablespoon unsalted butter


  1. Pour 2-3 inches of canola oil into a big, deep pan or pot (cast iron is great). Preheat the oil to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Meanwhile, sift the flour and spices together in a separate basin and put aside.
  3. Combine 3/4 cup granulated sugar, 1 teaspoon cinnamon, and a pinch of cloves, ginger, and nutmeg in a small bowl. Remove from the equation.
  4. Bring the water, pumpkin puree, butter, brown sugar, salt, and vanilla extract to a boil in a small saucepan over medium heat. Stir in the flour mixture until it is well combined. It will be a thick mixture. Allow to cool slightly before serving.
  5. Slowly beat the eggs into the dough using a stand mixer or an electric hand mixer, mixing thoroughly after each addition. The mixture should have a shiny appearance and be rather thick.
  6. Fill a pastry bag halfway with dough and a 1M star tip. With a tiny squeeze of dough, test the oil. In approximately 30 seconds, the churro should float to the top of the oil and brown on the bottom side. If required, adjust the heat.
  7. Pipe 3 inch strips into the oil, maintaining the pastry bag’s tip 1-2 inches above the surface. To remove the churros from the pastry bag, make clean cuts just below the tip of the bag using scissors. Drain on paper towels, then cover heated churros evenly with granulated sugar.
  8. Make your chocolate sauce last. In a small saucepan, melt the chocolate, heavy cream, and vanilla essence over low heat for approximately 5 minutes. The mixture should thicken to the consistency of a sauce. If your mixture is still runny, thicken it with 1-2 tablespoons cornstarch. Remove from heat and toss in 1 tablespoon of butter after it has thickened.


The greatest way to eat churros is right out of the fryer! If you want to save your churros, just reheat them in a 350°F oven for a few minutes until they’re crispy again!


Pumpkin Churros are a delicious treat that is perfect for fall. They are made with pumpkin puree, cinnamon sugar, and churro dough. The result is a sweet and savory treat that will make your mouth water. Reference: pumpkin churro bites.

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