Pumpkin Spice Churros
Description
These Pumpkin Spice Churros are a fun fall twist on the classic fried treat. They turn out crisp and golden on the outside with a soft, tender center and a warm spiced finish. They’re easy to make and especially good served fresh while they’re still warm, with a cup of coffee or your favorite dipping sauce.
Ingredients
Instructions
Add the water, butter, sugar, pumpkin puree and salt to a saucepan over medium heat. Stir until the butter melts and the mixture comes to a gentle simmer.
Lower the heat and add the flour all at once. Stir continuously until the mixture comes together into a smooth, thick dough that pulls away from the sides of the pan.
Remove the dough from the heat and let it cool for a few minutes. It should be warm but comfortable enough to handle.
Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into long strips onto a parchment-lined tray, or carefully pipe directly into the hot oil.
Heat oil in a deep pan over medium heat. Carefully add the churros to the hot oil in batches. Fry for a few minutes on each side, turning occasionally, until golden brown and crisp.
Transfer the churros to a wire rack or paper towel-lined plate to remove excess oil.
While the churros are still warm, toss or roll them in the pumpkin spice-sugar mixture until evenly coated.
Serve warm with your favorite dipping sauce and enjoy!
Note
• Keep dough thick and firm: The dough should be smooth but not soft or sticky. Add a little extra flour if needed so it holds its shape well.
• Cook flour properly: Fully cook the flour in the hot water-butter mixture to remove raw taste and prevent steam pockets.
• Cool dough before piping: Let the dough cool slightly so it doesn’t expand too quickly in hot oil and split.
• Remove air pockets: Fill the piping bag tightly and press out any trapped air before piping to avoid cracks or bursting.
• Don’t overcrowd the pan: Fry in small batches to maintain oil temperature and prevent breakage.
• Maintain steady medium heat: Keep oil at medium temperature so churros cook evenly without forming steam pressure inside.
