Pumpkin churros - A cozy kitchen

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These pumpkin churros are crispy on the outside and light and airy on the inside; adapted from my classic churros recipe, these pumpkin churros are SO good during the fall months. They are tossed with sugar and Homemade Pumpkin Pie Spice Mix together. Serve with a bowl of warm water. pumpkin chili, blueberry daisies and a fall harvest salad for a cozy dinner.

I love Mexican food (perhaps more than any other cuisine). I love everything from Shells, Three Milk Cake, Ground beef tacos, Custard And more! They are all divine.

These churros are inspired by Mexican-style churros. They are light and airy on the inside and crispy on the outside. THEY ARE SO GOOD! Of course, we had to go all out in autumn mode and put pumpkin and Pumpkin Pie Spice On them. Let’s get to it!

Ingredients you will need for these pumpkin churros

How to make pumpkin churros

In a saucepan, mix the water and butter. Cook until the butter melts. Then, add the pumpkin and salt and mix everything together.
Once everything is well mixed, add the flour and stir until it forms a ball and comes away from the sides of the pan. It will be sticky, don’t worry.
Immediately transfer the mixture to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. (You can also do this in a large bowl and using a strong spatula; you’ll just need a little muscle strength.)
Stir a little to release some steam. Let it sit to cool for about 10 minutes.
Add one egg at a time, waiting for it to fully incorporate before adding the next. Add the additional eggs and then transfer the batter to a piping bag fitted with a star tip.
Heat a quart of oil to 350 degrees F. When the oil reaches 350 degrees F, lower the heat to medium-low. This will help keep the temperature stable.
In a shallow dish, mix the sugar with the store-bought milk or Homemade Pumpkin Pie Spice.
Place the churros in the hot oil, cutting off the end with scissors.
Cook the first side for about 1 minute and then flip it over and cook for another minute.
Transfer to a bed of paper towels to drain. Then immediately transfer to the sugar mixture, making sure it is evenly coated. Repeat with the remaining churro dough.

Overhead shot of pumpkin churro on counter

Tips and tricks

I like to use a drier pumpkin puree for this. If the pumpkin puree is very wet, pat it dry with paper towels. I know this sounds weird, but it shouldn’t release any residual water.
I like to use piping bags and a large star tip. It’s not mandatory, but I find it neater.
Find a helper. When you place them in the hot oil, it’s helpful to have another person on hand to help you with the scissors part.

Frequently Asked Questions About Recipes

What’s the trick to getting the perfect crispy exterior on pumpkin churros?

It is best to have the oil reach a temperature of 350°F before adding the churro dough. This temperature is perfect for making the churros crispy on the outside and soft on the inside.

More cozy recipes for fall

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To make the pumpkin churros:

In a medium saucepan, over medium heat, add the water and butter. When the butter has melted, add the pumpkin and salt.
When fully mixed, add the flour and mix until it starts to form a ball and pulls away from the pan. Stir until completely cohesive—it will be sticky, don’t worry. This should take about 30 seconds. Immediately transfer to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. (You can also do this in a large bowl using a sturdy spatula or wooden spoon.)
Mix well to release a little steam. Let it sit to cool for about 10 minutes. Add one egg at a time, along with the vanilla, mixing the batter each time before adding the next egg.
Mix until you obtain a very homogeneous mixture. Transfer to a pastry bag with a star nozzle.
In a shallow bowl, combine the sugar, pumpkin pie spice, and a pinch of salt. This is for the pumpkin churros when they come out of the oil.

To fry the churros:

Heat a quart of oil to 350 degrees F. When the oil reaches 350 degrees F, lower the heat to medium-low. This will help keep the temperature stable. Place the churros in the hot oil, using a clean pair of kitchen shears to cut off the end of the churro.
Cook on the first side for about 1 minute, then flip and cook for another minute. Transfer to a bed of paper towels to drain. Then immediately transfer to the sugar mixture, making sure it is evenly coated. Repeat with the remaining churro dough.

Nutritional information is calculated automatically and should only be used as an approximation.

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Pumpkin churros – A cozy kitchen