Yield: 8 servings
Pumpkin Churros Recipe
These easy pumpkin churros taste just like fall. Toss them in cinnamon sugar and enjoy with a cream cheese dip for ultimate decadence.
Ingredients
For the pumpkin churros
- 1 cup water
- ½ cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 quart oil for frying, peanut, canola, vegetable
- ½ cup granulated sugar
- 2 teaspoons cinnamon
For the cinnamon pumpkin cream cheese dip
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 2-3 tablespoons pumpkin purée, to taste
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Instructions
- In a stand mixer, beat cream cheese, granulated sugar, brown sugar, milk, vanilla extract, cinnamon and pumpkin purée until smooth. Set aside.
- In a small bowl, toss together 1/2 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
- In a large bowl, whisk together water, pumpkin puree, vegetable oil and vanilla. Add in flour, sugar, pumpkin pie spice and salt. Use a wooden spoon or spatula to fold in the dry ingredients, until well combined. Transfer churro dough into a piping bag with a closed star tip.
- Heat oil for frying in deep-fryer or deep skillet to 375°F using a candy thermometer to ensure your oil holds the correct temperature.
- Pipe a 4-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side.
- Transfer the cooked churros to a plate lined with paper towels to drain for 1 minute. Then quickly toss in cinnamon sugar mixture.
- Serve hot with cream cheese dip or salted caramel sauce on the side!
Nutrition
Serving: 1, Calories: 1353kcal, Carbohydrates: 55g, Protein: 5g, Fat: 126g, Saturated Fat: 13g, Polyunsaturated Fat: 106g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 230mg, Fiber: 2g, Sugar: 31g