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So, let’s be real—pumpkin spice has basically taken over the world. You’ve got pumpkin spice lattes, pumpkin cookies, pumpkin candles, and I’m pretty sure someone somewhere has invented pumpkin-scented toilet paper (not judging, but also… why?). But let’s talk about something that takes this craze to the next level: Pumpkin Churros with Cinnamon Sugar. Yes, it’s as delicious as it sounds. These beauties are crispy on the outside, fluffy on the inside, and rolled in that magical cinnamon sugar coating that makes you forget all your problems—at least temporarily.
Now, I’ve made a lot of churros in my kitchen adventures, but when I added pumpkin to the mix? Game-changer. It adds this subtle sweetness, a cozy fall vibe, and honestly, it makes me feel like I’ve hacked the system. Want to learn how to whip these up and impress literally everyone? Let’s break it down.
Why Pumpkin Churros Deserve Your Attention
Okay, you could just make regular churros, and they’d still be good. But pumpkin churros? That’s like upgrading from regular cable to full-blown Netflix. Here’s why these deserve a spot on your dessert table:
- Flavor Explosion: Pumpkin + cinnamon sugar = fall in dessert form.
- Perfect Texture: Crunchy shell with a warm, spiced, soft center.
- Easy Crowd-Pleaser: Seriously, nobody will say no to churros.
- Customizable: Pair them with chocolate sauce, caramel, or even pumpkin cream dip if you’re feeling extra.
Honestly, once you try these, plain churros will start to feel like the “diet version.”
Ingredients You’ll Need
Nothing crazy here—just pantry basics plus the pumpkin magic.
- 1 cup water
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- ½ cup canned pumpkin puree (not pumpkin pie mix, please)
- 1 teaspoon pumpkin pie spice
- Oil for frying (vegetable or canola works great)
- ½ cup sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Optional (but highly recommended): chocolate sauce or caramel for dipping.
Step-by-Step: How to Make Pumpkin Churros
Let’s walk through this without making it sound like a boring textbook, shall we?
1. Make the Dough
Grab a saucepan and heat water, sugar, salt, and oil until it boils. Stir in the flour, pumpkin puree, and pumpkin spice. It’ll look like a sticky, slightly orange dough. If it doesn’t, you might have accidentally grabbed sweet potato puree instead (been there, done that).
2. Heat the Oil
Fill a deep skillet or pot with about 2 inches of oil. Heat it to 350°F. Pro tip: if you don’t have a thermometer, drop a tiny piece of dough in. If it sizzles and floats, you’re good. If it just sits there looking sad, wait a bit longer.
3. Pipe the Churros
Spoon the dough into a piping bag with a star tip. Pipe 4–6 inch strips directly into the hot oil. If they come out a little wonky, don’t worry—rustic churros are still delicious churros.
4. Fry Until Golden
Fry the churros in batches. About 2–3 minutes per side should do the trick. Transfer them to a paper towel-lined plate. Resist the urge to bite into them immediately unless you enjoy burning your tongue.
5. Roll in Cinnamon Sugar
Mix sugar and cinnamon in a shallow dish. Roll each warm churro until it’s coated like it just took a sugar bath. This is the moment they officially become irresistible.
Common Mistakes to Avoid
Even though churros seem simple, there are a few things you don’t want to mess up:
- Skipping the star tip: Smooth churros don’t crisp up as well. Plus, they don’t look as fun.
- Oil too hot: You’ll end up with burnt outsides and raw insides. Nobody likes that.
- Too much pumpkin: I know it’s tempting, but too much makes the dough heavy and soggy. Stick to the recipe.
- Not rolling in sugar right away: If they cool too much, the sugar won’t stick. And what’s a churro without its sugar coat? Sad, that’s what.
Flavor Variations and Fun Twists
Want to make these even more exciting? Try these variations:
- Pumpkin Spice Latte Churros: Dip them in a coffee glaze. Yes, you read that right.
- Chocolate-Filled Churros: Pipe some melted chocolate inside once they’re fried. Warning: you may never recover from the deliciousness.
- Caramel Pumpkin Churros: Drizzle caramel sauce on top and sprinkle a little sea salt. Chef’s kiss.
What to Serve with Pumpkin Churros
Sure, you could eat them solo (and probably will while standing over the stove). But pairing them makes the experience next-level:
- Hot chocolate (extra whipped cream, please)
- Warm caramel sauce
- Pumpkin cream cheese dip (fancy, but amazing)
- Coffee, because coffee makes everything better
FAQs
Do I need fresh pumpkin?
Nope. Canned pumpkin puree works perfectly. Just make sure it’s pure pumpkin, not the pie filling with all the added sugar and spices.
Can I bake them instead of frying?
You can, but IMO, baked churros are like knock-off sneakers—they’ll work, but they don’t feel quite the same. Frying gives you that classic crunch.
How do I store leftovers?
First of all, leftovers? Bold of you to assume there will be any. But if you somehow resist, store them in an airtight container at room temp for a day. Reheat in the oven for crispiness.
Can I freeze them?
Yep! Freeze after frying but before rolling in sugar. Reheat in the oven, then roll in sugar once warm. Boom—fresh churros anytime.
Final Thoughts
Pumpkin churros with cinnamon sugar are basically fall’s answer to happiness. They’re crispy, spiced, sweet, and guaranteed to impress anyone lucky enough to snag one. And between us, they’re not even that complicated to make.
So next time you’re craving a pumpkin treat but want something a little fancier than the usual latte, grab a pot of oil and a piping bag. Your kitchen will smell like a fall festival, and your taste buds will thank you.
And hey, if you burn your tongue because you couldn’t wait for them to cool? Don’t worry, you’re not alone—I did the same thing. Twice.
Now, the real question: are you team chocolate dip or team caramel? Because honestly, I’m torn.
