These delightful treats combine the traditional Spanish churro—crispy on the outside and tender on the inside—with the rich, autumnal flavors of pumpkin and spices. This recipe brings a festive twist to the classic dessert, making them a perfect addition to any Halloween party or cozy gathering.
Ingredients
Scale:
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon (for the sugar coating)
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1/2 cup pumpkin puree (preferably homemade or canned)
1/2 cup water
1/2 cup vegetable oil (more for frying)
2 large eggs
1/2 cup granulated sugar (for coating)
Chocolate sauce or caramel dip (for serving)
Instructions
In a medium saucepan, combine the water, pumpkin puree, and vegetable oil. Bring the mixture to a boil over medium heat, stirring occasionally.
Remove the saucepan from heat and stir in the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until a dough forms.
Allow the dough to cool slightly for about 5 minutes. Then, add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
In a deep frying pan, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Prepare a plate lined with paper towels to absorb excess oil and have a second plate ready with the sugar and cinnamon mixture for coating the churros.
Transfer the churro dough into a piping bag fitted with a large star tip. Cut the tip of the bag to allow the dough to flow out easily.
Carefully pipe strips of dough (about 4-6 inches long) into the hot oil, cutting them off with kitchen scissors. Fry in batches for 2-3 minutes on each side until golden brown.
Use a slotted spoon to remove the churros from the oil and place them on the prepared paper towels. Allow them to drain briefly before rolling in a mixture of granulated sugar and cinnamon.
Serve warm with chocolate sauce or caramel dip on the side.
