This Pumpkin Spice Churro recipe is the best thing to make on a Fall day when you want a quick and easy treat.
Churros are basically a Pate a Choux paste (like for making Chocolate Eclairs and Cream Puffs) only they are fried instead of baked so they are quick and you don’t have to worry about them puffing up in the oven so they are easy.
And they are soooo good!
Follow these step by step instructions, or watch my short video below to learn how to make homemade pumpkin spice churros.
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Tips for Making Pumpkin Spice Churros
Gather and measure out all your ingredients before beginning to cook the churro paste.
This recipe comes together pretty quickly and all the flour needs to be added at once and stirred in to prevent lumps.
Watch the boiled mixture closely and add the flour mixture as soon as it comes to a full boil. If left unattended, it will boil over and make a mess.
A skin or crust of the paste will form on the pot when you are cooking and stirring the paste.
When you add the first egg, the paste will break into small, slippery pieces. Just keep stirring until it is completely combined. Then add the remaining eggs, one at a time.
You will end up with a smooth, thick paste.
The piping tip you choose will determine the size of your churros and how big the ridges on the churro are.
I used an Ateco 825 large star tip which has about 1/2″ opening. It has long points which made nice big ridges in the paste which fries up with crispy ridges and a smaller center. This set of Ateco tips has a good selection of large tips. The 827 or 846 will give you nice sized churros. Or you can get just the single 846 star tip.
A star tip with shorter points like this one will have shorter ridges and a smoother surface.
When using the large tips, you do not need a coupler. I like to cut the opening of my piping bags so I can use a regular size coupler which makes it the right size to just drop the large tip into the bag before filling and it fits perfectly.
To fill your piping bag without getting the paste on the outside of the bag, turn the top edge of the piping bag down towards the outside about three inches. Fill your bag, and straighten the bag back out before twisting and piping.
Don’t overfill the piping bag so you can handle the bag and squeeze the paste out more easily.
Twist the bag firmly before you begin to squeeze the churros into the hot oil. Then squeeze the twisted bag to pipe the paste. Continue twisting and squeezing so all the paste is used.
Put the churros straight into the spiced sugar from the oil to help the sugar stick to the churro.
When using a star tip with about a 1/2″ opening, this recipe makes enough paste for about 144″ of churros. You can cut them into any size you like. This recipe makes approximately:
72 – 2″ bite sized churros
36 – 4″ churros
24 – 6″ churros
12 – 12″ churros
These churros look a little darker than plain churros because the pumpkin in the dough gives them a nice golden brown color.
Adjust the heat under the oil as needed to reach 360°-375° but let it heat up gradually. If the oil heats up too quickly, it can continue to heat and over heat which can burn your churros and possibly start a fire.
Be careful around hot oil. Allow the oil to cool completely when you are finished with it before you put it away or dispose of it. Do not put warm or hot oil in a plastic conatiner.
As you pipe churros into the oil, they will release steam which can burn you if there are many churros in the pot at one time. Don’t overcrowd the pot and be careful when piping churros into the oil.
Print out this recipe and make them! Share and tag @littlegraysquirrel on Instagram I would love to see what you make.
Pumpkin Spice Churro Recipe
- 1-2 quarts canola oil (or your preferred oil for frying)
- 1 cup granulated sugar
- 2 tablespoons + 1 teaspoons pumpkin pie spice (divided)
- 1 tablespoon + 1/2 teaspoon cinnamon (divided)
- 1 1/2 cups flour
- 3 eggs
- 1/2 cup pumpkin purée
- 1 cup water
- 1/4 cup butter
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup caramel dipping sauce
Gather supplies (listed below)
Fill a heavy pot with 2-3 inches of oil (approximately 1-2 quarts, depending on the size of your pot) and put over medium low heat.
Use a Digital or Candy Thermometer to measure the temperature of the oil. It needs to reach 360° but do not allow it to go over 375°
Make the Pumpkin Spice Sugar
Combine the granulated sugar, 2 tablespoons pumpkin pie spice, and 1 tablespoon cinnamon in a dish that is long enough for your churros to lay down flat in. Set aside.
Make Churro Paste/Dough
- Combine flour, remaining 1 teaspoon pumpkin pie spice, and remaining 1/2 teaspoon cinnamon in a small bowl and set aside.
- Crack eggs into a small bowl and set aside.
- Combine pumpkin puree, water, butter, brown sugar, salt, and vanilla in a 2 quart pot and stir while you bring to a boil. Keep an eye on it so it doesn't boil over!
- Dump the bowl of spiced flour into the boiled pumpkin mixture and stir vigorously over the heat with a sturdy spoon for two minutes. A cooked coating of the paste will form on the surface of the pot.
- Turn off the heat and continue to stir vigorously for 2-3 more minutes to let it cool down a bit. You can put the paste in a mixer bowl and mix with the paddle attachment on medium for 2-3 minutes if you prefer.
- Add the eggs one at a time stirring it into the paste until fully incorporated before adding the next one.
- The paste will be thick and smooth when you are done mixing in all the eggs.
Fry the Churros
- Put the piping tip into the piping bag and fill the piping bag with about 1/3 of the paste and twist the bag closed.
- Check the oil temperature to make sure it is between 360°-375°.
- Hold the piping tip 2-3 inches above the surface of the oil, twist the bag and squeeze the paste into the oil.
- Snip the churro into the oil with scissors to the length you want.
- Fry for about 1 minute on the first side. When it begins to turn golden on the bottom, turn the churro over using tongs.
- Continue frying for another 1-2 minutes until it is golden brown all the way around.
Coat the Churros with Spiced Sugar
- Remove the churro from the oil and place in the pumpkin spiced sugar. Spoon the sugar to completely coat the churro.
- Remove the churro from the sugar, tap to remove excess sugar, and place on a tray lined with a paper towel.
Serve Your Fresh Pumpkin Spiced Churros
- Place the caramel sauce in a dish and serve.
When using a star tip with about a 1/2" opening, this recipe makes enough paste for about 144" of churros. You can cut them into any size you like. This recipe makes about:
72 - 2" bite sized churros
36 - 4" churros
24 - 6" churros
12 - 12" churros
4-6 quart heavy pot or deep fryer
thermometer that measures up to at least 395°
2 quart pot
16" piping bag (14"-18")
large star piping tip (Ateco 846 or similar)
scissors (clean for preparing food)
container for coating sugar
small bowls for flour and eggs
cookie sheet or tray
small serving dish for caramel dipping sauce
Serving Size:1 - 6" churro
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 93mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 2g