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Pumpkin Churros with Caramel Dipping Sauce Recipe

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4.3 from 9 reviews

These Pumpkin Churros bring a festive twist to traditional churros by incorporating pumpkin puree and warming pumpkin pie spice, creating a soft, flavorful dough that’s fried to a golden crisp. Perfect for fall gatherings or cozy nights, they’re served with a decadent caramel dipping sauce for an irresistible treat.

Ingredients

Churro Dough

  • 3/4 cup pumpkin puree
  • 6 tablespoons unsalted butter
  • 3/4 cup water
  • 1 cup (200 g) plus 2 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 2 1/2 teaspoons pumpkin pie spice, divided
  • 2 large eggs

For Frying and Serving

  • Vegetable oil, for frying
  • Store-bought or homemade caramel sauce, for dipping

Tools

  • A piping bag fitted with a large open star tip
  • A deep-fry thermometer
  • Parchment paper-lined baking sheets
  • Paper towels

Instructions

  1. Prepare the dough base: In a large saucepan over medium heat, combine the pumpkin puree, butter, water, and 2 tablespoons of the granulated sugar. Bring the mixture to a boil, then stir in the vanilla extract. Remove from heat immediately and add the flour, kosher salt, and 1/2 teaspoon of pumpkin pie spice. Return the pan to low heat and stir continuously with a wooden spoon or silicone spatula until the dough thickens and leaves a film coating on the bottom of the pot, about 2 minutes. Let the dough cool slightly for approximately 10 minutes.
  2. Incorporate the eggs: Using a handheld mixer on medium speed, beat in the eggs one at a time, making sure each egg is fully blended before adding the next. After the eggs are incorporated, transfer the dough to a piping bag fitted with a large open star tip for shaping.
  3. Pipe the pumpkin churro shapes: Line two baking sheets with parchment paper. Pipe the dough into pumpkin shapes by creating a wide oval starting at the top and stopping halfway across the bottom. Pipe a small hump at the bottom center, then connect back up to the top of the oval. Add a stem shape on top, and guide the tip back down the stem to cut off the dough. Pipe multiple pumpkins per sheet.
  4. Freeze the shaped dough: Place the baking sheets with the piped pumpkin dough into the freezer and freeze until the churros are solid, at least 45 minutes and up to 2 hours. This step helps them hold their shape during frying.
  5. Prepare for frying: Pour vegetable oil into a large pot to reach halfway up the sides. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (175°C). In a wide, shallow bowl, combine the remaining 1 cup granulated sugar with 2 teaspoons pumpkin pie spice for coating the churros post-fry.
  6. Fry the churros: Remove one baking sheet of frozen pumpkin churros from the freezer at a time. Working in small batches, gently peel 3 to 4 churros off the parchment and carefully place them into the hot oil, laying the dough away from you to prevent splashing. Fry the churros, turning halfway through, until they are deeply golden and crisp, about 6 to 7 minutes. Maintain the oil temperature at 350°F between batches for consistent frying.
  7. Drain and coat: Using a slotted spoon or tongs, remove the fried churros from the oil and transfer them to a paper towel-lined baking sheet to drain excess oil. Let them sit for 30 seconds, then toss the churros in the prepared pumpkin pie spiced sugar mixture. Transfer the coated churros to a wire rack to set.
  8. Serve: Arrange the churros on a platter and serve warm with caramel sauce on the side for dipping. Enjoy this festive, spiced treat warm for the best flavor and texture.

Notes

  • Freezing the dough before frying is crucial for maintaining the pumpkin shape during frying.
  • Use a deep-fry thermometer to ensure oil temperature remains steady for evenly cooked churros.
  • You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves.
  • If preferred, serve with chocolate dipping sauce instead of caramel for a different flavor profile.
  • Make sure not to overcrowd the pot when frying to maintain oil temperature and avoid soggy churros.

Find it online: https://lauracooks.com/pumpkin-churros-with-caramel-dipping-sauce-recipe/