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Baked Pumpkin Churros

Baked Pumpkin Churros: Fall's Cozy Dessert Delight

Baked Pumpkin Churros are a delightful twist on a classic dessert, combining warm spices and pumpkin flavors for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 churros
Course: Desserts
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup water Provides moisture to create a perfect churro dough.
  • 1 cup canned pumpkin Adds that signature autumn flavor.
  • ½ cup unsalted butter Enhances richness; substitute with margarine or coconut oil for a dairy-free option.
  • ⅓ cup light brown sugar Offers sweetness with a touch of molasses flavor.
  • 1 pinch salt Balances the sweetness; sea salt is a suitable alternative.
  • 1 teaspoon ground cinnamon Essential for that warm spice flavor.
  • ¼ teaspoon ground nutmeg Adds warmth to the mix.
  • ½ teaspoon ground ginger Contributes to the spiced flavor profile.
  • ¼ teaspoon ground cloves Complements the fall spices.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 cup all-purpose flour Provides essential structure; gluten-free flour may alter texture.
  • 2 large eggs Binds the dough together.
For the Coating
  • ½ cup granulated sugar For coating after baking to add sweetness.
  • ¼ cup melted unsalted butter For brushing before coating, enhancing flavor.
For Serving
  • 1 cup hot fudge sauce Optional for dipping.

Equipment

  • Medium saucepan
  • Stand Mixer
  • pastry bag
  • baking sheet
  • parchment paper
  • shallow dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine 1 cup of water, 1 cup of canned pumpkin, ½ cup of unsalted butter, ⅓ cup of light brown sugar, and a pinch of salt. Heat over medium heat until boiling.
  3. Remove from heat and gradually add 1 cup of all-purpose flour, stirring vigorously until a smooth dough forms.
  4. Transfer the dough to a stand mixer and mix in 2 large eggs, one at a time, until fully incorporated.
  5. Using a pastry bag fitted with a star tip, pipe strips of dough onto the lined baking sheet, maintaining even spacing.
  6. Bake for 28–33 minutes, or until golden brown.
  7. Prepare the coating by mixing ½ cup of granulated sugar with 1 tablespoon of ground cinnamon.
  8. Brush the baked churros with ¼ cup of melted unsalted butter and roll them in the cinnamon sugar mixture.
  9. Serve warm with optional hot fudge sauce for dipping.

Notes

Enjoy fresh for the best experience. Perfect for gatherings or cozy nights in.