Description
Delight in these crispy and flavorful Pumpkin Churros, fried to golden perfection and coated with a cinnamon sugar blend. Paired with a creamy cinnamon maple cream cheese dip, this festive treat combines the warmth of pumpkin and spices for a comforting snack or dessert.
Ingredients
Churros
- 1 cup water
- 1/2 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 quart vegetable oil (for frying)
Cinnamon Maple Cream Cheese Dip
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 3 tablespoons maple syrup
Instructions
- Make the dip: Use an electric mixer to beat cream cheese, granulated sugar, light brown sugar, milk, vanilla extract, cinnamon, and maple syrup together until smooth. Set aside in the refrigerator to chill until ready to serve.
- Prepare the cinnamon sugar coating: In a small bowl, mix together granulated sugar and cinnamon. Set aside for coating the churros after frying.
- Line a plate with paper towels: This will be used to drain the excess oil from the churros once fried.
- Mix wet ingredients: In a large bowl, whisk together water, pumpkin puree, vegetable oil, and vanilla extract until well combined.
- Combine dry ingredients: Using a wooden spoon, stir in the all-purpose flour, brown sugar, cinnamon, nutmeg, and salt into the wet mixture until a dough forms and is well incorporated.
- Prepare dough for piping: Transfer the churro dough to a pastry bag fitted with a large star tip for shaping the churros.
- Heat oil: Heat vegetable oil in a deep fryer, deep skillet, or Dutch oven to 375°F (190°C). Use a candy thermometer to ensure the correct temperature.
- Fry the churros: Pipe 4-inch strips of dough directly into the hot oil, frying 3 or 4 at a time. Cook until golden brown, about 2 minutes per side.
- Drain the churros: Remove the churros with a slotted spoon and place them on the paper towel-lined plate to drain excess oil for about 1 minute.
- Coat with cinnamon sugar: While still warm, quickly toss the churros in the prepared cinnamon sugar mixture to coat evenly.
- Serve: Serve the warm pumpkin churros alongside the chilled cinnamon maple cream cheese dip for dipping and enjoy.
Notes
- Ensure oil temperature remains consistent at 375°F for crispy churros that aren’t greasy.
- Use a large star tip on the pastry bag for the classic churro ridges.
- The cream cheese dip can be made a day ahead and stored in the refrigerator.
- For a vegan option, substitute cream cheese with a plant-based alternative and use non-dairy milk in the dip.
- Serve churros fresh and warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
