Pumpkin churros take the crunchy, cinnamon-sugary comfort of classic churros and add warm autumn spice and a touch of pumpkin for extra depth. I first tested this version when I wanted a seasonal twist that still fritters up light and crisp, and I now make them every fall. For a lighter take, I also compared frying to an air-fryer churros method to see how texture and timing change.
Why Make This Recipe
- They deliver the satisfying crunch of a traditional churro with cozy pumpkin spice flavor that feels seasonal and festive.
- Pumpkin adds vitamin A and moisture, so the interior stays tender while the exterior crisps nicely.
- This recipe is convenient: the dough comes together in one pot and fries quickly at 350°F (175°C).
- It’s great for parties or a big family breakfast—churros are handheld and crowd-pleasing.
- Personally, I love how the pumpkin balances the sugar and cinnamon; it makes each bite feel richer without being cloying.
Recipe Overview
Prep time: 20 minutes.
Cook time: 15–20 minutes (frying in batches).
Total time: ~40 minutes including cooling.
Servings: Makes about 12–16 medium churros depending on length.
Difficulty: Medium — requires hot-oil frying and piping technique.
Method: Make a cooked choux-like dough with pumpkin puree, pipe into 350°F (175°C) oil using a large star tip, fry until golden (2–3 minutes per side), then toss in cinnamon sugar.
My Experience Making This Recipe
I tested this recipe across three batches to dial in egg amount and pumpkin ratio so the dough held shape when piped. Early attempts with too much puree made the dough slack; cooking the flour longer solved that. I also weighed oil temperature carefully with a thermometer to avoid undercooked centers.
How to Make Pumpkin Churro
You’ll heat water, butter, salt, sugar, pumpkin puree, and pumpkin spice until simmering, then stir in all-purpose flour and cook until the dough forms a smooth ball that pulls away from the pot. Transfer to a mixer bowl and beat in eggs one at a time until glossy and pipeable; fit a piping bag with a large star tip (Wilton 1M or similar). Heat oil to 350°F (175°C) in a heavy-bottomed pot, pipe 4–5-inch lengths into the oil, fry 2–3 minutes per side until deep golden, drain briefly on a rack, and roll in a 1:4 mix of granulated sugar and ground cinnamon.
Expert Tips for Success
- Use a digital thermometer to keep oil steady at 350°F (175°C); fluctuations cause uneven color and texture.
- Cook the flour in the wet mixture for 2–3 minutes to hydrate and remove raw taste—this helps the dough hold shape.
- Pipe directly over the oil rather than dropping dough off the side; this prevents splashing and gives straighter churros.
- Use a large star tip for the crisp ridges; if you want a cruffin-style twist, try the tested cruffin-style churros technique for a different presentation.
- Rest egg-mixed dough 5 minutes before piping to let steam escape and make piping smoother.
How to Serve Pumpkin Churro
- Serve warm rolled in cinnamon-sugar with a small bowl of warmed salted caramel or chocolate sauce for dipping.
- For brunch, plate churros with seasonal fruit and a dusting of powdered sugar for contrast.
- Stack them in a cone or paper-lined basket for a casual party presentation.
- Pair with a slice of caramel pumpkin poke cake for a full pumpkin-themed dessert spread.
Storage and Reheating Guide
Store cooled churros in an airtight container at room temperature for up to 24 hours; they’ll lose crispness after that. For longer storage, flash-freeze on a tray, transfer to a freezer bag, and freeze up to 1 month. Reheat frozen or day-old churros in a 375°F (190°C) oven or 350°F (175°C) air fryer for 3–6 minutes to restore crispness; avoid microwaving as it makes them soggy.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend with 1/4 tsp xanthan gum added if your blend lacks it; expect slightly different browning and a softer exterior.
- Dairy-free: Replace butter with melted coconut oil or vegan butter and use a neutral oil for frying—texture remains similar though flavor shifts slightly.
- Baked/air-fryer option: Use the air-fryer method described in the air-fryer method for a lower-oil version; watch closely for color and crispness.
- Flavor twists: Fold extra cardamom or a pinch of nutmeg into the cinnamon-sugar, or serve with a side of apple pumpkin streusel muffins for a fall table pairing.
Nutritional Highlights
Pumpkin provides vitamin A (beta-carotene) and a little dietary fiber, which is a nice boost compared with plain choux. These churros contain gluten, eggs, and dairy (but can be adapted); they are fried so serve them as an occasional treat—plan 2–3 churros per person for portion control. If you need exact calorie counts, weigh finished churros and use a nutrition calculator with your specific ingredient brands.
Troubleshooting Common Issues
- Dough is too runny and won’t hold shape: Return the pot to medium heat and stir the flour mixture another 1–2 minutes to dry it slightly, then cool briefly before adding eggs.
- Churros brown too fast on the outside but are undercooked inside: Lower oil to 325–335°F (160–168°C) and fry a bit longer; smaller pieces cook more evenly.
- Churros go soggy after storage: Re-crisp in a 375°F (190°C) oven or 350°F (175°C) air fryer for a few minutes instead of microwaving.
Frequently Asked Questions
Q: Can I bake pumpkin churros instead of frying?
A: Yes—pipe them onto a parchment-lined tray, brush lightly with melted butter or oil, and bake at 425°F (220°C) for 12–15 minutes until golden, flipping halfway for even color. They will be lighter and less greasy but won’t have the exact same deep fry crunch.
Q: How much pumpkin puree should I use without making dough too wet?
A: Use about 1/2 cup (120 g) of pumpkin puree for a standard batch (approximately 1 cup flour base). If you increase puree, reduce an equivalent volume of water or increase flour slightly to maintain pipeable consistency.
Q: Can I make the dough ahead of time?
A: You can prepare the dough up to 8 hours ahead and refrigerate; bring it back to room temperature and beat briefly before piping. For best rise and texture, I prefer to fry within a few hours of mixing.
Q: How do I keep churros crisp longer at a party?
A: Fry in small batches and place on a wire rack (not paper towels) so steam escapes. Keep warm in an oven at 200°F (95°C) on the rack, and toss in cinnamon-sugar just before serving to maintain crunch.
Pumpkin Churros
- Total Time: 40 minutes
- Yield: 12-16 medium churros 1x
- Diet: Vegetarian
Description
Crunchy, cinnamon-sugary churros with a seasonal twist of warm pumpkin spice.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 cup all-purpose flour
- 2 large eggs
- Oil for frying
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- In a pot, heat water, butter, salt, sugar, pumpkin puree, and pumpkin spice until simmering.
- Stir in all-purpose flour and cook until a smooth dough forms.
- Transfer dough to a mixer bowl and beat in eggs one at a time until glossy and pipeable.
- Heat oil to 350°F (175°C) in a heavy-bottomed pot.
- Pipe 4–5-inch lengths of dough into the oil, frying for 2–3 minutes on each side until golden.
- Drain on a rack and roll in a mixture of sugar and cinnamon.
Notes
Serve warm with salted caramel or chocolate sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 churros
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg