Pumpkin Churros

I’m excited to share these Pumpkin Churros—a delightful fall twist on the classic treat. They’re crispy, warmly spiced, and dipped in a luscious cream cheese sauce that makes each bite irresistibly cozy.

Why You’ll Love This Recipe

I love how quickly these churros come together—just 30 minutes! The pumpkin puree gives them moist, tender interiors with that autumnal sweetness, while the cinnamon sugar coating adds that familiar churro charm. Pairing them with a tangy pumpkin cream cheese dip means I get the perfect balance of sweet, spicy, and rich in every bite. It’s fall in finger food form.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– pumpkin puree
– water, butter, vanilla
– all-purpose flour
– cinnamon sugar (for coating)
– cream cheese dip (pumpkin-seasoned)

directions

I begin by preparing a choux-style pumpkin dough: I bring water, pumpkin puree, butter, and vanilla to a boil, then stir in flour until it forms a smooth dough. After it cools slightly, I transfer it into a piping bag with a star tip and pipe churro shapes directly into hot oil. I fry them until golden and toss immediately in cinnamon sugar. For dipping, I whisk together a creamy pumpkin-spiced cream cheese dip.

Servings and timing

• Yield: Multiple churros (exact count varies)

• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: 30 minutes
  

Variations

Sometimes I adapt this recipe by offering multiple dipping sauces—anything from salted caramel to hot fudge or homemade sweet dips. I’ve also swapped the cream cheese dip for chocolate coffee sauce when I’m craving something richer.

storage/reheating

I store extras in an airtight container for a couple of days, but the churros are best eaten fresh and warm. To reheat, I gently warm them in an oven or air fryer to bring back the crispness and freshness of that sugary coating.

FAQs

Can I make churros ahead?

I’ve found the dough is best used right away—chilled dough can be harder to pipe and doesn’t fry as well.

What oil is best for frying?

I use neutral oils like canola or vegetable oil; they fry evenly without competing flavors.

Can I skip the dip?

Yes—though the dip brings creaminess and tang, these churros are still delicious on their own with just cinnamon sugar.

Can I bake these instead of frying?

I haven’t tried baking, but the dough’s choux base lends itself best to frying for that golden crisp exterior.

How spicy is the coating?

The cinnamon-sugar has warm spice, but isn’t overpowering. I sometimes add a pinch more pumpkin pie spice for extra fall flair.

What if the churros don’t brown evenly?

I keep a close eye on oil temperature—too hot browns them too fast, too cool results in greasy churros. Maintaining a steady medium heat works best.

Are mini churros doable?

Definitely. I’ve piped smaller portions as mini churros—great for parties or little bites.

Can I freeze the dough?

I haven’t frozen the dough. For best results, I pipe and fry it fresh each time.

Any tip for keeping them crisp?

I let them drain on a rack before coating in sugar—this keeps them from getting soggy.

Are these kid-friendly?

So much fun for kids—rolling and dipping is half the joy, and everyone loves that pumpkin twist.

Conclusion

These Pumpkin Churros bring cozy autumn vibes to life with every crunchy, spiced bite. Paired with a creamy pumpkin cream cheese dip, they’re the kind of festive treat I savor all season long—quick to make, fun to eat, and bursting with flavor.

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