In a saucepan, combine water, pumpkin puree, butter, vanilla, sugar, and salt. Bring to a boil.

Reduce heat and stir in flour until mixture forms a ball and pulls away from sides. Remove from heat and cool slightly.

Add eggs one at a time, beating until smooth.

Transfer dough to a piping bag fitted with a large star tip.

Heat oil in a deep skillet (350°F/175°C). Pipe 4–6 inch strips into oil, cutting with scissors. Fry until golden.

Drain on a wire rack, then roll in cinnamon sugar while still warm.

For dip: whisk cream cheese, powdered sugar, pumpkin puree, cinnamon, and vanilla until smooth.

Serve churros warm with dip.