Pumpkin spice adds festive fall flavor to these classic churros. Dipped in chocolate sauce, these pumpkin spice churros are dangerously addicting!
If you didn’t already see our wonderful news on Instagram, I’m thrilled to introduce you to the newest member of our family!! Alex and I welcomed our son, Cameron, at the end of September, and our hearts are literally bursting with joy! We are over-the-moon excited to be a family of three, and we’re completely overwhelmed with all the love that we have for our little boy.
It’s been a few weeks since I set foot in the kitchen, both because I’ve been too tired/busy snuggling the baby to bake and because our sweet family and friends have brought us so much food that we didn’t have to cook dinner for weeks!
So I was excited to get back into the kitchen last week while Cameron was napping to test this recipe! I’ve been wanting to share a churro recipe for a while now, and this recipe is a total winner. Churros – like all fried foods – do take a little bit of time to prepare, but I think you’ll be surprised by how uncomplicated churros are to make.
And these churros are extra delicious because they include a special ingredient: pumpkin spice! I love all of the pumpkin spice treats this time of year but wanted to make something a little bit out of the ordinary. So many of you have told me that you love classic recipes with a fun twist, so I decided to put a fun fall spin on my favorite Spanish dessert to create these pumpkin spice churros!
Like any good churro, you’ll find that these pumpkin spice churros have a perfectly crisp outside with a deliciously chewy inside for a perfect blend of texture in every bite. Unlike traditional churros, which are rolled in cinnamon sugar, pumpkin spice churros are rolled in a mixture of pumpkin spice and sugar for extra spiced flavor. Plus, we’ll add some pumpkin spice to the dough, too! Lastly, we’ll dip the churros in a creamy chocolate sauce before serving. The sweet-spiced coating on the churros pairs beautifully with the rich chocolate flavor. Note that the recipe makes 40 small pumpkin spice churros, but I could easily have eaten them all in one sitting!
Be sure to read the recipe all the way through before beginning, because I do recommend some special tools for making this recipe. You’ll want to use a star-shaped piping tip and piping bags for shaping the churros, and I recommend a candy thermometer to monitor the temperature of your oil when frying. (The products linked here are the ones that I used and recommend.) Oh, and be sure to read the notes at the end of the recipe for some additional suggestions and tips!
Pumpkin Spice Churros with Chocolate Dipping Sauce
for the pumpkin spice sugar topping:
1/2 cup granulated sugar
2 tsp. pumpkin pie spice
for the churros:
1 cup water
1/2 cup unsalted butter, cut into cubes
1 T granulated sugar
1/4 tsp. salt
1 cup all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
vegetable oil, for frying
for the chocolate dipping sauce:
4 oz. dark chocolate, chopped
1/2 cup heavy cream
Prepare the pumpkin spice sugar topping. Add the sugar and pumpkin pie spice to a shallow dish. Stir to combine and set aside.
Make the churros. In a large saucepan, combine water, butter, sugar, and salt and bring to a boil over medium-high heat. Reduce heat to medium-low. Add flour and pumpkin pie spice and stir continuously with a rubber spatula until the dough comes together. Transfer the dough to a large bowl and let cool for 5 minutes.
Add the egg and vanilla to the dough and mix with an electric mixer on medium speed just until the mixture is blended and smooth. Transfer the dough to a pastry bag fitted with a star piping tip (I recommend using Wilton 1M).
In a large skillet with deep sides, add about 2 inches of vegetable oil and heat the oil over medium-high heat until it reaches 350°F. Use a candy thermometer to monitor the temperature of your oil, and adjust the heat as necessary while cooking to maintain an oil temperate of 350°F. Carefully pipe the dough into the oil in 4-inch strips, using a clean pair or scissors to cut the ends of each strip. Cook no more than 5 churros at once so that they don’t become overcrowded in the oil. Cook the churros until golden brown, about 4 minutes, carefully turning with fry tongs so that they brown evenly on all sides.
Quickly blot the cooked churros on a paper towel-lined plate to remove the excess oil before rolling the hot churros in the pumpkin spice-sugar mixture. It’s important to roll the churros in the sugar mixture immediately, while the oil is still hot, so that the sugar sticks to the churros. Place the coated churros on a wire cooling rack.
Repeat this process with the remaining dough until all churros are cooked and coated with the pumpkin spice-sugar.
Make the chocolate dipping sauce. Place the chocolate in a medium, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan over medium heat until hot but not boiling. Pour the hot heavy cream over the chocolate and let sit for one minute to let the chocolate melt. Whisk the mixture until smooth.
Serve the warm churros immediately with the chocolate dipping sauce.
You’ll want to use a pastry bag or piping bag for this recipe. A plastic storage bag is not a good substitute; it isn’t strong enough and is likely to bust open at the seams when you try to pipe the dough. I used Ateco disposable piping bags.
The star-shaped piping tip is not a must, but it will give your churros the classic ridged edges. I used the Wilton 1M piping tip.
Your churros should have a nice, crispy outside and a moist (but fully cooked) inside. The temperature of your oil makes a big difference in the texture of your churros.
- If your churros are golden on the outside but underdone on the inside, your oil is too hot, causing the outside to cook quickly without giving the inside a chance to cook properly. In this case, reduce the heat of your oil.
- If your churros are chewy, they need to be cooked a bit longer so that the outside has time to crisp up. You may need to reduce your oil temperature slightly if cooking the churros longer so that the outsides don’t burn.
- If your churro is crispy throughout, it’s overcooked. Try cooking your churros for a shorter time or reducing the temperature of your oil.
The chocolate sauce will thicken as it cools, so you’ll want to prepare it immediately before serving. If it cools and you’d like to soften it, add 1/2 tsp. vegetable oil to the mixture and heat (on the stove or in the microwave) very briefly on low heat until the mixture is smooth again.