Pumpkin spice adds festive fall flavor to homemade fried churros. Served with a rich chocolate dipping sauce, these pumpkin spice churros are dangerously addicting!
I've been wanting to learn how to make churros 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 homemade churros are to make.
These churros inspired by the classic Spanish dessert but 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 a traditional 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. The recipe makes 40 small pumpkin spice churros, which sounds like a lot, but I could easily have eaten them all in one sitting!
How to Make Churros from Scratch
- First, prepare the pumpkin spice sugar topping by combining granulated sugar and pumpkin pie spice in a shallow dish. Set this aside for later.
- Next, prepare the churro dough. Combine water, butter, sugar, and salt in a saucepan and bring to a boil before reducing the heat. Add flour and pumpkin pie spice and stir until dough forms and comes together. Transfer the dough to a large bowl and let cool for 5 minutes.
- Once the dough has cooled slightly, add the egg and vanilla and mix with an electric mixer. Transfer the dough to a pastry bag fitted with a star piping tip (I recommend using Wilton 1M).
- Now it's time to fry the churros! Heat vegetable oil to 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. Cook the churros until they're golden brown, about 4 minutes, carefully turning them 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, then 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.
- To make the chocolate dipping sauce, place the chocolate in a medium, heat-proof bowl. Set aside. Heat the heavy cream in a small saucepan, then add it to a heat-proof bowl with chopped chocolate. Whisk until smooth.
- Serve the churros immediately, while still warm, with the chocolate dipping sauce.
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.) Also, be sure to read the notes at the end of the recipe for some additional suggestions and tips!
Troubleshooting Homemade Churros
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.
More Fall Dessert Recipes to Love
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to ALWAYS EAT DESSERT for even more baking inspiration and tips.Print
This post was updated in July 2021 to provide an improved user experience.