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Ever wish you could have a cozy fall treat at home without a huge fuss?

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These Pumpkin Churros are just what you need.

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Warm, crispy, with that perfect pumpkin spice kick, and best of all…they’re ready in 30 minutes.

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Let’s jump right in so you can start cooking!

Ingredients You’ll Need:

For the Churros:

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• 1 cup water
• ½ cup pumpkin puree
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp pumpkin pie spice
• ½ tsp salt
• 1 quart oil for frying (peanut, canola, or vegetable)
• ½ cup granulated sugar
• 2 tsp cinnamon

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For the Cinnamon Pumpkin Cream Cheese Dip:

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• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¼ cup milk
• 1 tbsp vanilla extract
• 2 tsp cinnamon
• 2-3 tbsp pumpkin purée (to taste)

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Instructions

1. Make the Dip:​
In a mixer, beat together cream cheese, granulated sugar, brown sugar, milk, vanilla, cinnamon, and pumpkin purée until smooth. Set aside.

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2. Prep the Cinnamon Sugar:​
In a small bowl, mix ½ cup granulated sugar with 2 tsp cinnamon. Set this aside for coating.

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3. Mix the Dough:​
In a large bowl, whisk together water, pumpkin puree, vegetable oil, and vanilla.
Add flour, sugar, pumpkin pie spice, and salt.
Fold everything together with a spoon until it’s smooth.

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4. Fry the Churros:​
Transfer dough to a piping bag with a closed star tip.
Heat oil in a fryer or skillet to 375°F.
Pipe 4-inch strips of dough directly into the oil, frying each for about 2 minutes per side, until golden.

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5. Drain and Coat:​
Drain churros on a paper towel-lined plate, then roll them in the cinnamon sugar while they’re still warm.

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6. Serve with Dip:​
Serve the churros hot, with the cinnamon pumpkin cream cheese dip on the side.

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Enjoy these churros while they’re warm—they’re the perfect fall treat that’s easy to make and delicious to eat.

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Let me know if you try them! And don’t forget to share a photo by tagging us at @Mmmrecipes.

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Enjoy the season’s flavors,

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Emma​
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