Pumpkin Spice Churros
This is a pâte à choux churro with pumpkin doing most of the work. The pumpkin purée takes the place of most of the water, so you get a soft, tender center with real pumpkin flavor and a warm orange color. The ridges from the star tip fry up crisp, and while the churros are still warm, we roll them in a pumpkin spice sugar with a pinch of salt to sharpen the spice.
They’re perfect for the Thanksgiving table, for a crowd on the holiday weekend, or for any morning that calls for something warm out of the fryer.
I recommend serving them the Tijuana way, with a pumpkin spice sugar coating and no dipping sauce. You don’t need one in this case. The crisp ridges, the soft pumpkin center, and the spiced sugar carry the whole experience on their own. Pile them on a platter while they’re still warm and let everyone dig in.
Ingredients
Yield: Approximately 20 churros (4 inches each)
Churro Dough
236 milliliters (1 cup) pumpkin puree
30 grams (2 tablespoons) water
20 grams (4 ½ teaspoons) dark brown sugar
5 grams (1 teaspoon) salt
29 grams (2 tablespoons) unsalted butter
145 grams (1 cup) all-purpose flour
100 grams (2 large) whole eggs (without shells)
5 milliliters (1 teaspoon) vanilla flavor
1 gram (1/2 teaspoon) pumpkin spice
Vegetable oil (as needed for frying)
Pumpkin Spice Sugar Coating
500 grams (2 1/2 cups) granulated sugar
3 grams (1 3/4 teaspoons) pumpkin spice blend
A small pinch of fine salt (about 0.5 gram or just under 1/8 teaspoon)
Combine until evenly distributed. This is a suggested starting ratio, and you can adjust the spice level to taste. Traditional cinnamon sugar remains an option.
Equipment:
Stand mixer with paddle attachment (or sturdy hand mixer)
Heavy-bottomed saucepan
Heat-resistant spatula or wooden spoon
Large piping bag fitted with a large open-star tip
Digital scale with gram capabilities
Deep fryer or heavy-bottomed frying pot
Digital frying thermometer
Kitchen scissors
Spider strainer or slotted spoon
Sheet pan with wire rack
Mixing bowl for coating; serving platter
Churro Procedure
Prepare the pumpkin spice sugar blend and set aside.
In a heavy-bottomed saucepan, combine pumpkin purée, water, dark brown sugar, salt, butter, and pumpkin spice. Heat over medium, stirring frequently, until the butter melts and the mixture comes to a gentle boil.
Remove from heat and add all the flour at once. Stir vigorously until no dry flour remains. Return briefly to low heat, stirring until a cohesive paste forms and pulls away from the pan.
Transfer the paste to a stand mixer fitted with the paddle. Mix briefly to cool it slightly. Gradually incorporate the eggs, followed by the vanilla; mix until the dough is smooth and pipeable.
Heat vegetable oil to 375°F (190°C). Pipe 4-inch lengths directly into the oil, cutting each with kitchen scissors. Avoid overcrowding.
Fry about 4 minutes total, turning as needed, until evenly browned and cooked through. Maintain roughly 375-380°F (190-193°C), adjusting to churro thickness and actual oil temperature.
Drain on a wire rack and rest about 5 minutes to allow excess steam and surface moisture to escape. Toss while still slightly warm in the pumpkin spice sugar blend.
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Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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Bring a new flavor to your Thanksgiving table with these pumpkin spice churros, a pâte à choux made with pumpkin purée, fried until crisp, and served simply in spiced sugar, Tijuana style.