Categories: Desserts
Ingredients
- 2/3 cup (160ml) water
- 1/2 cup (126g) canned pumpkin
- 6 Tbsp (85g) unsalted butter, diced into 1 Tbsp pieces
- 2 Tbsp (29g) packed light brown sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon, divided
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 cup (143g) all-purpose flour
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- Vegetable or canola oil cooking spray, for spraying baked churros
- 1/2 cup hot fudge sauce, warmed for serving (optional)
Directions
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Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don’t burn) and line top baking sheet with parchment paper.
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In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a light boil.
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Remove from heat. Immediately add in vanilla and flour and stir with a rubber spatula until it comes together and forms a smooth dough.
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Transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment. Let rest 2 minutes.
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Then with mixer running on low speed, pour in one egg and mix until combined, increasing mixer speed as needed and scraping sides of bowl. Repeat with second egg.
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Transfer dough to a large piping bag fitted with a large star tip (I used a Wilton 8B).
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Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each.
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Bake in center of preheated oven until set and golden brown, about 26 – 32 minutes.
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Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 tsp cinnamon.
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While churros are still warm, working with about 3 large or 6 minis at a time, spray tops and bottoms with vegetable oil spray then immediately transfer to cinnamon sugar mixture and roll to coat (if you made the longer ones it helps to use two hands on each end so they don’t break).
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Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.