Pumpkin Churros

These 30-minute Pumpkin Churros are the perfect fall treat. I make them lightly sweet, crispy, and coated in cinnamon sugar, then dip them in homemade maple cream cheese. The pumpkin flavor blends so nicely with the maple, making these crunchy churros a delicious snack or dessert for the holidays.

Pumpkin is such a versatile ingredient, and I have been having so much fun lately making all kinds of sweet and savory dishes. From my pumpkin cheesecake pancakes, which are my kid’s favorite breakfast, to my pumpkin cheesecake recipe that I served the other night at dinner, everyone loved it. My friends could not stop talking about it, and feedback like that definitely motivates me to keep creating more pumpkin recipes like the one I am sharing with you today.

We love eating classic churros in my house, so I knew these pumpkin churros made with homemade pumpkin pie spice and dipped in maple cream cheese would be a hit for our next holiday gathering. They are so easy to make in just 30 minutes from start to finish, and I love serving them warm to share with family and friends. I hope you give this recipe a try and enjoy them as much as we do.

Why you will love this recipe

• Ready in 30 minutes: I love that I can make these pumpkin churros from start to finish in just half an hour. They are perfect for a quick dessert or a last-minute holiday treat.
• Crispy outside, soft inside: These churros fry up great with a light crisp on the outside and a soft, pumpkin-spiced center.
• Maple cream cheese dip: The maple cream cheese dip is my favorite part because it pairs so well with the warm churros. The mix of pumpkin, cinnamon, and maple is a cozy fall flavor combination that my family always loves.
• Perfect for sharing: I make these churros whenever we have friends or family over because everyone enjoys them warm right off the plate. They are fun to serve, easy to make, and always a crowd favorite at our gatherings.

What you will need

Pumpkin mixture:

• Pumpkin: I use smooth pumpkin puree for the perfect flavor and texture in the churro dough.
• Sugars: Both granulated and brown sugar add sweetness, and I like using light or dark brown sugar depending on how rich I want the flavor.
• Flour and seasoning: All-purpose flour gives the churros structure, while cinnamon, nutmeg, and a pinch of salt bring a warm fall taste.
• Liquids: Water, vanilla extract, and vegetable oil is what I use to make the batter soft and easy to pipe.
• For frying: I usually use vegetable oil, but canola or peanut oil work just as well for golden crispy churros.

Cinnamon maple cream cheese dip:

• Cream cheese: I make sure the cream cheese is softened to room temperature so it mixes smoothly and makes the dip creamy.
• Sugars: I use both granulated and light brown sugar for sweetness and depth, though dark brown sugar works fine too.
• Milk and vanilla: A splash of milk helps with the texture, and vanilla adds a nice flavor.
• Cinnamon and maple syrup: Cinnamon gives a hint of spice, and the maple syrup adds that perfect fall sweetness that pairs so well with the pumpkin churros.

How to make

1. Make the dip and topping: I start by beating the cream cheese, sugars, milk, vanilla, cinnamon, and maple syrup in a medium bowl until smooth, then cover and set it aside. After that, I whisk together half a cup of granulated sugar with two teaspoons of cinnamon in a shallow bowl to use for coating the churros once they are fried.

2. Add the wet ingredients: I mix together the water, vanilla, oil, and pumpkin puree in a large bowl until everything is well combined and smooth.

3. Combine the dry ingredients: I whisk together the salt, nutmeg, cinnamon, sugar, and flour until well blended. Then, I slowly add the dry mixture to the wet ingredients and stir until everything is smooth and fully combined.

4. Fry the churros: I heat the oil in a deep skillet or fryer to 375 degrees F, using a thermometer to keep it at the right temperature. Then, I transfer the dough into a pastry bag with a large star tip and carefully pipe four-inch strips into the hot oil, frying three or four at a time so the pan does not get too full.

5. Finish and serve: I fry the churros over medium-high heat for about two minutes on each side until they are lightly golden brown, keeping an eye on the oil temperature since it can affect the cook time. Once they are done, I transfer them to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon sugar until fully coated. When all the churros are ready, I serve them warm with the maple cream cheese dip on the side.

Expert tip

Keep the oil steady

After frying churros many times, the best tip for making these pumpkin churros is to keep the oil at a steady temperature. I like to use a candy thermometer to make sure it stays around 375 degrees F. If the oil gets too hot, the churros will brown too quickly on the outside and stay doughy inside, and if it is too cool, they will soak up oil and lose their crispiness. Keeping that balance is the key to getting perfectly golden, crunchy churros every time.

More tips to consider:

• If you do not have a piping bag, you can use a zipper baggie. Simply put the dough into the baggie and cut the tip of one corner off. 
• I never overcrowd the skillet when frying because it drops the oil temperature and makes the churros cook unevenly. Frying just a few at a time keeps them crisp and golden.
• I also chill the dough for about 30 minutes before baking so it stay intact and does not melt as it bakes.
• When piping the dough, I keep the bag close to the oil and gently squeeze so the strips come out even and smooth.
• After coating the churros in cinnamon sugar, I let them cool for a few minutes before serving.

Recipe variations and add-ins

• Chocolatey: Add 2 tablespoons of cocoa powder to the dough for a deep chocolate flavor. Serve them with warm chocolate sauce instead of the maple cream cheese dip.
• Stuffed: After frying, use a piping bag to fill each churro with dulce de leche, Nutella, or cream cheese. It makes them extra rich and fun to serve at parties.
• Baked: Skip the oil and bake them in the oven at 400 degrees F for about 15 to 20 minutes. Brush them lightly with butter before rolling in cinnamon sugar for that same crispy sweetness.
• Pumpkin spice latte: Mix a teaspoon of instant coffee into the batter and drizzle them with caramel sauce after frying. The combination of coffee, pumpkin, and cinnamon tastes amazing.
• Mini churro bites: Pipe small one-inch pieces of dough instead of long strips. They fry quickly, are easy to serve, and perfect for kids or party trays.

Serving suggestions

Whenever Thanksgiving or Halloween comes around, I always find an excuse to make these pumpkin churros. After a big dinner with my Oven Roasted Turkey Breast and Creamy Mashed Sweet Potatoes, everyone starts asking what is for dessert, and these churros are usually the answer. I fry them while the kids help roll them in cinnamon sugar, and the whole kitchen smells like pumpkin and spice.

For Halloween parties, I like to make a batch of these churros along with my Halloween Cookie Dough Truffles. The kids love decorating both, and the table ends up covered in sprinkles and sugar. By the end of the night, everyone is snacking, laughing, and asking for the recipe, which makes all the effort completely worth it.

How to store leftovers:

• Store: I keep any leftover churros in a sealed plastic bag or airtight container. They stay fresh for a few days on the counter or about five days in the fridge.
• Freeze: If I make a big batch, I pack the extras into freezer bags and freeze them for a few months. They taste just as good later when warmed up.
• Thaw: I move them to the fridge the night before serving so they thaw slowly and stay soft inside.
• Reheat: When ready to serve, I pop them in the air fryer for 10 minutes at 375 degrees F for a crispy bite, or just warm them in the microwave for a minute if I want them softer.

Frequently asked questions

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