Pumpkin Churros by Broma Bakery: the best churros I've ever had that just scream fall!

Guys. I think I may have come across a baking goldmine. Let’s raise our hands if we like seasonal fall desserts. Everyone? OK, great.

More. Let’s raise our hands if we like fried things. Oh, what’s that, everyone again? Thought so.

What about those that like the idea of pumpkin churros? Have you put your hand down yet? I’m guessing you haven’t.

(If you have that’s ok, I still love you. You’re just an anomaly to me) 

So here they are: Pumpkin Churros. They’re my new fave. Crunchy on the outside, with a soft and airy texture in the middle. I coined the term ‘pillowy clouds’ a while back to describe the churros at a tapas restaurant in town, and by golly these pumpkin churros are pillowy clouds if I ever tasted any.

Pumpkin Churros by Broma Bakery: the best churros I've ever had that just scream fall!

How are they different from traditional Mexican churros? Well, they have butter and eggs in them. These make them more doughy than crispy on the inside. The eggs help to rise the dough, resulting in large air pockets inside. They also have both pumpkin puree in them (duh). And instead of the traditional coating of sugar and cinnamon, these babies have the addition of ginger, nutmeg, and cloves on the inside and outside, accentuating that delicious sweet pumpkin flavor.

 

I could write more about them, but you just won’t be able to understand until you make these and pop em in your mouth. They’re just amazing.

RECIPE

Pumpkin Churros with Chocolate Dipping Sauce

Ingredients

    For the Churros

    • 3/4 cup water
    • 1/4 cup pumpkin puree
    • 6 tablespoons butter
    • 1 1/2 tablespoons brown sugar
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup flour
    • 1 teaspoon cinnamon
    • 1/8 teaspoon cloves
    • 1/8 teaspoon ginger
    • 1/8 teaspoon nutmeg
    • 4 eggs
    • 3/4 cup granulated sugar & dash of spices listed above, for coating

    For the Chocolate Sauce

    • 2 oz bittersweet chocolate, chopped
    • 1 cup heavy cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon butter

    Directions

    1. In a large, deep skillet or pot (cast iron is ideal), pour in 2-3 inches of canola oil. Heat the oil to 375°F (190°C).
    2. Meanwhile, in a medium bowl, sift the flour and spices together set aside.
    3. In a shallow bowl, stir together the ¾ cup granulated sugar with 1 teaspoon cinnamon and a dash of cloves, ginger, and nutmeg. Set aside.
    4. In a small saucepan over medium heat, bring the water, pumpkin puree, butter, brown sugar, salt, and vanilla extract to a boil. Add in the flour mixture and stir vigorously to combine. Mixture will be thick. Allow to cool slightly.
    5. Using a stand mixer or an electric hand mixer, slowly beat the eggs into the dough, beating well between each addition. The mixture should look glossy and still fairly thick.
    6. Scrape the dough into a pastry bag fitted with a 1M star tip. Test the oil with a small squeeze of dough. Your churro should float at the top of the oil and brown on the bottom side in about 30 seconds. Adjust the heat if necessary.
    7. Pipe roughly 3 inch strips into the oil, keeping the tip of your pastry bag 1-2 inches above the oil. To break the churros off of the pastry bag, use scissors to make clean cuts right below the tip of the bag. Drain on paper towels, then toss warm churros into the granulated sugar, coating evenly.
    8. Last, make your chocolate sauce. Heat the chocolate, heavy cream, and vanilla extract in a small saucepan on low heat for about 5 minutes. You're looking for the mixture to thicken to a sauce consistency. If your mixture is still watery, add 1-2 teaspoons cornstarch to aid in thickening. Once thickened, remove from heat and stir in 1 tablespoon of butter.

    by

    Recipe Notes

    Churros are best served straight out of the fryer! However, if you're saving your churros, you can simply heat them up in a 350°F oven for a few minutes until crispy again!
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    37 comments

    Reply

    BOTH HANDS AS HIGH IN THE AIR AS HUMANLY POSSIBLE! Fried + pillowy dough + pumpkin cannot possibly result in anything other than love!

    Sarah | Broma Bakery
    Reply

    It IS love. Joyous, deep-fried love.

    Reply

    I have never made churros and I’m not sure I’ve ever eaten one, either . I’m feeling that that needs to change asap! These look delicious and great photos 🙂

    Sarah | Broma Bakery
    Reply

    Thank you, Jennifer! You’re missing out. Churros are daaaaangerously good

    Reply

    Wow! These are beautiful pictures and the best pumpkin recipe I have seen hands down.

    Sarah | Broma Bakery
    Reply

    What a compliment! Let me know if you make them!

    Reply

    OMG these look insane. I adore churros – they really are food crack, aren’t they? So easy to make too. They should be illegal. Never made them with pumpkin but it sounds like a fab idea for Halloween.

    Sarah | Broma Bakery
    Reply

    Thanks, Lucy!! Yes, they are daaaangerous. They would be perfect for Halloween!

    Reply

    OMG this looks so insanely delicious!!

    Sarah | Broma Bakery
    Reply

    And it IS!! You’ve just gotta make ’em, Ami!

    Reply

    What.

    WHAT.

    WHAT?!?!?

    I always think that pumpkin _________ is combining two of my favorite things, but they aren’t. They weren’t. No, because now I know that YOU actually combined my two favorite things and just, what?! Who thinks to make pumpkin churros?! I am literally floored. Oh, and your photography is *gorgeous*.

    Sarah | Broma Bakery
    Reply

    Thaaaanks, Cheryl! I totally agree that pumpkin ___ is my fave, but in the faves hierarchy, these are at the tip top.

    Reply

    I have to tell you that when I read the title for this recipe, I was blown away: Pumpkin churros! And with tons of spices! Pinned!

    Sarah | Broma Bakery
    Reply

    Thanks for pinning, Azu!

    Reply

    Tfw I can’t even. ¯_(ツ)_/¯

    Reply

    A pumpkin churro? Brilliant! Seriously brilliant, and now I’m craving them for breakfast. Pinned!

    Sarah | Broma Bakery
    Reply

    Thanks, Kristi! I could eat them for breakfast, lunch, and dinner

    Reply

    I’ve only made churros once, and it was a resounding fail! I must try again, this time with your recipe. It seems a lot easier and the pumpkin! OH!

    Sarah | Broma Bakery
    Reply

    OH is right! You’ve GOT to try these bad boys

    Reply

    This looks amazing! The first time I tried churros was last summer, and I couldn’t believe I had gone this long without trying them!

    Sarah | Broma Bakery
    Reply

    Seriously! Once you have them once, you can’t stop thinking about them!

    Reply

    190 seems a bit to low ?…..I would expect them to absorb a ton of oil at that low a temp

    Sarah | Broma Bakery
    Reply

    My mistake! 190°C. Which is 375°F!

    Reply

    Wow, I want!!! This is such a great idea! So fun too!

    Sarah | Broma Bakery
    Reply

    Thanks Crystal! Frying is always fun 🙂

    Reply

    oh. my. goodness: i want to make these immediately. like, for breakfast RIGHT NOW.

    Sarah | Broma Bakery
    Reply

    As you should. As you should.

    Reply

    My jaw is on the floor right now…pumpkin churros?!?! These seriously look like perfection!

    Sarah | Broma Bakery
    Reply

    And they were. Thanks Lily!

    Reply

    Um…. yes. I love you right now. And I love these pumpkin churros. Would you believe I never made a churro before? That stops today (well, maybe this weekend). Pinning the heck out of this one!

    Sarah | Broma Bakery
    Reply

    Heck yeah! You’re missing out!

    Reply

    Oh my gosh!!! These pictures are amazing – and what a delicious idea!! Pinned 🙂

    Sarah | Broma Bakery
    Reply

    Thanks, Chelsea!!

    Reply

    So pretty! Pinning!

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