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.

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Pumpkin Churros with Chocolate Dipping Sauce

  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
Scale

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

Instructions

  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 3/4 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.

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!

 

37 comments

Avatar
Nora @ Savory Nothings
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
Sarah | Broma Bakery
Reply

It IS love. Joyous, deep-fried love.

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Jennifer @ Seasons and Suppers
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
Sarah | Broma Bakery
Reply

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

Avatar
fareseason
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

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Lucy Parissi
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
Sarah | Broma Bakery
Reply

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

Avatar
ami@naivecookcooks
Reply

OMG this looks so insanely delicious!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

Avatar
Cheryl
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
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.

Avatar
Azu
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
Sarah | Broma Bakery
Reply

Thanks for pinning, Azu!

Avatar
Jennifer
Reply

Tfw I can’t even. ¯_(ツ)_/¯

Avatar
Kristi @ Inspiration Kitchen
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

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

Avatar
Jess
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
Sarah | Broma Bakery
Reply

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

Avatar
ATasteOfMadness
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
Sarah | Broma Bakery
Reply

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

Avatar
Unklvictor
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
Sarah | Broma Bakery
Reply

My mistake! 190°C. Which is 375°F!

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Crystal | Apples & Sparkle
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks Crystal! Frying is always fun 🙂

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shannon
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

As you should. As you should.

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Lily @ Life, Love, and Cupcakes
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

And they were. Thanks Lily!

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Amanda @ Cookie Named Desire
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
Sarah | Broma Bakery
Reply

Heck yeah! You’re missing out!

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Chelsea @chelseasmessyapron
Reply

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

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thanks, Chelsea!!

Avatar
Rebecca
Reply

So pretty! Pinning!

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