Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- Vegetable oil for frying
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and salt. Bring the mixture to a gentle boil over medium heat until the butter completely melts. Once boiling, reduce the heat to low and stir in the pumpkin puree and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
- Add the flour and 1 teaspoon of pumpkin pie spice to the liquid mixture all at once. Stir vigorously with a wooden spoon or a heat-resistant spatula. Continue stirring until the dough forms a ball and pulls away cleanly from the sides of the pan. Remove from heat and let the dough cool for about 5 minutes before proceeding to prevent the eggs from scrambling.
- Add the eggs one at a time to the cooled dough, beating thoroughly after each addition until the mixture is glossy and smooth. Transfer the dough into a large piping bag fitted with a large closed-star tip. In a deep skillet or pot, heat 2 inches of vegetable oil to 375°F (190°C). Pipe 4-inch strips of dough into the hot oil, cutting the ends with kitchen shears. Fry for 2-3 minutes per side until golden brown and crispy.
- While the churros are frying, whisk together the 1/2 cup sugar and 1 tablespoon pumpkin pie spice in a shallow bowl. Use a slotted spoon to remove the hot churros from the oil and drain them briefly on paper towels for about 30 seconds. While they are still warm, toss them in the sugar-spice mixture until they are evenly coated.
- In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium-low heat, whisking constantly until the sugar dissolves and the sauce thickens, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Serve the warm pumpkin spice churros immediately with the hot caramel dip on the side.
- Cook Time: 35 minutes