Pumpkin Churros with Chocolate Dipping Sauce are sweet, cinnamon-sugar coated fried pastries served with a homemade warm chocolate sauce.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 407kcal
Author Sandra
Ingredients
Churros
2cupsall-purpose flour
2 1/2teaspoonsground cinnamon
1/4teaspoonground cloves
1/4teaspoonground gingerplus more for finishing
1/8teaspoonfreshly grated nutmeg
1/8teaspoonfine sea salt
3/4cuppure pumpkin puree
10tablespoonsunsalted buttercut into pieces
1/2teaspoonvanilla extract
4large eggsroom temperature
vegetable or canola oilfor frying
3/4cupgranulated sugarfor rolling
Chocolate Dipping Sauce
1cupheavy cream
8ouncesbittersweet chocolate chips
1/4teaspoonpure vanilla extract
Instructions
Churros
Stir together flour, 1 tsp cinnamon, cloves, 1/4 tsp ground ginger, nutmeg, and salt.
Bring 1 1/2 cups water, pumpkin puree, butter, and vanilla to a boil in a medium saucepan, whisking constantly.
Pour boiling pumpkin mixture into the flour mix and stir until just combined, it will be thick and doughy. Add the eggs one at a time while stirring until combined. It should be thick and smooth with no lumps.
Spoon dough into a pastry bag with a large star tip. Heat 2 inches of oil in a deep pan to 350° F on the stovetop.
Pipe dough directly into heated oil in 3-inch pieces, cutting off with scissors. Fry until golden and crispy, turning halfway, for 4-5 minutes.
Stir together sugar and remaining cinnamon in a shallow bowl. Transfer churros to a paper towel-lined sheet pan or plate and immediately toss in the sugar mixture.
Chocolate Dipping Sauce
Bring the cream to a simmer in a small saucepan. Put the chocolate chips in a medium bowl. Add the hot cream to the bowl with the chocolate and let sit for 1 minute. Then gently whisk until smooth. Stir in the vanilla extract. Keep warm until ready to use.
Serve churros immediately for best flavor with fresh chocolate dipping sauce. Enjoy!