Baked Pumpkin Churros. I repeat BAKED PUMPKIN CHURROS! Could there be a better fall treat?? They perfectly sweet and spiced and just over-the-top delicious!
Churros with Autumn Pumpkin Flavor
I created both a fried churro and baked all in the same day and I couldn’t believe how close they were to each other.
But I actually liked the baked version a little better because the fried version kept coming out a little gooey in the center because of all that pumpkin, and doughy pumpkin is no good.
I mean why didn’t I make these sooner?? No frying so no oily smell and mess yet you still get an incredibly irresistible churro that everyone will love!
This baked version is crisp on the outside and perfectly tender and moist on the inside and it’s generously coated in cinnamon sugar, all just the way a churro should be.
Then add the addition of pumpkin and autumn spice and no one can resist!
Ingredients You’ll Need for This Recipe
- 1/2 cup water
- Canned pumpkin
- Unsalted butter
- Brown sugar
- Spices including cinnamon, nutmeg, ginger, cloves
- All-purpose flour
- Granulated sugar
Scroll below for full printable recipe.
How to Make Pumpkin Churros
- Preheat oven and prepare baking sheets.
- In a saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon and remaining spices.
- Cook stirring frequently until it reaches a full boil.
- Mix in flour and cook, stirring constantly, for 1 minute.
- Transfer to electric stand mixer. Add eggs and vanilla and mix until combined.
- Transfer dough to a large piping bag fitted with a large star tip.
- Pipe dough onto prepared stacked baking sheet.
- Bake in center of preheated oven until set and golden brown.
- Meanwhile in a dish whisk together granulated sugar with remaining cinnamon
- Brush warm churros lightly with melted butter then roll in cinnamon sugar.
The Mini Version
You can make them as minis or the more traditional longer version. I love both so if you want go ahead and make some of each.
- Pipe into portions about 2-inches.
- Use space on the baking sheet wisely so you don’t have to bake up two batches.
What Should I Serve with Them?
For extra decadence serve with:
- Warm hot fudge sauce
- Nutella warmed with a little milk or water
- Salted caramel sauce
Tips for These Churros
- After adding the egg mix right away. You don’t want the eggs to cook and scramble.
- Keep mixing! It will seem curdled and separated but will come together after you keep blending.
- Use a hand mixer if you don’t have stand mixer, just be sure it can handle a fairly thick batter.
- Coat with cinnamon sugar while they’re still warm so it sticks.
- Serve warm. They’re still good cold but there’s nothing quite like a warm churro.
A Must Try Fall Recipe
I have a feeling they’ll be on repeat this fall season.
Have family or friends over to share because otherwise you will finish off a lot more than you planned on. I wonder how I know :).
When creating recipes like this one self control gets hard. It’s my job to make sure it’s extra fabulous so I had to keep taste testing :).
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Baked Pumpkin Churros
- 1/2 cup (120ml) water
- 1/2 cup (126g) canned pumpkin
- 6 Tbsp (85g) unsalted butter, diced into small pieces
- 2 Tbsp (29g) packed light brown sugar
- 1/4 tsp salt
- 2 tsp ground cinnamon, divided
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp vanilla extract
- 1 cup (143g) all-purpose flour (scoop and level to measure)
- 2 large eggs*
- 1/2 cup (100g) granulated sugar
- 2 Tbsp unsalted butter, melted for brushing
- Hot fudge sauce, warmed for serving (optional)
- Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don't burn) and line top baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full rolling boil.
- Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute (it should form a smooth dough that has come together well).
- Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.
- Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed (dough will seem runny and separated but keep mixing and it will come together!).
- Repeat process with second egg and mix in vanilla.
- Transfer dough to a large piping bag fitted with a large star tip (I used a Wilton 8B).
- Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each.
- Bake in center of preheated oven until set and golden brown, about 28 - 33 minutes.
- Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 tsp cinnamon.
- While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with melted butter then immediately transfer to cinnamon sugar mixture and roll to coat (if you made the longer ones it helps to use two hands on each end so they don't break since they're warm).
- Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.