Baked Pumpkin Churros

October 1, 2017

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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!

Baked Pumpkin Churros

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!

Baked Pumpkin Churros

Ingredients You’ll Need for This Recipe

  • 1/2 cup water
  • Canned pumpkin
  • Unsalted butter
  • Brown sugar
  • Salt
  • Spices including cinnamon, nutmeg, ginger, cloves
  • Vanilla
  • All-purpose flour
  • Eggs
  • Granulated sugar

Scroll below for full printable recipe.

Baked Pumpkin Churros

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.

Baked Pumpkin Churros

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

Baked Pumpkin Churros

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.

Baked Pumpkin Churros

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 :).

Baked Pumpkin Churros

More Recipes You Might Like


Baked Pumpkin Churros
3.25 from 8 votes

Baked Pumpkin Churros

No oily mess or greasy smell, these delicious churros are baked instead of fried and they're just as good! Delicious autumn spiced pumpkin flavor in irresistible churro form. The perfect fall treat!
Servings: 12
Prep20 minutes
Cook30 minutes
Ready in: 50 minutes


  • 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.


*Note that recipe has been updated. I had a few readers comment that the dough was too runny so I reduced the liquid, cooked the batter and omitted the 2 minute resting period to give the eggs more of a head start, you could try just one egg and see if that is enough for you. I've made these three times with success so they should turn out perfect for you as well!
Nutrition Facts
Baked Pumpkin Churros
Amount Per Serving
Calories 170 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 51mg17%
Sodium 63mg3%
Potassium 49mg1%
Carbohydrates 21g7%
Sugar 11g12%
Protein 2g4%
Vitamin A 1915IU38%
Vitamin C 0.4mg0%
Calcium 17mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • David Laflamme

    I found the recipe to me much to dense for a Choux. With two eggs no rise to Churro, tried three eggs little better, used four eggs and the dough turned out fluffy and light a beautiful Churro. I let dry in oven after cooked. Big hit with Nutella dipping sauce and a Mexican Chocolate dipping sauce.

  • Jeannette

    well, I followed the recipe- explicitly !! The dough came out — waaayyy too soft !!!
    I’m sure it would have benefited by chilling-to firm up the dough…the 3″ piped churros took only 1/2 the time in the oven…buttered them and rolled in the cinnamon sugar..Delicious–althou flat shaped…

    • Jaclyn

      Jaclyn Bell

      I wouldn’t recommend it because they likely wouldn’t hold there shape over a period of time.

  • BP

    Watery dough mixture. Didn’t turn out right. Followed exact recipe. Added almost 2 more cups of flour just to get it thick enough to try to hold any sort of shape at all. Piped them onto the sheets & they went flat & just about burned after taking them out 15 mins early…from the top of the oven.
    Extremely disappointed bc it wasted food that I really didn’t have to waste. Was trying to make a treat for neighbor kids who’s mom has been in the hospital all week. Guess not. :(

  • Anjali

    I made this recipe today and they are phenomenal! Thank you for posting this recipe :) I added pumpkin pie spice to the sugar-cinnamon mixture – so good! I am serving the mini-churros with a maple vanilla sauce.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you liked these Anjali! And that sauce sounds amazing!

  • Jenn

    Made these last year now making them again this year. My family loves these and I love that they are baked and not fried, less mess. Thanks!

    • Jaclyn

      Jaclyn Bell

      Sorry I forgot to add that. The prep takes about 20 minutes then they have to bake for about 30 so a little under an hour. Hope you get a chance to make them!