Baked Pumpkin Churros


Baked Pumpkin Churros. I repeat BAKED PUMPKIN CHURROS! Could there be a better fall treat??
Baked Pumpkin Churros

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.

Baked Pumpkin Churros


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.

And what makes this version extra special? That pumpkin and autumn spice flavor of course!

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!


Baked Pumpkin Churros

And 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.

Just use space on the baking sheet wisely so you don’t have to bake up two batches.

Then if you want a little more indulgence serve them with warm hot fudge sauce or Nutella warmed with a little milk or water.

Baked Pumpkin Churros

But they are honestly so good that they really don’t need it. That pumpkin spice goodness is total bliss!

And I’m already thinking about the next time I’m going to make these.

Baked Pumpkin Churros

I have a feeling they’ll be on repeat this fall season.

Just be sure to serve them warm because that’s when they are best, just like any other churro.

Baked Pumpkin Churros

And have family or friends over to share with 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


Baked Pumpkin Churros

3.67 from 6 votes

No oily mess or greasy smell, these delicious churros are baked instead of fried and they're just as good! The perfect fall treat!

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12


  • 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
  • 1/2 cup hot fudge sauce, warmed for serving (optional)


  1. 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.

  2. 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 boil. 

  3. 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).

  4. Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.

  5. 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!).

  6. Repeat process with second egg and mix in vanilla.

  7. Transfer dough to a large piping bag fitted with a large star tip (I used a Wilton 8B). 

  8. 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. 

  9. Bake in center of preheated oven until set and golden brown, about 28 - 33 minutes. 

  10. Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 tsp cinnamon.  

  11. 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). 

  12. Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.

  13. Recipe source: Cooking Classy

    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. I've made these three times with success so they should turn out perfect for you as well!

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  • 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. October 13, 2018 at 7:07pm Reply

    • Jaclyn: I’m so happy to hear you liked these Anjali! And that sauce sounds amazing! October 13, 2018 at 11:38pm Reply

  • 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! August 30, 2018 at 11:02am Reply

    • Jaclyn: Glad you guys like them Jenn! Thanks for your review! August 30, 2018 at 7:58pm Reply

  • Naome: Hey, how long does this delight take overall? October 17, 2017 at 11:56am Reply

    • Jaclyn: 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! October 17, 2017 at 12:13pm Reply

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