Pumpkin Spiced Churros with Brown Sugar Caramel
This pumpkin spiced churro recipe is easy and perfect for fall. The caramel is a perfect accompaniment to the warm pumpkin spices.
Churros Cooking Tips:
I use 1M star tip to make these churros. You can use the #21 star tip to make them too.
This recipe doesn’t double well. Doubling the ingredients has churros too much moisture from the eggs.
Make sure you have a star tip to get the signature churro look. The grooves that the star tip makes helps the spiced sugar coat it.
Mexican vanilla has a more floral flavor than traditional vanilla extract. You can find it in the Mexican section of your grocery store at your local Latin grocery store.
You only need a shallow amount of oil to fry the churros in. ½ cup – 1 cup should be plenty if you use a large skillet.
Can you make ahead?
Fridge: Pumpkin Spiced Churros: Batter can be made 8 hours before using.
Brown Sugar Caramel: It can be made a day or two in advance. After it cools off, place in an airtight container in the fridge for 30 days.
Reheating: Pumpkin Spiced Churros: Microwave for 15 seconds 3-4 at a time.
Brown Sugar Caramel:Reheat in the microwave for 15 seconds. Depends on how much you’re reheating.
Recipe Video:
Substitution Options:
You can use ¼ cup cocoa for a chocolate pumpkin spice churro.
If you do not want to use caramel. Serve with ice cream or whipped cream.
Common One to One Substitutions:
Light Brown Sugar = Dark Brown Sugar
Mexican Vanilla Extract = Vanilla Extract
Gluten Free Flour = All Purpose Flour
All-Purpose Flour = Unbleached All Purpose Flour
Salted Butter (omit any salt in recipe if you use) = Unsalted Butter
Granulated Sugar = Cane Sugar
what to serve with Pumpkin Spiced Churros and Brown Sugar caramel?
Meal Ideas:
Recipe:
Pumpkin Spiced Churros with Brown Sugar Caramel
Ingredients
Brown Sugar Caramel:
- 1 ½ cup dark brown sugar
- 1 cup heavy cream
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter cut into tablespoons
- 1 teaspoon vanilla extract
Spiced Sugar:
- ½ cup cane sugar
- 1 teaspoon pumpkin spice
- 1/8 teaspoon kosher salt
Pumpkin Spice Churros:
- 1 cup water
- ½ cup cane sugar
- ¼ teaspoon kosher salt
- 2 ounces ½ stick unsalted butter
- ¾ cup unbleached all-purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon cinnamon
- 1 large egg beaten
- ½ teaspoon vanilla extract
- canola oil frying
Instructions
- To make the caramel: Add brown sugar, heavy cream, and salt to a saucepot over high heat and cook for 5 minutes, until it thickens. Turn off heat, stir in the butter and vanilla, until butter is melted. Cool for 1 minute, pour in a jar.
- To make spiced sugar: Mix sugar, pumpkin spice, and salt in a shallow pan.
- To make churros: In a pot over medium heat, combine water, sugar, salt, and butter and bring the mixture to a boil. In a bowl mix flour, pumpkin spice, and cinnamon together. Add flour mix and remove the pan from heat. Stir with a wooden spoon until the mixture forms into a ball of dough. Cool for 5 minutes. Add the egg and vanilla and mix until the batter is smooth. Transfer batter into a pastry bag with a star tip.
- Turn on heat to medium-high in a large skillet filled halfway with oil, heat to 350 degrees. Once hot, pipe churros the length of the skillet, about 5-6 inches, cutting off with clean scissors. Fry churros 2 minutes per side, until golden brown. Drain on a paper towel-lined baking sheet for 1 minute before rolling in spiced sugar. Serve warm with caramel.
