Pumpkin Spice Churros with Brown Sugar Caramel

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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.

Pumpkin Spice Churros with Brown Sugar Caramel

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.

Pumpkin Spice Churros with Brown Sugar Caramel

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 Spice Churros with Brown Sugar Caramel
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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.
Course Dessert
Keyword pumpkin spice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Churros

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.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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