This post may contain Affiliate Links. Please see my Disclaimer for more details.
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:
These pumpkin spiced churros are the perfect fall treat. The combination of warm spices and gooey caramel is irresistible. And they’re so easy to make! I hope you enjoy them as much as we do. If you make them, be sure to leave me a 5-star rating below. Happy cooking!
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above.
Tag me @kennethtemple_ on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below.
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.
