Pumpkin Spice Churros

October 7, 2017
Created by Harmons Chef
35 minutes
Serves 36
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/8 tsp ground coriander
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cardamom
  • 1/2 tsp salt
  • 6 Tbsp butter
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 cup water
  • 4 large eggs
  • 4 oz peanut, canola, or vegetable oil for frying
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/8 tsp coriander, ground
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cardamom

In a cast iron skillet, heat oil until it reaches 375°.

In a medium bowl, blend together sugar and second set of spices, set aside.

In another medium bowl, whisk together flour, spices, and salt, set aside.

In a medium saucepan, melt together butter, pumpkin, water, and vanilla. Once mixture comes to a boil, dump in the flour mixture all at once. Stir to combine until mixture pulls away from the sides of the pan. Turn off heat and set aside. In the bowl of a stand mixer, place hot dough and turn mixer on medium speed. This will allow the dough to steam off the excess heat. Once you can touch the dough without it being too hot to touch, you can add in the eggs. Add eggs in one at a time, beating between additions. The dough will break into clumps, this is normal. Keep beating until dough becomes smooth and gooey.

Place large star tip in a large piping bag. Spray the inside of the bag with pan spray. Fill with batter.

Squeeze 3” pieces into the hot oil using a butter knife to cut each churro as it comes out of the piping bag. You will need to work in batches so as not to overcrowd the oil.

Make sure oil comes back up to 375° between batches.

Set hot churros on a cooling rack on a sheet pan and allow oil to drip off. Then while still warm, toss churros in the seasoned sugar.