Ingredients
Scale
- 1 cup water
- 1/2 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- Oil for frying (peanut, canola, or vegetable)
- 1/2 cup granulated sugar (for cinnamon sugar)
- 2 teaspoons cinnamon (for cinnamon sugar)
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar (for dip)
- 1/4 cup light brown sugar (for dip)
- 1/4 cup milk (for dip)
- 1 tablespoon vanilla extract (for dip)
- 2 teaspoons cinnamon (for dip)
- 2–3 tablespoons pumpkin purée (to taste for dip)
Instructions
- Prepare the cream cheese dip by beating softened cream cheese, granulated sugar, brown sugar, milk, vanilla extract, cinnamon, and pumpkin puree until smooth. Set aside.
- In a small bowl, mix granulated sugar and cinnamon for the coating.
- In a large bowl, whisk together water, pumpkin puree, vegetable oil, and vanilla extract. Gradually add flour, granulated sugar, pumpkin pie spice, and salt. Mix until combined and transfer to a piping bag fitted with a closed star tip.
- Heat oil to 375°F in a deep fryer or deep skillet using a candy thermometer.
- Pipe strips of dough into the hot oil and fry until golden brown—about 2 minutes per side.
- Drain on paper towels briefly before tossing in the cinnamon sugar mixture while still warm.
- Serve alongside the cream cheese dip or drizzle with salted caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 churro (45g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg