Brown Butter Pumpkin Churros

These Brown Butter Pumpkin Churros are one of my favorite fall treats — warm, crisp on the outside, soft on the inside, and full of cozy pumpkin spice flavor. The brown butter gives them a deep, nutty richness that pairs perfectly with the sweet cinnamon-sugar coating. I love making these whenever I want something festive, comforting, and totally irresistible.

Why You’ll Love This Recipe

I love this recipe because it takes traditional churros and gives them a delicious autumn twist. The pumpkin purée makes the texture soft and moist inside, while the browned butter adds complexity and richness. They’re fun to make, even more fun to eat, and they taste just like fall. I also love dipping them into a simple chocolate sauce, caramel, or even pumpkin-spiced whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the churros:

• Unsalted butter (browned)
• Water
• Pumpkin purée (not pumpkin pie filling)
• Light brown sugar
• All-purpose flour
• Ground cinnamon
• Pumpkin pie spice
• Salt
• Eggs
• Vanilla extract
• Vegetable oil (for frying)

For the cinnamon-sugar coating:

• Granulated sugar
• Ground cinnamon

Optional: dipping sauce like chocolate ganache, dulce de leche, or whipped cream

Directions

1. I begin by browning the butter in a saucepan until golden and fragrant, then remove it from the heat and add water, pumpkin purée, and sugar.
2. I bring the mixture to a simmer, then stir in the flour, cinnamon, pumpkin pie spice, and salt all at once. I stir vigorously until a dough forms and pulls away from the sides of the pan.
3. I transfer the dough to a mixing bowl and let it cool for a few minutes.
4. I beat in the eggs one at a time, mixing well after each addition, then add the vanilla. The dough should be thick but pipeable.
5. I transfer the dough to a piping bag fitted with a large star tip.
6. I heat oil in a deep pot to 350°F (175°C), then pipe 4–6 inch strips directly into the oil, using scissors to cut the ends.
7. I fry the churros in batches until golden and crisp, about 2–3 minutes per side.
8. I drain them on paper towels, then immediately roll in the cinnamon-sugar coating while still warm.

Servings and Timing

This recipe makes about 20 churros.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Sometimes I dip one end of each churro in melted chocolate or drizzle them with a pumpkin glaze. When I want a stronger spice flavor, I increase the cinnamon and add a pinch of nutmeg or clove. I’ve also baked them at 425°F (220°C) for 12–15 minutes as a lighter version — not quite the same crunch, but still delicious.

Storage/Reheating

Churros are best eaten fresh, but I store any leftovers in an airtight container at room temperature for up to 1 day. To reheat, I place them in a 350°F oven for about 5 minutes to restore some of the crispness. I avoid microwaving, as it softens the texture.

FAQs

Can I make the dough ahead of time?

Yes, I can make the dough a few hours ahead and keep it in the fridge. I let it come to room temperature before piping and frying.

Can I bake these instead of frying?

Yes, I pipe them onto a parchment-lined baking sheet and bake at 425°F until golden, then coat them with cinnamon sugar while still warm.

What oil is best for frying churros?

I use vegetable, canola, or sunflower oil — all have high smoke points and neutral flavors.

Why is my churro dough too runny or too thick?

If it’s too runny, I may have added too much egg or pumpkin — I add flour a tablespoon at a time to adjust. If it’s too thick, a splash of milk can help loosen it.

Can I freeze churros?

Yes, I freeze the piped, uncooked dough on a tray, then transfer to a bag. I fry them straight from frozen, adding a minute or two to the cook time.

Conclusion

These Brown Butter Pumpkin Churros are one of my favorite fall desserts — crispy, golden, and full of spiced pumpkin flavor. I love how indulgent they feel while still being easy to make at home. Whether I’m serving them at a fall party, sharing with family, or just treating myself, these churros are always a warm and cozy delight.

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