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Brown Butter Pumpkin Churros

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These Brown Butter Pumpkin Churros are a festive twist on a classic treat — crisp on the outside, soft inside, and filled with warm pumpkin spice flavor, then rolled in cinnamon sugar for the ultimate fall indulgence.

Ingredients

  • For the churros:
  • 1/2 cup unsalted butter
  • 1/2 cup water
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 2 tbsp light brown sugar
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • Vegetable oil for frying
  • For the cinnamon-sugar coating:
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon
  • Optional: chocolate sauce, caramel, or whipped cream for dipping

Instructions

  1. In a saucepan, brown the butter until golden and nutty. Add water, pumpkin purée, and brown sugar. Bring to a simmer.
  2. Stir in flour, cinnamon, pumpkin pie spice, and salt. Stir vigorously until the dough forms and pulls from the sides.
  3. Transfer dough to a bowl. Let cool for 5–10 minutes.
  4. Beat in eggs one at a time, then mix in vanilla. The dough should be thick and pipeable.
  5. Transfer to a piping bag fitted with a large star tip.
  6. Heat oil to 350°F (175°C). Pipe 4–6 inch strips into the oil, cutting ends with scissors.
  7. Fry in batches, 2–3 minutes per side, until golden. Drain on paper towels.
  8. Roll warm churros in cinnamon-sugar coating. Serve with optional dipping sauces.

Notes

  • Add nutmeg or clove for extra spice.
  • Pipe and freeze churro dough to fry later.
  • Bake at 425°F for 12–15 minutes for a lighter option.
  • Reheat leftovers in the oven, not microwave, to maintain texture.
  • Drizzle with chocolate or pumpkin glaze for extra flair.

Nutrition

Find it online: https://recipesbyliza.com/brown-butter-pumpkin-churros/