It’s officially Fall, which means the air is getting colder, the leaves are falling from the trees, and pumpkin spice is EVERYWHERE! Being a non-coffee drinker myself, I only got on the trend of pumpkin spice last year when I made some decadent Pumpkin Spice Buns for the blog. For those of you who have never heard of it, pumpkin spice is the seasoning typically used when baking a pumpkin pie. It gained popularity when coffee shops around the country started adding it to their drinks during the Fall and the Pumpkin Spice Latte was born and with it, the pumpkin spice craze.
Today I’ve added it into my favorite dessert, Churros, for an untraditional mashup that will rock your taste buds. There are many layers of delicious pumpkin spice flavor in the dough, the sugar coating, and the glaze. I hope you enjoy this sweet treat as much as I did!
Pumpkin Spice Churros
Ingredients
For the Churros:
- Vegetable oil, for frying
- 1 stick of unsalted butter
- 1 ¼ cups water
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 ¼ cups flour
- ¼ cup pumpkin puree
- ¼ teaspoon pumpkin spice
- 1 large egg
For the Pumpkin Spice Sugar:
- 2 cups sugar
- 1 tablespoon pumpkin spice
For the Pumpkin Spice Glaze:
- 1 cup powdered sugar
- ½ teaspoon pumpkin spice
- 1 tablespoon pumpkin puree
- 2 tablespoons milk/dairy-free milk/water
Instructions
- Preheat 2-3 inches of oil in a large pot to 350 degrees Fahrenheit. In a medium sized pot, heat up the butter and water until the water is simmering and the butter is melted. Add in the salt and sugar then stir to combine. Add in the flour and mix until fully incorporated. Continue mixing on a low flame for 30-45 seconds.
- Transfer the dough into a large bowl and let it cool for 5 min. Mix in the egg until it forms a homogeneous mixture. At first it will not combine but after a minute it will come together. Then add in the pumpkin puree and pumpkin spice and continue mixing until fully combined. Transfer the dough into a piping bag fitted with a star tip. In a small bowl, combine the cinnamon and sugar.
- Pipe the churros, about 4 inches long, into the hot oil and fry until golden brown. Immediately place the churros, right out of the oil, into the bowl of cinnamon sugar and fully coat.
- In a small bowl combine the powderd sugar, pumpkin spice, pumpkin puree, and milk, until fully combined. Serve the churros immediately with the Pumpkin Spice Glaze in a bowl on the side.
