Ingredients
For the churros:
• ½ cup water
• 2 tbsp brown sugar
• 2 tbsp pumpkin puree (unsweetened)
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 2 tbsp vegetable oil (plus more for frying)
• ½ cup all-purpose flour
• Oil for deep frying (vegetable, canola, or peanut)
For the cinnamon cream cheese dip:
• 4 oz cream cheese, softened (or dairy-free alternative)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1–2 tbsp milk or almond milk (to thin)
Instructions
- Make the churro dough: In a saucepan, combine water, brown sugar, pumpkin puree, pumpkin pie spice, salt, and oil. Bring to a boil.
- Remove from heat. Stir in flour until a smooth, thick dough forms. Let cool 5 minutes.
- Transfer dough to a piping bag fitted with a star tip (or zip-top bag with corner snipped).
- Heat oil to 350°F (175°C) in a deep pot. Carefully pipe 4-inch strips into hot oil, cutting with scissors. Fry 2–3 minutes per side until golden. Drain on paper towels.
- Make the coating: Mix ¼ cup sugar + 1 tsp cinnamon. Roll warm churros in the mixture while still sticky.
Make the dip:
6. Beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth. Add milk 1 tsp at a time until dippable. Chill 15 minutes.
✨ Serve warm churros with the chilled dip for a perfect sweet & creamy contrast!
💡 Air fryer option: Lightly spray shaped churros with oil. Air fry at 375°F (190°C) for 8–10 mins, flipping halfway.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 15 mins , Total Time : 30 mins , Servings : 12 churros , Calories : 130 (per 3 churros + 2-tbsp dip) , Net Carbs: 16g , Fats: 7g , Protein: 2g