If you’re anything like me, fall treats are the absolute best part of the season. That’s why I’m so excited to share this Baked Pumpkin Churros Recipe with you—it’s like the cozy warmth of pumpkin spice meets the crispy fun of churros, but baked instead of fried, making it a little lighter and totally irresistible. Trust me, once you try these, you’ll see why they’ve become one of my favorite seasonal sweets. I’ll walk you through every step, so you can get them perfect every time!
Why You’ll Love This Recipe
- Baked, Not Fried: You get all the crispy cinnamon sugar goodness with less oil and mess.
- Perfect Fall Flavors: Pumpkin pie spice and chili powder add a unique, cozy warmth to every bite.
- Simple Ingredients: You probably already have most of what you need in your pantry.
- Great for Sharing: These churros are a guaranteed crowd-pleaser for parties or family gatherings.
Ingredients You’ll Need
Every ingredient here plays a key role in creating that authentic churro texture with a pumpkin twist. Make sure to look for pure pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices.
- All-purpose flour: This creates the chewy churro base—you want the classic texture.
- Ground cinnamon: Adds that signature warm spice that churros are famous for.
- Pumpkin pie spice: A blend that takes your churros into ultra-cozy fall territory.
- Chili powder: A subtle kick that balances the sweetness; don’t worry, it’s gentle, not spicy!
- Salt: Enhances all the flavors without overpowering.
- Water: Forms the dough when mixed with flour and pumpkin.
- Pumpkin puree: Keeps these churros moist and adds natural sweetness.
- Margarine: Provides richness; I’ve found this works beautifully, but butter could work too.
- Vanilla extract: Just a splash to round out the flavors.
- Large eggs: Make sure they’re at room temperature for smoother mixing.
- Granulated sugar: For the coating to give that sweet crunch.
Variations
One of the things I love about this Baked Pumpkin Churros Recipe is how easy it is to play around with. Whether you want it dairy-free or a little spicier, you can tweak it to suit your tastes or what you have on hand.
- Dairy-Free Option: I swapped margarine for coconut oil once, and it gave the churros a subtle, tropical twist that my friends really enjoyed.
- Spice It Up: Adding a pinch more chili powder gives a nice little warmth without overpowering the pumpkin flavor—perfect if you like a bit of heat.
- Make Mini Churros: For a party, I piped smaller bites and they disappeared twice as fast! Just reduce baking time slightly.
- Chocolate Drizzle: My kids love these with melted chocolate drizzled on top—instant hit for dessert.
How to Make Baked Pumpkin Churros Recipe
Step 1: Mix Your Dry Spices and Flour
Start by whisking together the flour, ground cinnamon, pumpkin pie spice, chili powder, and salt in a medium bowl. This blend of spices is what makes these churros so special, so I always mix it well to evenly distribute every flavor note throughout the dough.
Step 2: Heat the Pumpkin Mixture
In a pot over medium-high heat, combine the water, pumpkin puree, margarine, and vanilla extract. Stir constantly until it comes to a boil, then immediately remove it from the heat. This hot liquid combo is what’ll help cook the flour and start forming that dough consistency.
Step 3: Combine Flour Mixture and Pumpkin Base
Pour the dry flour-spice mix into the hot pumpkin mixture. Stir it vigorously with a wooden spoon until just combined. I let mine rest for about 2 minutes so it cools down a bit—this helps when you add the eggs next.
Step 4: Add Eggs One at a Time
This is where you might feel like the eggs aren’t mixing in well, but keep stirring! Add each egg separately, mixing hard for 1 to 2 minutes until fully incorporated before adding the next. After the last egg, your dough should be smooth and thick—like a really dense pudding. That texture is the key to churros that hold their shape while baking.
Step 5: Pipe and Bake
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Fill a pastry bag fitted with a 1M star tip with the dough—the ridges from the tip really help the cinnamon sugar stick later. Pipe 6-inch strips on the sheets, leaving space between each. Bake for 25 minutes, then turn off the oven and let the churros sit inside for another 10 minutes. This slow finishing step keeps them perfectly crisp outside but tender inside.
Step 6: Coat Your Churros
While they bake, mix melted margarine with cinnamon and sugar on a plate. Once the churros come out and have cooled just enough to handle, brush them with the margarine and roll them in the cinnamon sugar. This step is my favorite—it’s the classic churro finish and makes each bite addictive!
Pro Tips for Making Baked Pumpkin Churros Recipe
- Room Temperature Eggs: I learned that warming eggs slightly helps them blend effortlessly into the dough, keeping it smooth.
- Don’t Skip the Rest: Letting the dough cool for a couple of minutes before adding eggs prevents scrambling.
- Star Tip Size Matters: I’ve found that a standard 1M tip gives the perfect churro width; bigger tips will mean fewer but chunkier churros.
- Use Parchment Paper: This is a lifesaver for cleanup and prevents sticking—trust me, no one wants broken churros!
How to Serve Baked Pumpkin Churros Recipe
Garnishes
I keep it simple with a generous coating of cinnamon sugar, but sometimes I add a light dusting of powdered sugar or even a drizzle of caramel sauce. One time, I even sprinkled crushed toasted pecans on top for a bit of crunch – loved how that texture played off the soft inside.
Side Dishes
These churros go perfectly with a cup of spiced hot chocolate or a creamy coffee latte. If you’re serving them for an event, I like to add fresh fruit like sliced apples or pears on the side to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve arranged these churros in little cones lined with parchment paper, tied with a festive ribbon—cute and practical for guests to grab on the go! Also, serving them alongside small bowls of chocolate and caramel dips always gets raves.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container at room temperature for up to 2 days. They stay surprisingly crisp if you make sure they’re completely cool before sealing the container.
Freezing
I’ve frozen these churros before by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer bag. This keeps them from sticking together and works well up to 3 months. Just thaw before reheating.
Reheating
The best way I’ve found to reheat these is in a toaster oven or regular oven at 350°F for about 5-7 minutes. This crisps them back up without drying them out like a microwave would.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work, but you’ll want to roast and puree it first, making sure it’s smooth and not watery. Keep an eye on moisture levels because fresh pumpkin tends to be wetter than canned puree, which might affect your dough consistency.
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Why are the churros baked and not fried in this recipe?
This recipe uses baking to cut down on oil and mess while still delivering that satisfying crispy texture. Baking also makes it easier to prepare a larger batch without standing over hot oil, which is especially great for busy weeknights or feeding a crowd.
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What if my dough feels too runny or too stiff?
If your dough seems runny, it might need a bit more flour to hold its shape; if it’s too stiff, a splash of water can help smooth it out. Remember, the final dough should resemble thick pudding—smooth but firm enough to pipe.
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Can I prepare the dough in advance?
It’s best to bake the churros shortly after preparing the dough to ensure the best texture. However, you can make the dough up to a few hours ahead if tightly covered and refrigerated, then bring to room temperature before piping and baking.
Final Thoughts
This Baked Pumpkin Churros Recipe has quickly become a go-to for me during the cooler months because it brings together the best of fall flavors in an easy, mess-free way. Every time I make them, friends and family ask for the recipe, and I just love how simple it is to get that perfect crispy exterior with a fluffy, pumpkin-spiced inside. If you want a seasonal treat that’s both unique and comforting, give this recipe a try—you won’t regret it, and I promise it will become one of your favorites too!
Print
Baked Pumpkin Churros Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 36 churros
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Pumpkin Churros offer a delightful twist on the classic fried treat by incorporating pumpkin puree and warm spices, then baking them to a crisp perfection. Coated in a cinnamon-sugar mixture, these churros are a perfect fall-inspired dessert that’s lighter yet full of flavor.
Ingredients
For the churros
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1 1/3 cups water
- 3/4 cup pumpkin puree
- 1/2 cup margarine, cut into pieces (about 8 tablespoons)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
For the coating
- 1 1/2 tablespoons margarine or butter, melted
- 1 teaspoon ground cinnamon
- 2/3 cup granulated sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground cinnamon, pumpkin pie spice, chili powder, and salt, mixing thoroughly to ensure the spices are evenly distributed.
- Prepare Pumpkin Mixture: Heat water, pumpkin puree, margarine, and vanilla extract in a medium pot over medium-high heat. Bring the mixture to a boil while whisking constantly, then remove from heat immediately to prevent overcooking.
- Combine Flour with Pumpkin Mixture: Pour the dry flour and spice mixture into the hot pumpkin mixture and stir vigorously with a wooden spoon until just combined. Allow the dough to cool for approximately 2 minutes.
- Incorporate Eggs: Add eggs one at a time to the dough, vigorously mixing each one in with the wooden spoon until fully incorporated. Although the eggs may seem difficult to mix in initially, continue mixing for about 1 to 2 minutes per egg until the dough becomes smooth and pudding-like in consistency.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 400°F (204°C). Line two large baking sheets with parchment paper for easy release and cleanup.
- Pipe Churro Dough: Transfer the dough into a pastry bag fitted with a Wilton 1M star tip (or similar). Pipe 6-inch lines of dough onto the parchment-lined sheets, leaving space between each churro.
- Bake Churros: Place the baking sheets in the preheated oven and bake for 25 minutes. Then turn the oven off and leave the churros inside for an additional 10 minutes to dry out and crisp up.
- Prepare Cinnamon Sugar Coating: While the churros bake, mix the ground cinnamon and granulated sugar on a large plate until combined. Set aside.
- Coat Churros: Once baked, brush churros with melted margarine using a pastry brush. Roll each churro in the cinnamon sugar mixture until evenly coated.
Notes
- Nutritional information is calculated based on making 36 churros using a Wilton 1M star tip; using a different tip size will affect the yield and possibly nutritional values.
- To store, keep churros in an airtight container at room temperature for up to 2 days; reheat in the oven to restore crispness.
- For a dairy-free version, use margarine or butter substitutes accordingly.
Nutrition
- Serving Size: 1 churro
- Calories: 120
- Sugar: 6g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
