Pumpkin Spice Churros With Caramel Dip
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup water
- 1/4 cup unsalted butter, cubed
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 2 large eggs
- Vegetable oil for frying
- For the coating: 1/2 cup granulated sugar mixed with 1 tablespoon pumpkin pie spice
- For the caramel dip: 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt
Instructions
- Step 1: Prepare the Coating and Dip: In a shallow bowl, whisk together the 1/2 cup of sugar and 1 tablespoon of pumpkin pie spice for the coating; set aside. For the caramel dip, melt butter in a small saucepan over medium heat. Stir in brown sugar and heavy cream. Whisk constantly until the sugar dissolves and the mixture bubbles. Simmer for 3 minutes, then remove from heat and stir in vanilla and salt. Set aside to cool slightly.
- Step 2: Boil the Base Mixture: In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and salt. Bring the mixture to a rolling boil over medium-high heat. Once the butter is completely melted and the mixture is boiling, reduce the heat to low.
- Step 3: Incorporate Flour and Spices: Add the flour and the 1 teaspoon of pumpkin pie spice all at once to the boiling liquid. Stir vigorously with a wooden spoon or spatula until a smooth dough ball forms and pulls away from the sides of the pan. Continue to cook and stir for about 1 minute to “cook out” the raw flour taste.
- Step 4: Add Pumpkin and Eggs: Remove the pan from the heat and let it cool for 5 minutes. Stir in the pumpkin puree until well combined. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, and thick. Transfer the dough to a large piping bag fitted with a large star tip.
- Step 5: Fry the Churros: Heat about 2 inches of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Pipe 4-inch strips of dough into the hot oil, using kitchen shears to snip the ends. Fry a few at a time for 2-3 minutes per side until they are dark golden brown and crispy. Use a slotted spoon to remove them and place them briefly on paper towels.
- Step 6: Toss and Serve: While the churros are still hot, toss them in the prepared pumpkin spice sugar mixture until evenly coated. Serve immediately while warm with the homemade caramel dip on the side.