Pumpkin Churros aren’t complete without a Spiced Brown Butter White Chocolate Dipping Sauce. Fall indulgence at its finest!
My pumpkin dreams are coming true one recipe at a time. If you’re not a huge pumpkin fan, I am truly sorry. I promise I will make it up to you soon, but we have got to talk about this recipe first.
When the idea for pumpkin churros popped into my head, I could hardly wait to get into the kitchen and start making them. My mouth started watering at the thought of them and all I could think was I really hope this recipe turns out to be a success. In my head it seriously sounded too good not to.
I am beyond elated to tell you that it totally worked. My taste buds and hips rejoiced… sort of ;).
Experiment adding pumpkin to a classic churro recipe turned out to be one of the best ideas I’ve had this season. Can you tell I am totally and utterly smitten? Yes? I hope you will be too!
Also, the dipping sauce. Pumpkin pie spice, brown butter, and white chocolate. Do I need to say more?
Because I couldn’t get enough of the sauce either and I already knew that I wouldn’t take a single bite without said sauce, I went ahead and drizzled it generously over the entire batch. You can definitely serve it alongside the churros, especially if you’re planning on serving these to guests. Even though this recipe is super simple to prepare, it makes for a beautiful and impressive presentation. You will rock your next dinner party!
I suggest that you test this recipe at least once for your party of 1. I hear that taste-testing is super important and believe me, you will not want to share the first batch. These bite-sized pieces have your name written all over them!
I think you know what’s the right thing to do here – run to your kitchen and experience this pumpkin explosion for yourself.
Have a super delicious Hump Day, friends!
- 1/2 cup white sugar plus 2 tablespoons
- 1 teaspoon ground cinnamon
- 1 cup water
- 1/2 cup pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons vegetable oil, plus 2 cups for frying
- 1 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, browned
- 1 cup white chocolate, chopped
- 1/2 - 3/4 teaspoon pumpkin pie spice
- In a small bowl, combine 1/2 cup sugar with the cinnamon. Set aside.
- Line a plate with paper towels and set aside as well.
- 1. Combine 2 tablespoons of sugar, water, pumpkin puree, salt, pumpkin pie spice and 2 tablespoon of oil in a saucepan. Bring mixture to a boil. Remove from heat and add flour. The dough will be dense and slightly sticky.
- 2. In a skillet, bring 2 cups of vegetable oil to a temperature of 350 degrees F. If you don't have a thermometer, test the oil by putting a small piece of dough into the hot oil first. If it sizzles and bubbles form all around the dough piece, the oil is ready. Turn the heat to medium low to maintain the temperature.
- 3. Put a star tip onto your pastry bag and fill with dough. Pipe 2-inch long pieces of dough into the hot oil, using scissors to cut off each piece. Fry 4-5 pieces at a time for 2 minutes or until golden on all sides. Transfer the fried churros onto the lined plate to get rid of excess oil. Roll each piece in the cinnamon sugar and set on a wire rack to cool completely. Repeat with the remaining dough.
- 4. In a small saucepan, brown butter until fragrant and slightly darker in color. Remove from the stove and add chocolate. Keep stirring until chocolate is completely melted and then add pumpkin pie spice. Serve in dipping bowls alongside churros.
- Churros are best enjoyed right away.