Baked Pumpkin Churros
No oily mess or greasy smell, these delicious churros are baked instead of fried and they're just as good! Delicious autumn spiced pumpkin flavor in irresistible churro form. The perfect fall treat!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don't burn) and line top baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full rolling boil.
Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute (it should form a smooth dough that has come together well).
Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.
Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed (dough will seem runny and separated but keep mixing and it will come together!).
Repeat process with second egg and mix in vanilla.
Transfer dough to a large piping bag fitted with a large star tip (I used a Wilton 8B).
Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each.
Bake in center of preheated oven until set and golden brown, about 28 - 33 minutes.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookingclassy →Chef's Notes
*Note that recipe has been updated. I had a few readers comment that the dough was too runny so I reduced the liquid, cooked the batter and omitted the 2 minute resting period to give the eggs more of a head start, you could try just one egg and see if that is enough for you. I've made these three times with success so they should turn out perfect for you as well!
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
well, I followed the recipe- explicitly !! The dough came out -- waaayyy too soft !!!
I'm sure it would have benefited by chilling-to firm up the dough...the 3" piped churros took only 1/2 the time in the oven...buttered them and rolled in the cinnamon sugar..Delicious--althou flat shaped...
Watery dough mixture. Didn't turn out right. Followed exact recipe. Added almost 2 more cups of flour just to get it thick enough to try to hold any sort of shape at all. Piped them onto the sheets & they went flat & just about burned after taking them out 15 mins early...from the top of the oven.
Extremely disappointed bc it wasted food that I really didn't have to waste. Was trying to make a treat for neighbor kids who's mom has been in the hospital all week. Guess not. :(
Made these last year now making them again this year. My family loves these and I love that they are baked and not fried, less mess. Thanks!
Hey, how long does this delight take overall?
Wonderful! Loved these!
Did you make this recipe?
Leave a Comment