Baked Pumpkin Churros Recipe

If you’re a fan of fall flavors and love the idea of churros with a twist, you’re going to adore this Baked Pumpkin Churros Recipe. These churros are perfectly spiced with warm cinnamon, pumpkin pie spice, and just a touch of chili powder that adds a subtle kick, making them extra special. Plus, baking them instead of frying means less mess but all the fun flavors and texture. I absolutely love how these turn out crispy on the outside, tender on the inside, and coated in a cinnamon sugar mix that just melts in your mouth. Trust me, once you try this version, you’ll find it hard to go back to the classic fried kind!

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Ingredients You’ll Need

All the ingredients for these baked pumpkin churros come together like a dream. The blend of spices with pumpkin puree creates a flavor packed churro dough, while the simple cinnamon sugar coating adds the perfect crunch and sweetness.

• All-purpose flour: This gives your churros structure and that soft but firm texture.
• Ground cinnamon: Essential for the flavor both inside the dough and in the coating.
• Pumpkin pie spice: I love how this brings together warm notes like nutmeg and cloves without extra effort.
• Chili powder: Just a pinch adds a subtle warming heat that you’ll find surprisingly delightful.
• Salt: Balances the sweetness and spices perfectly.
• Water: Helps hydrate the flour and pumpkin mixture for the right dough consistency.
• Pumpkin puree: The star ingredient that keeps these churros moist and full of seasonal charm.
• Margarine: Adds richness to the dough; I often use butter as a substitute for extra flavor.
• Vanilla extract: A little sweetness that complements the spices flawlessly.
• Eggs: Room temperature is key here—they give the churros their structure and help with that thick pudding-like dough.
• Granulated sugar: Used in the coating so your churros get that classic sweet crunch.
• Additional cinnamon for coating: Mixed with sugar to create that iconic churro flavor.
• Margarine or butter for brushing: Helps the cinnamon sugar stick and adds an extra hint of decadence.

Variations

I love mixing things up with this baked pumpkin churros recipe depending on the occasion or mood. Feel free to personalize to your taste or dietary needs—you’ll be surprised how versatile these churros can be!

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend and still got wonderful texture, just be sure to check your blend’s instructions for hydration.
• Spice it Up or Tone it Down: If you’re not a fan of chili powder, just leave it out or swap for a pinch of ginger for a different warm note.
• Sweet Tooth Extra: Sometimes I drizzle a bit of caramel or chocolate sauce on top for a fancy dessert twist that gets rave reviews.
• Vegan Adaptation: Using vegan margarine and egg substitutes like flax eggs works well—though the texture is slightly different but still tasty.

How to Make Baked Pumpkin Churros Recipe

Step 1: Whisk Up the Dry Spices and Flour

Start by mixing your dry ingredients—flour, cinnamon, pumpkin pie spice, chili powder, and salt—in a medium bowl. It’s important to blend these spices thoroughly so every bite has that balanced flavor punch.

Step 2: Bring Pumpkin Mixture to a Boil

In a medium pot over medium-high heat, combine water, pumpkin puree, margarine, and vanilla extract. Whisk constantly as you bring it to a boil—this prevents lumps and helps everything come together nicely. When boiling, remove from heat immediately to avoid burning the mixture.

Step 3: Combine Flour Mixture and Pumpkin

Pour the flour-spice mix into the hot pumpkin mixture. Stir with a wooden spoon until just combined. Don’t overmix here as you want your dough to be just the right consistency. Let it cool for about 2 minutes to avoid cooking the eggs in the next step.

Step 4: Beat in the Eggs One by One

This part can seem tricky at first—I used to struggle getting the eggs incorporated without the dough separating. But here’s what I learned: add eggs one at a time, mixing vigorously with your wooden spoon. It might look like it’s not coming together at first, but keep stirring for about 1-2 minutes per egg until smooth. The dough should feel like a thick pudding.

Step 5: Pipe and Bake Your Churros

Preheat your oven to 400°F (205°C) and line two large baking sheets with parchment paper. Spoon the dough into a pastry bag fitted with a star tip—I like using a Wilton 1M because it gives that classic churro ridged look. Pipe 6-inch long strips directly onto the sheets. The thicker the tip, the fewer churros you’ll get, but they’ll still be delicious! Bake for 25 minutes, then turn off the oven and leave the churros inside for another 10 minutes to finish drying out without drying too much.

Step 6: Coat with Cinnamon Sugar

While the churros bake, mix together the cinnamon and granulated sugar on a large plate. When churros are warm, brush each with melted margarine or butter to help the sugar stick, then roll in the cinnamon sugar mixture. This is the part that always gets my family excited—sweet, crunchy, and ginger-spiced perfection!

How to Serve Baked Pumpkin Churros Recipe

Garnishes

For garnishes, I usually keep it simple with a dusting of extra cinnamon sugar. Sometimes I’ll add a tiny drizzle of melted dark chocolate or a sprinkle of powdered sugar for that extra wow on presentation. If you’re feeling adventurous, dipping sauces like salted caramel or pumpkin cream cheese frosting make excellent partners.

Side Dishes

I like pairing these with a big cup of spiced hot chocolate or a creamy latte to really bring out those cozy fall vibes. They’re also great alongside fresh fruit or a scoop of vanilla ice cream if you want to turn them into a dessert extravaganza.

Creative Ways to Present

For holiday parties or special occasions, I pipe these churros into smaller bite-sized pieces and serve them in little cups with different dipping sauces on the side for guests to mix and match. Serve them on a rustic wooden board lined with parchment for that homemade charming look—it never fails to impress!

Make Ahead and Storage

Storing Leftovers

I store leftover baked pumpkin churros in an airtight container at room temperature for up to 2 days. They tend to lose their crispiness but re-crisp nicely with a quick warm-up. Avoid refrigerating as it can make the dough soggy.

Freezing

I’ve successfully frozen these churros after baking and cooling fully. Just flash freeze them on a tray first, then transfer to a freezer-safe container. They store great for up to 2 months. When you want some, just reheat straight from frozen in the oven for the best texture.

Reheating

To bring back that fresh-out-of-the-oven crispness, I heat the churros in a 350°F oven for about 5-7 minutes. Microwaving is quick but softens them too much, so I usually avoid that if I can.

FAQs

Final Thoughts

This Baked Pumpkin Churros Recipe has become one of my go-to treats whenever I want something festive but fuss-free. I love that you still get the indulgent flavor and texture of churros without the mess and oil from frying. Plus, the pumpkin and warming spices make every bite feel like a little celebration of the season. Give it a try—you’ll impress your friends and family, and honestly, you might just find your new favorite autumn snack.

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