Whew! I don’t know about you, but my kitchen smells like a carnival! I guess not everyone is busy prepping Chanukah posts, and will wait for the Fry Fest until it’s actually Chanukah. When I began to think about what Chanukah recipes I should put together, the very first thing that came to mind was churros, and we have a lot of extra pumpkin, and the two make a great pair. So, that’s how we got to pumpkin churros, and I’m pretty happy with the outcome.
I don’t know when I was first introduced to churros, but growing up in California, churros were a way of life. When I went to college, it seemed that the only place to get a churro was Disneyland, and I haven’t found a churro to taste in North Carolina. When I made these pumpkin churros, the smells, crunch and taste felt a bit like going home, and also felt like I was adding at least 7 pounds to my body.
The important thing to know about these pumpkin churros is that they are only good right out of the fryer. It’s kind of like french fries. After 10 minutes they go limp. But that fresh from the fryer crunch? Oh heavens to Betsy. So amazing! Oh, and on the side there is a truly decadent spiced cream cheese thing happening, and that could probably taste delicious on anything.
Need a SouthWest flavor added to your holiday season? Pin the pic below!
- 1 cup water
- 1/2 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 quart oil for frying
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 3 tablespoons pumpkin purée
- In a large bowl, whisk together water, pumpkin puree, vegetable oil and vanilla. Add in flour, sugar, cinnamon, nutmeg, ground cloves, ground ginger and salt. Use a wooden spoon or spatula to fold in the dry ingredients, until well combined. Cover bowl and place in refrigerator for 30-60 minutes.
- While the churro batter is chilling, heat oil for frying in deep-fryer or deep skillet to 375°F.
- In a stand mixer, beat cream cheese, granulated sugar, brown sugar, milk, vanilla extract, cinnamon and pumpkin purée until smooth. Set aside.
- In a small bowl, toss together 1/2 cup granulated sugar and 2 teaspoons cinnamon. Set aside.
- Once the churro batter has chilled, pipe a 4-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. F
- ry the churros, turning them once, until golden brown, about 2 minutes per side.
- Transfer the cooked churros to a plate lined with paper towels to drain for 1 minute. Then quickly toss in cinnamon sugar mixture.
- Serve hot with cream cheese dip on the side.