Pumpkin Churros

Ingredients & Measurements:
Dough Recipe:
1 cup water
¼ cup (64g) pumpkin puree
8 tbsp. (113g) Unsalted butter
½ tsp. (3g) salt
2 tbsp. (24g) sugar
1 ½ cups (230g) all purpose flour
4 large eggs
½ tsp. (4g) Vanilla extract

Sugar Topping:
½ cup (110g) granulated sugar
1 tsp.(2g)  Pumpkin spice
2 tsp. (4g) Cinnamon

Instructions:
Step 1: Make Dough
In a medium saucepan combine the water, butter, sugar, and salt. Cook on medium heat until the butter melts and the mixture starts to boil. Once the mixture boils, take it off the heat and add the all purpose flour all at once. Mix vigorously until the flour is mixed in then return the pot back to a medium heat to continue cooking, smoothing out the dough for about one minute. 

Remove the dough to the bowl of a stand mixer and allow to cool for 10 minutes. On low speed add the pumpkin and vanilla, mix until incorporated. With the mixer on medium add the eggs one at a time allowing the eggs to fully incorporate into the dough before adding the next. Once the eggs have been incorporated, the churro dough is ready.

Scoop the dough into a large piping bag fitted with a large open star tip.

Step 2: Fry Churros
In a deep large pan, bring about 2 inches of oil to 360 degrees f. It is important that the oil is the right temperature so using a candy thermometer is best. While the oil heats up, mix together the sugar topping. In a large plate or a shallow bowl combine the granulated sugar with the cinnamon and pumpkin spice. 

Once the oil is hot, with one hand carefully pipe the churros into the oil. Use scissors to cut the dough, continue to pipe 3-4 more churros. Do not fry too many at one time. Fry the churros, turning often with tongs, for about 4 minutes, until they are golden brown on all sides. Carefully remove the churros and place on a plate lined with paper towels. Then roll the churros around in the cinnamon and pumpkin spiced sugar until completely coated.

The churro dough will bring the temperature of the oil down, be sure to allow the oil to come back up to temp before adding the next batch.

I suggest enjoying the churros right away. As they cool they tend to soften up. 

You can store in an airtight container for up to 2 days, but they are best enjoyed the day of.