Brown Butter Pumpkin Churros
These Brown Butter Pumpkin Churros are soft and tender on the inside with perfectly golden, crisp exteriors. Fried to perfection and shaped like adorable pumpkins, each churro is coated in a cozy pumpkin spice cinnamon sugar mixture for the ultimate fall treat. Serve them warm with salted chocolate sauce and an easy homemade salted caramel for a decadent dessert that tastes like autumn in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: The base of the churro dough that creates structure while keeping the centers soft and fluffy.
Cinnamon: Adds warmth and spice to both the churro dough and sugar coating for that signature fall flavor.
Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, and cloves that enhances the pumpkin flavor.
Salt: Balances the sweetness and deepens the brown butter and pumpkin flavors.
Salted Butter: Browned until nutty and golden, adding rich, toasty flavor to the churros.
Water: Helps form the base of the churro dough and gives it the right consistency for piping.
Pumpkin Purée: Adds natural sweetness, color, and soft texture while keeping the churros moist.
Brown Sugar: Sweetens the dough and adds caramel-like depth that complements the pumpkin and spices.
Vanilla Bean Paste Or Extract: Adds aromatic warmth and enhances the brown butter flavor.
Eggs: Provide structure and help the churros puff up while frying for light, airy centers.
Avocado Oil: Used for frying the churros, giving a clean, crisp finish without a greasy taste. You could also use coconut oil, beef tallow, vegetable oil, canola oil, or peanut oil.
Granulated Sugar: Forms the base of the cinnamon sugar coating that adds the perfect crunch.
Heavy Cream: Creates a smooth, rich texture in the salted chocolate sauce.
Milk: Helps thin out the chocolate sauce to the perfect dipping consistency.
Chocolate Chips (Milk And Dark): Melt together for a rich, sweet-meets-bitter balance in the dipping sauce.
Maple Syrup: Sweetens the salted caramel naturally with deep, cozy fall flavor.
Almond Butter: Adds creaminess and thickness to the easy homemade salted caramel.
Avocado Oil Or Coconut Oil: Helps emulsify the caramel for a silky-smooth texture.
Salt: Brings out the flavor in both the churros and sauces, adding the perfect salty-sweet balance.
Why You’ll Love Brown Butter Pumpkin Churros:
Soft And Fluffy Centers: Each churro is tender and light on the inside while staying crisp on the outside.
Perfectly Golden Exteriors: Fried to golden perfection for that satisfying crunch in every bite.
Pumpkin-Shaped Design: Adorably festive and perfect for fall gatherings or holiday dessert tables.
Brown Butter Flavor: Adds rich, nutty depth that perfectly complements the warm spices and pumpkin.
Cinnamon Sugar Coating: A cozy, spiced finish that makes every bite sweet, fragrant, and irresistible.
Served With Two Dips: Pair with smooth salted chocolate sauce and easy homemade salted caramel for the ultimate indulgence.
Warm Fall Dessert: A cozy, comforting treat that tastes just like autumn.
Crowd-Pleasing Favorite: Perfect for parties, brunches, or cozy nights in — everyone loves churros!
Easy To Make: Simple ingredients and straightforward steps make these bakery-quality churros achievable at home.
Tips for Making Brown Butter Pumpkin Churros:
Use Freshly Browned Butter: Brown the butter until golden and nutty.
Measure Ingredients Accurately: Weigh your ingredients for consistency and the perfect churro dough texture every time.
Cook The Dough Properly: Cook the dough mixture on the stove for 1–2 minutes until it forms a smooth ball and pulls away from the sides of the pan.
Cool The Dough Slightly Before Adding Eggs: If the dough is too hot, it can cook the eggs and affect the texture.
Use A Large Star Tip For Shaping: Pipe the churro dough through a large star piping tip to create ridges that fry up crisp and hold the cinnamon sugar coating.
Form Pumpkin Shapes Carefully: Pipe the dough into pumpkin shapes on parchment paper before frying for even results.
Fry At The Right Temperature: Keep oil between 350°F–365°F for golden, crisp churros without absorbing excess oil.
Avoid Overcrowding The Pan: Fry in small batches so the temperature stays consistent and churros cook evenly.
Drain Excess Oil: Place churros on paper towels or a wire rack after frying to remove extra oil.
Coat While Warm: Toss churros in the pumpkin spice cinnamon sugar mixture immediately after frying so it sticks perfectly.
Serve With Dipping Sauces: Enjoy warm with salted chocolate sauce and homemade salted caramel for the ultimate flavor pairing.
Best Served Fresh: These churros taste best right after frying when crisp on the outside and soft in the middle.
How to Store Brown Butter Pumpkin Churros:
Room Temperature: Store leftover churros in an airtight container for up to 1 day. They’ll lose a bit of crispness but stay soft and flavorful.
Refrigerator: Keep in the fridge for up to 3 days. Reheat before serving to restore warmth and texture.
Freezer: Freeze unfried churro dough on a parchment-lined tray until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding 1–2 extra minutes to the cooking time.
Reheat In The Oven: Warm baked or fried churros in a 350°F oven for 5–8 minutes to crisp them back up.
Avoid The Microwave: Reheating in the microwave makes churros soft and chewy rather than crisp.
Store Dipping Sauces Separately: Keep salted chocolate sauce and salted caramel in airtight jars in the refrigerator for up to 1 week. Reheat gently before serving.
Best Served Fresh: For the ideal crisp exterior and soft, fluffy center, enjoy the churros warm, freshly fried, and coated in cinnamon sugar.
FAQs:
Q: Can I make the churro dough ahead of time?
A: Yes, you can make the dough up to 1 day ahead. Store it covered in the refrigerator, then bring to room temperature before piping and frying.
Q: Can I bake these churros instead of frying?
A: Yes, you can bake them at 400°F for 15–20 minutes until golden brown. While they won’t be quite as crisp, they’ll still be soft, spiced, and delicious.
Q: What oil is best for frying churros?
A: Use a neutral oil with a high smoke point, such as avocado, vegetable, or canola oil. These oils fry evenly without affecting the flavor.
Q: How do I get the pumpkin shape?
A: Use a large star piping tip and pipe small pumpkin shapes onto parchment paper before frying. You can also use a round cookie cutter as a guide for uniform shapes.
Q: Can I make the sauces ahead of time?
A: Yes, both the salted chocolate sauce and salted caramel can be made in advance. Store them in airtight jars in the fridge for up to 1 week and reheat gently before serving.
Q: How do I keep the churros crisp?
A: Drain them on a wire rack after frying and avoid stacking while warm. Reheat in the oven before serving to restore crispness.
Q: What if I don’t have a piping bag?
A: You can use a Ziplock bag with the corner cut off, though the texture will be smoother rather than ridged.
Q: Can I make these without brown butter?
A: Yes, you can use regular melted butter, but browning it adds rich, nutty flavor that makes the churros extra special.
Q: Can I freeze leftover churros?
A: Yes, freeze cooled churros in an airtight container for up to 1 month. Reheat in a 350°F oven until warm and crisp again.
Q: Are these best served warm or cold?
A: Definitely warm. The cinnamon sugar coating, soft pumpkin centers, and melted dipping sauces are best enjoyed right after frying.
Love these? Check out my other pumpkin recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter pumpkin churros. Happy baking!
