Pumpkin Churros with Cream Cheese Dip
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Pumpkin treats paired with cream cheese are a quintessential fall favorite. They combine the rich, spiced flavors of pumpkin with the smooth, tangy sweetness of cream cheese. Today’s recipe for pumpkin churros with cream cheese dip gives this classic combination a fun twist. These pumpkin-spiced churros are crispy on the outside, tender on the inside, and infused with warm autumn spices that elevate the flavor of traditional churros.
What makes this recipe extra special is the creamy dip that accompanies the churros. The cream cheese dip adds a delicious balance to the churros, creating the perfect crispy and creamy contrast. It’s an indulgent, seasonal dessert that’s perfect for fall gatherings or a cozy night at home, offering a delightful way to enjoy the familiar flavors of pumpkin and cream cheese in a fresh, exciting way. They are a perfect fall-treat!
Ingredients to Make Pumpkin Churros with Cream Cheese Dip
- WATER
- PUMPKIN PUREE
- BUTTER
- VANILLA EXTRACT
- PUMPKIN PIE SPICE
- ALL-PURPOSE FLOUR
- SUGAR
- CINNAMON
- CREAM CHEESE
- BROWN SUGAR
- MILK
How to Make Pumpkin Churros with Cream Cheese Dip
First, you have a classic churro recipe where pumpkin replaces some of the fat in the recipe to make a pumpkin version. You use water, pumpkin, butter, pumpkin spice, and vanilla for the base of the pate choux dough.
Once that is boiling in a medium saucepan, it’s time to mix in the flour. Once that cools for 10 minutes, you mix in 3 eggs one at a time. This really is the hardest part of making the dough. You have to use some elbow grease to mix those eggs in there.
Now, you are ready to pipe the dough into some hot canola oil (or vegetable oil) and get those churros going. Now, I use a large French tip and pastry bag from my cupcake decorating tips to pipe the churros. It gives you those raised bumps that you see in a traditional churro. A large star tip is another good option.
After you cook these, you roll them in a traditional cinnamon sugar mixture. Now this is where the cream cheese comes in. Next, you made a simple dip of cream cheese, sugar, brown sugar, vanilla, and a little milk. It makes the perfect dipping sauce for these pumpkin churros. There you have it, pumpkin churros with cream cheese dip. It will be a new fall favorite.
Frequently Asked Questions
Can I make the pumpkin churro dough ahead of time?
Yes, you can prepare the pumpkin churro dough a few hours beforehand. Store it in an airtight container in the refrigerator until you’re ready to fry the churros. Just let it sit at room temperature for a few minutes before piping it into the hot oil.
Can I bake these churros instead of frying them?
Yes, you can bake the churros if you prefer a healthier option. Preheat your oven to 400°F, pipe the dough onto a lined baking sheet, and bake for about 10-12 minutes until golden brown. However, remember that baked churros may not have the same crispy texture as fried ones.
What can I do if I don’t have a piping bag for the churros?
If you don’t have a piping bag, you can use a sturdy plastic freezer bag. Simply cut off one corner of the bag to pipe the dough into the hot oil.
Can I make the cream cheese dip ahead of time?
Yes, you can make it ahead of time. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, let it sit at room temperature for a few minutes to soften for easier dipping.
How do I store leftover churros?
Leftover churros are best enjoyed fresh, but you can store them in an airtight container for up to 1 day. To reheat, place them in a preheated oven at 350°F for a few minutes to crisp them back up. Avoid microwaving, as this can make them soggy.
What can I serve with these churros besides cream cheese dip?
While the cream cheese dip is a delicious choice, you can also serve the churros with other dips, such as chocolate or caramel sauce.
FOR MORE RECIPES LIKE THIS, TRY:
Pumpkin Churros with Cream Cheese Dip
Real Mom Kitchen
Equipment
Ingredients
- ¾ cup water
- ⅓ cup pumpkin puree
- ⅓ cup butter
- ¼ tsp vanilla
- 1 ¼ tsp pumpkin pie spice
- 1 cup flour
- ½ cup sugar
- 2 tsp cinnamon
For the dip:
- 8 oz cream cheese softened
- ¼ cup sugar
- ¼ cup brown sugar
- splash of vanilla
- up to 1/4 cup milk
Instructions
- Heat oil for frying in a 4-quart heavy sauce pan or deep-fat fryer to 350 degrees.
- In a 2 qt sauce pan, combine water, pumpkin, butter, pumpkin pie spice, and vanilla. Bring mixture to a boil. Add flour all at once, stirring vigorously with a wooden spoon until dough forms a ball. Remove from heat. Cool mixture for 10 minutes. Add eggs, one at a time, stirring well after each addition.
- Spoon dough into a pastry or large resealable bag fitted with a large star or French decorating tip. Pipe 3-inch lengths of dough, 5 at a time, into hot oil. Fry for 3 to 5 minutes or until golden, turning once. Remove with a slotted spoon; drain on paper towels.
- In a bowl, combine sugar and cinnamon. While warm, toss churros in sugar/cinnamon mixture.
- To make the dip, blend the cream cheese, both sugars, and vanilla together with a hand mixture until smooth. Mix in enough milk to make a dipable consistency. Serve with warm churros. Serves 6.
Nutrition
This recipe is adapted from Hy-Vee.
