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Pumpkin Churros with Cream Cheese Dip |

Pumpkin Churros with Cream Cheese Dip

  • Author: Laura
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


  • 3/4 cup water
  • 1/3 cup pumpkin puree
  • 1/3 cup butter
  • 1/4 tsp vanilla
  • 1 1/4 tsp pumpkin pie spice
  • 1 cup flour
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • For the dip:
  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • splash of vanilla
  • up to 1/4 cup milk


  1. Heat oil for frying in a 4-quart heavy sauce pan or deep-fat fryer to 350 degrees.
  2. 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.
  3. 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.
  4. In a bowl, combine sugar and cinnamon. While warm, toss churros in sugar/cinnamon mixture.
  5. 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.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American
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