Go Back
To make delicious Pumpkin Spice Churro Bites, gather these key ingredients: - 1 cup water - 1/2 cup unsalted butter - 1 cup all-purpose flour - 1/2 teaspoon salt - 1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, and allspice) - 3 large eggs - Vegetable oil for frying - 1/2 cup granulated sugar - 1 tablespoon pumpkin spice blend (for coating) These ingredients create the perfect dough for churros. The butter adds richness, while the pumpkin spice brings warmth and flavor. While the churros are great on their own, you can enhance them with these optional ingredients: - 1/2 cup chocolate sauce for dipping This chocolate sauce adds a sweet touch that pairs well with the spices in the churros. You can swap some ingredients if needed: - Instead of unsalted butter, use coconut oil for a dairy-free version. - For a gluten-free option, use a gluten-free all-purpose flour blend. - If you want less sugar, reduce the granulated sugar or use a sugar substitute. These substitutions allow you to enjoy churros while meeting different dietary needs. To start, I grab a medium saucepan. I add one cup of water and half a cup of unsalted butter. I heat this over medium heat. I stir until the butter melts and the mix begins to simmer. Once it simmers, I take the pan off the heat. I then add one cup of all-purpose flour, half a teaspoon of salt, and one teaspoon of pumpkin spice blend. I stir hard until the dough forms and pulls away from the sides. After about five minutes, I let the dough cool. Then, I add three eggs, one at a time. I mix well after each egg until the dough is smooth and creamy. Next, I heat vegetable oil in a deep skillet or fryer. I fill it with about two inches of oil and heat it to 375°F (190°C). I transfer the dough to a piping bag. I fit it with a large star tip for nice shapes. Then, I pipe small bites, about 1-2 inches long, directly into the hot oil. I make sure not to crowd the pan. I fry the churro bites for about 2-3 minutes on each side. I want them golden brown and crispy. I use a slotted spoon to take them out and place them on paper towels to drain oil. In a shallow bowl, I mix granulated sugar with one tablespoon of pumpkin spice blend. I roll the hot churro bites in the mix until they are evenly coated. I arrange the churro bites on a plate. They taste great warm. I often serve them with chocolate sauce for dipping, which adds a nice touch. To get the best churro texture, start with the right dough. Cook the mixture until it pulls away from the pan. This means the water has fully evaporated. After adding eggs, mix well. The dough should be smooth and slightly sticky. Pipe small bites to ensure even cooking. Size matters; keep them about 1-2 inches long. Avoid overcrowding the pan when frying. This can lower the oil temperature, making your churros soggy. Don’t skip cooling the dough before adding eggs. If the dough is too hot, it can cook the eggs and ruin the texture. Also, measure the pumpkin spice blend carefully. Too much can overpower the flavor. Heat your oil to 375°F (190°C) before frying. Use a thermometer for accuracy. This temperature helps create a golden, crispy exterior. Fry for 2-3 minutes on each side. Watch closely to prevent burning. Use a slotted spoon to remove churros and let them drain on paper towels. This step keeps them crispy and not greasy. {{image_2}} You can change up the flavor of these churro bites. Think of using cinnamon sugar for a classic taste. You might also try chocolate or vanilla. For a twist, add some cayenne pepper for heat. Each option brings a new flavor that can surprise your taste buds. Fried churro bites are crispy and golden. They have that perfect crunch on the outside. Baking them gives a lighter option. To bake, shape the dough and place it on a tray. Brush them with melted butter and sprinkle sugar on top. Bake at 375°F until golden brown. Both methods are tasty, so choose what suits you best! Dipping sauces can make your churros even better. Chocolate sauce is a classic choice. It adds richness that pairs well with the spices. You could also try caramel sauce for sweetness. For a fruity twist, serve with a berry sauce. Each dip brings a new layer of flavor, making every bite special! To store leftover churro bites, let them cool first. Place them in an airtight container. They will stay fresh for two days at room temperature. For longer storage, put them in the fridge. They can last up to a week this way. For the best crispiness, reheat churro bites in the oven. Preheat your oven to 350°F (175°C). Spread the churros on a baking sheet. Heat them for about 5-7 minutes. This keeps them crunchy. Avoid using the microwave, as it can make them soggy. If you want to freeze churro bites, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer bag. They will stay good for up to two months. When ready to enjoy, reheat from frozen in the oven. To make these churro bites, start by making the dough. In a medium pot, combine 1 cup of water and 1/2 cup of unsalted butter. Heat until the butter melts, then bring it to a simmer. Next, stir in 1 cup of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin spice blend. Mix well until it forms a dough. After cooling for five minutes, add 3 large eggs one by one, mixing well each time. Heat vegetable oil in a pan to 375°F (190°C). Pipe small churro shapes into the hot oil and fry them until golden, about 2-3 minutes per side. Finally, roll them in a mix of 1/2 cup sugar and 1 tablespoon of pumpkin spice blend. Yes, you can use gluten-free flour. It works well, but it may change the texture slightly. Look for a gluten-free all-purpose blend that includes xanthan gum. This will help create the right structure for the churro bites. The taste will still be delicious and festive, perfect for fall! To reheat churro bites, use an oven. Preheat it to 350°F (175°C). Place the churros on a baking tray and heat for about 5-7 minutes. This method keeps them crispy. You can also use an air fryer at the same temperature for 3-5 minutes. Avoid microwaving, as it makes them soft and chewy. You can find pumpkin spice churro bites at local bakeries or some cafes during fall. Many supermarkets also sell them frozen. If you prefer fresh, check food trucks or fairs that offer seasonal treats. For a unique twist, make them at home with this recipe! We explored everything you need for delicious Pumpkin Spice Churro Bites. You learned about key ingredients, step-by-step instructions, and helpful tips for perfecting the recipe. Plus, you discovered fun variations and storage advice to enjoy them later. Embrace the joy of creating these treats in your kitchen. They are simple and fun to make, providing warmth and flavor for any occasion. Dive in and enjoy every bite!

Pumpkin Spice Churro Bites

Indulge in the delightful flavors of fall with these Pumpkin Spice Churro Bites! This easy recipe combines crispy, golden churros with the warm spices of pumpkin, making it perfect for any autumn gathering. Whether enjoyed on their own or dipped in chocolate sauce, they are sure to impress! Discover how to make these scrumptious treats today and bring the cozy vibes of pumpkin spice to your kitchen. Click through for the full recipe! #PumpkinSpice #ChurroBites #FallRecipes #DessertRecipes
Print Recipe Pin Recipe

Ingredients
  

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon pumpkin spice blend (cinnamon, nutmeg, ginger, and allspice)

3 large eggs

Vegetable oil for frying

1/2 cup granulated sugar

1 tablespoon pumpkin spice blend (for coating)

Optional: 1/2 cup chocolate sauce for dipping

Instructions
 

Prepare the Dough: In a medium saucepan, combine water and butter over medium heat. Stir until the butter is melted, then bring the mixture to a simmer.

    Add the Dry Ingredients: Once simmering, remove from heat and shake in the flour, salt, and 1 teaspoon of pumpkin spice blend. Stir vigorously until the mixture forms a dough that pulls away from the sides of the pan.

      Incorporate the Eggs: Allow the dough to cool for about 5 minutes. Add the eggs, one at a time, mixing well after each addition until fully incorporated and smooth.

        Heat the Oil: In a deep skillet or fryer, heat about 2 inches of vegetable oil to 375°F (190°C).

          Shape the Churro Bites: Transfer the dough to a piping bag fitted with a large star tip. Pipe small bite-sized churros (about 1-2 inches long) directly into the hot oil, being careful not to overcrowd the pan.

            Fry Until Golden: Fry the churro bites for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove them using a slotted spoon and place them on paper towels to drain excess oil.

              Coat in Sugar: In a shallow bowl, mix the granulated sugar with the remaining tablespoon of pumpkin spice blend. Roll the hot churro bites in the sugar mixture to coat evenly.

                Serve: Arrange the churro bites on a serving plate. Serve warm with optional chocolate sauce for dipping.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6