Ingredients
½ cupwater
½ cupcanned pumpkin
6tbspunsalted butterdiced into small pieces
2tbsppacked light brown sugar
¼tspsalt
2tspground cinnamondivided
¼tspground nutmeg
¼tspground ginger
⅛ tspground cloves
½ tspvanilla extract
1cupall-purpose flour
2largeeggs
½ cupgranulated sugar
2tbspunsalted butter
Hot fudge sauce
Preparation
Preheat oven to 400 degrees F. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet and line top baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full rolling boil.
Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute.
Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.
Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of the bowl as needed.
Repeat process with second egg and mix in vanilla.
Transfer dough to a large piping bag fitted with a large star tip.
Pipe dough onto the prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros and cutting with scissors after piping each.
Bake in center of preheated oven until set and golden brown, about 28 – 33 minutes.
Meanwhile, in a shallow baking dish whisk together granulated sugar with the remaining cinnamon.
While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with melted butter then immediately transfer to cinnamon-sugar mixture and roll to coat.
Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired.
