Pumpkin Spice Churros with Salted Maple Caramel Dip

Thanksgiving party guests will have fun dipping these sugar-dusted pumpkin spice churros in the accompanying salted maple caramel sauce.

• Preparation Time: 25 mins
• Cooking Time: 31 mins
• Total Time: 56 mins
• Calories: 707 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3 eggs
• 2 tablespoons brown sugar
• 6 tablespoons unsalted butter
• 1 teaspoon sea salt
• canola oil for frying
• 2 teaspoons pumpkin pie spice, divided
• 0.75 cup water
• 0.75 cup white sugar
• 0.5 teaspoon sea salt
• 0.25 cup heavy whipping cream
• 0.25 cup canned pumpkin puree
• 1.5 cups pure dark maple syrup
• 0.25 cup unsalted sweet cream butter

Recipe Instructions

Step 1

Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.

Step 2

Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.

Step 3

Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.

Step 4

Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.

Step 5

Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.

Step 6

Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.

Step 7

Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.

Step 8

Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.

Step 9

Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.

Step 10

Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.