Golden Brown Butter Pumpkin Churros
Golden Brown Butter Pumpkin Churros
Ingredients
For the Brown Butter Pumpkin Churros
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1/4 cup light brown sugar, packed
- 1 tablespoon molasses
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Salted Chocolate Sauce
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Easy Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cubed, room temperature
- 1/4 teaspoon sea salt
Instructions
- 1
Prepare the churro dough: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 2
Add water, pumpkin puree, light brown sugar, and molasses to the browned butter. Bring the mixture to a rolling boil, stirring constantly until the sugar is dissolved and the ingredients are well combined.
⏱️ 3 min
- 3
Remove the saucepan from the heat. Add the all-purpose flour all at once and mix vigorously with a wooden spoon or spatula until a thick dough forms and pulls away from the sides of the pan. Continue to stir for about 1 minute to cook off some of the moisture.
⏱️ 2 min
- 4
Transfer the dough to a large bowl and let it cool for 10-15 minutes, or until it's warm but not hot to the touch. This prevents the eggs from scrambling.
⏱️ 15 min
- 5
Using a hand mixer on medium speed, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look curdled at first but will come together to form a smooth, thick, and pipeable consistency.
⏱️ 5 min
- 6
Prepare the cinnamon sugar coating: In a shallow dish, combine the granulated sugar and ground cinnamon. Set aside.
⏱️ 2 min
- 7
Prepare for frying: Cut several 3x3 inch squares of parchment paper. Fill a large piping bag fitted with a large open star tip (such as an Ateco 826 or 827) with the churro dough.
⏱️ 5 min
- 8
Pipe the churros: Pipe small spiral shapes onto each parchment square, creating a small 'stem' at the top to resemble miniature pumpkins. Aim for about 1 1/2 to 2 inches in diameter.
⏱️ 10 min
- 9
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat over medium-high heat until a deep-fry thermometer reads 350°F. Do not overcrowd the pot.
⏱️ 10 min•🌡️ 350
- 10
Fry the churros: Carefully lower 2-3 churros (still on their parchment squares) into the hot oil. After about 30 seconds to 1 minute, the churros will firm up and detach from the parchment paper. Use tongs to remove the parchment paper from the oil.
⏱️ 5 min•🌡️ 350
- 11
Continue frying the churros, turning occasionally, for 3-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 350
- 12
Coat the churros: While still warm, toss the fried churros generously in the prepared cinnamon sugar mixture. Repeat steps 10-12 with the remaining churro dough.
⏱️ 5 min
- 13
Prepare the Salted Chocolate Sauce: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, butter, vanilla extract, and sea salt. Let sit for 2-3 minutes, then whisk until smooth and glossy.
⏱️ 5 min
- 14
Prepare the Easy Salted Caramel: In a medium saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and the mixture turns a deep amber color, about 5-8 minutes. Swirl the pan gently if needed to ensure even cooking.
⏱️ 8 min
- 15
Remove the caramel from heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Add the cubed butter and sea salt, whisking until smooth. Let cool slightly before serving.
⏱️ 5 min
- 16
Serve the warm Golden Brown Butter Pumpkin Churros immediately with the salted chocolate sauce and easy salted caramel for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Brown Butter Pumpkin Churros
Ingredients
For the Brown Butter Pumpkin Churros
- 1/2 cup unsalted butter
- 1/2 cup water
- 1/2 cup pumpkin puree
- 1/4 cup light brown sugar, packed
- 1 tablespoon molasses
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Salted Chocolate Sauce
- 1/2 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Easy Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cubed, room temperature
- 1/4 teaspoon sea salt
Instructions
- 1
Prepare the churro dough: In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 2
Add water, pumpkin puree, light brown sugar, and molasses to the browned butter. Bring the mixture to a rolling boil, stirring constantly until the sugar is dissolved and the ingredients are well combined.
⏱️ 3 min - 3
Remove the saucepan from the heat. Add the all-purpose flour all at once and mix vigorously with a wooden spoon or spatula until a thick dough forms and pulls away from the sides of the pan. Continue to stir for about 1 minute to cook off some of the moisture.
⏱️ 2 min - 4
Transfer the dough to a large bowl and let it cool for 10-15 minutes, or until it's warm but not hot to the touch. This prevents the eggs from scrambling.
⏱️ 15 min - 5
Using a hand mixer on medium speed, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look curdled at first but will come together to form a smooth, thick, and pipeable consistency.
⏱️ 5 min - 6
Prepare the cinnamon sugar coating: In a shallow dish, combine the granulated sugar and ground cinnamon. Set aside.
⏱️ 2 min - 7
Prepare for frying: Cut several 3x3 inch squares of parchment paper. Fill a large piping bag fitted with a large open star tip (such as an Ateco 826 or 827) with the churro dough.
⏱️ 5 min - 8
Pipe the churros: Pipe small spiral shapes onto each parchment square, creating a small 'stem' at the top to resemble miniature pumpkins. Aim for about 1 1/2 to 2 inches in diameter.
⏱️ 10 min - 9
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat over medium-high heat until a deep-fry thermometer reads 350°F. Do not overcrowd the pot.
⏱️ 10 min•🌡️ 350 - 10
Fry the churros: Carefully lower 2-3 churros (still on their parchment squares) into the hot oil. After about 30 seconds to 1 minute, the churros will firm up and detach from the parchment paper. Use tongs to remove the parchment paper from the oil.
⏱️ 5 min•🌡️ 350 - 11
Continue frying the churros, turning occasionally, for 3-5 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
⏱️ 5 min•🌡️ 350 - 12
Coat the churros: While still warm, toss the fried churros generously in the prepared cinnamon sugar mixture. Repeat steps 10-12 with the remaining churro dough.
⏱️ 5 min - 13
Prepare the Salted Chocolate Sauce: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, butter, vanilla extract, and sea salt. Let sit for 2-3 minutes, then whisk until smooth and glossy.
⏱️ 5 min - 14
Prepare the Easy Salted Caramel: In a medium saucepan, combine the granulated sugar and water. Cook over medium-high heat without stirring until the sugar dissolves and the mixture turns a deep amber color, about 5-8 minutes. Swirl the pan gently if needed to ensure even cooking.
⏱️ 8 min - 15
Remove the caramel from heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble vigorously). Add the cubed butter and sea salt, whisking until smooth. Let cool slightly before serving.
⏱️ 5 min - 16
Serve the warm Golden Brown Butter Pumpkin Churros immediately with the salted chocolate sauce and easy salted caramel for dipping.
⏱️ 1 min