Pumpkin Churros with Caramel Dip
These churros will disappear in the blink of an eye, thanks to a flavorful pumpkin puree mixture and a touch of Marzetti Caramel Dip.
Ready In: 25 Minutes
Prep Time: 15 Minutes Cook Time: 10 Minutes
In a medium bowl, whisk together flour and pumpkin pie spice and set aside. In a medium saucepan, bring water to a simmer. Add butter, salt and pumpkin puree and stir with a wooden spoon to combine. Add flour mixture and mix until a dough forms, about 1 minute. Remove from heat. Beat in eggs one at a time with electric beaters until mixture becomes shiny and thick.
Heat about 2" of oil in a large saute pan with high sides over medium-high heat to about 350°F. Spoon dough into pastry bag fitted with large star tip. Meanwhile, combine sugar and cinnamon and spread on a large plate.
When oil is hot enough, pipe dough in 6" lengths directly into the hot oil, using a butter knife to gently separate the formed churros from the pastry bag tip. Fry churros until golden brown on all sides and cooked through, about 5 to 6 minutes.
Remove churros with a slotted spoon onto paper towel lined plates to drain.
Allow to cool slightly and roll into cinnamon sugar mix.
Serve with dip.
