I like how quick and easy this recipe is, yet it feels so special and festive. The dough comes together fast, and frying them in small batches makes the process simple and fun. I also love how the pumpkin spice coating gives each churro bite a warm, spiced sweetness that perfectly complements the crisp texture. Whether I’m serving them fresh at a party or indulging in a cozy dessert for two, they always disappear quickly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon pumpkin spice mix 1/2 cup water 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract Oil for frying
For Coating: 1/4 cup unsalted butter, melted 1/4 cup granulated sugar 1 teaspoon pumpkin spice mix
Directions
I start by whisking together the flour, 1/4 cup sugar, baking powder, salt, and 1 teaspoon of pumpkin spice mix in a medium bowl.
In a small pot, I combine the water, melted butter, and vanilla extract, bringing it to a gentle boil over medium heat.
Once boiling, I remove the pot from the heat and quickly stir in the flour mixture until a dough forms.
After letting the dough cool slightly, I transfer it to a pastry bag fitted with a star tip or use a plastic bag with the tip cut off.
In a deep frying pan or pot, I heat about 2 inches of oil to 350°F (175°C).
I pipe small bite-sized pieces of dough directly into the oil, cutting them off with scissors or a knife. I fry them in batches for 2–3 minutes, turning occasionally until they’re golden brown all over.
Once cooked, I remove them with a slotted spoon and drain on paper towels.
In a shallow bowl, I mix together the 1/4 cup melted butter, 1/4 cup sugar, and 1 teaspoon pumpkin spice mix.
While still warm, I toss the churro bites in the spiced sugar mixture until they’re evenly coated.
Servings and Timing
This recipe makes about 4–6 servings. The prep time is 15 minutes, and the total time is 30 minutes, making it a quick and satisfying treat.
Variations
I love experimenting with these churro bites. Sometimes I add a bit of pumpkin purée to the dough for a stronger pumpkin flavor and softer texture. For a twist, I roll them in cinnamon sugar instead of pumpkin spice or drizzle them with caramel or chocolate sauce. When I want to make them even more indulgent, I serve them with a dip—cream cheese frosting, Nutella, or spiced whipped cream all pair beautifully.
Storage/Reheating
I store leftover churro bites in an airtight container at room temperature for up to 2 days. To reheat, I place them in the oven at 350°F (175°C) for about 5 minutes to regain their crispiness. I avoid microwaving them, as it makes them soft. If I plan ahead, I sometimes freeze the cooked bites and reheat them directly in the oven for a quick, sweet treat anytime.
FAQs
Can I bake these instead of frying?
Yes, I bake them at 400°F (200°C) for 10–12 minutes until golden, though they won’t be quite as crispy as fried ones.
What’s the best oil for frying?
I usually use vegetable or canola oil since they have a neutral flavor and high smoke point.
Can I make the dough ahead of time?
Yes, I can prepare the dough a few hours in advance, store it covered in the fridge, and fry when ready.
Can I add pumpkin purée to the dough?
Definitely! I replace a tablespoon or two of water with pumpkin purée for extra flavor and moisture.
What’s the best way to shape the bites?
I pipe the dough into the oil in short 1-inch lengths using a pastry bag with a star tip for classic ridges.
How do I know when the churros are done?
They’re ready when golden brown and puffed, usually after about 2–3 minutes per batch.
Can I use store-bought pumpkin spice mix?
Yes, or I mix my own using cinnamon, nutmeg, ginger, and cloves.
What can I serve with these churro bites?
I like dipping them in caramel, chocolate sauce, or cream cheese icing for an extra treat.
Can I make them dairy-free?
Yes, I substitute plant-based butter for the regular butter and it works perfectly.
How do I keep them crispy for longer?
I let them cool completely on a wire rack before storing and avoid covering them while still warm.
Conclusion
These Pumpkin Spice Churro Bites are my favorite fall indulgence—crispy on the outside, fluffy inside, and coated in that warm pumpkin spice sweetness. I love how easy they are to make yet how special they feel, especially when served fresh and warm. Whether I’m sharing them with friends or enjoying them with a cozy drink, they always bring the comforting taste of autumn to my table.
Warm, golden, and irresistibly crisp, these Pumpkin Spice Churro Bites are a cozy fall twist on the classic treat. Light and fluffy inside with a pumpkin-spiced sugar coating, they’re perfect for quick desserts, parties, or snacking with a hot drink.
Total Time:30 minutes
Yield:4–6 servings
Ingredients
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp pumpkin spice mix
1/2 cup water
2 tbsp unsalted butter, melted
1/2 tsp vanilla extract
Oil for frying
For Coating:
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 tsp pumpkin spice mix
Instructions
In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and 1 tsp pumpkin spice mix.
In a small saucepan, combine water, melted butter, and vanilla extract. Bring to a gentle boil over medium heat.
Remove from heat and quickly stir in the dry ingredients until a soft dough forms. Let cool slightly.
Transfer the dough to a pastry bag fitted with a star tip or a zip-top bag with the corner snipped.
Heat about 2 inches of oil in a deep pan or pot to 350°F (175°C).
Pipe 1-inch pieces of dough directly into the hot oil, cutting each piece with scissors. Fry for 2–3 minutes per batch, turning occasionally, until golden brown.
Remove with a slotted spoon and drain on paper towels.
In a shallow bowl, mix melted butter, 1/4 cup sugar, and 1 tsp pumpkin spice.
While still warm, toss churro bites in the spiced sugar mixture until evenly coated.
Serve warm, optionally with caramel, chocolate sauce, or cream cheese dip.
Notes
Add 1–2 tbsp pumpkin purée to the dough for extra flavor.
Use vegetable or canola oil for frying—both have a neutral flavor and high smoke point.
To bake instead of fry, bake at 400°F (200°C) for 10–12 minutes until golden.
Store leftovers in an airtight container for up to 2 days and reheat in the oven for 5 minutes to crisp.
Freeze cooked churros and reheat directly from frozen at 350°F (175°C) for 8–10 minutes.
