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

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1 tsp pumpkin spice mix

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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.

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.