Instructions

1. In a large, deep skillet or pot (cast iron is ideal), pour in 2-3 inches of canola oil. Heat the oil to 375°F (190°C).
2. Meanwhile, in a medium bowl, sift the flour and spices together set aside.
3. In a shallow bowl, stir together the 3/4 cup granulated sugar with 1 teaspoon cinnamon and a dash of cloves, ginger, and nutmeg. Set aside.
4. In a small saucepan over medium heat, bring the water, pumpkin puree, butter, brown sugar, salt, and vanilla extract to a boil. Add in the flour mixture and stir vigorously to combine. Mixture will be thick. Allow to cool slightly.
5. Using a stand mixer or an electric hand mixer, slowly beat the eggs into the dough, beating well between each addition. The mixture should look glossy and still fairly thick.
6. Scrape the dough into a pastry bag fitted with a 1M star tip. Test the oil with a small squeeze of dough. Your churro should float at the top of the oil and brown on the bottom side in about 30 seconds. Adjust the heat if necessary.
7. Pipe roughly 3 inch strips into the oil, keeping the tip of your pastry bag 1-2 inches above the oil. To break the churros off of the pastry bag, use scissors to make clean cuts right below the tip of the bag. Drain on paper towels, then toss warm churros into the granulated sugar, coating evenly.
8. Last, make your chocolate sauce. Heat the chocolate, heavy cream, and vanilla extract in a small saucepan on low heat for about 5 minutes. You’re looking for the mixture to thicken to a sauce consistency. If your mixture is still watery, add 1-2 teaspoons cornstarch to aid in thickening. Once thickened, remove from heat and stir in 1 tablespoon of butter.