Pumpkin Spiced Churros For The Win!

Finally finished with the pumpkin bakes for the month of October. I really wanted some churros and decided to add pumpkin in as a fall twist. These churros tasted so great with all of the fall spices and the pumpkin flavor really comes through. You would think I would be over pumpkin by now but I only eat it this time of year so it doesn't become an over kill. I think for November I will be posting pie recipes, so that will be fun. Look at how these churros turned out.

Pumpkin Spiced Churros

So lets get started on what you need

Churro Dough

• 2 cups water
• 3 tablespoons unsalted butter, cold is fine
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea or table salt
• 2 cups all-purpose flour
• 1 tablespoon of cinnamon
• 1 teaspoon of nutmeg
• 1 teaspoon of all spice
• 3 tablespoons of pumpkin puree
• 2 large eggs
• 1 1/2 to 2 quarts oil for frying

Churro Coating

• 2/3 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon 

First start to make the dough:

In a bowl mix flour, cinnamon, allspice, nutmeg (really any spices you'd like) together and set aside.

give your flour mix a quick whisk

Heat water, butter, sugar, vanilla, pumpkin and salt in a medium-size saucepan until simmering and butter has melted.

Don't add in this much butter by the way

time to add in the flour

Remove from heat and dump in flour all at once and stir with a wooden spoon for about one minute then remove from heat

this mixture is very thick at first

After 5 minutes add in your eggs one at a time

this mixture is very hot so let it cool for 5 minutes before adding in any eggs

You can use a hand mixer or continue to stir with a wooden spoon for a great arm workout.

ready to pipe

Transfer churros to a pastry bag or strong gallon Ziploc bag with a corner snipped off, fitted with a large closed star tip 

Add oil to Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep and heat over medium/medium-high heat to 375 degrees.

Now head right to the frying stage and pipe the churros in 6-inch or desired lengths right into the oil, snipping them off with scissors at your desired length. 

getting fried

Line a large plate with a couple layers of paper towels. 

Once churros are cooked, remove from oil and drain on towels 

Once all churros are fried, combine cinnamon and sugar in a shallow dish or bowl. Roll warm churros, one by one, in sugar to coat, spooning more cinnamon-sugar on as you do for best coverage. Tap off excess. Do not let warm churros sit in cinnamon sugar for longer than needed to coat or the sugar will get clumpy.

Don't they look so appetizing! 

The best part is tossing this in the cinnamon sugar

So good

Look at all that yummy cinnamon+sugar

There you have it, delicious Pumpkin Spiced Churros, they are easier to make than you think. 

Pumpkin Spice Doughnuts For The Win!

Okay we are in the final stretch of the pumpkin flavored bakes for the month of October. I knew I was going to do a doughnut and I settled on these, and I love using my doughnut pans that I bought from Michaels. I'm actually not a fan of pumpkin desserts, but I will tolerate a yummy baked pumpkin doughnut. I made a dozen of these pumpkin spiced doughnuts and made three different toppings for them. I also wanted the chocolate dipped one to have sprinkles so I ended up making some delicious chocolate sprinkles last night. I also made a yummy maple glaze and topped them with some toasted nuts. I finished the dozen with a simple cinnamon + sugar mixture for 1/3rd of the doughnuts.  I think they look amazing.

Pumpkin Spiced Doughnuts

Here's what you are going to need to make these

Pumpkin Spiced Doughnuts

• 2 cups  all purpose flour
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon of salt
• 1/2 teaspoon all spice
• 1 teaspoon nutmeg
• 2 teaspoon cinnamon
• 3 eggs
• 1 1/2 cups granulated sugar
• 1/2 cups vegetable oil
• 1 1/2 cups pumpkin 

Maple Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoon of maple syrup
• 2-3 tablespoons of milk

Chocolate Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons of cocoa powder
• 1 teaspoon vanilla extract
• 2-3 tablespoons of milk

Preheat your oven to 350F

Spray doughnut pans with cooking spray and set aside.

In a large bowl mix together flour, baking powder, salt and spices until combined. Set aside.

all whisked together

In a large bowl whisk together vegetable oil, sugar, eggs, and  pumpkin until combined.

Whisk in flour mixture until combined.

Add the flour mixture to the wet mixture

you'll be left with a thick batter

Place your mixture in a piping bag or ziploc bag  and fill doughnut pans with mixture. Give the pans a tap on the counter top to level out doughnut mixture.

I really love these doughnut pans

Doughnuts ready for the oven

Bake in 350F oven for 18 minutes (check doneness with a toothpick in the center of a doughnut, if it comes out clean they are done).


Let cool in pans for 5 minutes, then let the doughnuts completely cool on a wire rack.

Cooling on the racks

Ready to be glazed

Now time to get your glazes and toppings ready for your doughnuts.

This is a bowl of toasted coconut, almonds, hazelnuts and cinnamon.

For the Maple Glaze take your powdered sugar and maple syrup and give it a little whisk, mixture will be thick.

Powdered sugar + maple syrup 

Mixture will be very thick, add milk one tablespoon at a time until desired consistency is achieved.

mix in a little milk

I used about 2 1/2 tablespoons for this consistency which was great.

ready for the doughnuts.

Just repeat the steps for the chocolate. If your glaze is too thick add a tablespoon of milk, if your glaze is too runny add more powdered sugar.

So here are the doughnuts, for the cinnamon+sugar doughnuts, I just melted a little butter and brushed them on the doughnuts and then dipped them in a bowl with cinnamon and sugar (really simple right?)

Overall I'm super happy with these.

Let the glaze set before moving these.... which takes a few minutes. Also you need to place any additional toppings, like sprinkles or nuts before the glaze sets, so keep the bowls close.

close up of the delicious pumpkin spiced doughnuts

Cinnamon + Sugar Dusted Pumpkin Spiced Doughnut

Chocolate Glazed Pumpkin Doughnut with Chocolate Sprinkles

Maple Glazed Pumpkin Doughnut with Toasted Nuts

Look at how beautiful these are

I really love how the sprinkles came out

Fall Flavors

I really love how these doughnuts look. They are deliciously fall inspired. These doughnuts would look great on any fall table, and you can eat these for breakfast too.

Pumpkin Spiced Chocolate Chip Cookies For The Win!

So for October I did say that I was going to bake a pumpkin dessert every weekend for the whole month. I've been slacking on that part, I've just been baking other things. Technically I'm on track because I did bake these last week, but I need to make two more pumpkin things. Well these are really simple to make and they really taste like fall. The interior is cake like in texture and the spices are warm and inviting. 

Pumpkin Spiced Chocolate Chip Cookies

Ok let's go over what you need.

Pumpkin chocolate chip cookies

• 1/2 cup unsalted butter
• 1/4 cup white sugar
• 3/4 cup light brown sugar (lightly packed)
• 1 large egg yolk 
• 1 teaspoon vanilla
• 1/3 cup canned pumpkin NOT pumpkin pie filling
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon each ground cloves and nutmeg
• 1/4-1/2 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 1 1/2 cups  all-purpose flour
• 2/3 cup chocolate chips

First mix your white and brown sugar together

Take your stick of butter and microwave it until it is liquid.

Melted Buttttttttteeeeerrrrr!

Take your sugar mixture and whisk it into your melted butter

Add in your vanilla and egg yolk, and whisk until smooth

you can save the egg white for breakfast

Now add in your pumpkin

Whisk it all up.

Add in your spices.

Mix whatever spices you like

In a separate bowl mix together your flour, baking soda, and salt.

Mix all the dry ingredients together

 Pour your flour mixture over your wet mixture.

Keep whisking, it will be tough, just switch to a wooden spoon

 Mixture will be thick and now stir in your tummy chocolates

why are chocolate chip cookies so good?

Yeah I ate some of this dough... I'm a bad person

 Preheat your oven to 350F




Place your dough on your parchment or silicon mat lined baking tray (I refrigerated my dough for about 30 minutes)

I used a little cookie scoop to save time

 I gave these a little roll

rolled into bite sized balls

Bake for 9-12 minutes

Leave them on the tray for 2 minutes

Then let them cool on a cooling rack for about 5 minutes.

These are so good and they make your home smell wonderful too.

This is what they look like when your don't roll them in a ball

I love this plate and all the yummy chocolate

Still yummy but not as pretty, I also made these a tiny bit bigger. I think these are cool to make when you are just at home and you want a fall cookie. You also don't need any fancy kitchen gadget just a whisk and a wooden spoon.