You know that dessert that disappears the second you put it down? These Pumpkin Churro Bites are it. Imagine warm, fluffy pumpkin doughnut holes rolled in crunchy cinnamon sugar, kissed with cozy fall spices. They’re like if pumpkin pie and churros had a very snackable baby. 🍂
Perfect for game days, Halloween parties, or as a “just because it’s fall” treat with your coffee. They’re bite-sized, so clearly, that means you can eat at least… five. Minimum.
Also a hit: Pumpkin Spice Latte Cupcakes and Pumpkin Chocolate Chip Cookies.
📝 Ingredients
For the bites:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
For coating:
- 1 cup granulated sugar
- 1 tbsp cinnamon
- Melted butter or neutral oil spray (optional, for sticking)
👩🍳 Instructions
1. In a large bowl, whisk together pumpkin, eggs, both sugars, milk, melted butter, and vanilla.
2. In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
3. Fold dry ingredients into wet until just combined — don’t overmix.
4. Heat a deep pot of neutral oil to 350°F (or preheat air fryer to 375°F).
5. Use a small cookie scoop or spoon to drop 1-inch rounds into hot oil. Fry 2–3 mins, flipping halfway, until golden brown and puffed.
6. Drain on paper towels briefly.
7. While still warm, toss in cinnamon sugar (brush or spray lightly with oil if needed to help it stick).
🍽️ Serving Tips
- Pile high on a cute cake stand for a rustic fall vibe 🍁
- Serve with a side of warm caramel or cream cheese dip
- Perfect in little parchment snack cones at a party
🔄 Creative Variations
- Swap pumpkin for mashed sweet potato
- Use gluten-free flour blend (1:1) for GF version
- Roll in maple sugar + cinnamon for a New England twist
🛠️ Troubleshooting
- Bites too oily? Oil might not be hot enough — use a thermometer.
- Not puffing? Check your baking powder freshness.
- Cinnamon sugar won’t stick? Toss while still warm or mist lightly with oil.
Pumpkin Churro Bites
Ingredients
For the bites:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter melted
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
For coating:
- 1 cup granulated sugar
- 1 tbsp cinnamon
- Melted butter or neutral oil spray optional, for sticking
Instructions
- In a large bowl, whisk together pumpkin, eggs, both sugars, milk, melted butter, and vanilla.
- In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Fold dry ingredients into wet until just combined — don’t overmix.
- Heat a deep pot of neutral oil to 350°F (or preheat air fryer to 375°F).
- Use a small cookie scoop or spoon to drop 1-inch rounds into hot oil. Fry 2–3 mins, flipping halfway, until golden brown and puffed.
- Drain on paper towels briefly.
- While still warm, toss in cinnamon sugar (brush or spray lightly with oil if needed to help it stick).
Notes
- For air fryer: Spray lightly with oil and air fry at 375°F for 6–8 mins, flipping halfway.
- Don’t overcrowd the fryer — work in batches for crispier bites.
- Want extra pumpkin spice? Add 1/4 tsp cloves or pumpkin pie spice.
❄️ Storage Info
- Store leftovers in an airtight container up to 2 days at room temp.
- Reheat in oven or air fryer to crisp.
- Freeze before coating; thaw and re-warm, then roll in fresh cinnamon sugar.
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