Cold light, warm mugs, and a sweet scent of spice drifting through the kitchen: the season calls for something soothing.
Across Britain, home cooks are turning surplus squash and pumpkin into soft, golden churros you can dip, dunk and share. The method is quick, the cost is modest, and the result fits a 4pm slump better than another coffee run.
Why pumpkin-spice churros are the cosy 4pm pick-me-up
These churros borrow lightly from choux technique, add real pumpkin for tenderness, and lean on cinnamon and nutmeg for depth. They fry to a delicate shell that shatters, then give way to a plush centre. A final roll in spiced icing sugar seals the deal. Pair them with thick hot chocolate and you have a small ritual that feels generous without straining the budget.
Real pumpkin changes the texture: less hollow crunch, more soft-centred comfort, with a crisp edge that holds its own in hot chocolate.
The flavour profile: gentle spice, real warmth
Cinnamon sets the tone, nutmeg rounds it, and vanilla sweetens the finish. You can nudge the profile towards cardamom, star anise or a pinch of ginger if you fancy a bolder line. Freshly ground or recently opened spices make a noticeable difference, especially when the ingredient list stays short.
The method in brief
Think of this as a swift, stove-top dough enriched with pumpkin purée. You pipe it into hot oil, cook until golden, then coat while warm. Meanwhile, a simple hot chocolate thickens on the hob for dipping.
- Drain pumpkin well. Steam or simmer chunks until tender, blend smooth, then press through a fine sieve or a clean cloth to remove excess water.
- Bring water, a knob of butter, caster sugar, vanilla sugar, salt and ground spices to a gentle boil.
- Stir in plain flour and cornflour in one go, then cook briefly to dry the dough.
- Beat in the cooled pumpkin purée, then add two eggs, one by one, until glossy and pipeable.
- Pipe 10–12 cm lengths into 170°C oil, turning once for an even colour. Don’t overcrowd the pan.
- Drain on kitchen paper and coat immediately in icing sugar scented with a pinch of cinnamon.
- For the hot chocolate: warm whole milk with a spoon of cream, melt in dark chocolate and whisk until smooth and thick.
Target 170°C oil and 10–12 cm lengths. Coat in spiced icing sugar the moment they leave the pan for perfect cling.
Hot oil safety, made practical
Use a deep, heavy pot and measure heat with a thermometer. Keep a lid nearby, fry in small batches, and never leave the pan unattended. If the oil smokes, take it off the heat to recover. Children can help with coating and dipping, not with frying.
Costs, timings and yield
Most cupboards already hold the basics. Pumpkin or squash supplies the moisture, colour and subtle sweetness. Here is a snapshot to plan your batch.
| Estimated ingredient cost (UK) | About £3–£4 for 4–6 servings |
| Active prep time | 20 minutes |
| Frying time | 10–15 minutes, in batches |
| Oil temperature | 170°C |
| Recommended pumpkin | 200 g cooked, well-drained purée |
Getting the texture right
Water is the enemy of crispness. Spend an extra minute draining the purée until spoon marks hold. When you cook the flour into the hot liquid, give the pan a brief stir over low heat to dry the dough; it should pull away from the sides. Add eggs gradually, stopping when the mixture drops from the spoon in a thick ribbon. If it seems too loose, a teaspoon of cornflour can tighten it without toughening the crumb.
Choosing sugars and coatings
Icing sugar clings evenly and forms a fine, sweet jacket. A mix of icing sugar and light brown sugar adds caramel notes, while a dusting of cocoa brings a bitter edge that pairs well with orange zest. For a festive twist, a pinch of mixed spice in the coating works nicely.
Serving ideas beyond hot chocolate
Thick drinking chocolate gives you the obvious dunk, but vary the plate for contrast and freshness. Acidic red berry coulis cuts through richness. Salted caramel amplifies warmth. Orange-scented ganache brings a citrus lift. For fruit, softly poached pears or quick sautéed apples make a seasonal, not-too-sweet partner. A little whipped cream on the side balances the heat of the mug.
- Salty-sweet: warm salted caramel with toasted hazelnuts.
- Fresh and sharp: raspberry coulis with a splash of lemon.
- Citrus lift: dark chocolate sauce with grated orange zest.
Variations and swaps
Gluten-free and lighter options
Use a blend of rice flour and ground almonds in place of wheat flour, with cornflour for structure. Aim for a 2:1 ratio of rice flour to ground almonds, and add a pinch more cornflour if the dough feels slack. To reduce sugar, swap half the caster sugar for clear acacia honey; it sweetens gently and browns well. You can trim the butter slightly without losing tenderness thanks to the moisture in pumpkin.
Chocolate-studded and marbled doughs
Fold dark chocolate chips into the finished dough for pockets that soften as they fry. Or divide the dough, mix cocoa into one half, and pipe both together for a marbled look. These tweaks raise the indulgence without complicating the process.
Pumpkin choices, storage and reheating
Dense-fleshed squash such as Crown Prince, butternut or culinary pie pumpkins give the best result. Carving pumpkins tend to be watery and pale. If your purée looks loose, let it drain for 20–30 minutes or stir it over low heat to thicken gently.
Fried churros taste best warm. If you have leftovers, cool them, store in an airtight tin for a day, then refresh in a 180°C oven for 5–7 minutes. Recoat with a little icing sugar after warming. The dough itself does not hold in the fridge; make and fry on the same day.
Air fryer or oven?
An air fryer gives a lighter finish. Pipe onto a lined basket, brush with a thin film of neutral oil, and cook at 190°C for 8–10 minutes, turning once. They won’t match deep-fried crunch, but the centre stays pleasingly soft. For the oven, pipe onto a lined tray, brush lightly with oil, and bake at 200°C for 12–15 minutes, then dust and serve at once.
Why this trend suits the season
October and early November leave many households with spare pumpkin. Turning 200 g into a tray of churros reduces waste, stretches a few pantry staples and gives a warm reward on short days. The method uses common kit, avoids specialist ingredients and fits around a busy afternoon.
Key ratios at a glance
- Pumpkin purée: about 200 g for every 180 g combined flours (plain plus cornflour).
- Liquid base: roughly 250 ml water to start the dough.
- Eggs: two medium eggs for gloss and structure.
- Spice: 1 tsp cinnamon, a pinch of nutmeg, vanilla sugar to taste.
- Fry at 170°C; aim for 10–12 cm lengths.
Drain the purée until it holds peaks. Dry the dough briefly in the pan. Add eggs gradually. Fry hot, coat fast.
Useful extras for confident results
Risk and safety: hot oil needs attention. Keep handles turned in, lay strands away from you, and use a spider or tongs. Never pour water on oil. For children, shift the fun to piping practice on parchment and sugar-coating after frying.
Budget check: a batch for six often costs less than a single café drink. If you buy a whole squash, roast the rest and freeze in 200 g portions for future bakes, soups or pancakes. This turns one shop into multiple treats.
Nutrition lens: portion control helps. Serve 3–4 slim churros per person with a small cup of chocolate rather than a bowlful. Using darker chocolate (70%) and a touch less sugar in the coating balances sweetness while keeping the indulgence factor.
Just tried this with leftover butternut—drained the purée till it held peaks and wow, the crisp edge + plush centre is real. Cost came in at ~£3.10 for 5 small servings. Freshly ground cinnamon defintely lifts it. Paired with thick hot choc and it beat my 4pm coffee run. Great write‑up!