1-Gathering and Preheating: First, let’s get started by preheating your oven to 400 degrees for that perfect golden finish. Stack an 18 by 13-inch baking sheet underneath another of the same size for extra insulation, then line the top one with parchment paper or a silicone mat to keep things from sticking. This step might seem small, but it helps your churros bake evenly and come out just right.

2-Gathering and Preheating: Now, in a medium saucepan, combine 1/2 cup water, 1/2 cup canned pumpkin, 6 tablespoons unsalted butter diced into small pieces, 2 tablespoons packed light brown sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves. Stir frequently over medium-high heat until the mixture boils this is where the magic begins, infusing your dough with those cozy fall flavors I love so much.

3-Mixing and Shaping the Dough: Once boiling, add 1 cup all-purpose flour and stir constantly with a rubber spatula for about a minute until you get a smooth dough. This is a fun part where you can see the mixture transform, and it’s okay if it feels thick that’s normal. Transfer the dough to a bowl of a stand mixer with a paddle attachment, then add 2 large eggs one at a time on low speed, mixing well after each to keep it incorporated.

4-Mixing and Shaping the Dough: Increase the speed as needed and scrape the sides of the bowl occasionally for an even mix. Add 1/2 teaspoon vanilla and blend until everything comes together nicely. If you don’t have a stand mixer, a hand mixer that can handle thick dough works just fine, though I find it makes this step quicker.

5-Baking and Coating: Next, scoop the dough into a large piping bag fitted with a large star tip and pipe it onto your prepared baking sheet in 7 1/2-inch lengths for traditional churros or about 2-inch lengths for minis, cutting each with scissors as you go. Space them out to allow for rising, then bake in the center of the oven for 28 to 33 minutes until they’re set and golden brown.

6-Baking and Coating: While they bake, whisk 1/2 cup granulated sugar with the remaining 1 teaspoon cinnamon in a shallow dish this will be your coating. Once out of the oven, brush the warm churros lightly with 2 tablespoons melted butter and roll them in the cinnamon-sugar mixture a few at a time for even coverage. Let them cool on a wire rack and serve warm, perhaps with that optional warm hot fudge sauce for a decadent touch.