Baked Pumpkin Churros

Directions

Preheat oven to 400 degrees. Lay an 18 by 13-inch baking sheet underneath another 18 by 13-inch baking sheet and line top baking sheet with parchment paper or a silicone baking mat. In a medium saucepan combine water, pumpkin, butter, brown sugar, salt, 1 tsp cinnamon, nutmeg, ginger and cloves. Set over medium-high heat, and cook stirring frequently until it reaches a full rolling boil. Mix in flour and cook, stirring and turning dough constantly with a rubber spatula, for 1 minute . Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment. Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed . Repeat process with second egg and mix in vanilla. Transfer dough to a large piping bag fitted with a large star tip . Pipe dough onto prepared stacked baking sheet, either into 7 1/2-inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each. Bake in center of preheated oven until set and golden brown, about 28 - 33 minutes. Meanwhile in a shallow baking dish whisk together granulated sugar with remaining 1 tsp cinnamon. While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with melted butter then immediately transfer to cinnamon sugar mixture and roll to coat . Transfer to a wire rack and repeat with remaining churros. Serve warm for best results with hot fudge sauce if desired. I had a few readers comment that the dough was too runny so I reduced the liquid, cooked the batter and omitted the 2 minute resting period to give the eggs more of a head start. I've made these three times with success so they should turn out perfect for you as well!.