Crispy Pumpkin Spice Churros

Instructions

1. 1In a medium saucepan, combine the water, pumpkin puree, butter, 2 tablespoons sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the butter is fully melted.
2. 2Add the flour all at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the pan, 1 to 2 minutes. Cook 30 seconds more to dry the dough slightly, then remove from the heat.
3. 3Let the dough cool for 5 minutes. Beat in the eggs one at a time until smooth and pipeable, then stir in the vanilla.
4. 4In a shallow bowl, mix the remaining 1/2 cup sugar with the pumpkin pie spice and cinnamon; set aside for coating.
5. 5Pour oil into a heavy Dutch oven or deep skillet to a depth of about 2 inches. Heat to 350°F over medium heat.
6. 6Spoon the dough into a piping bag fitted with a large open-star tip. Pipe 4-inch lengths into the hot oil, cutting them with kitchen shears. Fry 3 or 4 at a time so the oil stays hot.
7. 7Cook until deep golden orange and crisp, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain briefly.
8. 8While still warm, roll the churros in the spiced sugar until evenly coated. Serve right away so they stay crisp.

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