Air Fryer Pumpkin Spice Churros

about 25 churros


30 minutes


For the Churros:

  • 1 cup water
  • 6 tbsp of unsalted butter
  • 1 tbsp. granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 cup of all-purpose flour
  • 1 tsp. kosher salt
  • 2 large eggs

For the Pumpkin Spice Sugar:

  • 1 cup of granulated sugar
  • 1 Tablespoon of pumpkin pie spice
  • ½ cup of unsalted butter, melted

For the Chocolate Dipping Sauce:

  • 1 cup of dark chocolate chips
  • 1 cup of heavy cream
  • 1 teaspoon of cinnamon

To make the Churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil and then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened. Let mixture cool for 10 minutes.

To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.

Pipe churros into air fryer basket and "fry" for 20 minutes or until golden brown.

    To make the Pumpkin Spice Sugar: Whisk together granulated sugar and pumpkin pie spice.

    Brush churros lightly with melted butter and dunk into pumpkin pie sugar mixture.

    To make the Chocolate Dipping Sauce: In a large pot, heat the heavy cream until simmering. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 5-10 minutes. Whisk together chocolate and cream and add cinnamon until well combined.