Go Back
–+ servings
Air Fryer Pumpkin Churros (Easy No-Fry Fall Treat!)

Air Fryer Pumpkin Churros

5 from 3 votes
Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 20 minutes
10 minutes
Total Time: 1 hour
Servings: 25 Servings

Description

Move over, pumpkin spice latte — these Air Fryer Pumpkin Churros are the cozy fall treat you didn't know you needed, crisp on the outside, soft in the middle, and rolled in warm cinnamon sugar. Best of all, there's no messy deep frying, so you can have a batch of golden churros on the table in under an hour.

Ingredients 

Churro Ingredients

  • ½ cup water
  • ¼ cup butter
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • ¼ cup pumpkin puree
  • 1 large egg
  • 1 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon clove
  • ½ teaspoon ginger

Frosting Dip Ingredients (optional)

  • ¼ cup butter, room temperature
  • 2 oz shortening
  • 4 oz cream cheese
  • 1 tablespoon vanilla extract
  • 4 to 5 cups powdered sugar

Instructions

  • In a saucepan, bring the water, butter, pumpkin, and salt to a boil, mixing to combine.
  • Turn off the heat and stir in the flour until the dough is very thick.
  • Working quickly, add the egg and mix vigorously to combine. Move fast to avoid scrambling the egg — if the egg is not mixed in quickly enough, the churros can taste eggy. A sturdy whisk works best; the egg and pumpkin mixture will come together as you mix.
  • Scoop the batter into a pastry bag fitted with a large star or round tip. If you do not have a pastry bag or tips, use a zip-top bag and snip off one bottom corner.
  • Preheat the air fryer for 5 to 10 minutes at 375°F.
  • Pipe the churro batter into any size or shape you prefer in the air fryer basket. Lightly spray the basket with oil before piping, or line it with parchment.
  • Air fry for about 15 to 20 minutes. Cooking time may vary with the size and shape of your churros, so watch the first batch closely to be sure they cook through without overcooking.
  • While the churros cook, stir together the granulated sugar and spices in a bowl or on a plate.
  • As soon as the churros come out and are still hot, toss them in the sugar mixture until well coated. Set aside to cool.
  • Best served immediately, but they can be stored in an airtight container.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional
  • Pastry bag with large star/round tip (or zip-top bag)

Notes

Optional Frosting Dip Directions
  1. Whip together the softened butter, softened cream cheese, and shortening until combined.
  2. Add 1 cup of powdered sugar slowly, mixing until fully combined. Scrape the sides and bottom of the bowl as needed, then continue adding powdered sugar to taste.
  3. Add the vanilla and whip on medium-high speed for about 5 minutes.
  4. Scoop the frosting into a piping bag (or a zip-top bag with a corner cut) and set aside.
Tips: Coat the churros while hot so the cinnamon sugar sticks; brush on melted butter first if needed. Best enjoyed warm.
Storing: Store cooled churros in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To freeze cooked churros, freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months. You can also freeze the piped, uncooked churros and cook them straight from frozen, adding a few extra minutes.
Reheating: Skip the microwave, which softens them. Reheat in the air fryer at 350°F for 3 to 4 minutes until crisp and warmed through. Brush with a little melted butter and re-roll in cinnamon sugar if needed.

Nutrition

Serving: 1ServingCalories: 189kcalCarbohydrates: 30gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 21mgSodium: 70mgPotassium: 21mgFiber: 0.3gSugar: 27gVitamin A: 566IUVitamin C: 0.1mgCalcium: 11mgIron: 0.2mg