(slightly adapted from Bobby Flay)
For the Chocolate Coffee Sauce:
• 1 cup of heavy cream
• 1 cup of dark chocolate chips
• 2 tablespoons of brewed coffee
• 1 tablespoonof coffee liquor (optional)
• 1/4 teaspoon of vanilla extract
For the Pumpkin Churros:
• 2 cups of all-purpose flour
• 1 1/2 teaspoons of cinnamon, divided
• 1/2 teaspoon of ground cloves
• 1/4 teaspoon of ground ginger
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon of kosher salt
• 1 1/2 cups of water
• 3/4 cup of canned pumpkin puree (not pumpkin pie filling)
• 10 Tablespoons of unsalted butter, cut into small pieces
• 1/2 teaspoon of vanilla extract
• 4 large eggs, room temperature
• Vegetable or canola oil for frying
• 3/4 cup of sugar, for rolling
For the sauce: In a small sauce pan, bring the cream up to warm, allowing only small bubbles to form. Remove from heat and add chocolate chips, whisking until all the chocolate is melted. Add coffee liquor, brewed coffee and vanilla andwhisk briefly to combine. Cover the sauce to keep it warm and set aside.
For the churros: In a large bowl, whisk together flour, 1 teaspoon of cinnamon, cloves, ginger,nutmeg, and salt. Set aside.
In a medium sauce pan bring water, pumpkin, butter and vanilla to a boil over medium heat,whisking constantly. When butter is melted and all of the ingredients are blended, pour pumpkin mixture into flour mixture and stir with a wooden spoon until just combined. This will be a stiff batter. Add the eggs, one at a time,until they are combined into the batter. The batter will be smooth and slightly shiny. Transfer the batter into a piping bag fit with a large star tip.
In a shallow dish, stir together sugar and remaining cinnamon. This will be used to coat the churros after frying.
Prepare your fryer: You can fry your churros in a deep fryer (follow manufacturer’s instructions on how to prepare and heat the oil) or on the stove top. If using the stove top method, follow these directions:
In a large sauce pan with high sides, heat 2 inches of canola oil until it reaches 350 degrees on a fryer or candy thermometer.
When the oil is ready, pipe 3-inch long pieces of batter directly into the hot oil. You can use a knife or kitchen scissors to help cut the dough, if needed. Fry until golden and crispy, about 5-6 minutes. Use a large metal slotted spoon or spider to remove the churros from the oil. Drain them briefly on a paper towel sheet and then roll them in the cinnamon sugar mixture. Repeat with the remaining batter.
Serve churros immediately with dipping sauce.
Eat and repeat!
Note: Churros are best eaten immediately and tend to get soggy if stored for any length of time. If this recipe makes too many churros for your needs, feel free to halve the recipe.