Pumpkin Churros with Cinnamon Cream Cheese Dip

Ingredients:

Directions:

1. Combine 1/3 cup sugar and 1 ½ tsp cinnamon in a small bowl. Set aside.
2. Make the cinnamon cream cheese dip. Add the cream cheese, sugar, brown sugar, milk, vanilla, cinnamon, and pumpkin puree to the bowl of a stand mixer. Beat until smooth and well combined. Transfer to a serving bowl and set aside.
3. Make the churro batter. Add the water, pumpkin puree, vegetable oil, and vanilla to the bowl of a stand mixer. Whisk until well combined.
4. Add the flour, 3 tbsp sugar, pumpkin pie spice, and salt. Slowly beat until well combined.
5. Add a star tip to a piping bag and snip off the tip. Add the batter to the piping bag and set aside.
6. Heat 2-3 inches of canola oil in a deep fry pan to 375 degrees F. Pipe 4-5 strips of dough into the hot oil and use kitchen scissors to snip the dough. Make the churros as long or short as you like. Fry for 2-3 minutes, turning occasionally, until crisp and cooked through. Use a slotted spoon to remove the churros to a paper towel lined plate. Let sit for about 1 minute then toss in the cinnamon sugar mixture you prepared earlier. Transfer the coated churros to a serving platter.
7. Repeat until all churro batter has been used.
8. Serve immediately with the cinnamon cream cheese dip on the side. Enjoy!