1/2 cup sugar
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups water
3/4 cup pumpkin puree
1/2 teaspoon vanilla extract
2/3 cup butter or shortening
Vegetable oil for frying
In a medium bowl, stir together sugar and 1 teaspoon cinnamon for tossing the finished churros in. Set aside.
In a small bowl, mix together the flour, 1/2 teaspoon cinnamon, cloves, nutmeg, and salt and set aside.
Heat water, pumpkin puree, vanilla, and butter or shortening in a large saucepan over high heat, stirring occasionally, until it comes to a boil. Remove from heat.
Quickly stir in flour mixture with a wooden spoon. Stir over low heat until mixture becomes doughy.
Remove from heat again and quickly stir in eggs one at a time until well incorporated. Mixture should be smooth.
Spoon dough into a pastry bag fitted with a large star piping tip; be sure to twist the bag closed.
Pour vegetable oil into a large pan fitted with a clip-on thermometer, with the oil coming up two inches on the side. Heat oil to 350°F. When the oil reaches 350°F, carefully pipe dough* into the hot oil with one hand and snip the dough with a pair of kitchen scissors in the other. Turn the heat down to fry the churros at 325°F. Be sure to watch the temperature in order to maintain it.
*You can continuously pipe dough into the oil and use kitchen scissors to cut it into strips, but I found it easier to pipe circles on a big spoon and then carefully place/slide/shake dough off spoon into the oil. DO NOT DROP INTO THE OIL. It will splash and burn you. Ask me how I know.