# What you'll need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1/8 teaspoon cayenne pepper
→ Wet Ingredients
10 - 1 cup canned pumpkin puree
11 - 1/2 cup granulated sugar
12 - 1/4 cup packed brown sugar
13 - 1/3 cup vegetable oil
14 - 2 large eggs
15 - 1 teaspoon vanilla extract
→ For Frying & Coating
16 - Vegetable oil for frying
17 - 1/2 cup granulated sugar
18 - 2 teaspoons ground cinnamon
# Method:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cayenne pepper until combined.
03 - In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing.
05 - Transfer batter to a piping bag fitted with a large star tip. Pipe 4 to 5-inch strips onto the prepared baking sheet.
06 - Bake for 12 to 15 minutes, until set but still soft. Let cool for 5 minutes.
07 - Pour 2 inches of vegetable oil into a deep skillet or Dutch oven and heat to 350°F.
08 - Working in batches, fry the baked churro sticks for 1 to 2 minutes per side until golden brown and crisp. Drain on paper towels.
09 - In a shallow dish, mix granulated sugar and cinnamon. Roll warm churro sticks in the mixture to coat thoroughly.
10 - Serve immediately, optionally accompanied by chocolate or caramel dipping sauce.
