Crispy Pumpkin Churro Bites

Finding crowd-pleasing desserts for fall gatherings and holiday parties can feel like a real puzzle. Between juggling different taste preferences and trying to make something that’s both festive and not too complicated, it’s easy to get overwhelmed by all the options out there, especially when you’re short on time.

That’s why these pumpkin churro bites have become my go-to treat: they’re quick to whip up, bring those cozy fall flavors everyone loves, and best of all, they disappear from the plate faster than you can say “pumpkin spice.”

What Kind of Pumpkin Should I Use?

For these churro bites, you’ll want to use pure canned pumpkin puree, not pumpkin pie filling (which already contains spices and sweeteners). While you could make your own pumpkin puree from scratch using fresh sugar pumpkins or pie pumpkins, canned pumpkin actually provides more consistent results since it has a controlled moisture content. Look for brands that list “pumpkin” as the only ingredient on the can. If you end up with leftover pumpkin puree, you can freeze it in an airtight container or ice cube tray for up to 3 months – just thaw it in the fridge when you’re ready to use it again.

Options for Substitutions

This recipe is pretty adaptable and here are some handy swaps you can try:

• Pumpkin puree: If you’re out of canned pumpkin, you can use homemade pumpkin puree (just make sure to drain it well), or try sweet potato puree for a different but equally tasty twist.
• Golden brown sugar: Regular brown sugar works just fine here, or you can use white sugar with a tablespoon of molasses. If needed, coconut sugar is another good option.
• Milk: Any kind of milk works in this recipe – whole, 2%, almond, oat, or soy milk will all do the job nicely.
• Honey: You can swap honey with maple syrup or agave nectar in equal amounts. Each will add its own subtle flavor notes.
• Pumpkin spice blend: No pumpkin spice? Mix your own with 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of cloves.
• Plain flour: All-purpose flour is key for the right texture, but you can try using half whole wheat flour if you’d like – just know the bites might be a bit denser.

Watch Out for These Mistakes While Baking

The biggest challenge when making pumpkin churro bites is achieving the right batter consistency – too wet and they’ll be dense and doughy, too dry and they’ll turn out tough and crumbly. To get it just right, make sure to drain any excess liquid from your canned pumpkin by letting it sit in a paper towel-lined strainer for 10 minutes before mixing. Another common mistake is overmixing the batter – stop stirring as soon as the flour is incorporated, as overworking the dough will activate too much gluten and make your churro bites chewy instead of tender. When it comes to coating these treats, don’t wait until they’re completely cool – toss them in the cinnamon-sugar mixture while they’re still warm (but not hot) so the coating sticks better and creates that classic churro texture. For the best results, use a cookie scoop or piping bag to portion the batter evenly, ensuring all your churro bites cook at the same rate.

What to Serve With Pumpkin Churro Bites?

These sweet little pumpkin churro bites are perfect for serving with some warm dips or sauces that really complement their fall flavors. A simple cream cheese frosting or vanilla sauce makes an excellent dipping companion, while dulce de leche or caramel sauce adds an extra layer of indulgence. For a cozy fall drink pairing, serve these alongside hot apple cider, warm Mexican hot chocolate, or your favorite pumpkin spice latte. If you’re hosting a dessert party, these churro bites work great on a platter with some fresh whipped cream and a sprinkle of extra cinnamon sugar on the side.

Storage Instructions

Keep Fresh: These pumpkin churro bites are best enjoyed the day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. Just place a paper towel in the bottom of the container to absorb any excess moisture and maintain their nice texture.

Freeze: Good news – these little treats freeze really well! Once they’re completely cooled, pop them into a freezer-safe container or zip-top bag without the cinnamon-sugar coating. They’ll stay good for up to 3 months. When you’re ready to enjoy them, thaw at room temperature and then roll in fresh cinnamon-sugar mixture.

Make Ahead: If you’re planning to serve these at a party or gathering, you can make the batter up to 24 hours in advance. Just keep it covered in the refrigerator, then bring it to room temperature for about 30 minutes before cooking. The cinnamon-sugar mixture can be prepared ahead too – just store it in a sealed container until you’re ready to use it.

Preparation Time	15-20 minutes
Cooking Time	12-15 minutes
Total Time	37-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup pure canned pumpkin
• 2 eggs
• 1/2 cup packed golden brown sugar
• 1/3 cup milk
• 1/4 cup honey
• 3 tablespoons cooking oil
• 1 1/2 teaspoons pumpkin spice blend
• 1 teaspoon vanilla essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups plain flour
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Step 1: Prepare the Molds

Begin by spraying two sets of silicone molds and silicone lids with non-stick cooking spray.

Set them aside for later use.

This will ensure your pumpkin bites don’t stick to the molds after cooking.

Step 2: Mix the Wet Ingredients

In a medium mixing bowl, combine the following ingredients: pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, and vanilla extract.

Whisk everything together until well blended, creating a smooth, uniform mixture.

Step 3: Combine the Dry Ingredients

In a larger mixing bowl, combine baking powder, baking soda, salt, and all-purpose flour.

Stir the dry ingredients together to evenly distribute them.

Once combined, add the wet ingredients to the dry ingredients, stirring until everything is just combined.

Be careful not to overmix.

Step 4: Fill the Molds and Cook

Divide the pumpkin batter evenly between the prepared molds, ensuring you have a total of 14 bites.

Cover both molds with the silicone lids or foil.

Add one cup of water to the Instant Pot, then place the molds on a trivet and lower them into the Instant Pot.

Cook on high pressure for 12 minutes, then allow a Natural Pressure Release for 10 minutes.

After that, release any additional pressure.

Step 5: Remove and Unmold

Carefully remove the pumpkin bites from the Instant Pot.

Take off the silicone lids or foil and turn the bites out onto a plate, being careful as they may still be hot.

Step 6: Coat with Cinnamon Sugar

In a small bowl, combine cinnamon and sugar.

Lightly brush the pumpkin bites with melted butter, then roll each bite in the cinnamon and sugar mixture until they are fully coated.

This adds a sweet and spiced finish to your delicious pumpkin bites.

Enjoy warm or at room temperature!