Pumpkin Churros with Spiced Chocolate Sauce

Churros

• 2 cups all-purpose flour
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger, plus more for finishing
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon fine sea salt
• 3/4 cup pure pumpkin puree
• 10 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon vanilla extract
• 4 large eggs, at room temperature
• vegetable or canola oil, for frying
• 3/4 cup pure cane granulated sugar, for rolling

Spiced Chocolate Sauce

• ¾ cup heavy cream
• 1 cup chocolate chips

• Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl.
• In a medium saucepan, bring 1 1/2 cups water, the pumpkin puree, butter, and vanilla to a boil, whisking constantly.
• Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined. It will be thick.
• Add eggs, one at a time, until well combined. The dough should be thick and smooth. Place the dough into a pastry bag with a large star tip.
• Heat 2 inches of canola oil in a high-sided sautée pan until it reaches 350 degrees on a candy or fry thermometer.
• Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a pair of scissors. Fry until golden and crispy, 4 to 5 minutes.
• Stir together the sugar and remaining 1 1/2 teaspoons of ground cinnamon in a medium shallow bowl.
• Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately.

For the Spiced Chocolate Sauce

• Combine heavy cream and chocolate chips in a bowl and microwave for 45 seconds. Stir.
• Continue to microwave in 30 second increments until fully melted and smooth.
• Stir in 1 tablespoon of cinnamon and thin with more heavy cream or half and half to achieve the desired consistency.