Pumpkin Churro Cookies
This is a sponsored recipe by McCormick Spices: All opinions are my own. Thank you for supporting the brands that make this website possible.
Pumpkin Churro Cookies: A Fall Favorite Wrapped in Warm Spice
If fall had a signature cookie, this would be it. Pumpkin Churro Cookies combine everything we love about pumpkin season with the irresistible cinnamon-sugar goodness of a classic churro. Soft, fluffy, and coated in a warm spiced sugar mixture, these cookies deliver the comfort of pumpkin pie, the nostalgia of churros from the feria, and the ease of a simple drop cookie. They’re perfect for busy baking days, cookie exchanges, or anytime you want a dessert that tastes like a cozy fall hug. Whether you’re setting up your Thanksgiving dessert table, prepping gift boxes for friends, or just craving something warm and sweet with your afternoon cafecito, these cookies are guaranteed to impress.
Pumpkin cookies can sometimes be cakey or dry, but these bake up tender with just the right amount of chew. Pumpkin purée gives them a naturally soft texture while butter and brown sugar add richness and depth. And that cinnamon-sugar coating? It’s the finishing touch that turns a good pumpkin cookie into something truly memorable. Every bite tastes like fall. The spices, the warmth, the sweetness, all wrapped up in one perfectly sized treat.
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Ingredient Variations to Make Them Your Own
One of the best things about these Pumpkin Churro Cookies is how easy they are to customize. Whether you want a richer flavor, a bit more texture, or a different spice profile, here are a few simple ways to personalize the recipe:
- Add chocolate chips. Pumpkin and chocolate are an underrated fall pairing. Fold in 1 cup of semisweet or dark chocolate chips for a chocolate-pumpkin twist. White chocolate chips also work beautifully and give a sweeter contrast.
- Fold in chopped nuts. For crunch and warmth, add ½ cup of chopped pecans or walnuts to the dough. They give the cookies a rustic texture that feels perfectly seasonal.
- Add a cream cheese filling. For a cheesecake-like surprise, flatten two small portions of dough, add a tiny spoonful of sweetened cream cheese between them, then seal and roll into a ball before coating in the cinnamon sugar. This takes them to a whole new level of indulgence.
- Use brown butter. If you want deeper caramel notes, brown the butter first and let it cool before mixing. It adds nutty richness that pairs wonderfully with pumpkin and spices.
- Adjust the spice. These cookies use McCormick Pumpkin Pie Spice, cinnamon, and nutmeg, but you can easily add a pinch of cardamom, clove, or ginger for a different flavor balance. If you like your cookies extra spiced, increase the pumpkin pie spice by ½ teaspoon.
- Roll twice for extra coating. If you want a thicker “churro shell,” roll the dough balls in the cinnamon sugar twice—once before baking and once immediately after they come out of the oven.
Serving Suggestions
These cookies fit into just about any fall or holiday situation, but they shine especially bright when served thoughtfully. Here are a few serving ideas to make your Pumpkin Churro Cookies stand out:
- On a Thanksgiving dessert board. Pair them with mini pumpkin pies, apple slices, candied pecans, and a batch of chocolate truffles. Their cinnamon coating adds beautiful color and texture to a dessert spread.
- With warm drinks. Serve them with Mexican hot chocolate, atole, café de olla, chai lattes, or even a fall-themed cocktail. The spices complement warm beverages perfectly.
- As an edible gift. Stack them in a kraft bakery box tied with twine or place a few in clear treat bags with ribbon. These cookies hold their shape well and transport beautifully.
- Topped with dulce de leche. Drizzle warm dulce de leche over the cookies right before serving for a churro-meets-caramel flavor profile that’s absolutely delicious.
- Ice cream sandwich style. For a fun fall dessert, place a scoop of vanilla, cinnamon, or pumpkin ice cream between two cookies. Roll the edges in crushed gingersnaps for extra crunch.
Serving Suggestions
Pumpkin cookies tend to soften over time because of the moisture in the pumpkin purée, but with proper storage they stay delicious for days.
- Room temperature: Store cookies in an airtight container for up to 3–4 days. To help maintain the cinnamon sugar coating, place a sheet of parchment between layers.
- Refrigerator: They can be stored in the fridge for up to 1 week, though refrigeration will soften them slightly. Bring to room temperature before serving for best texture.
- Freezer (baked): Freeze fully baked cookies on a baking sheet until solid, then transfer to a freezer bag. They keep well for 2 months. Thaw at room temperature.
- Freezer (unbaked): Roll the dough into balls, freeze, then store in a freezer bag. When ready to bake, thaw slightly, roll in the cinnamon sugar mixture, and bake as usual.
FAQs
Pumpkin naturally adds moisture, which can create a cakey texture. Using the correct amount of flour, properly measuring ingredients, and not overmixing helps maintain the soft-chewy texture in this recipe.
Yes. just make sure it’s very thick. If your homemade purée is watery, strain it through a cheesecloth or paper towel to remove excess moisture before adding it to the dough.
They spread slightly but still hold a soft, domed shape. If your dough is too sticky or warm, chill it for 20–30 minutes before rolling in the cinnamon sugar.
Absolutely. This recipe doubles well, and the dough holds up perfectly for larger batches.Great for holidays, gifting, and cookie exchanges.
Pumpkin Churro Cookies
- Prep Time: 15 minutes
- Cook Time: 14-16 minutes
- Total Time: 0 hours
- Yield: makes 32 1x
Description
These Pumpkin Churro Cookies bring together the best flavors of fall in a fun, nostalgic, and delicious way. With their warm spices, soft texture, and churro-style sugar coating, they’re a must-bake treat for Thanksgiving week and all season long.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon McCormick Vanilla Extract
- 2 ½ cups all-purpose flour
- 2 teaspoons McCormick Pumpkin Pie Spice
- ½ teaspoon McCormick ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 ½ teaspoons McCormick Ground Cinnamon
- ½ Teaspoons McCormick Pumpkin Pie Spice
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
Combine butter, granulated sugar, and dark brown sugar in a large mixing bowl. Mix with an electric mixer until fluffy. - Add pumpkin puree, egg, and vanilla. Mix until smooth; 3 minutes.
Whisk together flour, pumpkin pie spice, nutmeg, baking soda, and salt in a separate bowl. - Gradually fold in dry ingredients into wet ingredients until fully combined.
Scoop dough into 1 ½ tablespoon portions and roll into balls. - Make cinnamon sugar coating:
Combine sugar, cinnamon, and pumpkin pie spice in a small bowl and roll each dough ball in the mixture to coat. - Place cookies on prepared baking sheets, about 2 inches apart.
- Bake 14-16 minutes or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy.
