-
1
For the dipping sauce: Bring the cream to a simmer in a small saucepan.
-
2
Put the chocolate in a medium bowl.
-
3
Add the hot cream to the bowl with the chocolate and let sit for 1 minute.
-
4
Gently whisk until smooth.
-
5
Stir in the coffee liqueur and vanilla extract.
-
6
Keep warm.
-
7
For the churros: Whisk together the flour, 1 teaspoon cinnamon, the cloves, 1/4 teaspoon ground ginger, the nutmeg and salt in a large bowl.
-
8
Bring 1 1/2 cups water, the pumpkin puree, butter and vanilla to a boil in a medium saucepan, whisking constantly.
-
9
Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until just combined; it will be thick.
-
10
Continue mixing and add in your eggs, one at a time, until well combined.
-
11
The dough should be thick and smooth.
-
12
Place the dough into a pastry bag with a large star tip.
-
13
Heat 2 inches of canola oil in a high-sided saute pan until it reaches 350 degrees F on a candy or fry thermometer.
-
14
Pipe the dough directly into the pan in 3-inch pieces, cutting off the pieces with a scissor.
-
15
Fry until golden and crispy, 4 to 5 minutes.
-
16
Stir together the sugar and remaining 1 1/2 teaspoons ground cinnamon in a medium shallow bowl.
-
17
Transfer the churros to a paper-towel-lined baking sheet or plate to drain the oil and immediately toss in the cinnamon-sugar mixture.
-
18
Dip in the chocolate-coffee dipping sauce to serve.
