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1
Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
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2
Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
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3
Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
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4
Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
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5
Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
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6
Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
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7
Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
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8
Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
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9
Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
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10
Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.
