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Nutella Stuffed Pumpkin Churro Bites

Nutella Stuffed Pumpkin Churro Bites

Nutella Stuffed Pumpkin Churro Bites

5 from 1 vote
Nutella Stuffed Pumpkin Churro Bites
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Course: Filled Cookies, Fried CookiesCuisine: MexicanDifficulty: Medium


churro bites

These are a fun take on the classic Mexican churro. Updated for fall with pumpkin and decadently stuffed with chocolate Nutella, these little bites are crispy on the outside and soft and gooey on the inside. Perfection. These are best eaten fresh and very shortly after cooking.


  • 2-1/2 tablespoons Nutella

  • 1/3 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 3/4 cup water

  • 1/4 cup pumpkin puree

  • 6 tablespoons butter

  • 1-1/2 tablespoon brown sugar

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 3 large eggs

  • oil for frying


  • Optional: several hours before making these, you can lay scant 1/2 teaspoon globs of Nutella on a parchment-lined baking sheet and freeze before making the churros. The frozen Nutella is easier to wrap with dough when it’s frozen.
  • Add about 2-3 inches of oil to the pan you will be frying in. Using a candy thermometer, heat the oil to about 320F. Prepare the cinnamon sugar by combining the granulated sugar with the cinnamon in a small bowl; set aside.
  • In a separate saucepan, add the water, pumpkin puree, brown sugar, salt, butter and vanilla extract and bring to a boil. Once it boils, turn off the heat and add the flour. Vigorously shake the mixture until the flour is mixed into the liquid and a dough is formed. Allow the dough to cool for a few minutes. Whisk in the eggs one at a time.
  • Take about one tablespoon of the dough in the palm of your hand, roll it in your palm to make a round ball shape and then flatten the ball with your palm to create a circle (about 2-3 inches in diameter). Take about a scant 1/2 teaspoon of nutella and gently place it in the middle of the circle-shaped dough. With your fingers, gently grab the edges of the circle and pinch them together on top of the Nutella, in the center to once again create a ball shape. Very gently roll it around between your palms to smooth out the ball. Repeat with the rest of the dough. This will make approximately 15-18 churro bites depending on how big or small you make the balls.
  • Gently add the churro dough balls to the heated oil and fry for about 10-12 minutes turning the balls every few minutes. Check one churro bite to make sure it’s cooked to your liking. If you prefer the dough balls to be less dough-y inside you can cook them a little longer.
  • In a shallow bowl mix the sugar and cinnamon. Once you take the churro bites out of the oil, toss them in the cinnamon sugar mixture until they are coated. These are best served fresh. However, if you have leftovers they can be reheated in the oven at 400F for a few minutes to get them nice and crisp again.


  • This recipe is from a now-defunct blog that was called Thyme to Eat and located at thymetoeatblog.com. Sadly it has now gone under, but its memory lives on in this great recipe!



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