Recipes- Pumpkin Churros

There is this blog I used to follow called Rookie Cookie, I loved looking at her recipes and she always had great ideas. Than she decided to be done and stopped updating her blog but kept it up so you could still see the recipes. Now she is taking down her blog in the next 2 weeks so I have been copying and pasting recipes into a file so I can still look at them. Until I got the brilliant idea to post them on here- A) so we can all see them and B)so it looks like I am a great poster and cook ( I do cook but never have a recipe or picture to post). So if you are all ok with that I will just start posting some as I have time and as they sound good.

So here is the first one I wanted to post since it is fall and there is nothing better in fall than baking with pumpkin.

1 tsp cinnamon

1/2 cup sugar

2 cups flour

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 cups water

2/3 cup vegetable shortening

3/4 cup pumpkin puree

4 eggs

Oil for frying

In a medium bowl, combine the cinnamon and sugar. Set aside for tossing the finished churros in cinnamon sugar. In a small bowl, combine the flour, cinnamon, cloves and nutmeg. Whisk to combine and set aside. Pour vegetable oil into a large pot fitted with a clip on thermometer, having the oil come 2 inches up the side of the pan.

In a medium pan over high heat, add the water and shortening. Bring to a boil. Pour in the flour mixture and stir quickly with a wooden spoon until a ball forms. Remove pan from heat and allow to cool for a few minutes. With a hand mixer, stir in the pumpkin and eggs until smooth. With a rubber scraper, put the dough into a pastry bag fitted with a large star tip. Fry the churros at 325 degrees. Pipe the dough into the hot oil, using scissors to cut each churro. Fry until the outside is browned and the inside is slightly cooked, but still soft, about 5 minutes. Once the churros come out of the oil and let drain on paper towels. Transfer the churros to the bowl of cinnamon sugar and toss gently until coated. Serve warm.

Rookie's Notes: When I say cut each churro with a pair of scissors, I want you to have the pastry bag in one hand and scissors in the other. Apply pressure to the bag and start piping the dough in. Continuously pipe and use your other hand to cut each churro as you go.