Top 10 Fall Churros


Autumn has some of the most delicious seasonal flavors, with spices like cinnamon being the star of the show. It’s no wonder why these fan favorites work so well with churros! Check out our top 10 fall churro recipes and view more recipes like these on our online cook book!


Apple Cider

Spiced cider warms us up on cold days and provides a delicious blend of fall flavors. This caramel apple cider filling recipe is a no-brainer for your next churro craving.


  • 2 cups apple cider
  • 2 cups heavy cream
  • 1/8 t. salt
  • 1/4 t. ground cinnamon
  • 1/8 t. ground nutmeg
  • 2 cups white sugar
  • 2 T. unsalted butter
  • Optional: zest one orange


  1. Pour apple cider into a pot and bring to a boil. Reduce to a low simmer and let reduce to about 1/4 cup. 
  2. Once apple cider is reduced: add 1 cup of heavy cream along with salt, cinnamon, and nutmeg. Keep warm. 
  3. While apple cider is reducing: Pour 1 cup of water into a 2-quart heavy-bottomed pot. Pour the sugar into the center of the pot, taking care to keep the granules away from the sides of the saucepan. 
  4. Cover the pot and bring the mixture to a boil over high heat. Uncover and insert a candy thermometer and continue to boil until the mixture is light golden brown and registers 300° F. This will take about 10-15 minutes. 
  5. Reduce the heat to medium and continue cooking until the sugar is deep amber in color and registers 350° F then remove from heat. 
  6. Bring apple cider/cream mix to a simmer. Pour 1/4 of the mix into the sugar mixture. It will bubble and spit, so be careful! Once it has settled down, pour in the rest of the mix and add your orange zest.
  7. When bubbling stops, add in butter and the other 1 cup of heavy cream. Stir gently until the mixture is smooth and completely combined. 
  8. Coat your churros in cinnamon sugar. Fill your churros with the cooled apple cider mixture or drizzle it over your churros. Top with a drizzle of caramel sauce and decorate with a cinnamon stick.

Recipe from Drew Bringhurst.



Pumpkin Cheesecake

Before carving up your jack-o-lanterns this fall, consider adding this classic fall ingredient into your churros! We’ve provided two different recipes, one for more experienced chefs and another that’s slightly easier to put together.


  • 16 oz. cream cheese 
  • 1 16 oz. can pumpkin purée 
  • 1 cup sugar 
  • 2 t. cinnamon 
  • 1 t. ginger 
  • 1/2 t. clove 
  • 4 eggs


  1. Preheat oven to 350° F.
  2. Whip cream cheese and sugar together (best done in a stand mixer). Add pumpkin and spices, then add eggs one at a time and mix until smooth.
  3. Bake at 350° F for 35-45 minutes or until center is no longer liquid. This will not make a solid cheesecake, expect the mixture to be fully cooked but still a little runny. 
  4. OPTIONAL STEP: while the mix is still warm, especially if there are browned bits on the top or around the sides that could block up squeeze the bottle, scoop the mix into a blender or use an immersion blender and blend pumpkin cheesecake until really smooth. This makes the pumpkin cheesecake very easy to use and deliciously creamy.

Recipe from Drew Bringhurst.

For an easier pumpkin-filling alternative, follow this recipe:


  • 4 oz. cream cheese 
  • ½ cup sweetened condensed milk 
  • 2-3 T. of milk (this would be your preference of how thick or thin you want the filling)
  • Half a can (8 oz) of pumpkin puree
  • 2 teaspoons pumpkin pie spice


  1. Mix all of the ingredients until blended and smooth. Feel free to use a hand mixer, an immersion blender, a food processor, or whatever you have on hand to achieve your desired texture. If your filling is too thin, add optional powdered sugar and use an electric mixer to incorporate air. 

Recipe adapted from Carli Lewis.




All Harry Potter fans dream of one day visiting Hogsmeade and trying out real Butterbeer. Turn this fantasy into a reality with this butterscotch-y Harry Potter-inspired churro filling.


  • 2 L. bottle of cream soda 
  • 2 T. butterscotch syrup 
  • OPTIONAL: Instead of butterscotch syrup you can use:
    • 1/2 cup brown sugar 
    • 1/2 lb. butter 
    • 1/4 cup heavy cream 
    • 1 16 oz. can of sweetened condensed milk 
    • 1/8 t. Salt


  1. Pour cream soda into a heavy-bottomed pot and cook on medium-low until reduced to about 1/2 liter or about 2 cups. 
  2. OPTIONAL: Once cream soda is reduced, add in butter, brown sugar, and cream and cook until the mixtures start to bubble. 
  3. If not following OPTIONAL step, add butterscotch syrup to warm cream soda. Add in sweetened condensed milk while mixture is still warm and mix well, season with salt to taste. Place in fridge to cool. Fill churros

Recipe from Drew Bringhurst.


Unicorn’s Blood

This mystical churro filling is inspired by Harry Potter but can easily be adapted to fit your theme. Add a few drops of red food coloring and one drop of black for a “bloody” Halloween churro.


  • 1 16 oz. bottle of white chocolate sauce. (Typically this sauce is used by coffee shops for coffee or espresso drinks. I prefer Ghirardelli White Chocolate sauce which you can find easily online.)
  • 2 cups heavy cream 
  • Silver edible glitter 
  • Black food coloring 
  • 1/8 t. sal


  1. Whip heavy cream and salt in a stand mixer or with handheld beaters until it makes a soft whipped cream. 
  2. Add in white chocolate sauce and continue mixing until smooth. 
  3. Mix in glitter and food coloring until glistening silver.
  4. OPTIONAL: add your favorite colors, flavors, and toppings for a spooky fall treat! We recommend pomegranate juice and red food coloring for a “bloody” churro or sweet potato and orange food coloring to match the falling leaves.

Recipe from Drew Bringhurst.


Candy Cherry

This sweet cherry filling may be the answer to your candy cravings this Halloween. The dark red color adds another layer of spookiness!


  • 2 cups dried cherries 
  • 1/2 cup water 
  • 1/4 cup confectioner’s sugar 
  • 2 T. dark rum 
  • ½ t. vanilla extract 
  • 1 inch strip of orange peel 
  • Juice of 1 orange 
  • 1 cinnamon stick 
  • 2 T. unsalted butter


  1. Combine all ingredients except for the butter in a sauce pot. Simmer until the cherries are very soft, then remove the cinnamon stick and orange peel. 
  2. Use an immersion blender and blend the cherry mix until smooth. 
  3. Add butter to mix and stir until fully melted and combined. 
  4. Cool cherry sauce in fridge. Fill churros and serve warm for best results.

Recipe from Drew Bringhurst.



Purple Ube

The vibrant naturally purple hue of the ube is unexpected but deliciously sweet inside of a churro. Try this filling to remind your guests of The Purple People Eater!



  • 7 oz ube 
  • 3.5 oz. powdered sugar 
  • 2 T. milk 
  • 2 t. vanilla 


  • 8 oz. cream cheese 
  • 2 T. yogurt 
  • 2 cups powdered sugar 
  • 1 t. vanilla extract 
  • Ube paste


  1. For the Ube paste: Cut the skin off the ube and cut it into cubes. Add into a large microwave-safe bowl with 3 T. water. 
  2. Microwave for 2 minutes at a time, mixing and re-coating in water each time. Cook until tender. Will take 10-15 minutes. Allow cooling. 
  3. Add to a food processor along with vanilla, milk and powdered sugar. Process until really smooth. If it won’t smoothen add more milk. About 1 T. at a time until it smoothens out. 
  4. For the ube cream filling: Add cream cheese, yogurt, powdered sugar, vanilla, and ube paste. Mix until well combined. The purple coloring is optional for a brighter color.
  5. Optional: Heat marshmallows in the microwave to make a “spiderweb” to decorate your churros. Marshmallows and ube make a delicious combination.

Recipe from Sal Soberanis.



Chai Latte

The rich spices from chai combined with sweet cream from the perfect autumn beverage. Try out these chai latte-filling recipes! We’ve provided a more advanced version and a simpler version.


Chai spice blend:

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Pinch of ground allspice


  • 3/4 cup unsalted butter, softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon chai spice mix (above)
  • 3 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt


  1. Prepare chai spice mix: Mix all of the chai spices together. You’ll have a little over 1 teaspoon with extra for garnish. If you don’t plan to use the extra chai spice mix for garnish, just beat it all into the frosting– the extra spice flavor is wonderful! Or, you can double the spice mix in case you like extra flavor. 
  2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the confectioners’ sugar, the heavy cream, 1 teaspoon chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until combined and creamy. If the frosting looks curdled or greasy, it’s best to beat in more confectioners’ sugar to smooth it out. If frosting seems too thick to pipe into your churros, beat in another Tablespoon of cream. Taste and beat in another pinch of salt if the frosting is too sweet.
  3. Add your leftover chai spice blend to your cinnamon sugar for extra flavor. Coat churros in chai cinnamon sugar mix then fill with the chai buttercream.

Recipe adapted from Sally’s Baking Addiction.

For an even easier chai filling, follow this recipe:


  • 8 oz Chai concentrate (store-bought or follow a recipe like this to make one at home)
  • 1 (16 oz) can of sweetened condensed milk


  1. Combine the chai concentrate and sweetened condensed milk together in a small saucepan on the stove. Stir until combined and fragrant. Add more concentrate to taste and if you’d like an extra sweet filling, add powdered sugar 1 tablespoon at a time.
  2. Let the filling chill in the fridge. Coat your churros in cinnamon sugar and fill them with chai sweet cream.

Recipe from San Diablo Team. 



Maple syrup is such a classic fall flavor. It reminds us of the colorful leaves all around us and is often accompanied by rockstar flavors like pecan, apple, cinnamon, pumpkin, and even bacon, but it’s just as tasty on its own.


  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine, softened
  • ½ teaspoon vanilla extract
  • ½ teaspoon imitation maple flavoring or maple extract
  • ⅛ teaspoon salt
  • 1 ¾ cups powdered sugar


  1. To prepare the filling, beat maple syrup, butter, vanilla, maple flavoring and salt at medium speed of a mixer for 1 minute. Gradually add the powdered sugar, beating just until blended (do not overbeat). 
  2. Coat your churros with cinnamon sugar and fill with the maple cream. Top with nuts, bacon bits, pumpkin seeds, or your favorite toppings.

Recipe adapted from


Salted Caramel

Another incredibly versatile fall flavor is salted caramel- a crowd pleaser on its own but a magic maker when combined with other flavors. This salted caramel sauce provides the perfect base for your favorite toppings, mix-ins, and garnishes. 


  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt, or to taste


  1. In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
  2. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. 
  3. Coat churros in cinnamon sugar and fill while the sauce is still warm. Garnish with flaky salt.

Recipe adapted from Bobby Flay.

Chocolate Peanut Butter

Chocolate and peanut butter is truly a match made in heaven and enjoyed all year round. But, with visions of trick-or-treating dancing around the season of fall, it serves an extra special purpose.


  • 1 cup semisweet chocolate chips
  • ¼ cup creamy peanut butter
  • ½ cup milk
  • ¼ cup heavy cream
  • 2 t. Vanilla


  1. Combine all ingredients in a medium saucepan over medium-low heat. 
  2. Stir until chocolate chips are melted and the sauce is smooth — about 5 minutes. 
  3. Remove from heat; cool slightly to thicken.

Recipe from Katie Hughes

Pro-Tip: for an even easier chocolate peanut butter-filled churro, just mix equal parts Nutella and peanut butter in a bowl and microwave in small increments until combined.

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