Preheat your deep fryer, or heat oil in a heavy bottom pan on the stove, to 375 degrees F.
Whisk together your wet ingredients (water, pumpkin, 2 TBS oil, and vanilla)
Add the rest of the ingredients (flour, sugar, pumpkin pie spice, salt). See how easy this is??
Mix well by hand and scoop into a piping bag with a star tip (the more points, the more crunchy your churros will be!)
Chill in the fridge to solidify.
Pipe the churros onto a piece of parchment paper, being sure not to make the churros longer than your fryer or pan.
Cut the parchment paper into strips under the churro batter. HOT TIP: You can drop the batter with the parchment paper still under it right into the fryer! The paper will not melt and your churro will retain it’s shape better!
Fry for just a couple of minutes until golden brown. Only fry one or two churros at a time. If you add more to the fryer, the cold batter will lower the oil temperature and the churros will take longer to brown, making them soggy!
Meanwhile, mix the sugar and cinnamon in a long shallow pan. When the churros are done frying, take them directly from the fryer and into the cinnamon sugar mix. Toss to coat.