In a saucepan over medium heat, melt the butter and continue cooking until it foams and brown specks appear, giving it a nutty aroma.

Pour in the water, then add pumpkin puree, brown sugar, and vanilla extract. Stir everything together until well combined.

Bring the mixture to a boil. Remove from heat and immediately add the flour, salt, and pumpkin pie spice. Stir vigorously until a dough forms.

Return the pan to low heat and cook the dough for another minute, stirring constantly to dry it out.

Transfer the dough to a large bowl to cool slightly. Then, using a hand mixer, beat in the eggs one at a time until the dough is smooth.

Transfer the finished dough into a piping bag fitted with a large star tip.

Pipe the dough into pumpkin shapes onto individual squares of parchment paper to make frying easier.

Carefully place the churros, still on the parchment paper, into a large skillet with oil heated to 350-360°F. The paper will detach after a few seconds and can be removed.

Fry for 2-3 minutes per side until golden brown, then remove with a slotted spoon and drain on paper towels.

In a shallow dish, combine the granulated sugar and ground cinnamon for the coating.

While the churros are still warm, toss them in the cinnamon-sugar mixture until fully coated.