In a medium saucepan, combine water and butter over medium heat until the butter is melted.

Once boiling, remove from heat and stir in flour, salt, and cinnamon until the mixture forms a ball.

Allow the dough to cool for a few minutes before adding the pumpkin puree and eggs one at a time, mixing well after each addition.

Heat oil in a deep pan to 375°F (190°C).

Transfer the dough to a piping bag fitted with a star tip.

Pipe 4 to 6-inch strips into the hot oil, cutting them with scissors.

Fry until golden brown, about 2-3 minutes on each side.

Remove from oil and drain on paper towels.

Combine sugar and cinnamon in a bowl, then toss the churros in the mixture while still warm.