In a large mixing bowl, combine 1 cup of water, 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 2 teaspoons of vanilla extract. Stir until well-blended.

Gradually add 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of pumpkin pie spice, and a pinch of salt into the wet mixture.

Transfer the dough into a piping bag fitted with a star tip. Heat vegetable oil in a deep fryer over medium-high heat until it reaches 375°F.

Pipe strips of dough directly into the oil, cutting them to your desired length. Fry the churros for approximately 2-3 minutes until golden brown.

Carefully remove the churros from the oil and place on paper towels to absorb excess oil. Toss in a mixture of 1/2 cup granulated sugar and 1 tablespoon cinnamon.

In a medium bowl, blend together 4 ounces of cream cheese, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup milk, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon. Mix until smooth.

For an extra touch, fold in additional pumpkin puree.

Serve your freshly made pumpkin churros warm alongside the cinnamon pumpkin cream cheese dip.