Preheat oven to 400 degrees. Lay an 18 x 13-inch baking sheet underneath another 18 by 13-inch baking sheet (this just creates insulation so the bottoms don’t burn) and line top baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine water, pumpkin, butter, brown sugar, salt, 1 teaspoon cinnamon, nutmeg, ginger and vanilla beans. Heat over medium-high heat, and cook stirring frequently until it reaches a full rolling boil.
Mix in flour and continue to hear, stirring and turning dough constantly with a rubber spatula, for 1 minute (it should form a smooth dough that has come together well).
Immediately transfer dough into the bowl of an electric stand mixer fitted with a paddle attachment.
Then with mixer running on low speed, add in one egg and mix until combined while increasing mixer speed and stopping and scraping sides of bowl as needed (dough will seem runny and separated at first, but keep mixing and it will come together.)
Repeat process with second egg and mix well.
Transfer dough to a large piping bag fitted with a large star tip.
Pipe dough onto prepared stacked baking sheet, either into 7 ½ -inch lengths for longer churros or 2-inch lengths for minis and cutting with scissors after piping each.
Bake in center of preheated oven until set and golden brown, about 28-33 minutes.
Meanwhile in a shallow baking dish (such as an 8 by 8) whisk together granulated sugar with remaining 1 teaspoon cinnamon.
While churros are still warm, working with about 3 large or 6 minis at a time, brush lightly with butter then immediately transfer to cinnamon sugar mixture and roll to coat.
Chocolate sauce- Heat whipping cream in saucepan on medium heat for 1 minute. Remove from heat and mix well.