In a saucepan over medium heat, mix 1 cup of water with melted butter, brown sugar, ground ginger, and cinnamon. Stir until melted and bring to a gentle boil before removing from heat.

In a separate bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the warm liquid mixture to the dry ingredients, stirring until a smooth dough forms.

Allow the dough to cool slightly. Then, one at a time, incorporate the eggs into the dough, stirring vigorously until fully combined and creamy.

In a deep pot or fryer, heat vegetable oil to 350°F (175°C).

Transfer the dough into a piping bag fitted with a star tip. Pipe small strips (about 2 inches long) into the hot oil and fry until golden brown, about 2-3 minutes per batch.

Toss the warm churros in a cinnamon-sugar mixture right after frying. Serve with warm caramel sauce for dipping.