These Pumpkin Cream Puffs are another one of the pumpkin desserts to make this fall. Cream puffs are easy to make with Pillsbury crescent rolls!
Woke up this morning and it is 54 degrees! Yesterday on my morning walk, I discovered that some of the leaves have started changing color. Yes, my friends, fall is in the air and that means I am thinking about apple orchards, walks in the woods and pumpkin desserts. I’ve always loved autumn. Maybe it is because my birthday is in October? After the hot summer weather, I am ready to put on a cozy sweater and sit outside enjoying a cup of coffee in the crisp fall air. So, today I am sharing Pumpkin Cream Puffs. The outside is a Pillsbury crescent roll and the inside is pumpkin whipped cream.
When my daughter was taking FACS (which is what we used to call Home Ec) in school, she came home and told us about these marshmallow puffs they made in class. She wanted me to buy the ingredients so that she could make them for us. I later learned that they are Magic Marshmallow Crescent Puffs. The recipe is from the Pillsbury Bake-Off in 1969 and was created by a fellow Minnesotan. I used her recipe as the base for these Pumpkin Cream Puffs.
Mix together sugar and pumpkin pie spice. Dip a marshmallow in melted butter and then coat it with the sugar/spice mixture. Roll a marshmallow in a crescent roll starting at the narrow tip of the triangle and then firmly pinch up the sides so that the marshmallow is completely covered with dough.
Dip the bottom in melted butter and place, butter side down, in a greased muffin pan. Place the muffin pan in a jelly roll pan to guard against spills. Bake at 375 degrees for 12-15 minutes or until golden brown. The marshmallows will puff up and melt, coating the insides of the crescent puff with a delicious caramel like coating.
To make the filling, beat cream cheese until light and fluffy. Add confectioners’ sugar, pumpkin and pumpkin pie spice. Then, fold in whipped cream. Use the pumpkin cream to fill cream puffs.
Some of the marshmallow crescent puffs will have broken open while cooking so you can fill from that hole. If not, poke a hole in puffs to fill them.
Drizzle the pumpkin cream puffs with cream cheese icing and keep refrigerated until ready to serve.