Pumpkin Spice Cream Puffs have a soft, pastry shell with a creamy pumpkin filling and sprinkled with powdered sugar and pumpkin spice.
Give basic cream puffs an autumn twist by piping creamy, pumpkin filling between the pastry layers. These pumpkin spice cream puffs are so light and airy! Plus they are so easy to prepare that you’ll want to make them again and again.
How To Make Cream Puffs
Cream puffs are made with a choux pastry (or pâte à choux). The pastry consists of four basic ingredients you probably already have in your home: water, butter, flour, and eggs. This same pastry is also used to make eclairs and profiteroles. It looks fancy but is actually easy to make.
Start by bringing the water and butter to a boil over medium-high heat.
Turn the heat to low and quickly stir in the flour. Remove from the heat and allow the dough to cool for about 5 minutes, stirring occasionally.
Beat in the eggs one at a time until the dough is smooth. Each time you start beating in an egg, the dough will separate but keep stirring and it will come together again.
Transfer the cream puff dough to a pastry bag fitted with a round tip. Pipe two-inch circles of dough onto a parchment-covered baking sheet.
Do I have to pipe the dough?
No, another option is to scoop the dough onto the parchment rather than pipe it. This method works great too and is how it was done in my vintage Betty Crocker cookbook.
Bake the cream puffs at 400˚F for 35-40 minutes, until golden brown. Allow them to cool on the pan for several minutes and then transfer to a rack to cool completely.
How should pumpkin spice cream puffs be stored?
Once the cream puffs shells have cooled, store them in an airtight container for 1-2 days at room temperature. Or store them in the freezer for up to 3 months.
How To Make Creamy Pumpkin Filling
To make the creamy pumpkin filling, start by beating the softened cream cheese.
Mix in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, scraping the bowl occasionally.
Fold in the cool whip (or use whipped cream) until the mixture is uniform. Transfer the filling to a pastry bag fitted with a large closed star tip.
When should the pumpkin spice cream puffs be filled?
These pumpkin spice cream puffs should be filled close to serving time for the best results. Prepare ahead of time by making the shells and the filling but keep them separate. They can be filled an hour or two before serving time and stored in the refrigerator.
There are two ways to fill them. The first option is to cut the cream puffs in half lengthwise (remove the excess dough inside if desired) and fill the bottom half with creamy pumpkin filling.
The second option is to poke a hole in the side or the bottom of the cream puff with the icing tip. Pipe the filling into the shells.
Sprinkle powdered sugar and a little pumpkin pie spice over the top before serving. They would also be delicious drizzled with caramel! Serve with a cup of pumpkin spice whipped coffee.
Want more pumpkin recipes? Try these next:
Crescent Roll Pumpkin Cinnamon Rolls are so easy to make and are perfect for fall. This small batch of cinnamon rolls is drizzled with caramel and icing.
This Pumpkin Bars recipe is the ultimate autumn dessert for sharing. It is easy to make and tastes even BETTER than pumpkin pie!
This Pumpkin Cake recipe is so easy to make with a cake mix, pumpkin puree, and pumpkin pie spice! Top with cream cheese frosting for the ultimate treat.
This moist Pumpkin Chocolate Chip Bread is full of delicious spices and chocolate chips. Better make a double batch because one loaf won’t last long!