Go Back
When it comes to baking your pumpkin cream puffs, spacing is key. Proper spacing on your baking sheet allows for adequate air circulation around each puff, which is essential for achieving that perfect lofty texture. If your puffs are too close together, they may not rise properly and could end up with a dense, unappetizing texture. Aim to leave about two inches between each puff on the baking sheet. This spacing ensures that they have room to expand and allows the steam to escape, creating beautifully puffed pastries.

Pumpkin Cream Puff Pastries

Celebrate the flavors of fall with our Pumpkin Delight Cream Puffs recipe! These irresistible pastries combine light and airy cream puffs with a rich pumpkin filling, spiced to perfection. Perfect for any autumn gathering, from Halloween to Thanksgiving, these treats are sure to impress your guests. With easy step-by-step instructions, you’ll enjoy the satisfaction of creating a seasonal dessert that's both delicious and visually stunning. Treat yourself and loved ones to this delightful seasonal indulgence!
Print Recipe Pin Recipe

Ingredients
  

For the Cream Puff Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pumpkin Cream Filling:

1 cup canned pumpkin puree

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Pinch of salt

For Garnish:

Whipped cream (optional)

Ground cinnamon (optional)

Crushed pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Make the Cream Puff Pastry:

      - In a medium saucepan, combine water and butter. Bring to a gentle boil over medium heat until the butter melts.

        - Stir in salt and then add the flour all at once. Mix vigorously until the dough pulls away from the sides of the pan and forms a ball (about 2 minutes).

          - Remove from heat and let it cool for about 5 minutes.

            - Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny.

              Pipe the Pastries:

                - Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch rounds onto the prepared baking sheet, leaving space between each puff as they will expand while baking.

                  Bake the Pastries:

                    - Bake in the preheated oven for 20-25 minutes or until the puffs are golden and puffed up. Do not open the oven during the first 20 minutes to prevent deflation.

                      - Once baked, remove from the oven and let them cool completely on a wire rack.

                        Prepare the Pumpkin Cream Filling:

                          - In a large bowl, combine the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until well blended.

                            - In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined.

                              Fill the Cream Puffs:

                                - Once the pastry shells are completely cool, cut the tops off or poke a hole in the bottom of each puff.

                                  - Use a piping bag to fill each puff generously with the pumpkin cream filling.

                                    Serve:

                                      - Dust the filled cream puffs with powdered sugar, a sprinkling of ground cinnamon, or top with a dollop of whipped cream and crushed pecans if desired.

                                        Enjoy: Serve immediately for the best texture, or refrigerate for serving later.

                                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings