Pumpkin Cream Puffs Recipe

Fall comes with so many delicious desserts to choose from. From pumpkin donuts and caramel apples to apple crisp and pumpkin pie, the choices truly are endless. And really, they're all equally delicious. But if you want to switch things up a bit for fall, we have your new favorite recipe.

Cream puffs are typically filled with vanilla whipped cream, perhaps with fruit added to the mix. They're made by filling a delicate shell with fluffy, creamy whipped cream before taking a bite. And because they're so light, they're most often served during warmer months. Well, not anymore.

We're here to propose that cream puffs are meant for every season, and pumpkin cream puffs are ideal for fall. With simple ingredients and plenty of fall baking spice, this recipe will walk you through just how to make these impressive treats at home. Make them for Halloween, Thanksgiving, or as a special surprise to share with your favorite people.

Gather the ingredients for pumpkin cream puffs

Ready to get started on making dessert? For this pumpkin cream puffs recipe, you'll need water, milk, eight tablespoons of salted butter, flour, three to four eggs, heavy whipping cream, pumpkin puree, cinnamon, and clove.

The reason the number of eggs can vary is due to moisture in the dough. Chances are, you will only need three, but it may be necessary to add in a fourth egg for the right consistency. It's best to grab four ahead of time to be safe.

Melt the butter

To get started on your pumpkin cream puffs, you'll want to make the shells first. Start by preheating the oven to 350 F.

Next up, grab a small saucepan and add in the water, milk, and salted butter. Place the saucepan on the stove, turn the heat to medium, and allow the butter to melt.

Add the flour and cook the choux

Once the butter has melted, turn the stovetop heat down to low, and add in all the flour. Vigorously stir the flour until it's entirely incorporated. Continue stirring and allow the dough to cook for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes once it's ready.

When the dough is ready, transfer it to a stand mixer with the paddle attachment. Beat the dough for a few minutes to cool it down before adding the eggs. If you don't have a stand mixer, this can still be done with a hand mixer or by allowing it to sit in a mixing bowl.

Add the eggs

Once you've let the dough cool, start adding in the eggs one at a time. Allow each egg to fully incorporate before adding the next. After you've added three eggs, check the mixture. You want the choux dough to be a cross between a dough and a batter, and the consistency should be thin enough that it can be piped. In most cases, three eggs is plenty, but if the mixture seems too thick and won't be easily pipeable, add a fourth egg.

Pipe and bake the choux

Once the choux dough is ready, transfer it into a piping bag. On a greased or parchment-lined baking sheet, pipe the choux dough into mounds by swirling in a clockwise direction. Lift the tip of the pastry bag up as you squeeze. Once piped, bake the cream puff shells for 20 minutes until the tops are lightly golden brown. Be sure to keep the oven door closed while they're baking to prevent them from collapsing.

Once baked, remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side. This will allow them to vent to prevent collapsing. Once poked, set them aside to cool while you make the pumpkin whipped cream.

Make the pumpkin whipped cream

While the cream puff shells cool, make the pumpkin whipped cream. Pour the heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about eight minutes. If you don't have a hand mixer, you can utilize a stand mixer or a mixing bowl and whisk. Once the whipped cream has formed, mix in the pumpkin puree, cinnamon, and clove until just combined.

Assemble and fill the pumpkin cream puffs

Before filling the cream puff shells, be sure they're completely cooled. Any warmth on the shell will melt the whipped cream. Once cooled, cut the shells in half horizontally. Transfer the pumpkin whipped cream into a piping bag, and pipe the bottom of each shell with whipped cream. Place the tops back on and dust the cream puffs with powdered sugar and cinnamon for garnish before serving.

Pumpkin Cream Puffs Recipe
4.9 from 27 ratings
We're here to propose that cream puffs are meant for every season, and pumpkin cream puffs are ideal for fall. Give them a try this year.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
8
cream puffs
pumpkin cream puffs
Total time: 35 minutes
Ingredients
  • ½ cup water
  • ½ cup milk
  • 8 tablespoons salted butter
  • 1 cup flour
  • 3 to 4 eggs
  • 1 ½ cups heavy whipped cream
  • 2 tablespoons pumpkin puree
  • 2 teaspoons cinnamon
  • 1 teaspoon ground clove
Directions
  1. Preheat the oven to 350 F.
  2. In a small saucepan, add the water, milk, and salted butter. Turn the stove on medium to melt the butter.
  3. When the butter is completely melted, turn the heat down to low. Stir in all of the flour, stirring rapidly until it's entirely incorporated.
  4. Continue to stir and cook the dough for one minute. It will begin to pull away from the sides of the pot and resemble mashed potatoes.
  5. Transfer the beginning of the choux dough to a stand mixer. Fit the mixer with the paddle attachment and beat the dough for a few minutes to cool it down.
  6. Once the dough has cooled, add in the eggs one at a time. Allow each egg to fully incorporate before adding the next. If the mixture seems too thick and won't be pipeable, add a fourth egg.
  7. Scoop the choux dough into a piping bag. Pipe the choux dough on a greased baking sheet or a baking sheet lined with parchment. Create mounds by swirling in a clockwise direction. Bake the choux for 20 minutes until the tops are lightly golden brown. Do not open the oven while baking.
  8. Remove the cream puff shells from the oven and poke them with a toothpick or skewer to create a small hole in the side to allow them to vent. Set aside to cool.
  9. While the cream puff shells cool, make the pumpkin whipped cream. Pour the heavy cream into a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form, about 8 minutes. Mix in the pumpkin puree, cinnamon, and clove.
  10. Once the cream puff shells are cool, cut them in half horizontally. Pipe the bottom with pumpkin whipped cream and place the top back on. Dust with powdered sugar and cinnamon for garnish.
  11. Serve and enjoy.
Nutrition
Calories per Serving 227
Total Fat 16.5 g
Saturated Fat 9.8 g
Trans Fat 0.5 g
Cholesterol 110.6 mg
Total Carbohydrates 15.2 g
Dietary Fiber 1.0 g
Total Sugars 1.9 g
Sodium 127.4 mg
Protein 5.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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