Pumpkin Pie Cream Puffs by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth
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5 from 1 vote

Pumpkin Pie Cream Puffs Recipe

hese, Pumpkin Pie Cream Puffs will knock your socks off, and everyone will be asking for the recipe.
Total Time45 mins
Course: Desserts
Cuisine: American
Keyword: cream puffs, desserts, fall, puffs, pumpkin, snack, sugar and cloth, thanksgiving
Servings: 24 puffs
Calories: 113kcal

Equipment

Ingredients

Pate a Choux

  • 1 cup water
  • 1 stick butter
  • 2 tbsp sugar
  • 0.125 tsp salt
  • 1 cup flour
  • 4 eggs room temperature
  • 0.5 tsp cinnamon
  • egg wash 1 egg + 1 tablespoon water

Pumpkin Pie Filling

  • 0.75 cup whipping cream
  • 0.6 cup pumpkin, not pumpkin pie filling
  • 0.5 cup whipped cream cheese
  • 0.25 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste can substitute vanilla extract

Glaze (this recipe is enough for 2 different colors)

  • 1.5 cup powdered sugar
  • 2 tbsp water
  • gel food coloring

You’ll also need

  • 2 pastry bags I used 16 inch pastry bags
  • 1 large plain round tip for the pate a choux
  • 1 small plain round tip for the filling I used a #12
  • Small food only paint brushes

Instructions

For the pate a choux --

  • Add water, butter, sugar & salt to a medium saucepan and combine over medium high heat until mixture comes to a boil. 
  • Reduce heat to medium, add all of the flour, and quickly stir to combine flour. 
  • Continue to stir the mixture until it begins to pull away from the sides of your saucepan and leaves a film on the bottom of your pan, about 2-3 minutes of mixing.
  • Add the cooled mixture to a mixing bowl (you can use your stand mixer too), and begin mixing in your eggs one at a time on medium speed. Make sure each egg is well combined into the mixture before adding the next egg.
  • Allow mixture to cool for a few minutes.
  • Once all of your eggs have been added, mix in your cinnamon.
  • Add dough to your piping bag fitted with the large plain round tip.  
  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper.  
  • Pipe 2 inch circles of dough on lined baking sheet, about 1.5 inches apart. If your puffs have little peaks, dab a clean finger in a little water to soften the peaks.
  • Brush each puff with a egg wash and bake in the oven at 350 for 12 minutes. Raise the oven temp to 425 and bake for another 10-13 minutes. You’re looking for a raised puff, golden brown in color, and hollow in the middle. Allow puffs to cool completely before filling.

To make the pumpkin filling --

  • While your puffs are cooling, whip your heavy cream until stiff peaks have formed. In a separate bowl, combine the rest of your filling ingredients until well combined.
  • Next, fold whipped cream into your pumpkin mixture and add to a piping bag fitted with a small plain round tip.

To make the glaze --

  • Add powdered sugar and mix in 1 tablespoon of water at a time. You’re looking for a smooth, but thick consistency, most like a donut glaze. You should be able to easily dip the top of your cream puffs without it running off the top.
  • Before you dip, separate glaze, and color with desired colors. I prefer the gel colors, they’re super pigmented and won’t thin out your glaze. 
  • Dip each puff and allow to dry completely before adding any food color splatters, sprinkles or luster dusts.
  • Decorate and you're ready to enjoy!

Now we’re ready to fill these puffies --

  • With a sharp paring knife, cut a small x in the bottom of your puff and fill with pumpkin pie mix.
  • Place filled cream puffs in the fridge while you prepare the glaze.

Nutrition

Serving: 24g | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg