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+ servings
Pumpkin Pie Cream Puffs by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth
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5 from 2 votes

Pumpkin Cream Puffs Recipe

These Pumpkin Pie Cream Puffs will knock your socks off, and everyone will be asking for the recipe.
Total Time45 minutes
Course: Desserts
Cuisine: Baked Goods
Keyword: pumpkin cream puffs
Servings: 24
Calories: 113kcal


  • Medium saucepan
  • Mixer
  • Mixing bowl
  • Baking sheet
  • 2 Pastry bags We used 16-inch pastry bags.
  • Large round pipping tip for the cream puff
  • Small round pipping tip We used a plain #12 for the filling.
  • Food safe paintbrush


For the cream puff shell:

  • 1 cup water
  • 4 oz stick butter 1 stick or 1/2 cup
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 1 cup flour
  • 4 eggs room temperature
  • 1/2 tsp cinnamon
  • Egg wash 1 egg + 1 tablespoon water

For the pumpkin pie filling:

  • 3/4 cup whipping cream
  • 2/3 cup pumpkin puree  not pumpkin pie filling
  • 1/2 cup whipped cream cheese
  • 1/4 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla bean paste substitute vanilla extract

For the glaze enough for 2 different colors):


To make the cream puff shells:

  • In a medium saucepan, combine the water, butter, sugar and salt and boil over medium high heat.
  • Once the mixture comes to a boil, reduce heat to medium. Then, add all of the flour, and quickly stir to combine.
  • Stir the mixture constantly for about 2-3 minutes until the mixture begins to pull away from the sides of your saucepan to form a ball and leaves a thin film or coating on the bottom of your pan. Allow to cool.
  • Place the cooled dough ball into a mixing bowl. With a hand or stand mixer, 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 the mixture to cool for a few minutes. 
  • Once all of your eggs have been added in, mix in your cinnamon. You now have your Choux Pastry dough.
  • Pour your dough onto your piping bag, fitted with the large plain round tip. 
  • Preheat your oven to 350 F degrees, and line a baking sheet with parchment paper.
  • Pipe 2-inch circles of dough on the lined baking sheet. Keep them about 1.5-inches apart. If your puffs have little peaks, dab a clean finger in a little water to soften the peaks.
  • Lightly brush each puff with egg wash, and bake in the oven at 350 F for 12 minutes.
  • Raise the oven temp to 425 F degrees, and bake for another 10-13 minutes. You’re looking for a raised puff, golden brown in color, and hollow in the middle. Allow the puffs to cool completely to room temperature before filling.

To make the pumpkin filling:

  • While your puffs are cooling, whip your heavy cream until stiff peaks have formed with a hand or stand mixer on medium speed.
  • In a separate bowl, combine the rest of your filling ingredients (pumpkin puree, whipped cream cheese, powdered sugar, pumpkin pie spice and vanilla bean paste) until well combined. 
  • Fold whipped cream into your pumpkin mixture and add to a piping bag fitted with a small plain round tip.

To fill the cream puffs:

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

Optional: To make the glaze:

  • In a bowl, 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 the glaze and color with desired colors. We prefer the gel colors because they’re super pigmented and won’t thin out your glaze. 
  • Dip each puff and allow it to dry completely before adding any food color splatters, sprinkles or luster dusts.

Optional: To decorate the tops:

  • Sprinkled some edible gold luster dust for a shimmery effect. 


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