Pumpkin Cream Puffs

Pumpkin Cream Puffs

CarolynWG 0

"Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table."

Ingredients 1 h {{adjustedServings}} servings 235 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
  3. Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
  4. To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
  5. Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
  6. Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Tips & Tricks
Pumpkin Muffins II

These moist muffins are bursting with spice and pumpkin flavor.

Praline Pumpkin Mousse Cornucopias

Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!

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Reviews 13

  1. 16 Ratings


Made per recipe. 2 c. of cream is way 2 much. U will have so much filling. This is why 4 stars. Don't like sweet desserts but I recom. another 1/4-1/2 c. more of P.Sugar to be added IF using the 2c. of cream. Used 15 oz of Libby's 100% pure pumpkin. U can adjust pumpkin to your taste. Next time I will use 1 c. H. cream, 1/2 c. P.sugar & adjust pumpkin to my taste.


Thank you for such a lovely recipe! I made the cream puffs with another recipe I used previously for strawberry cream puffs, but the pumpkin filling was a roaring success at my sister's birthday party! The cream filling had the delicious essence of pumpkin and was the perfect autumn dessert. I will definitely try it again in the future, and I'll try the cream puff recipe too! Super easy recipe that yields lots of adoring fans! :)

NW Hairgal

Am I the only person on this site that can't make a cream puff? I tried 3 times and ALL of my batches looked beautiful in the oven, then I poked the hole and they slowly collapsed even with my efforts to poke holes at various times in the baking process, letting them cool slower, did the cream puff good luck dance.....what am I doing wrong???? My goodness, what's the trick? UPDATE: I looked online and found a recipe very similar. It called to bake 45-50 minutes until a deep golden brown and dry. I finally got one batch to work using this method. I only lost one in this batch. Finally!