Pumpkin Cream Puffs (Light, Fluffy & Perfect for Fall)

These Pumpkin Cream Puffs are an irresistible fall dessert made with delicate pâte à choux pastry shells filled with a spiced pumpkin cream filling. Light, airy, and full of cozy autumn flavor, they’re perfect for Thanksgiving, Halloween parties, or any seasonal gathering where you want to impress with minimal fuss.

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Introduction: A Fall Twist on a Classic French Pastry

Cream puffs—also known as choux à la crème—are a timeless French dessert that’s as elegant as it is indulgent. Traditionally filled with vanilla pastry cream or whipped cream, this version swaps in a pumpkin spice cream that makes it perfect for autumn.

The foundation is classic pâte à choux, a dough that puffs up beautifully in the oven to create hollow pastry shells ready for any filling. When cooled and filled with a mixture of pumpkin purée, warm spices, and sweetened whipped cream, these little puffs become a seasonal masterpiece.

Whether you’re looking for a Thanksgiving dessert that’s lighter than pie, a Halloween treat with class, or a make-ahead showstopper, Pumpkin Cream Puffs hit the sweet spot—literally and figuratively.

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Ingredients Overview

Here’s what makes each component of these Pumpkin Cream Puffs so important:

For the Choux Pastry:

1. All-Purpose Flour

• Provides structure to the puffs.

• Must be added all at once to hot water and stirred vigorously to form the dough.

2. Butter

• Adds richness and flavor.

• Helps create steam for puffing the dough.

3. Water

• Hydration + steam = puffed pastry.

• Some recipes add milk, but water alone gives the crispiest shells.

4. Eggs

• Key to puffing: they help the dough expand and hollow out in the oven.

• Add one at a time for best texture.

For the Pumpkin Cream Filling:

5. Pumpkin Purée (Not Pumpkin Pie Filling)

• Adds earthy sweetness and seasonal flavor.

• Use canned or homemade, but ensure it’s 100% pumpkin.

6. Heavy Whipping Cream

• Whipped to stiff peaks, it lightens the pumpkin and makes the filling fluffy.

• Creates a mousse-like texture.

7. Powdered Sugar

• Sweetens the filling without graininess.

• You can adjust to taste.

8. Pumpkin Pie Spice

• A blend of cinnamon, nutmeg, ginger, and cloves that makes it taste like fall.

9. Vanilla Extract

• Rounds out the flavors and balances the earthiness of the pumpkin.

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Step-by-Step Instructions

Making cream puffs may sound fancy, but they’re actually very doable with a little attention to technique. Here’s the full method:

Step 1: Make the Choux Pastry

Ingredients:

• ½ cup (1 stick) unsalted butter

• 1 cup water

• ¼ tsp salt

• 1 cup all-purpose flour

• 4 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.

3. Once boiling, remove from heat and add all flour at once. Stir quickly with a wooden spoon until dough forms a ball and pulls away from sides.

4. Return pan to low heat and cook, stirring constantly, for 1–2 minutes to dry out the dough slightly.

5. Remove from heat and let cool for 5 minutes.

6. Add eggs one at a time, beating well after each (you can use a mixer). The dough should be smooth and glossy, and hold its shape when piped.

7. Transfer to a piping bag with a large round tip. Pipe 1½-inch rounds onto the prepared sheet, spacing 2 inches apart.

8. Wet your finger and gently press down any peaks.

9. Bake for 20–25 minutes, or until golden and puffed.

10. Turn off oven, crack door, and let puffs sit inside for 10 minutes to dry.

11. Cool completely on a wire rack.

Don’t open the oven early—this can cause the puffs to deflate!

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Step 2: Make the Pumpkin Cream Filling

Ingredients:

• ¾ cup pumpkin purée

• 1 cup heavy whipping cream

• ¼ cup powdered sugar

• 1 tsp pumpkin pie spice

• 1 tsp vanilla extract

Instructions:

1. In a large bowl, beat heavy cream until soft peaks form.

2. Add powdered sugar, pumpkin pie spice, and vanilla. Continue whipping to stiff peaks.

3. Fold in the pumpkin purée gently, just until combined.

4. Refrigerate until ready to use (up to 1 day ahead).

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Step 3: Assemble the Cream Puffs

1. Slice each cooled puff in half horizontally (like a sandwich).

2. Pipe or spoon pumpkin cream into the bottom half.

3. Place the top back on gently.

4. Dust with powdered sugar or drizzle with a simple glaze if desired.

Serve immediately or refrigerate filled puffs for up to 4 hours.

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Tips, Variations & Substitutions

Pro Tips:

• Dry your dough well before adding eggs—this helps puffs hold shape.

• Use room temperature eggs for easier mixing.

• Whip cream to stiff peaks before folding in pumpkin for best texture.

Variations:

• Mini puffs: Pipe smaller rounds and bake for 15–18 minutes for bite-sized versions.

• Glazed tops: Drizzle with cinnamon glaze or maple icing for a fancier finish.

• Frozen treat: Fill with pumpkin cream and freeze for a pumpkin ice cream sandwich feel.

Substitutions:

• Whipped topping can replace whipped cream in a pinch.

• Use homemade pumpkin pie spice if you don’t have a premade blend:

  • 1 tsp cinnamon

  • ¼ tsp each nutmeg, ginger, and cloves

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Serving Ideas & Occasions

Pumpkin Cream Puffs are ideal for:

• Thanksgiving dessert tables (lighter than traditional pie)

• Halloween parties or fall potlucks

• Brunch spreads with coffee or cider

• Afternoon tea with a fall twist

They’re elegant enough for guests and fun enough for casual family treats. Add a sprinkle of cinnamon or edible gold dust for extra wow.

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Nutrition & Health Notes

While this is a dessert, it’s actually on the lighter side compared to traditional cakes or pies:

Nutritional Highlights:

• Pumpkin is low-calorie and high in beta-carotene and fiber.

• Whipped cream provides rich texture with fewer calories than custard.

• Choux pastry is made without sugar, making the overall dessert moderately sweet.

Lighter Options:

• Use coconut whipped cream for dairy-free.

• Reduce or skip the powdered sugar in the filling for less sweetness.

• Make mini versions for portion control.

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FAQs

1. Can I make cream puffs ahead of time?

Yes! You can make the shells up to 2 days in advance. Store unfilled puffs in an airtight container at room temperature. Re-crisp in a 300°F oven for 5 minutes if needed.

2. Can I freeze cream puffs?

Unfilled cream puffs freeze very well. Place in a single layer and freeze until solid, then transfer to a bag. Reheat in a 300°F oven until crisp. Avoid freezing filled puffs—they can become soggy.

3. Can I use canned whipped cream?

For best results, use freshly whipped cream. Canned whipped cream will deflate quickly and can make the puffs soggy.

4. Is pumpkin pie filling the same as pumpkin purée?

No. Pumpkin pie filling contains sugar and spices. For this recipe, use plain pumpkin purée and season it yourself.

5. Why did my cream puffs deflate?

They may not have baked long enough, or the oven was opened too early. Make sure to bake until golden and allow them to cool gradually in the oven with the door ajar.

6. How do I fill cream puffs without slicing them?

You can poke a hole in the bottom of each puff and use a piping bag with a filling tip to inject the cream directly inside.

7. Can I use other fillings?

Absolutely! You can swap the pumpkin cream for vanilla whipped cream, chocolate mousse, or even apple butter whipped cream for other fall variations.