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Pumpkin Cream Puffs

Rated as 4.43 out of 5 Stars
3

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

1 h servings 235
Original recipe yields 15 servings (15 cream puffs)

Directions

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  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.

Nutrition Facts


Per Serving: 235 calories; 19.4 12.8 3.4 109 109 Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 th...

Most helpful critical review

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 ...

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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 th...

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 birthda...

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 ...

Very attractive for the holidays. The filling could use a bit more powdered sugar; maybe even a cup. The puffs are very easy and could be used for multiple fillings.

The puffs came out much better when I used salted butter instead of unsalted. The pinch of salt that it calls for doesn't do much and it's nice to have the slight saltiness to balance the sweet ...

This is a good basic recipe. The pumpkin flavor in the middle was very slight so next time I would add the whole can of pumpkin. I also topped them with a spiced cream cheese glaze. I will tr...

Used saved pumpkin from jack-o-lanterns which I had pureed. Great way to use that left over pumpkin up.

I have made cream puffs for years and used a recipe just like this. I use a smaller amount of dough for each puff and it makes 24-25. I bake at 400 degrees for 30 minutes then let cool complet...

These were very DELICIOUS! They could use a little more sugar. Other than that, perfect.