Pumpkin Filled Cream Puffs – A Cozy Fall Dessert for Thanksgiving and Any Occasion
Crisp, golden shells with a light-as-air bite, filled with a dreamy pumpkin spice cream, these pumpkin filled cream puffs are pure fall magic. The choux pastry is perfectly airy and tender, while the filling is a luscious blend of pumpkin puree, warm spices, cream cheese, and whipped cream.
Don’t worry, the choux pastry sounds fancy, but it’s surprisingly simple to make, and so worth it. Perfect for Thanksgiving or when you are just craving a cozy seasonal dessert, this recipe delivers bakery-worthy results right from your own kitchen.
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These pumpkin cream puffs are the kind of dessert that makes people stop mid-bite and say, “Oh wow.” They’re like little clouds of fall flavor, with cozy pumpkin pie vibes wrapped in a bakery-worthy shell.
How to Make Pumpkin Filled Cream Puffs
Here are the ingredients you need to make these pumpkin cream puffs, plus step by step instructions for how to make them.
Ingredients
For the Choux Pastry
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Pumpkin Cream Filling
- ¾ cup heavy cream
- 4 oz cream cheese, softened
- ½ cup pumpkin puree (not pie filling)
- ¼ cup brown sugar (adjust to taste)
- 1 tsp vanilla
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch cloves)
- Pinch of salt
Step by Step Instructions
1. Prepare the choux pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the butter, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Add the flour all at once, then stir quickly and continuously until the dough comes together in a smooth ball and pulls away from the sides of the pan, this takes about 2 minutes.
4. Remove the pan from the heat and let the dough cool for 5 minutes.
5. Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth, thick, and glossy.
6. Transfer the dough to a piping bag fitted with a round tip, or use a spoon, and place 1.5-inch mounds onto the prepared baking sheet, spacing them apart.
7. Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the puffs are golden brown, firm, and sound hollow when tapped.
8. Remove from the oven and cool completely on a wire rack. Once cooled, either slice the tops off or create a small hole in the bottom for filling.
9. Make the pumpkin cream: In a large mixing bowl, beat the softened cream cheese with brown sugar, pumpkin pie spice, salt, and vanilla until smooth and creamy.
10. Add the pumpkin puree and mix until fully incorporated.
11. In a separate bowl, whip the heavy cream until stiff peaks form.
12. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
13. Assemble the cream puffs: Pipe or spoon the pumpkin cream into the cooled pastry shells.
14. Optional: Lightly dust the tops with cinnamon or powdered sugar before serving.
FAQs
Q: Can I make them ahead of time?
A: Yes. Bake the puffs up to a day in advance and store them unfilled in an airtight container. Fill just before serving for the best texture.
Q: Can I freeze the cream puffs?
A: Yes, unfilled shells can be frozen for up to 1 month. Reheat in a 300°F oven for 5–10 minutes to crisp. Do not freeze once filled.
Q: How should I store leftovers?
A: Keep filled puffs in an airtight container in the fridge for up to 2 days. The shells will gradually soften.
Q: Can I make them a different size?
A: Yes. For minis, reduce the baking time slightly. For larger puffs, bake 5–10 minutes longer.
Q: Can I use a different filling?
A: Yes. Options include whipped ganache, maple cream, or vanilla pastry cream.
With their delicate pastry shells and creamy, spiced pumpkin filling, these pumpkin filled cream puffs are a showstopper for any fall gathering. They taste like a blend of pumpkin pie and a classic cream puff – light, rich, and irresistibly festive. Serve them as a Thanksgiving finale, bring them to a fall party, or make a batch just because… one bite, and you’ll find yourself hooked.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Caramel Apple Cheese Ball
- Caramel Apple Bars
- Apple Crumb Cake
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cheesecake Trifle
Pumpkin Filled Cream Puffs
Ingredients
For the Choux Pastry
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Pumpkin Cream Filling
- ¾ cup heavy cream
- 4 oz cream cheese, softened
- ½ cup pumpkin puree (not pie filling)
- ¼ cup brown sugar (adjust to taste)
- 1 tsp vanilla
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch cloves)
- Pinch of salt
Instructions
- Prepare the choux pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, salt, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Add the flour all at once, then stir quickly and continuously until the dough comes together in a smooth ball and pulls away from the sides of the pan, about 2 minutes.
- Remove the pan from the heat and let the dough cool for 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition, until the dough is smooth, thick, and glossy.
- Transfer the dough to a piping bag fitted with a round tip, or use a spoon, and place 1.5-inch mounds onto the prepared baking sheet, spacing them apart.
- Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until the puffs are golden brown, firm, and sound hollow when tapped.
- Remove from the oven and cool completely on a wire rack. Once cooled, either slice the tops off or create a small hole in the bottom for filling.
- Make the pumpkin cream: In a large mixing bowl, beat the softened cream cheese with brown sugar, pumpkin pie spice, salt, and vanilla until smooth and creamy.
- Add the pumpkin puree and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Assemble the cream puffs: Pipe or spoon the pumpkin cream into the cooled pastry shells.
- Optional: Lightly dust the tops with cinnamon or powdered sugar before serving.
