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.