Tis the season for all things pumpkin! Pumpkin pie, pumpkin bread, pumpkin pancakes but I thought, what about cream puffs filled with pumpkin whipped cream?! Yup, that was a winning thought. The filling is mainly whipped cream with a subtly pumpkin flavor. Just enough to taste like fall! Try these Pumpkin Cream Puffs and wow the Autumn lovers in your life!
Just look at that yummy filling!! You can overly stuff them like I did, or just add a bit! I would double the cream next time because we liked them very full!
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You’ll Need:
Baking sheets
Parchment Paper
Pumpkin Cream Puffs
Ingredients
- 1 stick butter
- 1 cup water
- 1 tsp vanilla
- 1 c flour
- 4 eggs
Instructions
- Bring the water, butter and vanilla to a boil. Add flour.
- Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool.
- Beat in the 4 eggs, one at a time until smooth.
- Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 25-30 minutes. LET COOL.
- Fill with pumpkin whipped cream.
Pumpkin Whipped Cream
Ingredients
- 1 c. heavy cream
- ⅓ c. pumpkin puree
- 1 T. powdered sugar
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
Instructions
- Beat cream and sugar to soft peaks
- Add vanilla and cinnamon
- Fold in pumpkin.
Tina says
The stick of butter = what measurement?
Hugs & Cookies xoxo says
4 ounces or 8 Tablespoons
Linda says
How many cream puffs does this recipe make?
Hugs & Cookies xoxo says
Around 12 depending on size
Karen says
Can they be made a day ahead of time?
Hugs & Cookies xoxo says
Yes, don’t powder sugar the tops until serving though.
Fran says
What is the process for filling the pastry?
Hugs & Cookies xoxo says
Scoop
The filling in with a large spoon or pipe it with a pastry bag. Enjoy!