Easy Pumpkin Cream Puffs Recipe

Introduction

These Easy Pumpkin Cream Puffs combine flaky puff pastry with a rich, spiced pumpkin whipped cream filling. They make a perfect seasonal treat that’s both elegant and simple to prepare.

Ingredients

• 1 sheet puff pastry (thawed)
• 2 cups heavy whipping cream (cold)
• ¼ cup powdered sugar
• 1 teaspoon cinnamon powder
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons milk
• 2 tablespoons cinnamon sugar

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. Step 2: On a lightly floured surface, gently roll out the thawed puff pastry sheet just slightly, then cut it into 6 equal rectangles. Place the rectangles onto the prepared baking sheet.
3. Step 3: In a small bowl, whisk together the egg and milk until fully combined. Using a pastry brush, lightly brush the top of each puff pastry rectangle with this egg mixture.
4. Step 4: Sprinkle cinnamon sugar evenly over each brushed rectangle. Bake in the preheated oven for 15-20 minutes, or until puffed up and golden brown. Remove from oven and transfer to a cooling rack.
5. Step 5: While the pastry bakes, prepare the pumpkin whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, combine the cold heavy cream, powdered sugar, and cinnamon powder. Beat on high until soft peaks form.
6. Step 6: Add the pumpkin puree to the whipped cream and continue beating until stiff peaks form and the mixture holds its shape.
7. Step 7: Transfer the pumpkin whipped cream to a pastry bag fitted with a star tip.
8. Step 8: Carefully cut each puff pastry rectangle in half horizontally. Pipe a generous amount of pumpkin whipped cream onto the bottom half, then top with the other half.
9. Step 9: Refrigerate the assembled cream puffs before serving to allow the whipped cream to firm up slightly. Enjoy within two days for best freshness.

Tips & Variations

• For a more intense spice flavor, add a pinch of nutmeg or ginger to the whipped cream mixture.
• Use store-bought pumpkin pie spice instead of cinnamon powder for a more complex flavor profile.
• If you don’t have a pastry bag, a plastic zip-top bag with the corner cut off works perfectly for piping.

Storage

Store the assembled pumpkin cream puffs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, serve them the same day they are made. Reheat the puff pastry halves briefly in a low oven if you prefer them warm, but add the whipped cream after warming to avoid melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry straight from the freezer?

It’s best to thaw the puff pastry before using as directed. Working with thawed dough ensures even puffing and easier handling.

What if I don’t have a stand mixer?

You can whip the cream and pumpkin mixture using a hand mixer or even a balloon whisk, but it may take a bit longer to reach the right consistency.

Easy Pumpkin Cream Puffs Recipe

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Delight in the perfect autumn treat with these Easy Pumpkin Cream Puffs. Flaky puff pastry rectangles are baked to golden perfection, then filled with a luscious cinnamon-spiced pumpkin whipped cream. This recipe is simple to make yet impressively delicious, combining the flaky texture of puff pastry with the smooth, creamy sweetness of pumpkin-flavored whipped cream. Ideal for fall gatherings, dessert tables, or a cozy treat at home.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 sheet puff pastry (thawed)
• 1 egg
• 2 tablespoons milk
• 2 tablespoons cinnamon sugar

Pumpkin Whipped Cream

• 2 cups heavy whipping cream (cold)
• ¼ cup powdered sugar
• 1 teaspoon cinnamon powder
• 1 cup pumpkin puree

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C) to prepare for baking the puff pastry rectangles.
2. Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
3. Roll Puff Pastry: On a lightly floured surface, gently roll out the thawed puff pastry sheet slightly to smooth it out and make it easier to cut.
4. Cut Pastry: Cut the puff pastry sheet into 6 equal rectangles using a sharp knife or pizza cutter.
5. Arrange on Sheet: Transfer these rectangles carefully onto the prepared baking sheet, spacing them slightly apart.
6. Make Egg Wash: In a small bowl, whisk together the egg and milk until fully combined to create a glossy egg wash.
7. Brush Pastry: Using a pastry brush, lightly brush the tops of the puff pastry rectangles with the egg wash for a golden finish.
8. Sprinkle Sugar: Sprinkle the cinnamon sugar evenly over each rectangle to add sweetness and spice.
9. Bake Pastry: Bake in the preheated oven for 15-20 minutes, or until the puff pastry is fully puffed and golden brown.
10. Cool Pastry: Remove from oven and transfer to a cooling rack to cool completely before filling.
11. Prepare Whipped Cream: While the pastry bakes, place the cold heavy cream, powdered sugar, and cinnamon powder in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form and the mixture can hold its shape.
12. Add Pumpkin: Gently fold the pumpkin puree into the whipped cream then continue beating until stiff peaks form and the cream is thick and creamy.
13. Fill Pastry: Transfer the pumpkin whipped cream into a pastry bag fitted with a star tip for easy piping.
14. Assemble Cream Puffs: Slice each puff pastry rectangle in half horizontally. Pipe the pumpkin whipped cream generously onto the bottom halves, then place the tops back on to sandwich the cream.
15. Chill: For best results, refrigerate the assembled cream puffs before serving to allow the whipped cream to set slightly and enhance flavor.
16. Storage: Store any leftovers in the refrigerator for up to 2 days, although they are best enjoyed the same day for optimal texture and freshness.

Notes

• Make sure the puff pastry is fully thawed before rolling and cutting to avoid cracking.
• Use cold heavy cream straight from the fridge to ensure it whips up quickly and holds its shape better.
• The cinnamon sugar topping can be adjusted to taste; you can add more or less depending on your preference.
• These cream puffs are best served the same day to maintain the puff pastry’s crispiness and whipped cream’s texture.
• You can substitute canned pumpkin puree with homemade if desired for a fresher flavor.
• If you don’t have a stand mixer, use a hand mixer or whisk vigorously by hand for the whipped cream.

Keywords: pumpkin cream puffs, pumpkin dessert, puff pastry dessert, fall dessert, cinnamon pumpkin whipped cream