Print

Easy Pumpkin Cream Puffs Recipe

Print Recipe

★★★★★

4.4 from 120 reviews

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/easy-pumpkin-cream-puffs-recipe/