Easy Pumpkin Cream Puffs

Pumpkin Cream Puffs are an easy dessert that would be perfect to serve for Thanksgiving. This is an easy cream puffs recipe, made with a simple shortcut for the pastry shells. We love whipped cream based desserts, you should also check our Easy Peanut Butter Mousse and Chocolate Mint Mousse. They are perfect to quickly tame a sweet tooth.

Easy Pumpkin Cream Puffs

How do you make easy cream puffs?

Traditional cream puffs are made using choux pastry dough. My version of the pastry dessert is made quicker and easier, because the pumpkin cream puffs are made with puff pastry instead of choux.

What is the cream in cream puffs?

The filling of cream puffs is nothing more than lightly sweetened whipped cream. For the pumpkin cream puffs, cinnamon and pumpkin puree are added.

Ingredients in Pumpkin Cream Puffs

The ingredients in this puff pastry dessert are uncomplicated, but the flavors are refined and delicious!.

• 1 sheet puff pastry, thawed
• 2 cups heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 teaspoon cinnamon
• 1 cup pumpkin puree
• egg
• 2 tablespoons milk
• 2 tablespoons cinnamon sugar

Additional Supplies

You will also need the following supplies:

• Rimmed baking sheet
• Parchment paper or a silicone baking mat
• Rolling pin
• Kitchen utility knife or a rolling pizza cutter
• Pastry brush
• Mixing bowls
• cooling rack
• Electric stand mixer fitted with a whisk attachment
• Pastry piping bag fitted with a star tip

Pumpkin Cream Puffs Recipe Notes

Check the commonly asked questions about the recipe:

Can you freeze baked puff pastry?

I do not recommend freezing the pumpkin cream puffs. I suggest enjoying them the same day. The light and airy texture of puff pastry does not hold up well when frozen.

How long do cream puffs last?

The pumpkin cream puffs should stored in an airtight container in the refrigerator. They will stay good for 2 to 3 days. As previously mentioned, freezing them is not recommended.

How to Make Pumpkin Cream Puffs

1. Preheat oven to 375 degrees F.
2. First, line a large baking sheet with parchment paper.
3. After that, on a lightly floured surface, slightly roll out one thawed puff pastry sheet and cut it into 6 rectangles.
4. Transfer the rectangles to the prepared baking sheet.
5. Then, mix together the egg and milk in a small bowl until fully combined.
6. Using a pastry brush, lightly brush the puff pastry rectangles with the egg mixture.
7. Sprinkle cinnamon sugar over each rectangle.
8. Bake puff pastry for 15-20 minutes or until puffed and golden brown.
9. Remove from oven and place on a cooling rack to cool.
10. While the puff pastry is baking, work on the whipped cream. Add heavy cream, sugar and cinnamon to the bowl of a stand mixer fitted with the whisk attachment and beat on high until the whipped cream can hold its shape. Add the pumpkin puree and beat to combine. The whipped cream is done when it reaches stiff peaks and it can hold its shape.
11. Add whipped cream to a pastry bag fitted with a star tip.
12. Cut puff pastry rectangles in half. Pipe pumpkin whipped cream on the bottom part and top with the other half of the puff pastry rectangle.
13. Preferably refrigerate before serving, for the whipped cream to harden a bit.
14. Store in the fridge for up to 2 days. For the best results, I recommend serving these the same day.

5 from 11 votes

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Easy Pumpkin Cream Puffs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Pumpkin Cream Puffs are an easy dessert that would be perfect to serve for Thanksgiving. This is an easy cream puffs recipe, made with a simple shortcut for the pastry shells.

Course: Dessert

Cuisine: American

Keyword: Easy Pumpkin Cream Puffs

Servings: 6 servings

Calories: 563 kcal

Author: Catalina Castravet

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. Preheat oven to 375 degrees F.
2. Line a large baking sheet with parchment paper.
3. On a lightly floured surface, slightly roll out one thawed puff pastry sheet.
4. Cut sheet into 6 rectangles.
5. Transfer the rectangles to the prepared baking sheet.
6. In a small bowl, mix together the egg and milk until fully combined.
7. Using a pastry brush, lightly brush the puff pastry rectangles with the egg mixture.
8. Sprinkle cinnamon sugar over each rectangle.
9. Bake puff pastry for 15-20 minutes or until puffed and golden brown.
10. Remove from oven and place on a cooling rack to cool.

Pumpkin Whipped Cream:

1. While the puff pastry is baking, work on the whipped cream. Add heavy cream, sugar and cinnamon to the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form the whipped cream can hold its shape. Add the pumpkin puree and beat to combine. The whipped cream is done when it reaches stiff peaks and it can hold its shape.
2. Add whipped cream to a pastry bag fitted with a star tip.
3. Cut puff pastry rectangles in half, pipe pumpkin whipped cream onto the bottom part and top with the other half of the puff pastry rectangle.
4. Preferably refrigerate before serving, for the whipped cream to harden a bit.
5. Store in the fridge for up to 2 days. These are best served the same day.

Nutrition Facts

Easy Pumpkin Cream Puffs

Amount Per Serving

Calories 563 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 22g138%

Cholesterol 136mg45%

Sodium 146mg6%

Potassium 185mg5%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 10g11%

Protein 6g12%

Vitamin A 7560IU151%

Vitamin C 2.2mg3%

Calcium 84mg8%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.