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
- Preheat oven to 375 degrees F.
- First, line a large baking sheet with parchment paper.
- After that, on a lightly floured surface, slightly roll out one thawed puff pastry sheet and cut it into 6 rectangles.
- Transfer the rectangles to the prepared baking sheet.
- Then, mix together the egg and milk in a small bowl until fully combined.
- Using a pastry brush, lightly brush the puff pastry rectangles with the egg mixture.
- Sprinkle cinnamon sugar over each rectangle.
- Bake puff pastry for 15-20 minutes or until puffed and golden brown.
- Remove from oven and place on a cooling rack to cool.
- 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.
- Add whipped cream to a pastry bag fitted with a star tip.
- 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.
- Preferably refrigerate before serving, for the whipped cream to harden a bit.
- Store in the fridge for up to 2 days. For the best results, I recommend serving these the same day.
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.
- 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
-
Preheat oven to 375 degrees F.
-
Line a large baking sheet with parchment paper.
-
On a lightly floured surface, slightly roll out one thawed puff pastry sheet.
-
Cut sheet into 6 rectangles.
-
Transfer the rectangles to the prepared baking sheet.
-
In a small bowl, mix together the egg and milk until fully combined.
-
Using a pastry brush, lightly brush the puff pastry rectangles with the egg mixture.
-
Sprinkle cinnamon sugar over each rectangle.
-
Bake puff pastry for 15-20 minutes or until puffed and golden brown.
-
Remove from oven and place on a cooling rack to cool.
-
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.
-
Add whipped cream to a pastry bag fitted with a star tip.
-
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.
-
Preferably refrigerate before serving, for the whipped cream to harden a bit.
-
Store in the fridge for up to 2 days. These are best served the same day.
14 Comments
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Tammy
I’m not yet ready to trade my pumpkin spice in for eggnog as much as I love eggnog! This is a genius idea for pumpkin! I am craving one of these right now! They really came out so pretty 🙂
Dan Zehr
Oh God, this is my favorite dessert! Yum Yum Yum! Looks so vibrant and lovely! I can’t WAIT to try this! Thank you for this great recipe!
Mahy Elamin
This is a unique recipe! I really can not wait to try this incredible dessert. Yummy! This made me drool. I’m sure that my whole family will be delighted with this.
Noel Lizotte
I love short cut recipes and using puff pastry in this recipe makes it so fast and easy! Thanks for sharing your tricks!
Claudia Lamascolo
wow I dont think anything sounds better in a cream puff than pumpkin this is so creative!
Cheese Curd In Paradise
What a beautiful dessert and perfectly seasonal with the pumpkin! It sounds easy to put together, and something my entire family would love!
Jen
I love the semi-homemde aspect of this recipe. Putting your own twist on puff pastry is totally manageable when the holidays get too hectic.
Kylee from Kylee Cooks
I mean, puff pastry – hands down – makes the best desserts, ever!! I love the pumpkin cream you’ve used here – it looks incredible. Creamy, and dreamy!
Jyothi (Jo)
OH my …these puffs are seriously the best looking puffs I’ve ever seen. SO SO GORGEOUS! Made perfect, looks delicious! Drool worthy
Veena Azmanov
That is such a cool idea to make pumpkin cream puffs. Love it. I love anything pumpkin and heaven knows I over feed my family pumpkin sometimes. This look so good.
Marisa Franca
This is certainly a delicious looking dessert — this would be perfect for the Thanksgiving holidays. I haven’t made cream puff dough in a long time but this recipe is inspiring me to do so.
April
I love whipped cream based dessert! Everywhere I go I look for this type of desserts because it is so good! Thank you for sharing this version.
Melissa
These sound incredible! I would’ve never thought to do a pumpkin filled cream puff, we always tend to associate pumpkin with muffins or scones instead! Super yum!
Sarah Cummings
Awesome! Glad I came across this article before the Thanksgiving. Thanks for sharing this awesome recipe! ?