Pumpkin Spice Cream Puffs
Classic homemade cream puff recipe with a pumpkin spice filling. The perfect recipe for fall baking.
Ingredients
cream puffs-
- 1 cup water
- 8 Tbsp unsalted butter, room temp
- 1 cup all-purpose flour, measured then sifted
- 2 tsp granulated sugar
- ⅙ tsp salt
- 4 large eggs
pumpkin spice filling-
- 8 oz cream cheese. room temp
- 8 Tbsp unsalted butter, room temp
- 1 1/2 cups powdered sugar
- 1/3 cup pumpkin puree
- ¼ tsp pumpkin pie spice
- 4 oz cool whip, thawed
- powdered sugar, for dusting
Instructions
- Preheat oven to 400°F. Cover two large baking sheets with parchment paper, set aside.
- In a saucepan, over med/high heat, add water and butter and cook until mixture comes to a soft boil and bubbles everywhere.
- Remove from heat and add the combined sugar, salt, and flour at once and stir quickly until everything is incorporated.
- Transfer mixture to a mixing bowl and start beating until the mixture cools. Beat in one egg at a time, continue to beat after each addition.
- Fill a piping bag with some cream puff mixture and pipe small cream puffs (a little bigger than a regular teaspoon but round). Once piped, flatted the top of the dough a bit.
- Bake 10 minutes. Turn heat down to 365°F and bake another 20 minutes.
- Prepare the filling. Over medium speed, beat cream cheese until creamy. Add butter, powdered sugar, pumpkin puree, pumpkin spice and mix. Add cool whip and mix in with a spatula. Refrigerate cream until ready to use.
- Pipe cream into the bottom of the puffs or slice puffs in half and add cream and close, like a sandwich.
- Dust cream puffs with powdered sugar. Enjoy.