Pumpkin Spice Cream Puffs
These pumpkin cream puffs are light as air and filled with slightly sweet, slightly spicy pumpkin spice whipped cream to make this the perfect warm fall evening dessert.
Ingredients
Puffs
- 1 cup water
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs room temperature
- 1 egg yolk room temperature
- 2 tablespoon milk
Pumpkin Spice Whipped Cream
- 1 cup heavy whipping cream straight from the fridge
- ½ cup sugar
- 3 tablespoon pumpkin puree
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon dried powdered ginger
- 1 teaspoon vanilla
Sprinkling
- ¼ cup powdered sugar for sprinkling
Instructions
Make the Puffs.
- Preheat oven to 375 F.
- Combine water, butter, and salt into a medium saucepan. Bring to a boil.
- Turn heat to low and add flour all at once. Stir until the mixture all sticks together (about 30 seconds), then remove from heat. Allow to cool for 1 minute.
- Add eggs, one at a time, stirring vigorously to incorporate (you can use an electric hand mixer if you have one). After all eggs are incorporated, continue stirring vigorously until glossy.
- Drop spoonfuls of the pastry dough, about ¼ cup, onto a parchment-lined baking sheet.
- Whisk together egg yolk and milk. Brush the mixture over the puff dough.
- Bake for 35 minutes. Allow to cool before filling and serving.
Make the Pumpkin Spice Whipped Cream.
- Combine pumpkin, sugar, whipping cream, vanilla, cinnamon, ginger, and nutmeg in a bowl.
- Whip using a whisk attachment until the whipped cream is light and airy and results in stiff peaks when the whisk is removed. Refrigerate for up to 1 day until ready to go in puffs.
Assemble the Puffs.
- Cut the cream puffs in half, like you're making a sandwich with it. Pipe or spoon whipped cream in. Sprinkle with powdered sugar, then enjoy!
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