An easy recipe for classic, French pâte à choux pastry is the base for these Pumpkin Cream Puffs. Filled with an incredibly delicious, creamy pumpkin filling, these light and airy cream puffs are an amazing must-try fall dessert.
This post contains affiliate links. See our Disclosure Statement for more information.
I know, I know. What else can you possibly use pumpkin spice in? But you guys, these Pumpkin Spice Cream Puffs are to die for.
It seems that cream puffs, also known as profiteroles, aren’t as popular as they used to be. But, why? I honestly have no clue.
In a traditional cream puff recipe, the filling is typically whipped cream or pastry cream. My mom always filled her cream puffs with vanilla or chocolate pudding, so the idea to use pudding came straight from my mama’s kitchen.
The idea to spice up that pudding with a little pumpkin puree and pumpkin pie spice was all mine and I can not even put into words how good it tastes.
I think this recipe could be the start of a major cream puff revival!
Why This Recipe Works
This super easy recipe is just so, so good. You can make 32 small cream puffs (or 16 large cream puffs) with this recipe, so it’s a great fall dessert when entertaining or for Thanksgiving.
Cream puffs are not only easy to make but, you can fill them with just about everything ranging from savory to sweet. Even pumpkin spice pudding, apparently.
You can easily modify this recipe with all kinds of different fillings and flavors. Simply make the choux pastry as instructed, then fill them with whatever you prefer.
How to Make Pumpkin Cream Puffs
What You Need To Make This Recipe
For the pumpkin spice filling, you will need:
- 1 5.1 ounce box of vanilla instant pudding
- 1 12 ounce can of evaporated milk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
For the pâte à choux pastry, you will need:
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 teaspoon salt
- 4 eggs
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The first step you want to take when making these Pumpkin Cream Puffs, is to make the filling.
It’s crazy how simple it is to make.
Simply whisk together the vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice until well blended in a small bowl.
Go ahead and give it a taste and add more pumpkin puree and/or spice to suite your own taste.
Place the pudding in the refrigerator to chill while you make the pâte à choux pastry.
Create!
Preheat your oven to 425°F.
In a medium sauce pan, bring the water and butter to a boil.
Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.
Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.
Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next. When the batter is fully mixed, it will resemble a thin cake batter rather than dough.
For small cream puffs, spoon out the batter into circular shapes at least an inch apart onto an ungreased or Silpat-lined (recommended) baking sheet by the tablespoon full.
For larger cream puffs, use 2 tablespoons of batter for each puff.
Tip: you can also use a pipping bag with a circular pipping tip to shape the cream puff batter, if preferred.
Bake for 20-25 minutes for smaller cream puffs, watching closely, until golden brown. Bake for 25-30 minutes for larger cream puffs.
Remove the cream puffs from the oven and poke a small hole (you can use a toothpick or the tip of a knife) in each one to allow the steam to escape and the centers to dry out as they cool.
Once fully cool, either pipe the pumpkin spice filling into the centers by poking a hole through the puff, or cut the tops off and fill with the pudding. Once filled, replace the top.
Present!
I recommend filling the smaller cream puffs using the piping method. Leave a little dollop of filling on the outside to hide the hole, but to also show what’s inside, especially if you are making multiple flavors for the filling.
For larger cream puffs, either piping or cutting the tops off to fill them works. If you cut the tops off, go ahead and overfill them a bit. Using a piping bag and tip will help to make the filling look a bit nicer.
Tips and Techniques
- Taste the pudding mixture before putting it in the refrigerator and adjust, if needed. Add more pumpkin puree or spice, to suite your own preferences.
- You can use a piping bag with a circular pipping tip to shape the cream puff batter, if preferred.
- Store cream puffs in an air-tight container in the refrigerator. Use within 2-3 days.
FAQ’s
Can You Freeze Cream Puffs?
You can freeze the pastry shells and pudding mixture (separately). Keep in mind, the texture may change some after freezing and defrosting.
It is not recommended to freeze filled cream puffs.
More Pumpkin Dessert Recipes
Here are a few more pumpkin dessert recipes to try:
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Spiced Coffee Cake
- Chai Spice Pumpkin Coffee Cake
- Apple Pumpkin Muffins
Love this Pumpkin Cream Puffs recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Pumpkin Cream Puffs
Ingredients
Pumpkin Spice Pudding
- 1 5.1 ounce box vanilla instant pudding
- 1 12 ounce can evaporated milk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Choux Pastry
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 eggs
Instructions
- In a small bowl, whisk together the vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice until well blended.
- Place the pudding in the refrigerator, while you make the pastry shells.
- Preheat oven to 425°F.
- In a medium sauce pan, bring the water and butter to a boil.
- Remove from the heat and stir in the flour and salt with a wood or silicone spoon until a ball of dough forms.
- Transfer the dough to the bowl of an electric mixer fitted with a whisk attachment.
- Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.
- For small cream puffs, spoon out the batter onto an ungreased or Silpat-lined baking sheet by the tablespoon full. For larger cream puffs, use 2 tablespoons of batter for each puff.
- Bake for 20-25 minutes for smaller cream puffs, until golden brown. Bake for 25-30 minutes for larger cream puffs.
- Remove the cream puffs from the oven and, using a toothpick or the tip of a knife, poke a small hole in each one to allow the steam to escape and the centers to dry out as they cool.
- Once cool, either pipe the pumpkin spice pudding into the centers by poking a hole through the puff, or cut the tops off, fill with the pudding, and replace the top.
Notes
Tips and Techniques
- Taste the pudding mixture before putting it in the refrigerator and adjust, if needed. Add more pumpkin puree or spice, to suite your own preferences.
- You can use a piping bag with a circular pipping tip to shape the cream puff batter, if preferred.
- Store cream puffs in an air-tight container in the refrigerator. Use within 2-3 days.
Nutrition
This recipe was originally published on September 20, 2018. It was updated with more thorough instructions, tips, techniques and FAQ’s in August 2020.
