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You are here: Home / Recipes / Desserts / Pies / Pumpkin Cream Puffs

Pumpkin Cream Puffs

Published August 18, 2020. Last updated November 5, 2020 by Lauren Vavala

Thanks for sharing!

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.

Pumpkin Spice Cream Puffs on a White Plates and more Cream Puff Shells in the Background

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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
  • 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!

Pumpkin Spice Pudding in a Silver Bowl

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!

Cream Puffs Pastry in a Sauce Pan with a Red Silicone Spoon

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.

Puff Pastry Batter in a Large Silver Bowl

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.

Puff Pastry Batter on a Silpat Mat Lined Baking Sheet Before Baking

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.

Baked Cream Puff Shells on a Silpat Lined Baking Sheet

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.

A Piping Tip Inserted into a Small Hole in a Cream Puff

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!

A Single Small Pumpkin Spice Cream Puff in a Hand

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.

Pumpkin Spice Cream Puffs on a White Plates and more Cream Puff Shells in the Background

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 Spice Cream Puffs on a White Plates and more Cream Puff Shells in the Background
Print

Pumpkin Cream Puffs

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 small cream puffs*
Calories 81kcal
Author Lauren Harris

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
US Customary - Metric

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.
** Nutritional information is an estimate and may vary. This recipe makes 32 small cream puffs or 16 large cream puffs. Double the provided nutritional information if making large cream puffs.

Nutrition

Serving: 1cream puff | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 67mg | Potassium: 52mg | Fiber: 1g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

This recipe was originally published on September 20, 2018. It was updated with more thorough instructions, tips, techniques and FAQ’s in August 2020.

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Filed Under: Desserts, Pies, Recipes

Comments

  1. Larry Harmon says

    October 30, 2022 at 11:20 am

    Thanks for the recipe!
    My daughter and I just made these yesterday (used your pumpkin filling) and they are great.

    The pumpkin filling is both delicious and ridiculously easy to make!
    I made the filling earlier in the day so it was perfect when we made the choux.
    We had not made cream puffs for awhile, and so we were out of practice on the piping and pushing in the tails.

    We loved them. Thanks again

    Reply
  2. Melinda Mattox says

    July 24, 2020 at 1:38 pm

    This looks so delicious, I can’t wait till Autumn comes around so I can try them!

    Reply
  3. Pat says

    November 1, 2019 at 4:07 pm

    Now I’m the blind one. Where is the actual recipe? I see steps, but no measurements.

    Reply
    • Lauren Vavala says

      November 1, 2019 at 8:08 pm

      So sorry! Looks like an update somehow disconnected the recipe card. It’s all fixed now. Thanks for letting me know! Lauren

      Reply
  4. Ginny says

    October 31, 2018 at 4:19 pm

    Sorry I must be blind what temp do you bake these at?

    Reply
    • Lauren says

      October 31, 2018 at 4:30 pm

      Haha oh no! You’re definitely not blind! Somehow I missed adding that in both the post and the recipe card – yikes! It’s 425F to bake. I updated the recipe as well – thank you for letting me know!!

      Reply
  5. Mary Bostow says

    October 1, 2018 at 1:01 pm

    Oh yum! My whole family would go crazy for these!
    Wow and wow, this is so delicious and it makes my mouth watering

    Reply
    • Lauren says

      October 6, 2018 at 5:47 pm

      Thank you Mary – we sure did love them!

      Reply
  6. Traci says

    October 1, 2018 at 1:00 pm

    These sound so fun for the holidays! I love how easy they are…and so cute! Just pinned!

    Reply
    • Lauren says

      October 6, 2018 at 5:48 pm

      Thanks Traci!

      Reply
  7. Jillian says

    October 1, 2018 at 12:59 pm

    These look like Heaven!

    Reply
    • Lauren says

      October 6, 2018 at 5:48 pm

      Thanks Jillian!

      Reply
  8. Amanda says

    October 1, 2018 at 12:14 pm

    I’m a pumpkin spice fanatic and always love a good cream puff. This looks like the perfection combination of the two. Definitely putting this on my baking list for the fall!

    Reply
    • Lauren says

      October 6, 2018 at 5:49 pm

      Thank you Amanda – hope you enjoy them!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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