An easy recipe for pate a choux pastry is the base for these Pumpkin Spice Cream Puffs. Filled with a pumpkin spice vanilla pudding, these light and airy cream puffs are simply delicious!
This post contains affiliate links. See our Disclosure Statement for more information.
I know, I know…what else can we possibly use pumpkin spice in? But you guys, these Pumpkin Spice Cream Puffs are to die for. This super easy recipe is just so, so good. And, you can make 32 small cream puffs with this recipe, so it’s a great dessert option when entertaining this fall season, as well.
It seems to me that cream puffs aren’t as popular as they used to be. Why? No clue. Cream puffs are so easy to make and you can fill them with just about everything ranging from savory to sweet! Even pumpkin spice pudding!
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!
I think this recipe could be the start of a major cream puff revival!
How to Make Pumpkin Spice Cream Puffs
The first step you want to take when making these Pumpkin Spice Cream Puffs, is to make the filling.
It’s really simple 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 pate a choux pastry.
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 cake batter rather than dough.
For small cream puffs, spoon out the batter 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.
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 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 pudding 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.
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. Add more pumpkin puree or spice, to suite your own preferences.
- Store cream puffs in an air-tight container in the refrigerator and use within 2-3 days.
- 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.