Pumpkin Spice Cream Puffs on a White Plates and more Cream Puff Shells in the Background
Print Recipe
5 from 4 votes

Pumpkin Spice Cream Puffs

An easy recipe for pate a choux pastry is the base for these Pumpkin Pie Spice Cream Puffs. Filled with a pumpkin spice vanilla pudding, these light and airy cream puffs are simply delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 32 small cream puffs*
Calories: 82kcal
Author: Lauren Vavala


Pumpkin Spice Pudding

Pastry Shells

  • 1 Cup water
  • 1/2 Cup butter
  • 1 Cup all purpose white flour
  • 1/4 teaspoon salt
  • 4 eggs


  • 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 your 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 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 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.


* This recipe makes 32 small cream puffs or 16 large cream puffs. Double the provided nutritional information if making large cream puffs.

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.
  • You can freeze any excess pumpkin puree in an air-tight container for several months.


Serving: 1cream puff | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 55mg | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 0.3mg | Calcium: 320mg | Iron: 0.3mg