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

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 32 small cream puffs*
Calories: 81kcal


Pumpkin Spice Pudding

Choux Pastry


  • 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.



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.


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