Pumpkin Spice Cream Puffs
Crispy puff pastry shells filled with spiced whipped cream and canned pumpkin puree. These seasonal pastries combine a light, airy pastry exterior with a smooth, flavorful pumpkin-spiced filling. Make the components separately and assemble just before serving for optimal texture and freshness.
Ingredients
- 1 sheet puff pastry
- 1 ½ cups heavy cream
- 1 ½ tablespoons canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ½ cup powdered sugar
Instructions
- 1
Remove puff pastry from freezer to thaw.
- 2
Preheat oven to 400°F.
- 3
Cut approximately 12 circles from the partially thawed pastry sheet using a medium biscuit cutter.
- 4
Spray a pan with cooking spray and arrange pastry rounds on it.
- 5
Bake for 15 to 18 minutes until puffed.
- 6
While puffs bake, combine heavy cream, pumpkin puree, pumpkin pie spice, vanilla extract, and powdered sugar in a stand mixer or large bowl with hand mixer.
- 7
Whip until pumpkin-flavored whipped cream forms.
- 8
Cool puffs for 20 to 30 minutes.
- 9
Inject whipped filling into cooled pastries.
- 10
Serve immediately.
Tips
Allow pumpkin-spiced whipped cream to firm up slightly before injecting for easier filling application.
Good to Know
Baked puff pastry shells can be stored in an airtight container for up to 2 days before filling. Prepare whipped filling no more than 2 hours before assembly.
Serve immediately after filling for best texture and freshness.
Common Mistakes
Do not thaw puff pastry fully before cutting; partially thawed dough is easier to work with and shapes better.
Do not store assembled puffs; filling will soften the pastry within hours.
Substitutions
Vegan Options
General Alternatives
similar flavor profile