I cannot wait to welcome the season of all things pumpkin, so I am again making my family’s favorite Pumpkin Cream Puffs! These pumpkin cream puffs are filled with pumpkin whipped cream. The simple Pumpkin Whipped Cream is mainly whipped cream with the perfect touch of pumpkin flavor. This is absolutely the best cream puffs I’ve made!
I love over-stuffing my cream puffs. It makes them more irresistible. I would recommend doubling the cream because why not? These pumpkin cream puffs are seriously easy to whip using just a few simple ingredients. Ingredients that you probably have on hand.
Do not wait for the pumpkin season, and throw these perfectly sweet, tasty Pumpkin Cream Puffs a go now.
1 cup flour
1 stick butter
1 teaspoon vanilla
1 c. water
Pumpkin Whipped Cream:
⅓ cup pumpkin puree
1 cup heavy cream
½ teaspoon Cinnamon
1 tablespoon powdered sugar
1 teaspoon vanilla extract
How to make Pumpkin Cream Puffs
Pumpkin Cream Puffs:
Step 1: Mix the water, butter, and vanilla, then bring to a boil.
Step 2: Once boiling, add the flour, stirring constantly until the mixture forms a ball, and leave the side of the pot.
Step 3: Remove from the heat and allow it to cool.
Step 4: Add the 4 eggs, 1 at a time, beating until smooth.
Step 5: Onto parchment-lined cookie sheets, drop the mixture by tablespoon. Place in the oven and bake for about 25 to 30 minutes at 400 degrees. Remove from the oven when done and allow the cream puffs to cool.
Step 6: Once cooled, fill the cream puffs with the pumpkin whipped cream.
Step 7: Serve these Pumpkin Cream Puffs right away. Enjoy!
To make the Pumpkin Whipped Cream: Beat the cream and sugar until soft peaks form. Then, add the vanilla along with the cinnamon. Next, fold in the pumpkin.
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