Pumpkin Spice Cream Puffs
Fluffy choux pastry filled with smooth, spiced pumpkin cream. These pumpkin spice cream puffs are an easy, festive dessert that’s perfect for fall gatherings, Thanksgiving, or anytime you crave a light, creamy treat.
Equipment
- Medium pot – 1
- Measuring cups – 1 set
- Liquid measuring cups (1 set)
- Measuring spoons – 1 set
- Wooden spoon (1)
- Stand mixer or hand mixer (1)
- Pastry bag or large resealable bag (1)
- Baking sheets (2)
- Parchment Paper (as needed)
Ingredients
- 4 tablespoons unsalted butter
- ½ cup water
- Pinch of salt
- ½ cup all-purpose flour
- 2 large eggs
- ½ teaspoon pumpkin spice
- 2 cups pumpkin pastry cream prepared separately
Instructions
- Preheat and Prepare: Begin by preheating your oven to 425°F (220°C) to ensure it’s fully hot when your puffs go in. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Set these aside so they’re ready when the dough is piped. Properly preheating the oven is essential for getting that perfect puff and crisp exterior.
- Boil the Butter Mixture: In a medium-sized pot, combine 4 tablespoons of unsalted butter, ½ cup of water, and a pinch of salt. Place over high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the butter melts evenly. Boiling the liquid thoroughly ensures the dough forms correctly when flour is added, giving you light, airy puffs.
- Incorporate the Flour: Once the butter mixture is boiling, reduce the heat to medium and add ½ cup of all-purpose flour all at once. Stir vigorously with a wooden spoon, keeping the mixture over heat. The dough will initially clump, then begin forming a smooth ball that pulls away from the sides of the pot. Continue stirring for 1–2 minutes until the dough has a slight sheen, indicating it’s ready for cooling.
- Cool the Dough Slightly: Transfer the hot dough to the bowl of a stand mixer. Allow it to rest for 5–10 minutes so it cools slightly. This step prevents the eggs from cooking when added, ensuring the mixture maintains the proper consistency for piping.
- Add the Eggs Gradually: Attach the paddle or whisk attachment to your stand mixer. Add the first egg to the dough and mix on medium speed until fully incorporated. Then, add the second egg, again mixing thoroughly. The dough should become smooth, slightly glossy, and pipeable. Adding eggs one at a time ensures the proper structure for light, airy puffs.
- Mix in Pumpkin Spice: Sprinkle ½ teaspoon of pumpkin spice into the dough and mix briefly, just until evenly distributed. This gives the pastry a warm, autumnal flavor without overpowering the creamy filling. Stir gently to maintain the dough’s aeration.
- Pipe the Puffs: Scoop the dough into a pastry bag or a large resealable bag with a corner cut off. Pipe small mounds onto the prepared parchment-lined baking sheets, leaving about 1 inch of space between each puff. For smaller, bite-sized puffs (1–1.5 inches wide), you’ll get approximately 15; for larger puffs (2 inches wide), you’ll yield around 9.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven and bake for 20–25 minutes. Halfway through, rotate the sheets and switch top and bottom racks if using two trays, ensuring even browning. The puffs should expand fully and turn a light golden brown, with a crisp exterior that signals they’re perfectly cooked.
- Release the Steam: Using a small knife, gently poke a hole in the bottom of each puff. This allows steam to escape, preventing soggy interiors. Proper ventilation is crucial for keeping the pastry hollow and ready to hold the creamy pumpkin filling.
- Cool Completely Before Filling: Transfer the baked puffs to a wire rack and let them cool completely. Cooling is essential because the warm pastry cream can melt the dough if filled too early, compromising the puff’s structure.
- Fill with Pumpkin Pastry Cream: Once cooled, either slice the top off each puff or use a piping bag to insert 2 cups of prepared pumpkin pastry cream through the bottom holes. Pipe gently to avoid overfilling, which can cause the cream to spill out. The cream should be rich, smooth, and spiced, complementing the light pastry perfectly.
- Serve or Store: Serve the cream puffs immediately for the best texture. They are crisp on the outside, airy, and filled with creamy pumpkin goodness. If not serving immediately, refrigerate in an airtight container for up to three days. Puffs are best the same day but remain flavorful and delicious for quick, make-ahead desserts.
Notes
- Use room-temperature eggs for better incorporation into the dough; cold eggs can cause the mixture to seize.
- Measure flour accurately by spooning it into the measuring cup and leveling it off; packing flour can make the dough too dense.
- Pipe puffs evenly for uniform baking; uneven sizes may result in some overcooked and others undercooked.
- Don’t open the oven during the first 15 minutes of baking, as this can cause the puffs to collapse.
- For best flavor, use fresh pumpkin pastry cream and chill it thoroughly before filling the puffs.
