Irresistible Pumpkin Cream Puffs: Your New Favorite Fall Dessert
Prepare to elevate your autumn dessert game! These delightful pumpkin cream puffs are here to redefine your seasonal favorites. Imagine a delicate, super-light pastry shell, perfectly crisp on the outside, yielding to an incredibly soft, smooth, and pumpkin-infused cream cheese filling. It’s a match made in culinary heaven, promising a blissful bite with every puff.
Yes, pumpkin season has officially taken over my kitchen! I confess, I might be a tad late to the party this year. Life with a rapidly moving and utterly fearless 8-month-old tends to dictate its own schedule, often pushing culinary adventures a bit further down the to-do list. However, once the inspiration strikes, there’s no holding back, especially when it involves the comforting flavors of pumpkin.
Discovering a Fall Masterpiece: Pumpkin Cream Puffs
As I was recently delving into the pages of a gorgeous cookbook dedicated entirely to pumpkin delights, Pumpkin It Up!, a particular recipe immediately captured my imagination: pumpkin cream puffs. For those who know my baking passions, you’ll recall my deep affection for these little gems. The idea of combining the elegant simplicity of choux pastry with the warm, spicy notes of pumpkin was simply too enticing to ignore. It promised a fresh, exciting take on traditional fall desserts, moving beyond the beloved, but sometimes predictable, pumpkin pie.
Behind the Scenes: A Recognition for Culinary Excellence
Before we dive deeper into these delectable treats, a quick note! I was honored to receive this beautiful “Pumpkin It Up!” cookbook as part of my participation in a prestigious Fall Food Awards event. As one of several food bloggers serving as judges, I had the incredible opportunity to test and review some of the season’s top cooking and baking products, from innovative kitchen gadgets to essential small appliances and inspiring cookbooks. This rigorous process aimed to identify the very best of the best in the culinary world. It was a privilege to be part of the selection process, and the experience only deepened my appreciation for high-quality ingredients and well-crafted recipes.
Effortless Elegance: Crafting the Perfect Profiteroles
Now, let’s get back to these adorable little profiteroles. Don’t let their sophisticated name or appearance intimidate you. I promise, these pumpkin cream puffs are every bit as effortless to make as they are elegant to behold! Remember that energetic little munchkin I mentioned earlier, my adorable, albeit demanding, 8-month-old? He’s my unofficial (and sometimes distracting) baking assistant. Even with him vying for my undivided attention, we managed to whip up an entire batch of these delightful cream puffs in just under an hour. That’s how incredibly straightforward this recipe is!
The beauty of choux pastry, the foundation for these cream puffs, lies in its simplicity. With just a few basic ingredients and a straightforward technique, you can create light, hollow shells that are perfect for holding that luscious filling. The process involves cooking flour, water, butter, and salt on the stovetop until a dough forms, then gradually incorporating eggs to achieve the perfect consistency. This foundational dough, known as pâte à choux, is surprisingly forgiving and offers a fantastic canvas for both sweet and savory applications. It’s a skill that once mastered, opens up a world of culinary possibilities, from éclairs to gougères.
The Star of the Show: The Dreamy Pumpkin Filling
Oh, and seriously, can we just take a moment to rave about that filling? It is, without a doubt, the best thing ever! This isn’t just any pumpkin cream; it’s an ethereal blend that’s so incredibly light, wonderfully smooth, and bursting with authentic pumpkin flavor. The secret lies in combining rich cream cheese with pure pumpkin puree, sweetened just right, and spiced with a hint of warm pumpkin pie spice, then folded into freshly whipped cream. The result is a cloud-like texture that melts in your mouth, perfectly complementing the crispness of the choux pastry shells.
A Midnight Indulgence (and an Instagram Favorite!)
I have a funny story about this filling. One evening, around 9:30 pm, after we had sent off a whole batch of these cream puffs to a gathering, I turned to Garrat and sighed, “Man, I wish I had saved a couple for us.” He immediately chimed in, “Yeah, even just some of the filling would have been amazing.” In that instant, I sprang off the couch and practically raced to the fridge, because I remembered I *did* have some leftover filling! Imagine this: two adults, standing in front of an open fridge in a dimly lit kitchen, gleefully digging into a bowl of pumpkin cream filling with our spoons. It was definitely a naughty moment, as Garrat usually enforces a strict “no-sweets-after-eight” rule. But even he made an exception that night, because this filling was undeniably worth every single forbidden spoonful!
If you follow my Instagram stories, you might have already seen proof of its universal appeal. My little man, our 8-month-old, also adored this pumpkin filling! After just a couple of spoonfuls, he was completely hooked, proving that this delightful pumpkin cream is a hit with all ages.
This fall, move beyond the usual and let these exquisite pumpkin cream puffs become your go-to dessert. They’re simple to make, utterly delicious, and guaranteed to impress. What was your first pumpkin recipe this season? And what autumn flavors are you currently falling in love with? Share your thoughts in the comments below!
As always, thank you so much for stopping by and sharing in my culinary adventures!
Pumpkin Cream Puffs
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Ingredients
For pastry shells:
- 1 cup water
- ½ cup 115gr unsalted butter
- 1 cup 125gr all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
For filling:
- 1 cup 240ml heavy whipping cream, chilled
- 4 oz 115gr cream cheese, softened
- ½ cup pumpkin puree
- ½ cup 65gr powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- To make the pastry shells, preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper, or a silicone baking mat.
- In a medium saucepan, combine the water, unsalted butter, and salt. Bring this mixture to a rolling boil over medium-high heat, ensuring the butter is fully melted.
- Once the butter is melted and the mixture is boiling vigorously, add the all-purpose flour all at once. Immediately reduce the heat to medium. Using a sturdy wooden spoon, continuously stir the mixture. The dough will quickly begin to form into a cohesive ball. Continue to mix and “dry” the dough for another 3-4 minutes, until a light crust forms on the bottom of the pan, indicating excess moisture has evaporated.
- Transfer the warm dough into a mixing bowl. If using a stand mixer, attach the paddle attachment and mix on low speed for a few minutes until the dough cools down to room temperature. (Alternatively, you can achieve this by hand with a wooden spoon – a mixer is not strictly required!) Begin adding the large eggs one at a time, beating thoroughly after each addition until fully absorbed. This gradual incorporation ensures the egg is well integrated, resulting in a smooth, thick, but not overly runny, dough. The final consistency should be pipeable yet hold its shape.
- Transfer the choux pastry batter into a pastry bag fitted with a large round tip (or simply snip off the corner of a sturdy freezer bag). Pipe 1.5-inch rounds onto the prepared baking sheets, leaving a couple of inches between each puff to allow for expansion. If any peaks form, gently smooth them down with a wet fingertip.
- Bake for 23-25 minutes. Halfway through the baking time, rotate the sheets from top to bottom and front to back to ensure even browning. The pastry shells should be beautifully golden brown, wonderfully crispy, and significantly puffed up when done.
- Once baked, transfer the pastry shells onto a wire cooling rack to cool completely. (Troubleshooting Tip: If your pastry shells fall flat when you remove them from the oven, it typically means they are under-baked. Simply return them to the oven and bake for another 3-5 minutes, or until they puff up again and hold their shape.)
- To make the filling, in a clean mixing bowl fitted with a whisk attachment, whip the chilled heavy cream until soft peaks form. Be careful not to over-whip. Set aside.
- In a separate mixing bowl, beat the softened cream cheese and pumpkin puree together until the mixture is completely smooth and free of lumps. Add the powdered sugar and pumpkin pie spice, then continue to beat until the filling is light, fluffy, and well combined.
- Gently fold the whipped cream into the pumpkin cream cheese mixture until everything is thoroughly combined, creating a smooth and airy filling.
- When you are ready to serve, carefully cut each cooled cream puff horizontally in half using a serrated knife. Fill the bottom half generously with the pumpkin filling (you can pipe it for a neater look or spoon it in), then gently replace the top half of the pastry shell. For a final elegant touch, dust the filled cream puffs with a little extra powdered sugar before serving. Enjoy immediately!
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