Last updated on October 31, 2026
Pumpkin Spice Cream Puffs A golden pastry shell, filled with a generous spoonful of smooth, cinnamon-scented pumpkin filling. Slice cooled shells, pipe in cream, finish with a light dusting of powdered sugar.
The main recipe uses homemade choux pastry, the dough that goes into cream puffs and profiteroles. If you’d rather start with a ready-made sheet, there’s also a puff-pastry short cut below. The two shells are different in texture and baking schedule, so choose one method before you start. See our pumpkin desserts for more ideas on fall baking and cold desserts.
Start with the filling so it can chill while you bake and cool the shells. Total time about 3 hours, including at least 2 hours chilling the pastry cream; a deep container or warm refrigerator may add time.
Table of Contents
Why You’ll Love These Pumpkin Spice Cream Puffs
Pumpkin Cream Puffs with a Custard Center
Egg yolks and cornstarch give the filling its body, with real pumpkin and a little cinnamon for flavor.
Two Shell Textures to Choose From
Homemade choux gives you a hollow shell. The ready-made pastry option gives you a smaller, flaky cup.
A Plan for Keeping the Shells Crisp
Prepare the components ahead, cool them separately, and assemble close to serving so the pastry spends less time against the cream.
Pumpkin Spice Cream Puffs
- Total Time: 3 hours 25 minutes
- Yield: 12 1x
Description
Pumpkin spice cream puffs: Crunchy golden shells filled with pumpkin pastry cream. A little powdered sugar on top, ready for that first creamy bite.
Ingredients
Pumpkin Pastry Cream
- ⅓ cup packed light brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 1 cup (240 ml) heavy cream
- 3 large egg yolks
- ½ cup (about 120 g) plain pumpkin purée, excess watery liquid blotted if needed
- 2 tablespoons (28 g) unsalted butter
- 1 teaspoon pure vanilla extract
Choux Shells
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk
- ½ cup (113 g) unsalted butter
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (120 g) all-purpose flour, spooned and leveled or weighed
- 4 large eggs, at room temperature; the last egg is added gradually and may not all be needed
Optional Finish
- Powdered sugar, for a light dusting
Instructions
1. Cook the Pumpkin Pastry Cream: Whisk brown sugar, cornstarch, cinnamon, pumpkin pie spice, and salt in a saucepan. Gradually add heavy cream and egg yolks. Cook over medium heat, whisking constantly until thick and bubbling, then continue for 1 minute, lowering the heat if needed.
2. Add the Pumpkin and Chill: Remove from heat and stir in pumpkin purée, butter, and vanilla until smooth. Transfer to a shallow container, cover directly with plastic wrap, and refrigerate for at least 2 hours, until completely cold.
3. Cook the Choux Dough: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Bring water, milk, butter, salt, and sugar to a boil. Remove from heat, stir in the flour, then cook for 1–2 minutes, stirring until the dough forms a ball and leaves a thin film on the pan.
4. Add the Eggs Gradually: Transfer the dough to a bowl and cool for 5–10 minutes, until warm (below 125°F/52°C). Beat in 3 eggs one at a time, then gradually add the beaten fourth egg until the dough is glossy and forms a thick V when lifted. You may not need all of it.
5. Portion and Bake: Pipe or scoop 12 mounds, about 2 inches wide and 3 inches apart. Smooth the tips with a damp finger. Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) without opening the oven. Bake another 20–30 minutes, until golden brown and firm.
6. Vent and Cool: Cut a small slit in each puff and return to a 300°F (150°C) oven for 5 minutes to release moisture. Transfer to a rack, split horizontally when cool enough to handle, and let cool completely. The centers should be hollow and dry.
7. Fill and Finish: Whisk the cold pumpkin cream until smooth, then pipe or spoon into the cooled shells. Replace the tops and dust with powdered sugar before serving. Keep refrigerated and enjoy the same day for the best texture.
Notes
- Egg amount: Add the last egg gradually and stop at the consistency cue. Do not add raw flour to correct runny finished batter.
- Dry shells: Bake until firm, release steam, and cool completely before adding the cold filling.
- Preparing ahead: Keep shells and custard separate. Re-crisp empty shells only, then cool again before filling.
- Storage: Refrigerate the custard at 40°F (4°C) or below and use within 3 days of preparation. Filled puffs are best the same day; assembling later does not restart the custard’s storage time.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: Per Cream Puff
- Calories: 210
- Sugar: 9g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 95mg
Choux or Puff Pastry: Choose Your Shell
| Method | Finished texture | What to plan for |
|---|---|---|
| Classic choux, the main recipe | A light, hollow shell with a firm exterior | Cook the dough briefly, add eggs gradually, and bake until the structure is fully set |
| Puff-pastry shortcut | A flaky, layered pastry cup | Keep the sheet cool, bake the cups until golden throughout, and cool before filling |
| Either method | A shell holding chilled pumpkin cream | The filling needs chilling time even when you use ready-made pastry |
The main recipe card is for about 12 large choux puffs. Smaller cups are made from one puff pastry sheet cut into 12 pieces, using less cream per cup. The two methods do not make the identical portions and are not filled with the exact same amount of filling.
Pumpkin Pastry Cream: Ingredients and Method
This filling is a cooked custard made with egg yolks and cornstarch as thickeners. It is spiced and colored with pumpkin purée, brown sugar, butter and a little spice. For this version, the heavy cream is added to the saucepan as a liquid (not whipped separately).
Use Thick Pumpkin Purée
Choose plain pumpkin purée, not sweetened pumpkin pie filling. If it looks watery, gently blot the excess liquid before measuring ½ cup.
Avoid adding extra pumpkin to the filling or choux dough. Too much moisture can affect the custard’s thickness and the pastry’s texture.
Cook the Custard Before Chilling
- Whisk the brown sugar, cornstarch, cinnamon, pumpkin pie spice, and salt in a saucepan.
- Gradually whisk in the heavy cream and egg yolks until smooth.
- Cook over medium heat, whisking constantly, until thick and bubbling. Continue cooking for 1 minute, lowering the heat if needed.
- Remove from heat and stir in the pumpkin purée, butter, and vanilla.
- Transfer to a shallow container, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours, until completely cold.
Check the texture: The chilled custard should hold a soft mound on a spoon. Whisk gently until smooth before piping. If it seems loose, make sure it’s fully chilled first.
Ingredient Checks That Matter
| Ingredient or step | What to check |
|---|---|
| Heavy cream | Use 1 cup in the filling. The milk listed in the shell ingredients belongs to the choux dough. |
| Egg yolks | Use 3 large yolks for the filling. The choux shells require separate whole eggs. |
| Cornstarch | Whisk it evenly into the sugar before adding liquid to help prevent dry lumps. |
| Butter and vanilla | Stir them in off the heat, together with the pumpkin purée. |
| Chilling | Cover the cream’s surface and refrigerate in a shallow container until cold throughout, not just around the edges. |
Classic Pumpkin Cream Puffs with Choux Pastry
1. Cook the Dough in the Saucepan
Heat the oven to 425°F (220°C), conventional, and line a large baking sheet with parchment. Use a second sheet if needed to leave plenty of room around the puffs.
Put the water, whole milk, butter, salt, and sugar in a saucepan. Heat until the butter melts and the liquid comes to a full boil. Take the pan off the heat, add all the flour, and stir vigorously until no dry pockets remain.
Return to medium heat and keep stirring for about 1–2 minutes. The dough should gather around the spoon and begin leaving a thin film on the pan. Transfer to a mixing bowl.
2. Cool Slightly, Then Add the Eggs
Stir or beat the dough briefly to release steam, then let it cool for about 5–10 minutes. It should be warm rather than piping hot. If using a thermometer, bring it below 125°F (52°C) before adding the eggs.
Beat in the first 3 eggs one at a time, mixing until each is absorbed. The dough may separate briefly before coming back together.
Beat the fourth egg in a small bowl and add it gradually. Stop when the dough is glossy, holds a piped shape, and falls from the spatula in a broad, slow V. You may not need every drop of the last egg. A thin batter that spreads into a puddle has gone too far.
3. Portion the Puffs Evenly
Pipe or scoop the dough into approximately 12 equal mounds, roughly 2 inches across, leaving about 3 inches between them. Even portions matter more than an exact diameter. Gently flatten sharp tips with a damp fingertip.
The pumpkin flavor will come from the cream inside these plain shells. Adding pumpkin to the dough would create a different choux formula.
4. Bake Until the Shells Can Support Themselves
- Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) without opening the oven. Continue baking for 20–30 minutes, until golden brown and firm.
- Make a small slit in each puff to release steam, then return to a 300°F (150°C) oven for 5 minutes to dry the centers.
- Transfer to a wire rack. Once cool enough to handle, split the shells horizontally and leave open to cool completely.
Tip: The shells should have hollow centers and firm walls, without wet dough inside. Avoid opening the oven during the initial rise.
Easy Pumpkin Cream Puffs with Puff Pastry
Use this route when you want flaky pastry cups without preparing choux dough. The pumpkin filling is the same, so prepare and chill it first.
- Keep the pastry cool. Thaw one sheet according to its package directions. It should unfold without cracking but still feel cool. If it becomes soft and sticky, refrigerate briefly before cutting.
- Shape the cups. Cut into 12 equal squares and gently press into a lightly greased mini muffin pan. Prick the centers lightly with a fork, leaving the sides intact.
- Bake thoroughly. Bake at 400°F (200°C) for approximately 15–18 minutes, or follow the product’s directions if they differ. Check for golden sides and a cooked base, not just browned tips. Add time if needed.
- Open the centers. If a center has risen into the filling space, gently press it down with a spoon while the pastry is warm. Lift the cups from the pan once they can be handled and cool on a rack.
- Fill near serving time. Spoon or pipe a small amount of cold pumpkin cream into each cooled cup. Start with 1–2 teaspoons and adjust to the size of the well.
Brands vary in size of sheet. There will usually be some leftover pastry cream from the full batch in these little cups. Don’t overfill the cups, just refrigerate that extra filling separately. Bake another sheet if you want more pastries.
How to Keep Cream Puffs from Getting Soggy
The key to crisp cream puffs is baking the shells thoroughly, releasing trapped steam, and adding the filling close to serving.
- Bake until golden: Pale shells with damp centers need more baking time to dry properly.
- Release the steam: Cut a small slit in each baked shell and let it cool uncovered. King Arthur Baking’s pâte à choux guide explains how steam affects the pastry.
- Fill just before serving: Add cold custard only after the shells have cooled completely. Refrigerate filled pastries, but expect them to soften over time.
To restore crispness: Warm softened, unfilled shells at 300°F (150°C) for 5–10 minutes, then cool completely before adding the custard. Never reheat filled cream puffs.
Filling and Simple Variations
Fill Just Before You Need Them
Whisk the cold custard briefly until smooth. Pipe or spoon it onto the lower half of each choux shell, then replace the top. Add enough cream for a generous center without forcing it beyond the edges.
Dust with powdered sugar near serving time. Its appearance changes as it absorbs moisture, so an early dusting may disappear before the pastries reach the table.
Mini Pumpkin Cream Puffs
For smaller pumpkin profiteroles, pipe smaller mounds of the same choux dough. You will get more than the main recipe’s 12 portions and need less filling in each.
Smaller shells bake faster. Watch them through the oven door and adjust the baking period to their size, while keeping the same firm-shell and dry-center checks. Do not assume the full-size baking time fits every mini puff. Small edible pumpkin decorations are optional; check that any decoration used is intended to be eaten.
Cinnamon Glaze or Caramel Finish
For a cinnamon glaze, mix ½ cup powdered sugar with ½ teaspoon cinnamon and 1 tablespoon milk. Add more milk a few drops at a time until it falls in a thin ribbon. Drizzle lightly over the filled pastries.
A little caramel sauce is another finishing option. Choose one topping so the pumpkin custard remains the main flavor. Glaze and caramel add moisture, so finish the puffs shortly before eating.
Preparing Ahead and Storing
- Pumpkin cream: Prepare up to 2 days ahead and refrigerate covered at 40°F (4°C) or colder. Use within 3 days of preparation.
- Unfilled shells: Bake a day ahead, cool completely, and store airtight in a cool, dry place. Re-crisp before filling. For longer storage, freeze for up to 1 month, then thaw and re-crisp.
- Filled cream puffs: Best enjoyed the same day. Refrigerate leftovers for up to 2 days, without exceeding the custard’s original 3-day storage period. Expect softer shells.
- Party serving: Fill small batches as needed and keep the remaining custard refrigerated.
Want a dessert you can assemble earlier? Try our Pumpkin Cheesecake Cups for a creamy alternative without a crisp pastry shell.
Frequently Asked Questions
More Pumpkin Desserts to Try
- No bake pumpkin cheesecake bars offer creamy, sliceable portions for a dessert table.
- Pumpkin spice latte bark brings white chocolate and coffee flavor in small chocolate pieces.
- No bake marshmallow pumpkin pie is a chilled pie option with a fluffy pumpkin filling.