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- 1 cup water - 1/2 cup unsalted butter - 1 cup all-purpose flour - 1 teaspoon sugar - 1/4 teaspoon salt - 4 large eggs - 1 cup heavy cream - 1/2 cup pumpkin puree - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - Whipped cream (optional) - Ground cinnamon To make these pumpkin spice cream puffs, you need a mix of simple ingredients. First, for the choux pastry, you start with water and unsalted butter. These create the base. Add all-purpose flour, sugar, and salt to form a dough. Finally, eggs give the puffs their lightness. For the filling, whisk together heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. This blend creates a rich, creamy delight. You can also garnish with whipped cream and sprinkle ground cinnamon on top. This adds a nice touch and more flavor. Each ingredient plays a role, making these cream puffs a tasty treat worth making! 1. Begin by combining 1 cup of water and 1/2 cup of unsalted butter in a medium saucepan. 2. Heat this mixture over medium heat until the butter melts. Bring it to a boil. 3. Remove the saucepan from heat. Stir in 1 cup of all-purpose flour, 1 teaspoon of sugar, and 1/4 teaspoon of salt. 4. Mix until a smooth dough forms. Return the pan to low heat. Stir for 1-2 minutes until the dough pulls away from the sides. 5. Let the dough cool slightly. Add 4 large eggs one at a time. Mix well after each egg until the dough is smooth and glossy. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Transfer the choux pastry dough to a piping bag fitted with a large round tip. 3. Pipe 1.5-inch rounds onto the prepared baking sheet. Leave space between each puff. 4. Bake in the preheated oven for 20-25 minutes. Do not open the oven door while baking. 5. Once baked, let the puffs cool completely on a wire rack. 1. In a mixing bowl, combine 1 cup of heavy cream, 1/2 cup of pumpkin puree, 1/4 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. 2. Using an electric mixer, whip the mixture until soft peaks form. Be careful not to overbeat. 1. Once the choux puffs are cool, use a small knife to create a small opening in the side of each puff. 2. Fill a piping bag with the pumpkin spice cream and pipe it into each puff until they are filled. 3. For garnish, dust the filled cream puffs with ground cinnamon. You can also top with whipped cream if you like. To achieve the best choux pastry, you need to avoid common mistakes. First, make sure to measure your ingredients accurately. Too much flour or water can change the dough. When boiling, watch the butter closely. If it burns, your puffs will taste bitter. When you mix the dough, stir until it pulls away from the pan. This step ensures your puffs rise well. After adding eggs, mix until the dough looks smooth and glossy. To ensure your puffs are golden brown, preheat your oven to 400°F (200°C). Don’t open the door while baking. This keeps the heat inside, helping the puffs rise. Bake them for 20 to 25 minutes for the best results. Adjusting sweetness and spice in the cream filling is key. Start with the basic recipe, then taste as you go. If you want more sweetness, add a bit more powdered sugar. For extra spice, feel free to add more pumpkin pie spice. You can also try flavor combinations. Mix in some maple syrup for a richer taste. Or add a hint of nutmeg for extra warmth. The filling is versatile, so feel free to experiment! Pair your pumpkin spice cream puffs with warm drinks. A spiced chai or a latte complements the flavors nicely. For presentation, arrange the puffs on a pretty plate. Dust them with ground cinnamon for a lovely finish. If you're serving at a party, add some whipped cream on top. These simple touches make your treats look festive and inviting. {{image_2}} If you want to make gluten-free pumpkin spice cream puffs, don't worry! You can easily swap out all-purpose flour with gluten-free flour. Look for blends that work well in baking. A mix of rice flour, potato starch, and tapioca flour often works best. These blends will keep the texture light and airy. You can get creative with the cream filling! Instead of pumpkin spice, try using chocolate or vanilla cream. You could even blend in some caramel for a sweet twist. Another option is to add a hint of mint or almond extract to change the flavor profile. The possibilities are endless! Make your cream puffs festive! For Halloween or Thanksgiving, drizzle some chocolate on top. You can also sprinkle colorful sprinkles for a fun touch. Use fall-themed plates to serve your treats. For a winter holiday vibe, add peppermint or even edible glitter to wow your guests. To store unfilled puffs, keep them in an airtight container. Place them in the fridge to maintain freshness. They stay crisp for about two days. Avoid stacking them to prevent flattening. Fill the puffs just before serving to keep them fresh. If you must store them filled, use an airtight container. Place a piece of parchment paper between layers. This helps keep them from getting soggy. Consume them within one day for the best taste. You can freeze unfilled puffs for later use. First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible. To thaw, leave them in the fridge overnight. You can fill them after thawing. Enjoy them fresh! To help the choux pastry rise, focus on a few key elements. First, use the right amount of water and butter. When you heat them, the mixture should boil. This steam helps the pastry puff up. Next, when you add flour, stir until the dough pulls away from the pan. This step forms the base. Finally, add eggs one by one. Mix well until the dough is smooth and shiny. This structure allows air to mix in, making the pastry rise perfectly. Yes, you can use canned pumpkin for the filling. Canned pumpkin is easy and saves time. Just make sure it’s pure pumpkin, not pumpkin pie filling. If using fresh pumpkin, cook it until soft, then puree it. Both options work well, but fresh may taste a bit brighter. Adjust spices and sweetness to your taste. This way, you can create a filling that’s just right for you. Bake the cream puffs at 400°F (200°C). This temperature is key for a good rise. Preheat your oven well before baking. Place the puffs in the oven without opening the door during baking. This keeps steam inside. Bake for 20 to 25 minutes until they are golden brown. After they puff up, they will be light and airy. Filled cream puffs last about 4 hours at room temperature. They taste best fresh. If you store them in the fridge, they stay good for about 1 day. Unfilled puffs can last longer, about 2-3 days in an airtight container. For the best flavor and texture, fill them just before serving. This keeps them from getting soggy. In this post, we explored making delicious pumpkin spice cream puffs. We started with the key ingredients, like choux pastry and cream filling. Then, we moved through step-by-step instructions for baking and assembly. I shared tips for perfecting your pastry and flavor choices. Lastly, we covered storage and a few variations. These cream puffs are a fun treat for any occasion. Enjoy making and sharing them with friends and family!

Pumpkin Spice Cream Puffs with Vanilla

Indulge in the deliciousness of Pumpkin Spice Cream Puffs that are perfect for any fall gathering! This delightful recipe features light and airy choux pastry filled with a creamy pumpkin spice mixture. Simple to make with easy-to-follow steps, these treats will impress your friends and family. Don't miss out on creating these festive desserts that bring joy to your table. Click through for the full recipe and enjoy baking these tasty puffs!
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Ingredients
  

For the choux pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

4 large eggs

For the pumpkin spice cream filling:

1 cup heavy cream

1/2 cup pumpkin puree

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For garnish:

Whipped cream (optional)

Ground cinnamon (for dusting)

Instructions
 

Make the Choux Pastry: In a medium saucepan, combine the water and butter over medium heat. Once the butter melts, bring the mixture to a boil.

    Remove from heat and stir in the flour, sugar, and salt until a smooth dough forms. Return to the stove over low heat and continue to stir for about 1-2 minutes until the dough pulls away from the sides of the pan.

      Let the dough cool slightly, then add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

        Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

          Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe about 1.5-inch rounds onto the prepared baking sheet, leaving space between each.

            Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door during baking. Let cool completely on a wire rack.

              Prepare the Pumpkin Spice Cream: In a mixing bowl, combine heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.

                Using an electric mixer, whip the mixture until soft peaks form. Be careful not to overbeat.

                  Once the choux puffs are completely cooled, use a small knife to take a small cut on the side of each puff to create an opening.

                    Fill a piping bag with the pumpkin spice cream and pipe into each puff until they are filled.

                      Serve and Garnish: Dust the filled cream puffs with ground cinnamon and, if desired, top with additional whipped cream for extra richness.

                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 cream puffs