It’s fall. It’s time to bundle up in scarves and wool coats, study for midterms, drink hot beverages of all sorts, and eat pumpkin things! Especially in the form of pumpkin cream puffs. Maybe with a pumpkin spice latte in a pumpkin-colored mug while carving pumpkins. Pumpkin overload? There’s no such thing.
Bette Jane came home last weekend and we went on a baking/cooking frenzy, taking over my mom’s kitchen. We wanted to do something fall-ish, and she had bought Costco cans of pumpkin a few weeks back. But what to do with them? There are so many recipes for pie, cookies, and quick breads, but we wanted to do something a little bit more interesting. Plus, we have about a gazillion (Actually, we only have six.) cookie recipes already and I would feel bad posting another one.
My mom had this recipe for cream puffs stowed away in her email account for years and brought it out last weekend and made a couple batches with vanilla whipped cream filling for my uncle’s wedding. I always loved these; my mom used to make it a lot of parties and family get-togethers. Being the experimental cook that I am, I decided to pumpkin-fy it by filling it with pumpkin whipped cream.
They turned out great! These decadent babies are easier than you think. So go on and give it a try! They sure look fancy-pantsy. Bette Jane claims she didn’t contribute much. But she took these photos and was my designated taste-tester:)
Pumpkin Cream Puffs
(Makes about 24 puffs, pictured is a double batch)
- 1 cup water
- 1 stick salted butter
- 1 cup all purpose flour
- 4 large eggs
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp canned pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 385 degrees. (I know, weird temperature, but I trust my mom’s recipe.)
- Boil water in a medium pot and melt the stick of butter in the water.
- Take off the heat, and add in one cup of flour, slowly. Whisk to incorporate. The dough should start to pull away from the sides as you stir.
- Pour contents into a stand mixer with a paddle attachment. Add one egg at a time and mix to incorporate. It should look like a thick cake batter.
- With a small ice cream scooper, spoon, or piping bag, make small balls on an ungreased baking sheet or parchment paper. They will double in size, so space and scoop accordingly.
- Bake for 25-30 min until golden brown all over. If you don’t bake it thoroughly, it will deflate!
- Take out of the oven and let it cool before filling it.
- In a stand mixer ( I bet a hand mixer would work, too) with a whisk attachment, put in heavy cream and powdered sugar and whisk on medium-high until soft peaks form. This should take about less than a minute.
- Add in the rest of the ingredients and whisk for another minute or two until stiff peaks form. Careful not to over-whisk or else your whipped cream will turn into cream soup.
- Once the puffs are cooled, spoon or pipe in the filling. You can just use your hands to open up the puffs, they should be hollow inside.
- Dust with powdered sugar if you please!