Delicious Pumpkin Cream Puffs Recipe

These pumpkin cream puffs are a delightful autumn dessert that will impress your guests. The choux pastry puffs are filled with a creamy pumpkin filling and topped with a drizzle of caramel sauce. The combination of the light and airy puffs with the rich pumpkin filling is simply irresistible. This recipe is easy to make and perfect for any fall gathering or holiday celebration. Try these pumpkin cream puffs and indulge in the flavors of the season.

Ingredients

• For Choux Pastry:
• - 1 cup water
• - 1/2 cup unsalted butter
• - 1/4 teaspoon salt
• - 1 cup all-purpose flour
• - 4 large eggs
• For Pumpkin Filling:
• - 1 cup pumpkin puree
• - 1/2 cup heavy cream
• - 1/2 cup powdered sugar
• - 1 teaspoon pumpkin pie spice
• - 1 teaspoon vanilla extract
• For Caramel Sauce:
• - 1/2 cup granulated sugar
• - 1/4 cup water
• - 1/4 cup heavy cream
• - 2 tablespoons unsalted butter
• - Pinch of salt

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Reduce heat to low and add the flour all at once. Stir continuously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes. Add eggs one by one, beating well after each addition until the dough is smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between them.
6. Bake for 25-30 minutes or until the puffs are golden brown and puffed. Remove from the oven and let cool completely.
7. In a mixing bowl, combine pumpkin puree, heavy cream, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and smooth.
8. Cut the cooled puffs in half horizontally. Spoon or pipe the pumpkin filling onto the bottom halves, then place the top halves back on.
9. In a small saucepan, combine granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture turns amber in color.
10. Remove from heat and carefully whisk in the heavy cream, butter, and salt until smooth.
11. Drizzle the caramel sauce over the filled cream puffs. Serve immediately and enjoy!

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