Pumpkin Maple Cream Puffs: A Perfect Fall Dessert

Ingredients

Choux Pastry (Shells)

• 1 cup water
• 1/2 cup unsalted butter, cut into cubes
• 1/2 teaspoon salt
• 1 cup all‑purpose flour
• 4 large eggs, at room temperature

Pumpkin Maple Filling

• 1 cup pumpkin puree (canned or homemade)
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 3 tablespoons pure maple syrup
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Maple Glaze & Finishing

• 2 tablespoons maple syrup
• 1 tablespoon unsalted butter, melted
• Pinch of sea salt
• Powdered sugar, for dusting

Instructions

Preparing the Choux Pastry

1. Cool Slightly. Transfer the dough to a large bowl and let it sit for 5 minutes. This prevents the eggs from scrambling when added.
2. Incorporate Eggs. Beat in the eggs one at a time, fully mixing after each addition until the batter is glossy and thick enough to hold its shape when piped.
3. Pipe the Shells. Transfer the batter to a pastry bag fitted with a large round tip. Pipe 1‑inch‑diameter mounds onto a parchment‑lined baking sheet, spacing them 2 inches apart.
4. Bake. Preheat the oven to 425°F (220°C). Bake for 10 minutes, then reduce heat to 375°F (190°C) and continue baking 20‑25 minutes, or until the puffs are golden and sound hollow when tapped.
5. Cool. Remove from the oven, pierce each puff with a skewer to release steam, and let them cool completely on a wire rack.