Pumpkin Maple Cream Puffs

As the leaves turn vibrant shades of orange and gold and the crisp air signals the arrival of fall, many of us find ourselves craving the warm, comforting flavors of the season. Among the most beloved autumnal treats are pumpkin-flavored desserts, and what better way to showcase this iconic flavor than with a delightful recipe for Pumpkin Maple Cream Puffs? This pastry not only embodies the essence of fall but also brings a touch of elegance to any gathering, making it a perfect choice for Thanksgiving celebrations, cozy family dinners, or festive parties.

Experience the essence of fall with these delightful Pumpkin Maple Cream Puffs. This elegant treat features light and airy choux pastry filled with a rich pumpkin maple cream and topped with a sweet glaze, perfect for Thanksgiving or any cozy gathering. Simple to make, this recipe is suitable for bakers of all levels and captures the warmth of the season. Indulge in the comforting flavors of pumpkin and maple as you impress your loved ones with this seasonal dessert!

Print Recipe Pin Recipe

Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pumpkin Maple Cream Filling:

1 cup heavy whipping cream

1/2 cup pumpkin puree (canned or fresh)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1-2 tablespoons milk (adjust for desired consistency)

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, bring the water and butter to a boil over medium heat. Stir until the butter is completely melted.

- Remove from heat, add the flour and salt all at once, and stir quickly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a dough ball.

- Let the dough cool for about 5 minutes. Preheat your oven to 425°F (220°C).

- Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches wide) onto a parchment-lined baking sheet, leaving space between each puff.

Bake the Puffs:

- Bake in the preheated oven for 20-25 minutes until they are puffed, golden brown, and dry inside. Do not open the oven door during baking!

- Once done, remove from the oven and allow them to cool completely on a wire rack.

Make the Pumpkin Maple Cream Filling:

- In a large bowl, whip the heavy cream until soft peaks form.

- Gently fold in the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, and salt until well combined. Be careful not to deflate the whipped cream.

Assemble the Cream Puffs:

- Once the choux puffs are completely cooled, use a sharp knife to cut a small slit or hole in the bottom or side of each puff.

- Use a piping bag to fill each puff with the pumpkin maple cream, being generous but careful not to overfill.

Prepare the Maple Glaze:

- In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve a drizzleable consistency.

- Drizzle the maple glaze over the filled cream puffs before serving.

Serve and Enjoy:

- Arrange the cream puffs on a serving platter. They can be enjoyed immediately or chilled in the refrigerator for an hour for a refreshing treat.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 servings