Pumpkin Spice Cream Puffs

Do you love cream puffs?

Do you love chocolate?

Do you love pumpkin spice?

Do you love Pumpkin Spice Cream Puffs topped with Chocolate??????

OH WAIT. You’ve never had one? Then today’s your lucky day!

Don’t let the idea of making an actual pastry scare you. These are so much easier than they look! Just follow the directions exactly. And speaking of lucky days, this recipe makes plenty of extra Pumpkin cream filling and chocolate for those depressing late-night binges.

Pumpkin Cream Puffs

1/2 cup butter
1 cup water
1 cup flour
1/8 tsp salt
4 eggs

In medium saucepan boil water, butter and salt together. Add flour all at once and stir vigorously. Stir over heat until it forms a ball. Remove from heat and let cool for 10 minutes. Add the eggs, one at a time, beating with wooden spoon until smooth.

Put batter in pastry bag (or ziplock bag) and put on a parchment lined or greased cookie sheet. OR you can use a spoon and drop heaping tablespoons onto cookie sheet.

Bake at 400 degrees for 30 to 35 minutes, until nice and golden. Cool and cut tops off and remove the soft inside dough. Fill with pumpkin filling and top with chocolate (recipe below). This recipe makes about 10 large puffs, (I doubled the recipe and it doubles perfectly).

Pumpkin Filling:

2 cups milk
1 (5 oz). box of pumpkin pudding
1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1 (12 oz) container Cool Whip, thawed

With electric mixer, mix pudding an milk until thick. In separate bowl, mix cream cheese and sweetened condensed milk. Add pudding to cream cheese mixture then fold in cool whip. Keep refrigerated.

Chocolate topping:

1 stick butter, soft
2/3 cups cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
dash salt

Have you tried it? Let me know!! So creamy and delicious!!!!

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