Pumpkin Cream Puffs
Prep time
Cook time
Total time
Perfectly spiced pumpkin cream puffs, so easy to make and delicious to eat!
Serves: 12-24
  • 1 cup Boiling water
  • ½ cup Butter or Margarine
  • 1 cup All-purpose Flour
  • 4 Eggs
  • 8 oz Cool Whip
  • 1 packet Vanilla Instant Pudding
  • 1 cup Milk
  • ½ cup Pumpkin puree, canned
For The Topping
  • Powdered Sugar
  • Frosting
  • ½ teaspoon pumpkin pie spice
  1. Bring water to a boil, add 1 stick of margarine or butter. Stirring to melt butter.
  2. When butter is melted, add flour and stir vigorously until the dough pulls away from the pan and forms a ball. Remove from stove and cool for a few minutes.
  3. Add eggs one at a time, beating mixture well to incorporate each egg. This part can be done with a hand mixer, Kitchen aid or food processor, if you prefer. Dough should be well mixed and silky smooth.
  4. Drop dough onto a baking pan lined with parchment paper. The paper will keep the cream puff from sticking to the cookie sheet. Greasing a cookie sheet doesn't work well as it makes the bottom of the cream puffs too greasy. This recipe will make 12 large cream puffs or 24 smaller puffs.

    Preheat oven to 400 degrees. Bake until golden brown and puffed, about 40 minutes for the large cream puffs and 30 to 35 minutes for the smaller ones.
  5. Cool cream puffs, then using a serrated knife slice off the top. Spoon out any eggy-stuff still inside.
    At this point you can frost the top, if you choose. Put the top back on each cream puff so the tops don't get mixed up.
  6. For the Filling:
    Combine 1 cup milk with the instant pudding mix. Let set up for a few minutes. Stir in pumpkin and spices.

    Gently fold pudding/pumpkin mixture into the cool whip. Once this is incorporated you can keep in the refrigerator until you are ready to use.

    Fill each cream puff and sprinkle with powdered sugar.
(1)  Frost or sprinkle with powdered sugar
(2)  Filling can be made without the pumpkin, choosing any flavor of pudding, i.e. chocolate, butterscotch, vanilla.
(3) Can be stored in airtight container in the freezer for up to 6 weeks.
(4) Can be covered loosely and stored on the counter or in the refrigerator for 2 to 3 days prior to use.  If you store in airtight container they will get soggy.  So just cover loosely.
(5)  These puffs are also wonderful to use with chicken, tuna, or egg salad for a savory specialty.

Recipe by Pray Cook Blog at https://praycookblog.com/all-things-puffed-pumpkin-cream-puffs/