Description
These Jack-o’-Lantern Cream Puffs are festive pumpkin-spiced choux pastry treats filled with a creamy pumpkin and cream cheese filling, topped with playful Halloween-themed frostings. Perfect for fall celebrations, their golden, light puffs paired with sweet and spiced creamy filling create a delightful seasonal dessert.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/4 cup butter, cubed
- 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 2 large eggs, room temperature
Filling
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin
- 2 tablespoons sugar
- 1/2 teaspoon pumpkin pie spice
- 3/4 cup whipped topping
Frosting
- 1/2 cup confectioners’ sugar
- 2 teaspoons butter, softened
- 1/4 teaspoon vanilla extract
- 1 to 2 teaspoons 2% milk
- Green food coloring
- Orange food coloring
- 1 tablespoon baking cocoa
Instructions
- Prepare Choux Pastry: In a small saucepan, bring the water, cubed butter, and sugar to a boil. Meanwhile, in a separate bowl, whisk together the flour and pumpkin pie spice. When the water-butter mixture boils, add the flour mixture all at once and stir vigorously until a smooth ball forms and the mixture pulls away from the sides of the pan. Remove from heat and let the dough stand for 5 minutes to cool slightly.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Continue beating until the mixture becomes smooth and shiny, indicating it has the right consistency for piping.
- Shape and Bake Puffs: Preheat the oven to 400°F (200°C). Drop 12 rounded tablespoons of dough about 2 inches apart onto a greased baking sheet. Bake for 30-35 minutes or until the puffs are golden brown. Immediately upon removing from the oven, split the puffs open and remove the soft dough from inside. Then transfer the puffs to a wire rack to cool completely.
- Make the Filling: In a small bowl, beat together the softened cream cheese, canned pumpkin, sugar, and pumpkin pie spice until smooth. Gently fold in the whipped topping to maintain a light texture. Use a piping bag or spoon to fill each cream puff shell, then replace the tops.
- Prepare the Frosting: In a small bowl, mix the confectioners’ sugar, softened butter, vanilla extract, and 1 to 2 teaspoons of 2% milk to achieve a smooth, pipeable consistency. Divide the frosting into three portions. Tint one portion green, one portion orange, and mix the third portion with baking cocoa to create chocolate frosting.
- Decorate Cream Puffs: Using the orange and chocolate frostings, pipe jack-o’-lantern faces onto the filled cream puffs. Use the green frosting to pipe stems, giving the puffs a festive autumnal look perfect for Halloween.
Notes
- Ensure eggs are at room temperature to incorporate better into the dough.
- Immediately hollowing out the puffs after baking helps maintain a crisp shell.
- Adjust the amount of milk in the frosting to get the right thickness for piping.
- You can substitute canned pumpkin with homemade pumpkin purée if preferred.
- Use food-safe piping bags and tips for neat and detailed designs.
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
