Cream puffs are easier to make than you might think. These slightly oversized pastry shells are filled with a pumpkin cheesecake cream for a perfect dessert!
Make easy choux pastry into delicious fluffy shells and fill them with pumpkin cheesecake filling. It is easier than you think and oh so good!
Cream puffs have been on my mind for a while now. They have come up in various conversations and I just knew I needed to make a batch sooner rather than later.
The problem is what to fill them with? There are so many options; delicious sweet filling, beautiful savory fillings. I mean the possibilities go on forever!
Plus they seem like they should be made for an event of some sort, not just because it’s cloudy and I feel like it.
Then there is pumpkin cheesecake. Ever since I found my new favorite way to make a no-bake cheesecake filling, I have been dying to make a pumpkin version.
The issue was whether or not it could hold all of the liquid of the pumpkin puree. I had only ever added more solid stir-ins. That’s when it hit me! The batch of pumpkin butter would be perfect!
I would add some of the necessary sweetness and some of the excess moisture had already been cooked out. And you know what would be an even better shell than lady fingers? Cream puffs! Voila!
Just like that a plan was born! I love it when a good plan comes together. Don’t you?
So all I needed after that was an event to make them for. There are plenty of things coming up on the calendar, but they all seemed so far away.
But with #PumpkinWeek around the corner, that was all the impetus I needed to just go for it.
It was so much fun to serve these puppies. MiMi and Pops came over for dinner and I whipped these out. As I was taking pictures they were guessing what the filling was made of.
They couldn’t decide from the color if it was caramel, peanut butter or pumpkin. Of course it was pumpkin… though don’t those other flavors sound wonderful too?
Now I need to make a bunch more cream puffs!
Pumpkin Cheesecake Cream Puffs
Cream Puff Shells
- 1 cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
- 2 Tablespoons milk
- 1 egg yolk
Pumpkin Cheesecake Filling
- 8 oz block cream cheese softened but still chilly
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 1 recipe about 2 cups maple pumpkin butter, cold
- ⅔ cup heavy cream cold
- A dusting of powdered sugar or a drizzle of caramel! for serving
- Preheat oven to 400°F and grease to baking sheets.
- Bring water, butter and salt to a boil in a large saucepan. Add the full cup of flour at once and stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and shiny.
- Scoop large dollops (about 3 T each) of dough onto prepared pans. Whisk together milk and egg yolk. Brush dough with egg yolk wash.
- Bake for 30-35 minutes or until puffed and golden. Remove to wire racks and immediately cut a sit for steam to escape. Let cool completely.
- To make filling, beat cream cheese until smooth. Add brown sugar, vanilla and pumpkin butter and beat until completely incorporated. With the mixer running on medium, drizzle in cream until completely incorporated. Turn mixer to high and beat until light and fluffy.
- Pipe or spoon into cream puffs just before serving or store in refrigerator until ready to use.
- Dust filled shells with powdered sugar then serve.