Pumpkin Cheesecake Cream Puffs

Plate with three powdered sugar dusted cream puffs filled with creamy pumpkin cream cheese mixture.

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!

Prep Time30

Cook Time35

Total Time1 5

Servings: Servings

Author: Carlee

Ingredients

Cream Puff Shells

1 cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
2 Tablespoons milk
1 egg yolk

Pumpkin Cheesecake Filling

8 oz block cream cheese softened but still chilly
⅓ cup light brown sugar
1 tsp vanilla extract
2 cups pumpkin butter
⅔ cup heavy cream cold
powdered sugar and/or caramel sauce optional for serving

Instructions

Large Choux Pastry Shells

Preheat oven to 400°F and grease to baking sheets.
Bring 1 cup water, ½ cup butter and ¼ teaspoon salt to a boil in a large saucepan.
Add the 1 cup all-purpose flour all at once. Stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.
Add 4 eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and shiny.
Scoop large dollops (about 3 Tablespoons each) of dough onto prepared pans. Whisk together 2 Tablespoons milk and 1 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.

Pumpkin Cheesecake Filling

To make filling, beat 8 oz block cream cheese until smooth.
Add ⅓ cup light brown sugar, 1 tsp vanilla extract and 2 cups pumpkin butter and beat until completely incorporated.
With the mixer running on medium, drizzle in ⅔ cup heavy 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.

Nutrition

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