This delicious cream puff recipe with pumpkin mousse is a delicious, festive, and easy-to-make dessert that is perfect for the fall season. The cream puffs are light and airy, with a rich buttery flavor, and the pumpkin mousse is smooth and creamy, with a warm and inviting pumpkin spice flavor. The two flavors complement each other perfectly, creating a dessert the whole family will love.
I love making apple and pumpkin recipes when the fall rolls around, and I really churn them out. I just can’t get enough of them. These cream puffs are a perfect example of why I love them so much! They take classic cream puffs and fill them with a festive, fall mousse loaded with pumpkin, pumpkin pie spice, and cinnamon flavors. They’re a great dessert or appetizer I love to serve at parties and holiday gatherings, and everyone always loves them. The cream puffs are nicely sweet and flaky, and the filling is so decadent and rich. You can’t beat them, and you can’t keep people away from them!
Cream Puff Recipe
These pumpkin mousse cream puffs begin with a classic cream puff dough that’s baked until golden. Then, I make a simple pumpkin mousse, cut the cream puffs in half, and fill them with the mousse. The combination of flaky cream puff and rich, decadent pumpkin mousse makes a delicious combination that makes your mouth, your belly, and your heart happy!
Why You’ll Love This Cream Puff Recipe
- The flavor combination of the rich, buttery cream puffs is perfectly complemented by the sweet and spicy pumpkin mousse.
- The cream puffs are so light and airy, and the pumpkin mousse is rich and creamy, making the flavors a perfect combination.
- They’re a delicious and unique dessert recipe that is sure to please everyone.
Cream Puff with Pumpkin Mousse Ingredients
As fancy as these cream puffs look, they only take a few simple ingredients to make. You’ll have most of them in your kitchen right now, in fact.
- Unsalted butter
- All purpose flour
- Large eggs
- Vanilla extract
- Granulated sugar
For the Pumpkin Mousse
- Heavy cream
- Pumpkin puree
- Powdered sugar
- Pumpkin pie spice
- Ground cinnamon
- Vanilla extract
How to Make this Pumpkin Mousse Cream Puff Recipe
Making these cream puffs is deceptively simple. They look so fancy, but they’re actually incredibly easy. It only takes a few minutes and a few simple steps!
Step 1: Prep
Preheat the oven to 375 degrees.
Step 2: Make the Cream Puff Dough
Bring water and butter to a rolling oil over medium-high heat in a medium saucepan. Then, add the flour and salt and stir until the mixture forms a ball. Transfer the mixture to a large bowl and let it cool for 10 minutes. Finally beat one egg at a time into the mixture until the eggs are mixed in thoroughly.
Step 3: Bake
Drop by tablespoons or pipe out the dough with a pastry bag onto an ungreased baking sheet and bake for 25 to 30 minutes until golden brown. Remove from the oven, place them on a wire rack, and let them cool completely.
Step 4: Make the Whipped Cream
Beat the heavy cream until stiff peaks form.
Step 5: Make the Pumpkin Mixture
Combine the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, salt, and vanilla in a separate bowl.
Step 6: Make the Mousse
Gently fold the pumpkin mixture into the whipped cream until just combined. Chill until the cream puffs have cooled completely.
Step 7: Fill
Slice the cooled cream puffs in half. Then, pipe the mousse filling onto the bottom half of the cream puffs. Place the top half of the cream puffs onto the filling, dust with powdered sugar, and enjoy!
- Stop whipping the cream as soon as stiff peaks form. If you overwhip, you’ll actually beat the air out of the cream.
- Fold the pumpkin mixture into the whipped cream. Don’t stir, or you’ll deflate the cream.
- Stir constantly while letting the flour mixture boil to avoid scorching.
- Use a sharp, serrated knife to cut the cream puffs in half so they don’t smash.
- You can use sweet potato puree to make sweet potato mousse.
- For something a little different, serve the creampuffs with the mousse on the side for dipping.
- Puree your favorite pie filling in a blender until smooth to create almost any kind of mousse.
What to Serve with Homemade Cream Puffs
Serve these cream puffs with a glass of milk or a cup of coffee or tea. They’re wonderful when paired with fresh fruit or drizzled with chocolate syrup.
If you live in a humid area, try cracking the door of the oven when the cream puffs are done. Leave them in the oven with the heat off and the door cracked for about an hour. This helps keep your cream puffs from sagging.
If the dough is too dry, there won’t be enough steam to make the cream puffs rise.
It’s so easy to fill cream puffs without a piping bag. Simply cut the cream puffs in half as you normally would, and spoon the mixture onto the bottoms of the cream puffs.
Use a pastry bag with your preferred tip and start piping in the center of the cream puff, spiraling outward until the entire surface of the cream puff is covered.
How to Store Cream Puffs with Pumpkin Mousse
Refrigerate these cream puffs for up to 3 days in an airtight container. For longer storage, freeze them for up to a month in an airtight, freezer-safe container.
Try This Delicious Pumpkin Mousse Cream Puff Recipe Today
These pumpkin mousse cream puffs look super fancy, but they’re actually so easy to make. With their flaky, golden cream puff shells and rich, fall-themed pumpkin mousse filling, these cream puffs make the perfect dessert or sweet snack for the fall and winter season, and they’re absolutely wonderful at any holiday gathering. Give these deceptively simple cream puffs a try, and I know they’ll become a permanent part of your seasonal recipe rotation.
Cream Puff Recipe with Pumpkin Mousse
- Preheat the oven to 375 degrees.
- In a medium saucepan over medium high heat, bring water and butter to a rolling boil.
- Add flour and salt. Stir until the mixture is combined and forms a ball.
- Place mixture into a large bowl. Let cool for 10 minutes.
- After 10 minutes, beat one egg at a time, on low, mixing well after each addition.
- Using a pastry bag, or drop by tablespoon, onto an ungreased baking sheet.
- Bake for 25.-30 minutes until golden brown.
- Pumpkin Mousse
- In a medium bowl, beat heavy cream until stiff peaks form.
- In a separate bowl, whisk pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract together until combined.
- Gently fold pumpkin mixture into the whipped cream until just combined.
- Place mousse into the fridge until ready to fill cream puffs.
- Once cream puffs have cooled completely, slice the cream puffs in half. Pipe the mousse filling onto the bottom half of the cream puff.
- Replace the top of the cream puff and dust with powdered sugar, if desired.
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