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.