Pumpkin Filled Cream Puffs with Maple Caramel Sauce
Indulge in the ultimate fall dessert with these Pumpkin Filled Cream Puffs with Maple Caramel Sauce—a decadent blend of light, airy pastry, creamy spiced pumpkin filling, and rich, golden caramel. This recipe transforms classic cream puffs into a seasonal showstopper, combining the warm flavors of pumpkin pie spice and velvety cream cheese with a silky-smooth maple caramel drizzle that adds just the right touch of sweetness. Perfectly golden and puffed choux pastry cradles the luscious pumpkin filling, making each bite an irresistible combination of textures and flavors. Easy to make yet elegantly presented, these cream puffs are ideal for holiday gatherings or a cozy autumn treat. With keywords like "pumpkin dessert," "maple caramel sauce," and "fall recipes," this creation is sure to become your new favorite way to celebrate the season.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Water
- 1 cup All-purpose flour
- 0.25 teaspoons Salt
- 4 large Eggs
- 1 cup Canned pumpkin puree
- 1 cup Heavy cream
- 0.5 cup Powdered sugar
- 1 teaspoons Pumpkin pie spice
- 4 ounces Cream cheese, softened
- 0.5 cup Maple syrup
- 0.5 cup Granulated sugar
- 2 tablespoons Corn syrup
- 2 tablespoons Unsalted butter
- 0.25 cup Heavy cream
- 1 teaspoons Vanilla extract
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine 1 cup of water, 1 cup of unsalted butter, and 0.25 teaspoons of salt. Bring to a boil over medium heat.
Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
Remove from the heat and let the mixture cool for 5 minutes.
Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the cream puffs are golden brown and puffed. Avoid opening the oven door during baking. Let cool completely on a wire rack.
For the pumpkin filling, beat 4 ounces of softened cream cheese and 0.5 cups of powdered sugar until smooth. Add 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1 cup of heavy cream. Beat until the mixture is thick and pipeable. Transfer to a piping bag.
To make the maple caramel sauce, combine 0.5 cups of maple syrup, 0.5 cups of granulated sugar, and 2 tablespoons of corn syrup in a saucepan over medium heat. Stir until the sugar dissolves.
Bring the mixture to a boil and cook until it turns a deep amber color, about 5-7 minutes. Remove from the heat and stir in 2 tablespoons of butter, 0.25 cups of heavy cream, and 1 teaspoon of vanilla extract. Let cool slightly.
To assemble, cut the cream puffs in half horizontally and pipe the pumpkin filling onto the bottom halves. Replace the tops and drizzle generously with the maple caramel sauce.
Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 31.0 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
