Pumpkin-filled Cream Puffs #SundaySupper

  • Author: Linda | Brunch with Joy


Light and airy choux pastry buns filled with light pumpkin whipped cream and topped with dulce de leche. Delicious sweet clouds of joy and flavorful dessert!



  • Choux Pastry:
  • 100 gr butter
  • 250 cc water
  • 1 tsp salt
  • 130 gr cake flour
  • 3 medium eggs
  • Pumpkin Filling:
  • 4 tbs maple syrup
  • 1 tbs confectioner’s sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2/3 cup pumpkin puree
  • 1 tbs dulce de leche for drizzle


  1. Choux pastry: In a pot, combine butter, water, and salt. Add flour, and mix well. Let it cool.
  2. Preheat the oven to 350ºF.
  3. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each until the dough becomes sticky.
  4. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  6. Pumpkin filling: in a mixer, whip the heavy cream until soft peak. Add the confectioners sugar and beat for another 1 minute.
  7. Add the rest of the ingredients and fold until everything is combined.
  8. Drizzle with dulce de leche on top.