If you love all things fall and pumpkin-flavored treats, then you’re going to absolutely adore this Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe. It’s my go-to dessert when I want something that feels fancy but comes together super fast. Picture golden, flaky puff pastry shaped like tiny pumpkins, filled with a dreamy, fluffy pumpkin cream that’s lightly spiced and sweetened just right. Trust me, once you try this, it’ll become one of your favorite seasonal desserts to whip up for friends and family.
Why You’ll Love This Recipe
- Quick & Easy: You’ll have these charming pumpkins ready in just 15 minutes, perfect for last-minute gatherings.
- Delicious Flavor Combo: The creamy pumpkin filling is perfectly spiced and pairs beautifully with flaky puff pastry.
- Kid & Guest Friendly: Every time I make these, my family and friends go crazy for the cute presentation and taste.
- Versatile & Fun: You can easily customize the filling or decoration, making it great for different occasions.
Ingredients You’ll Need
This Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe is all about simple, dependable ingredients that create magic together. The store-bought puff pastry saves you time, while the pumpkin filling components come together like a little bowl of autumn comfort.
- Puff Pastry Sheets: I always use frozen puff pastry sheets; just thaw them in the fridge for a few hours — they’re fantastic for flaky results.
- Whipping Cream: This is essential to get that light, fluffy texture in the pumpkin filling; fresh is best here.
- Pumpkin Puree: Canned pumpkin works perfectly — just make sure it’s pure pumpkin and not pumpkin pie filling which has added spices and sugar.
- Vanilla Extract: Adds a subtle warmth that complements the pumpkin perfectly.
- Powdered Sugar: I prefer powdered sugar here since it blends smoothly without any graininess.
- Pumpkin Pie Spice: This brings in that classic fall flavor punch; feel free to adjust based on your spice preference.
Variations
One of the things I love about this Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe is how easy it is to change up. Whether you want to make it dairy-free, jazz up the filling with different spices, or turn it into bite-sized appetizers, there’s lots of room for creativity.
- Dairy-Free Version: I’ve swapped whipping cream for coconut cream before, and while it changes the flavor slightly, it still works wonderfully for a creamy taste.
- Extra Spice Kick: Sometimes I add a pinch of cinnamon or nutmeg to the filling for an even more robust fall flavor.
- Mini Puff Pastry Pumpkins: Using a smaller pumpkin cutter can yield adorable single-bite treats for parties, a hit with kids and adults alike.
- Chocolate Drizzle: Drizzling melted dark or white chocolate over the finished pumpkins has been a game changer during holiday celebrations.
How to Make Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe
Step 1: Shape and Bake Your Puff Pastry Pumpkins
First up, preheat your oven to 400°F (200°C). While that’s warming, gently unfold your thawed puff pastry sheets on a lightly floured surface. I’ve found that cutting them straight from the sheet with a pumpkin-shaped cookie cutter makes the most charming little pumpkins. Don’t worry if your shapes aren’t perfect—it just adds character! Arrange your cut pumpkins on a baking sheet lined with parchment paper so they don’t stick.
Bake for about 10 to 12 minutes or until they puff up and turn a gorgeous golden color. Keep an eye on them—puff pastry can go from perfect to overdone pretty quickly! Once baked, let them cool slightly before moving on to the next step.
Step 2: Whip Up That Dreamy Creamy Pumpkin Filling
While your pumpkins are baking, it’s the perfect time to whip up the filling. In a large mixing bowl, combine your whipping cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Using either an electric hand mixer or your stand mixer if you’re lucky enough to have one, beat the ingredients together for about 5 minutes until the mixture is fluffy and light. The texture should hold soft peaks but still be creamy enough to spread easily.
I learned early on that beating the filling too little leads to a runny mess, and too much can cause it to split, so timing is key!
Step 3: Assemble Your Pumpkin Cream Puffs
Once the puff pastry pumpkins have cooled just enough to handle, carefully slice each pumpkin horizontally to create two halves. Spoon the creamy pumpkin filling generously onto the bottom halves. Don’t be shy here—this is where the magic happens! Then top with the other half to re-form your little pumpkin.
For a fun finishing touch, I usually add two chocolate chips on top for eyes, turning them into adorable pumpkin faces. My family loves finding different “expressions” in each one!
Pro Tips for Making Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe
- Puff Pastry Thawing: I always thaw my puff pastry overnight in the fridge rather than at room temperature to get the best texture and avoid sogginess.
- Even Slices: When slicing the baked pumpkins, use a serrated knife and a gentle sawing motion to keep them intact.
- Whipping Filling: Stop whipping as soon as you get soft peaks; overwhipping can make the filling curdle, which I’ve done more times than I’d like to admit!
- Avoiding Soggy Bottoms: Make sure your puff pastry cools just enough before adding the filling to avoid moisture seeping in.
How to Serve Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe
Garnishes
I really like to keep it simple with garnishes—just a couple chocolate chips for eyes, which turn the pumpkins into little faces that kids especially enjoy. Sometimes I dust a little extra powdered sugar or pumpkin pie spice on top before serving for that extra festive look. If you want to get fancy, tiny sprigs of fresh mint make a cute mini “stem” on top!
Side Dishes
Since this is a dessert, I like to serve it alongside a warm cup of chai tea or hot apple cider. For fall gatherings, it pairs wonderfully with other cozy treats like candied pecans or a simple cinnamon apple salad.
Creative Ways to Present
One year for Thanksgiving, I arranged these puff pastry pumpkins on a rustic wooden board surrounded by tiny gourds and autumn leaves—it was such a conversation starter! You can also plate them with edible gold leaf or drizzle with caramel sauce for a decadent touch at more formal events.
Make Ahead and Storage
Storing Leftovers
I usually store any leftovers in an airtight container in the fridge for up to two days. Be sure to keep the filled pumpkins separate layers with parchment paper to prevent sticking. The puff pastry is best fresh, but they still taste great refrigerated.
Freezing
I have frozen unbaked puff pastry pumpkins before. Just shape and cut the pumpkins, then freeze them flat on a tray before transferring to a bag. Bake them straight from the freezer, adding a minute or two more baking time. As for filled pumpkins, I don’t recommend freezing after assembly because the creamy filling can get watery.
Reheating
To reheat leftover baked pumpkins (without filling), I pop them in a 350°F oven for about 5 minutes to regain some crispiness. For the filled ones, I prefer serving them chilled or at room temperature, so the cream doesn’t melt too much.
FAQs
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Can I make Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe ahead of time?
Absolutely! You can prepare and bake the puff pastry pumpkins a day before, then whip up the filling just before serving. Assemble and fill them right before your guests arrive to keep everything fresh and crisp.
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What if I don’t have a pumpkin cookie cutter?
No worries! You can use a small round cutter or even cut freehand with a knife to mimic a pumpkin shape. Alternatively, shapes like leaves or simple circles work well too and still look festive.
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Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just roast or steam fresh pumpkin chunks, then puree until smooth. Be sure to drain any excess moisture for the creamiest filling possible.
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How do I prevent the puff pastry from getting soggy?
Make sure your puff pastry cools completely before slicing and filling. Also, avoid adding the creamy filling until right before serving. If you prepare them too far ahead, the moisture from the filling can soften the pastry.
Final Thoughts
This Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe has quickly become one of my favorite go-to treats for fall. I love how it combines comforting autumn flavors with a fun, whimsical presentation that sparks conversations and smiles. Whether you’re serving them at a holiday party, a cozy family dinner, or just because you want a little fall magic in your day, I hope you enjoy making and sharing these as much as I do. Give it a try—you’ll be amazed at how something so simple can bring such joy!
Print
Puff Pastry Pumpkins with Creamy Pumpkin Filling Recipe
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Total Time: 15 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully festive and easy-to-make Puff Pastry Pumpkins feature flaky baked pumpkin-shaped puff pastry filled with a light, fluffy pumpkin cream. Perfect for fall celebrations and Halloween parties, these charming treats combine a crispy pastry shell with a smooth, spiced pumpkin filling, crowned with chocolate chip ‘eyes’ for a fun, seasonal touch.
Ingredients
Puff Pastry Pumpkins
- 2 sheets puff pastry
Pumpkin Whipped Cream Filling
- 1/2 cup whipping cream
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1/4 teaspoon pumpkin pie spice
Decoration
- Chocolate chips (for eyes)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for baking the puff pastry pumpkins.
- Cut the Puff Pastry: Unfold the puff pastry sheets and use a pumpkin-shaped cookie cutter to cut out pumpkin shapes evenly from the dough.
- Bake the Pumpkins: Arrange the cut puff pastry pumpkins on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 10-12 minutes or until they turn golden brown and puffed up.
- Prepare the Pumpkin Whipped Cream: While the pumpkin pastries are baking, combine the whipping cream, pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice in a large bowl. Using an electric mixer or stand mixer, beat the mixture until it becomes thick, fluffy, and well combined, about 5 minutes.
- Assemble the Puff Pastry Pumpkins: Once baked, remove the puff pastry pumpkins from the oven and allow them to cool slightly. Slice each pumpkin horizontally in half. Spoon a generous amount of the pumpkin whipped cream mixture onto the bottom half, then place the top half back on.
- Decorate and Serve: Use chocolate chips to create eyes or other faces on top of each pumpkin for a festive look. Serve immediately and enjoy your seasonal puff pastry pumpkins.
Notes
- Ensure the puff pastry is well chilled before cutting for better shapes and easier handling.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- For a dairy-free option, substitute whipping cream with coconut cream.
- Make the pumpkin whipped cream filling just before assembling to maintain its fluffiness.
- Store assembled pumpkins in the refrigerator and consume within 1 day for best texture.
Nutrition
- Serving Size: 1 pumpkin (approximately)
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
