Pumpkin Spice Cream Puffs with Cinnamon Glaze

Hey friend! Can you feel it? That crisp snap in the air, the leaves starting to blush, and the cozy sweaters making their grand comeback? Autumn’s rolling in like a warm hug, and my kitchen’s practically humming with excitement. There’s something magical about this season that just begs for baking – especially when it involves pumpkin spice and clouds of whipped cream tucked inside golden, airy pastry.

Today, we’re making Pumpkin Spice Cream Puffs with Cinnamon Glaze – your new secret weapon for turning any ordinary day into a celebration. Imagine: crisp choux pastry shells cracking open to reveal a fluffy pillow of pumpkin-spiced cream, all wrapped up with a sweet cinnamon drizzle that glistens like fall sunshine. These little beauties are elegant enough to steal the show on a holiday dessert tray (hello, Thanksgiving!) but honestly? They’re so simple and fun to make, you’ll want to whip them up just because it’s Tuesday.

Don’t let the fancy French name scare you – choux pastry is basically a kitchen miracle that’s way easier than it looks. It’s just butter, water, flour, and eggs doing a happy dance in your saucepan, puffing up into golden domes in the oven. And that filling? Pure autumn joy whipped into clouds. Whether you’re a baking newbie or a seasoned pro, I promise you’ve got this. So tie on that apron, crank up your favorite cozy playlist, and let’s bake up some happiness together!

A Little Slice of Autumn Nostalgia

Print

You know, every time I smell pumpkin spice and cinnamon mingling in the oven, I’m instantly transported back to my grandma’s tiny, flour-dusted kitchen. She wasn’t a fancy baker, but oh, could she make magic with simple things. One blustery October day when I was about ten, she decided to teach me her “secret” cream puff recipe – the same one she’d learned as a girl during WWII rationing, using precious ingredients like gold.

I remember standing on a wobbly stool, wide-eyed as she vigorously stirred the glossy dough in her chipped blue saucepan. “Watch close now, Annie,” she’d say, her voice warm as the oven. “It’s all in the wrist!” When those puffs ballooned in the oven like little edible balloons, we both gasped. We filled them with jam that day, but I’ll never forget how she winked and whispered, “Someday, you’ll make these fancy.”

These pumpkin spice cream puffs? They’re my grown-up love letter to her. That same humble choux pastry, now cradling the flavors that taste like autumn feels – cozy, spiced, and full of heart. Every time I pipe that glossy dough, I’m right back on that stool, covered in flour and feeling utterly loved. Food memories stick with you, don’t they? Here’s to creating new ones!

Gather Your Autumn Magic

Simple ingredients, big flavor! Here’s everything you’ll need. Pro tip: Measure everything before you start – choux pastry moves fast once it’s cooking!

For the Choux Pastry:

• ½ cup unsalted butter – Cubed! Cold butter melts evenly. Salted butter works too – just skip the added salt below.
• 1 cup water – The steam is KEY for that epic puff. For richer puffs, swap half for whole milk.
• 1 tbsp sugar – Just a kiss of sweetness to balance. Use cane sugar or regular granulated.
• ½ tsp salt – Balances flavors and enhances the butter. Omit if using salted butter.
• 1 cup all-purpose flour – Spoon and level it! Don’t pack the cup. For gluten-free, use a 1:1 GF blend (like Bob’s Red Mill).
• 4 large eggs – MUST be room temp! Cold eggs can seize the dough. Crack them into a bowl first for easy pouring.

For the Pumpkin Spice Filling:

• 1 cup heavy whipping cream – Chill the bowl and beaters too! Higher fat = fluffier clouds.
• 3 tbsp powdered sugar – Dissolves instantly. Adjust to your sweetness love!
• 3 tbsp pumpkin purée – Use pure pumpkin, NOT pie filling. Blot it on a paper towel first to remove excess moisture (game-changer for stable cream!).
• 1 tsp pumpkin pie spice – DIY blend: ½ tsp cinnamon + ¼ tsp ginger + ⅛ tsp nutmeg + ⅛ tsp cloves.

For the Cinnamon Glaze:

• 1 cup powdered sugar – Sift it! Lumps are not invited to this party.
• 2–3 tbsp milk – Whole milk or cream for richness. Start with 2 tbsp – you want a thick but drizzle-able consistency.
• ½ tsp cinnamon – Ceylon cinnamon is sweeter, Cassia is bolder – use your fave!

Let’s Bake Some Joy: Step-by-Step!

Ready to see pastry magic happen? Follow these steps, and don’t skip my chef hacks – they’re your secret weapons!

1. Preheat & Prep: Crank that oven to 400°F (200°C). Line a baking sheet with parchment paper. (Chef Hack: Lightly grease the parchment too – extra insurance against sticking!)
2. Butter Bath Boil: In a medium saucepan, combine the water, cubed butter, sugar, and salt. Bring to a full, rolling boil over medium-high heat. Stir occasionally until the butter melts completely. (Watch it! Once it boils, move fast to the next step.)
3. Flour Power Stir-Down: Remove the pan from heat and immediately dump in ALL the flour at once. Vigorously stir with a wooden spoon until it forms a smooth, thick ball that pulls away cleanly from the sides of the pan – about 1 minute. It should look like shiny playdough! (Hack: A few tiny flour specks are fine, but keep stirring until no dry patches remain. This cooks the flour!)
4. Egg-cellent Adventure: Let the dough cool for 5 minutes (touch the pan – it should be warm, not hot). Using a hand mixer or sturdy spoon, beat in the eggs ONE at a time, fully incorporating each before adding the next. The dough will look slippery and separate at first – keep beating! It’ll transform into a thick, glossy, pipe-able paste that slowly drops from the spoon in a “V” shape. (Chef Secret: This is the “panade” stage. Texture is KEY! Too runny? Your puffs may flatten. Too thick? They won’t puff well.)
5. Pipe Dreams: Spoon dough into a piping bag fitted with a ½-inch round tip (or snip the corner of a sturdy zip-top bag). Pipe 1.5-inch mounds onto the prepared sheet, spacing 2 inches apart. (Hack: Dip your finger in water and gently press down any pointy tips – this prevents burning!) Bake for 10 minutes at 400°F – DO NOT OPEN THE OVEN! Then, reduce heat to 350°F (175°C) and bake 15-20 minutes more until deeply golden brown, puffed, and crisp. They should sound hollow when tapped. (Crucial: Resist peeking early! Steam escaping = deflated puffs.)
6. Cool Completely: Turn off the oven. Poke a small hole in each puff’s side with a toothpick (lets steam escape). Leave them in the turned-off oven with the door slightly ajar (prop it with a wooden spoon handle) for 15 minutes. This prevents collapse! Then transfer to a wire rack to cool completely. (Patience is a virtue here! Warm puffs + cold cream = sad, soggy shells.)
7. Whip It Good: While puffs cool, make the filling. In a chilled bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the blotted pumpkin purée and pumpkin pie spice. Beat just until stiff peaks form – don’t overbeat or it’ll turn grainy! (Hack: Blotting the pumpkin on paper towels first removes water, making the cream ultra-stable.) Chill until ready to use.
8. Fill ‘Er Up: Slice cooled puffs horizontally in half. Pipe or spoon generous dollops of pumpkin cream onto the bottom halves. Pop the tops back on.
9. Glaze Daze: Whisk powdered sugar, cinnamon, and 2 tbsp milk until smooth. Add more milk, ½ tsp at a time, until it ribbons nicely off the whisk. Drizzle artistically over filled puffs! (Pro Tip: Set puffs on a rack over parchment before drizzling for easy cleanup.)

Showtime! Serving Your Masterpieces

These puffs are little edible jewels! Arrange them on a beautiful cake stand or rustic wooden board. For extra autumn vibes, dust lightly with a pinch of extra cinnamon or pumpkin spice. They’re perfect with a mug of spiced cider, hot coffee, or even a glass of dessert wine. Serve them within 2-3 hours of filling for maximum crisp-shell perfection. Want to impress? Add a tiny candied pecan or a single espresso bean on top of each for a chic touch!

Mix It Up! Delicious Twists

Love the base recipe? Try these fun spins!

• Maple Kissed: Swap the powdered sugar in the glaze for pure maple syrup (start with 2 tbsp, reduce milk). Add 1 tsp maple extract to the filling!
• Chocolate-Pumpkin Swirl: Fold 2 tbsp cocoa powder into half the whipped cream. Alternate pumpkin and chocolate cream when filling!
• Ginger Snap: Add 1 tsp finely grated fresh ginger to the filling. Roll filled puffs in crushed gingersnap crumbs before glazing.
• Dairy-Free Dream: Use plant-based butter and milk. For the filling, chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip with powdered sugar and pumpkin spice.
• Mini Marvels: Pipe teaspoon-sized mounds. Bake at 400°F for 8 min, then 350°F for 10-12 min. Perfect for parties!

From My Kitchen to Yours: Chef’s Notes

Oh, the stories these cream puffs could tell! Like the time I was filming a reel and proudly pulled my “perfect” batch from the oven… only to watch in horror as they all dramatically deflated like tiny soufflé tragedies because I skipped the “poke and rest” step. Lesson learned (the hard way)! This recipe has evolved over countless test batches. Originally, I used more pumpkin in the filling, but it made the cream weepy – blotting is the hero trick! I also tried baking at one temperature, but the two-stage method gives that unbeatable crisp shell with a hollow center just begging for cream. Don’t fear the choux! It’s forgiving. Even if your first batch isn’t magazine-perfect, they’ll taste incredible. Baking is about joy, not perfection. Now go make some delicious memories!

Final Thoughts
Pumpkin Spice Cream Puffs with Cinnamon Glaze are the kind of dessert that whisper autumn is here with every bite. They’re airy, crisp on the outside, and filled with clouds of spiced cream that make you want to savor them slowly, maybe with a warm mug in hand and leaves tumbling past the window. Whether you’re serving them at a holiday gathering, bringing them to a friend’s table, or baking a batch just to make an ordinary Tuesday feel special, these little puffs bring joy far bigger than their size. And the best part? You made them yourself—no fancy bakery needed. Here’s to cozy kitchens, the smell of cinnamon in the air, and desserts that feel like a warm hug.